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This Week In Louisiana Agriculture is a weekly show created to connect Louisiana farmers, ranchers, and fishermen with consumers across Louisiana and around the world. Each week, we’ll share the show here and take a look behind-the-scenes of This Week In Louisiana Agriculture, one of the longest-running television programs in Louisiana.
Welcome
{KRISTEN}
HI. I'M KRISTEN OAKS-WHITE.
{AVERY}
AND I'M AVERY DAVIDSON. THANK YOU FOR JOINING US FOR THIS WEEK IN LOUISIANA AGRICULTURE.
REMOTE CRAWFISH VESSEL
{AVERY}
IN LOUISIANA, MOST PEOPLE ANTICIPATE CRAWFISH SEASON MORE THAN THE ACTUAL SEASON OF SPRING.
{KRISTEN}
A NEW DEVICE FROM THE LSU AGCENTER MAY HELP CRAWFISH FARMERS MAKE THAT SEASON EVEN MORE ABUNDANT. THIS WEEK, TWILA'S NEIL MELANCON SHOWS US A NEW VESSEL THAT'S MAKING WAVES.
REMOTE CRAWFISH VESSEL
IF THIS CRAWFISH BOAT LOOKS LIKE IT'S GOT A LITTLE HELPER, YOU'RE RIGHT. THIS IS A WAVE, OR WATER ASSESSMENT VESSEL AND IT'S MAKING WAVES IN CRAWFISH PONDS ACROSS LOUISIANA. LSU AGCENTER RESEARCHERS ARE TESTING IT OUT AS PART OF A PROGRAM TO HELP FARMERS GROW MORE AND BETTER CRAWFISH.
This water assessment vessel is something we use to trace water quality parameters around different pond types and we're really keen in on agricultural bodies of water, irrigation ponds, crawfish ponds, using it to trace different parameters like dissolved oxygen, nutrients, through a water system.
TODAY, LSU RESEARCHERS ARE AT FOUR OAKS FARM IN MORGANZA, WHERE FARMERS MARTY AND GARRETT FREY ALWAYS ARE LOOKING FOR WAYS TO GROW THEIR OPERATION. GARRETT GOT TO TRY OUT THE DRONE AND SAYS HE'S PARTICULARLY INTERESTED IN SOME OF THE MEASUREMENTS IT TAKES.
I would use a though for oxygen levels because, you know, some ponds, you know, you'll see crawfish coming out of the pond or, or, you know, sometimes you won't see any crawfish in, but you're still catching, you know, a good amount of crawlers out of it. So I just I'd like to see, you know, exactly what the oxygen levels are. And if there's, like, a difference, a difference in, you know, this pond to the next.
DR. HAYES AND HIS RESEARCH TEAM SAYS THE DRONE IS EASY TO SET UP AND USE, AS WELL AS THE FACT THAT IT'S ECONOMICAL.
I mean, I always say, if we can do it in academics, then, you know, stakeholders can definitely get on it. We really want to try to promote the technology adoption and agriculture. So we want to have the hands on opportunities for stakeholders and partners to look, see, drive, get an opportunity for them to see the dynamics and see if it can be a value in the future for them.
HAYES SAYS THEY'VE BEEN TESTING THESE WAVES FOR ABOUT A YEAR NOW, AND SEES USE FOR THEM BOTH FOR AG AND NON AGRICULTURE PURPOSES.
We use it in various types of pond systems, industrial oxidation, municipal wastewater treatment, irrigation ponds, looking at, you know, algae production. So really dynamic tool that we can utilize for both research and extension.
Now, one thing the folks at Four Oaks Farm says they'd like to see from these vessels is using the cameras to get a population down, so they'll better know when to start harvest. One thing's for sure, we're definitely going to see more of these vehicles in crawfish ponds in the near future.
REMOTE CRAWFISH VESSEL
{KRISTEN}
THE LSU AGCENTER HAS ABOUT A HALF DOZEN OF THESE VESSELS THEY'RE TESTING ACROSS LOUISIANA. IF YOU'RE INTERESTED IN HAVING YOUR PONDS TESTED BY ONE, WE'LL GIVE YOU MORE INFORMATION ON OUR WEBSITE AT TWILATV.ORG.
Crawfish Prices
{KRISTEN}
LET'S TAKE A LOOK AT CRAWFISH PRICES FROM AROUND THE STATE.
{AVERY}
DOWN IN HOUMA, YOU CAN GO TO ROUSES ON ST. CHARLES WHERE THEY'RE TWO-79 A POUND LIVE AND FOUR-29 A POUND BOILED.
