"The stage of ripeness determines the color and sweetness of bell peppers. Typically, the green bell pepper stays fresh longer than yellow and red bell peppers." ~ … [Read More...]

What I've Learned from 9,000 Years of Farming delivers a perfect combination of humor and insight wrapped up and delivered by a true Southern storyteller.

What I’ve Learned from 9,000 Years of Farming.
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"The stage of ripeness determines the color and sweetness of bell peppers. Typically, the green bell pepper stays fresh longer than yellow and red bell peppers." ~ … [Read More...]

"Farmers in Japan have been growing watermelons into cube-shaped melons for decades by growing them in crates. Nowadays, they’re growing them into hearts and even … [Read More...]

"There is no machine to harvest broccoli, so it must be harvested manually." ~ American Agriculture Facts … [Read More...]

"Zucchinis are fruits, because they flower in early stages of growth. The flower of the plant is also edible." ~ American Agriculture Facts … [Read More...]

"Parsley was first cultivated over 2,000 years ago. It is in the same family as celery, carrots, and cumin." ~ American Agriculture Facts … [Read More...]
Tremendous combination of substance and style.
… the Forest Service leadership bank was enriched for those of us who were fortunate enough to experience the Frazier-Factor.
“Randy Frazier was outstanding as the keynote speaker for our annual state conference. Audience members laughed and cried as he transported us through 9,000 years of farming. His stories touched hearts and sparked spirits.” Laura Hendrix, Ph.D. Associate Professor – University of Arkansas Division of Agriculture Cooperative Extension Service

Randy Frazier was raised on a family farm. After earning his Biology degree, he served for 30 years as a naturalist, park ranger, and park superintendent. He has been a featured speaker in over 40 states.
Address:
(Home Office)
29 Underwood Road,
Wye Mountain/
Bigelow, AR 72016
Email: mail@randyfrazier.com
