Discover Ag

Discover Ag Agriculture like you’ve never seen it before. Tuesdays are for discovering 💁🏼‍♀️💁🏼‍♀️

21/12/2025

We were today’s year old when we learned this !!! 🥦

Brussel sprouts are not baby cabbages, they grow up a stalk!!! Who knew this ?!

J.Lo… at the NFR. 🤠✨When Hollywood meets Cowboy Christmas, the internet notices. We’re talking about Jennifer Lopez bein...
21/12/2025

J.Lo… at the NFR. 🤠✨

When Hollywood meets Cowboy Christmas, the internet notices. We’re talking about Jennifer Lopez being spotted shopping turquoise at NFR — and what this moment says about Western culture officially going mainstream.

🎙 Full convo on Discover Ag or watch this individual article on YouTube 🎥.

19/12/2025

Sugar isn’t naturally white 👀

From sugarcane to table sugar — and why bleaching became the norm. We discovered it all on the podcast this week 🪩

Watch each article individually on YouTube or listen to the full episode anywhere podcasts are available 🎥🫶🏻

19/12/2025

Who saw at NFR ?!!! On the pod we joked that someone’s grandpa or dad was probably chatting it up with her and had literally no idea hahaha

18/12/2025

Brussels sprouts have had the biggest PR comeback in food history — and honestly, they earned it. 🥦

They’re not baby cabbages, they grow up a stalk, taste sweeter after frost, and thanks to modern agriculture… they’re way less bitter than the ones you remember from childhood. (You’re not imagining things.)

Most of the Brussels sprouts you see in the U.S. come from California’s cool coastal valley. Thanks Cali !! 🌾💚

What should we Discover next? 👇

What We Discovered This Week 🤠🪩 Making sugar from sugarcane & why it’s naturally brown 🪩    collab - Western luxury or m...
18/12/2025

What We Discovered This Week 🤠

🪩 Making sugar from sugarcane & why it’s naturally brown 🪩 collab - Western luxury or marketing stunt?
🪩 spotted shopping at NFR
🪩 USDA updates pasture-raised labeling for chicken
🪩 Heavy cream’s hidden ingredient: gums everywhere
🪩 The kitchen science of making 🧈 from cream

17/12/2025

A leaked phone call. A senior executive. And comments that left consumers questioning trust.

This week on , we’re unpacking the leaked call involving Campbell’s head of cybersecurity — and the fallout after comments surfaced bashing the brand, its customers, and referring to the chicken used as “fake meat” …. We reference this reel from and talk a little about her thoughts as well!!

Watch on YouTube 🎥 + Listen everywhere podcasts are available

17/12/2025

From service to soil. 🇺🇸🌱

This week on the pdocast we talked about the Armed to Farm Veterans Program as featured by — an initiative helping veterans transition into careers in agriculture, ranching, and land stewardship.
It’s a powerful reminder that agriculture can offer purpose, healing, and a new mission after service.

Watch this specific conversation on YouTube 🎥 or listen to the full the podcast anywhere podcasts are available.

17/12/2025

Who else got sucked in for the first time this season ???

The CMAs need to take a page out of the dancing with the stars book !!!! 💃🏼💃🏼💃🏼

17/12/2025

Are the CMAs losing touch with their audience?

With just 6 million viewers — the lowest in CMA history — the show is facing a major wake-up call. This week on we talk about why ratings are slipping and what the industry is doing to try to reverse it

Watch on YouTube 🎥 + tune in anywhere podcasts are available

15/12/2025

This blew our minds !!! Think wool is itchy? Think again … That’s not wool — that’s bad wool. 🐑🧵

The secret is microns (aka fiber thickness). Human hair sits around 60–70 microns. Quality wool? Under 30 microns.
as low as 18–19 microns — and that’s where softness lives.

The lower the micron, the finer the fiber, the less it pokes your skin — which means no itch, more comfort, and yes… a higher price tag for a reason.

For decades, wool got a bad rap because most people never felt the good stuff. Once you understand microns, everything about wool suddenly makes sense.

Wild how one tiny measurement changes the whole story.
Tune in to learn more on the podcast

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