{KRISTEN}
IN AMITE CITY, HEAD TO THE SEAFOOD SHACK WHERE THEY'RE TWO-69 A POUND LIVE AND THREE-99 A POUND BOILED.
{AVERY}
AND IN NATCHITOCHES, LOUISIANA CRAWFISH COMPANY HAS THEM FOR TWO-75 A POUND LIVE AND THREE-49 A POUND BOILED.
{KRISTEN}
MAKE SURE WHEREVER YOU'RE GETTING THEM YOU DO TWO THINGS. ONE, CHECK THOSE PRICES BEFORE YOU GO BUY THEM--THEY CHANGE AT LEAST EVERY WEEK.
{AVERY}
AND TWO, MAKE SURE YOU'RE GETTING LOUISIANA CRAWFISH, WHICH IS WHY THE THE LOUISIANA CRAWFISH PROMOTION AND RESEARCH BOARD REMINDS YOU TO ASK BEFORE YOU EAT!
Session Begins
{AVERY}
THE 2025 LOUISIANA LEGISLATIVE SESSION IS UNDERWAY AT THE STATE CAPITOL. ONE MAJOR ISSUE LOOMING OVER THE ENTIRE STATE -- INSURANCE.
GOVERNOR JEFF LANDRY HAS MADE IT CLEAR INSURANCE IS A TOP PRIORITY FOR HIM AND HIS ADMINISTRATION THIS YEAR. THERE ARE A NUMBER OF BILLS BEFORE THE LEGISLATURE ON THE SUBJECT: SOME BACKED BY THE GOVERNOR AND OTHERS BY COMMISSIONER OF INSURANCE TIM TEMPLE. WE WILL WATCH THEM CLOSELY. LOUISIANA FARM BUREAU LEGISLATIVE SPECIALIST, JOE MAPES SAYS WHAT HAPPENS WITH THAT LEGISLATION WILL LIKELY SET THE TONE FOR EVERYTHING ELSE THAT HAPPENS AT THE CAPITOL THIS SPRING.
SESSION BEGINS
Well, since the governor and the insurance commissioner are at odds with each other on this issue, I predict that that that's going to cause some, tension at the legislature. The governor's got his own package of insurance reform legislation, and then you've got a business package, I think, of their, reform legislation. So never the twain shall meet this session. I don't know, but it's it's up to the governor and the insurance commissioner. And in regard to the rest of the issues, they're all going to be affected by this one umbrella issue, I would call it, because insurance is going to loom over the entire legislature, because you and I and everybody I talked to are sick of high insurance rates, and they really don't want to hear a story about why they're high. They just want them to be lower.
{AVERY}
LOUISIANA FARM BUREAU HAS A PRESENCE AT THE CAPITOL DAILY TO PROTECT THE INTERESTS OF LOUISIANA FARMERS AND RANCHERS.. IF YOU WANT TO STAY UP-TO-DATE ON THOSE ISSUES, HEAD OVER TO OUR WEBSITE AT TWILA-TV-DOT-ORG.
Andy Tariffs Pod
{KRISTEN}
AS SOON AS WE FILMED LAST WEEK'S SHOW, WHICH STARTED WITH THE STORY OF THE RETALIATORY TARIFFS ANNOUNCED, THE NEWS BROKE THAT MANY OF THOSE WERE PAUSED FOR 90 DAYS WHILE MANY OF THE COUNTRIES BEGAN COMING TO THE NEGOTIATING TABLE. LOUISIANA FARM BUREAU COMMODITY AND PUBLIC POLICY DIRECTOR, ANDY BROWN, ALSO SAT DOWN LAST WEEK TO BREAK DOWN WHAT ALL THE TARIFF TALK IS ALL ABOUT AND WHAT FARMERS ARE SAYING ABOUT IT. BROWN SAYS TRADE NEGOTIATIONS WILL HOPEFULLY HELP FARMERS IN THE LONG RUN, BUT IN THE SHORT TERM, HE IS HIGHLIGHTING THE DESPERATE NEED FOR A NEW FARM BILL.
ANDY TARIFFS POD
this is where, you know, we can go back to those previous podcasts and the Voter Voice campaign. And it's farmers aren't super vocal about a farm bill just because it sounds good because they want a bill with farm on it. It's real impact, and it's a real thing. That is in turn, because we didn't get a farm bill done and we have outdated safety net, reference prices and all these things that we won't re-explain today. But when those are outdated, that safety net is lower, there's a lot more room to fall.
{VO/KRISTEN}
OF COURSE THE TARIFF AND GLOBAL TRADE SITUATION IS EVER-CHANGING AND WE WILL TRY TO KEEP YOU UPDATED ON THESE ISSUES. BECAUSE THESE ISSUES AFFECT FARMERS AND RANCHERS, THEY WILL ALSO AFFECT CONSUMERS.
