This week, we start in the Louisiana marsh with LSU’s interim president learning the hands-on process of collecting alligator eggs—a vital part of conservation and a $100 million industry. Then we head to Ireland with Louisiana 4-H to explore dairy farms, plant fresh produce, and see how farm-to-table works across the Atlantic. We hop back across the pond to follow Louisiana’s jasmine rice from research to harvest to a delicious crawfish sushi stack in Feasting on Agriculture.
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