Dawn shows how walnuts are processed to move from farm to market, and finds that new information about walnuts’ medical benefits have local walnut growers excited about the future.
Pat McConahay finds that wild horses are a difficult challenge for the ranchers whose rangeland is affected by them, and for the Bureau of Land Management.
Paul Ryan introduces us to an Arizona woman who was compelled to become a horse rancher out of mercy.
In Montana, a new industry is blossoming: organic farming.
Pat McConahay visits two “sultans of scent” in Wisconsin’s dairy country: America’s last remaining producer of odiferous Limburger cheese, and a cheesemaker capitalizing on the growing demand for Feta cheese.
Walnuts: Harvesting Good Health
Craig McNamara has been growing walnuts in California’s Central Valley for 25 years. And during harvest, the days are long but he never seems to tire during what he calls this "remarkable time." This "remarkable time" is the culmination of many months of weeding, feeding, pruning and watering the leafy walnut trees.
Today, the United States Bureau of Land Management handles the wild horse and burro population. The BLM program is not without controversy because people question how the animals are rounded up and to whom they can be sold. The only agreement on both sides seems to be that finding adoptive homes for them can be a positive part of the solution.
Saving Premarin Mares
This is a love story: about love between people and horses called "Premarin mares". Premarin mares are female horses that are used for the production of Premarin and Prempro, which are hormone replacement drugs that many women have taken when they’re going through menopause.
Like most farmers, Jerry Habets enjoys showing off his crop. But Jerry’s farm is different from most of his neighbors. Take a close look at his lentil plants and you won’t find any pesticide or synthetic fertilizer residue.
The Smell of Success: Master Cheese Makers
There’s something in the air in the southern corner of Wisconsin. One sniff and you know you’re in "cheese country" where specialty varieties are coming on strong—especially the notoriously pungent Limburger. And the Chalet Cheese Cooperative is the only factory left in the United States that makes it.