YF&R Livestock Show
{AVERY}
THERE ARE A FEW MORE SHINY BELT BUCKLES AND GRAND CHAMPION CATTLE IN LOUISIANA FOLLOWING THE LOUISIANA FARM BUREAU YOUNG FARMERS AND RANCHERS YOUTH LIVESTOCK SHOW.
{VO}
THE ANNUAL EVENT TOOK PLACE AT THE FLORIDA PARISHES ARENA IN AMITE APRIL 11TH AND 12TH. ORGANIZERS SAY NEARLY 200 HEAD OF CATTLE COMPETED IN THE SHOW. LOUISIANA FARM BUREAU PRESIDENT RICHARD FONTENOT AND HIS WIFE RHONDA SPENT TIME AT THE SHOW TALKING TO YOUNG PEOPLE ABOUT THEIR EXPERIENCES LEADING UP TO THE COMPETITION. LIVESTOCK SHOW CHAIR AMANDA DUHON (DOO-YON) OF LAFAYETTE PARISH SAYS SHE ENJOYS SEEING THESE YOUNG PEOPLE GROW AS THEY RAISE THEIR ANIMALS.
YF&R LIVESTOCK SHOW
They're learning so much responsibility. And to me that is so important. The responsibility, the friendships that they gain. Just the the caring and the loving that they give their animals. Making sure that they get up every morning to feed and water them. And every afternoon, making sure that they're there, feeding, watering, walking, taking care of them, just showing them compassion and love, all while still staying in agriculture at such a young age.
{AVERY}
IF YOU WOULD LIKE TO SEE PHOTOS OF THE WINNING CATTLE FROM THE YF&R YOUTH LIVESTOCK SHOW, VISIT OUR WEBSITE AT TWILA TV DOT ORG.
Toss To Josh
{AVERY}
I THINK MOST OF YOU WOULD AGREE THAT WHEN IT COMES TO AGRICULTURE, LOUISIANA IS UNIQUE: FROM CRAWFISH TO SUGARCANE, EVEN THE WAY WE RAISE CATTLE IS A LITTLE DIFFERENT. THAT'S WHY A GROUP OF KENTUCKY RANCHERS CAME TO THE BAYOU STATE.
{KRISTEN}
THESE CATTLEMEN AND WOMEN ARE BRINGING HOME A UNIQUE PERSPECTIVE, AND HOPEFULLY A FEW LOUISIANA IDEAS TO IMPLEMENT ON THEIR OWN RANCHES. TWILA'S JOSH MEEKS TAGGED ALONG FOR THEIR TRIP AND HAS MORE.
Kentucky Beef Tour
{JOSH}
THAT'S RIGHT. ABOUT 50 KENTUCKIANS SIGNED UP TO FLY DOWN TO THE GULF COAST TO SEE BATON ROUGE, BREAUX BRIDGE, AND BELL CITY....AND MUCH MORE.
{VO}
THEIR TOUR WRAPPED UP AT SWEET LAKE LAND AND OIL....AND BASED ON THE TITLE YOU CAN TELL THEY'RE MORE THAN JUST A CATTLE OPERATION. FOUNDED IN 1933 IN CAMERON PARISH, RAISING CATTLE IN THESE WETLANDS IS NOT A COMMON SIGHT FOR PEOPLE IN THE BLUEGRASS STATE. KENTUCKY DOESN'T GET ANYWHERE NEAR THE LEVEL OF HEAT LOUISIANA DOES, BUT THEY *DO SEE SOME HIGH 90S DAYS. SEEING HOW CATTLE ARE RAISED IN THAT CLIMATE ON A DAILY BASIS CAN BE A GREAT VALUE TO THEM BACK HOME.
KENTUCKY BEEF TOUR
{SOT}
{VO}
IN ADDITION TO RANCHES AND CATTLE OPERATIONS, THE GROUP ALSO GOT A VERY SPECIAL TOUR INSIDE TIGER STADIUM WITH LOUISIANA FARM BUREAU PRESIDENT RICHARD FONTENOT.
Kentucky Beef Tour
{JOSH}
ONE OF THE BIG THINGS YOU ALWAYS HEAR THESE FARM BUREAU MEMBERS TALK ABOUT, NOT JUST IN LOUISIANA BUT OTHER STATES AS WELL, IS THAT SENSE OF COMMUNITY AND FAMILY THAT COMES WITH FARM BUREAU. YOU PUT THESE KENTUCKY RANCHERS IN A ROOM WITH LOUISIANA FOLK AND IT'S LIKE THEY'VE KNOWN EACH OTHER THEIR WHOLE LIVES. BEING ABLE TO DEVELOP THOSE CONTACTS AND HAVING AN UNDERSTANDING OF HOW THE OTHER SIDE LIVES IS ONE OF THE BIGGEST BENEFITS OF THESE KINDS OF TOURS. I SAW IT WHEN OUR OWN RANCHERS VISITED KANSAS EARLIER THIS MONTH, AND I SAW IT HERE ON THIS TRIP TOO.
