In this episode we invite YF&Rs to learn more about the contests and award programs available through Utah Farm Bureau. These programs offer professional development and guided business growth with cash prizes, four wheelers, and gators to boot. Listen as last years winners get into the details of what set their application apart and give tips and tricks to those applying!

We're back! Its a hard time of year to catch a farmer/rancher with a few mins to spare. So in this episode we talk about YF&R contests and read an article from the AFBF newsroom about how dairy farmers need a seat at the table in milk pricing policy.

Part Two- Continuing the discussion with the Director of Animal Industry and the State Veterinarian. We dive deeper into the structure of the Utah Department of Food and Agriculture, as well as some issues that are unique to Utah.

Part One- Meet the Director of Animal Industry and the State Veterinarian talk with us about their roles and the structure of the Utah Department of Food and Agriculture.

In this mini-episode we read two articles that explain a unique solution that helps farmers and ranchers move their products to those in need.

Courtesy of the Corona Virus, the world has had an acute shift in perspective about our food system. We seem to be more aware of the important links in the chain that get our food conveniently to the grocery store. More then ever i've seen people thanking truck drivers and food producers. The Hawkes Family is both of those. Although this episode was recorded before Corona Virus started to impact our lives, it is really interesting to hear the perspective of a family that both grows your food and hauls it to you.

Farmers and Ranchers often battle with mother nature. This episode is a story taking this challenge and diving deep into finding a solution. There is nothing better than receiving a perfect natural dew when baling. However, perfect dew conditions are few and far between for many hay producers. Often, the hay is either too dry or too wet, and if you’re lucky, you may have a small window of opportunity when the hay is just right. In this episode we talk about how some creative thinking from the Stahelis solved this problem, and discuss the significance of trouble shooting and innovation.

Established in 1998, Premium meat company is a full-service family owned and operated butcher shop. In this episode we spoke with Travis and Tyona Price who are part of family the team that custom harvests and processes meat. We all to often jump from the farm to the table—but the people in between the two are really important. In speaking to him Travis mentioned that “its not a glamorous job”, but I can tell he truly enjoys it. And finds value and pride the work that he does. Together we talk about food safety, consumer education, meat quality, and some of the outside influences in the world of agriculture that effect butchers.

At Heber Valley Artisan Cheese their mission is to help others experience the difference of the farmer’s touch. Their fully integrated dairy farm to creamery delivers a true farm-to-table experience. In fact, the Kohler family believes the finest handcrafted cheeses, fresh or aged, begins with the perfect base: premium milk – pure, rich and creamy; a “recipe” the Kohler's have been perfecting on their farm for nearly 100 years. In this episode Russ Kohler addresses some major misconceptions of the dairy industry.

When is "Big Agriculture" considered "Big"? What is a grassroots organization? What can consumers do to support agriculture? The American Farm Bureau President addresses these topics and more. His story is valuable to both consumers and producers.