ROAD TO LEADERSHIP - RICHARD
{KRISTEN}
LEADERSHIP IS AN IMPORTANT VALUE IN LOUISIANA FARM BUREAU. WE WOULD NOT BE THE ORGANIZATION WE ARE WITHOUT THE RIGHT PEOPLE ON TOP.
{AVERY}
IN OUR ROAD TO LEADERSHIP SERIES, WE LOOK AT THE QUALITIES THAT MAKE FOR A STRONG LEADER. THIS WEEK, WE START AT THE TOP WITH LOUISIANA FARM BUREAU PRESIDENT RICHARD FONTENOT.
ROAD TO LEADERSHIP - RICHARD
I am Richard Fontanel, the Louisiana Farm Bureau president, and I farm in the Ville Platte area with my family on a fourth generation form with my brother Neil. And we grow rice, soybeans, and crawfish. My father was president in 78 and 79 and Evangeline Parish, and my mother was on the women's committee, and I would attend convention as a youth.
And, and be one of those pesky kids running around, if you will, and just having a ball. But I started from zero exposure at that point. And then later on, after college, I got reintroduced to the Farm and Ranchers program back in the 90s. So the Young Farm and Ranchers program was the baseline of where we started.
Ron and I as a couple in Farm Bureau, and we've embraced that. From there, I had the opportunity to serve on American Farm Bureau wife and offer an opportunity to go into the Partners in AG Leadership program. Then after that and during that process, I was recruited within the Rice Commodity, became advisory chair at the end of the day on that and then opportunity to serve on the state board in 2015, one of my great mentors, Miss Linda's arm breaker, stepped down from third vice president seat and open the vacancy.
Family decision was to pursue that, and we did that in 2015 and we stayed in leadership. And nine years later, a vacancy arose again as president and the leadership of our organization, and we were successful in getting elected in that position.
I often get asked, where do you find the time and how do you make the time to contribute and spend all the time you do within the organization? And I said, if it's that important to you, it's part of your operation and part of your future. Part of your succession is, is to protect agriculture. You make time. There is sacrifice to do that.
But I think there's value at the end of the day.
Each parish throughout our state has a parish board and they operate individually, and they are the grass roots of Louisiana Farm Bureau. And if you belong to a particular parish, reach out to their parish secretary or their parish president and engage in the fact that you are interested in serving and an opportunity might be commodity specific. It might be general young farmers and ranchers, women's leadership.
We have a lot of different programs. We need volunteers and support. So I encourage you to reach out, share your interest, and I guarantee you we do have a place for you in Louisiana Farm Bureau.
ROAD TO LEADERSHIP - RICHARD
{AVERY}
JOIN US NEXT WEEK WHEN WE'LL PROFILE FIRST VICE PRESIDENT MARTY WOOLDRIDGE.
Tease 1
{AVERY}
STILL TO COME ON TWILA, IS IT THE GREATEST OF ALL TIME?
{KRISTEN}
IT'S DEFINITELY THE GOAT. BUT WE'LL SEE IF IT'S THE GREATEST. JOIN US FOR FEASTING ON AGRICULTURE, NEXT.
SOT BUMP OUT
YOU'RE WATCHING THIS WEEK IN LOUISIANA AGRICULTURE. THE ONLY T-V SHOW BRINGING LOUISIANA FARMERS AND CONSUMERS TOGETHER EVERY WEEK.
FEASTING ON AGRICULTURE
Welcome to Feasting on Agriculture. I'm Kristen Oaks White. And today we're in Franklin, Louisiana, where it is a beautifully goat-tastic day to play with some kids. And we're at southern Maids Dairy, which is the largest goat dairy in Louisiana. And we're going to find out how this goat milk ends up from the goat to your table.
FEASTING ON AGRICULTURE
FEASTING ON AGRICULTURE WITH KRISTEN OAKS-WHITE IS BROUGHT TO YOU BY THE LOUISIANA CRAWFISH PROMOTION AND RESEARCH BOARD. LOUISIANA CRAWFISH -- ASK BEFORE YOU EAT. AND BY THE LOUISIANA BEEF INDUSTRY COUNCIL. BEEF -- ITS WHATS FOR DINNER. AND BY THE LOUISIANA RICE PROMOTION BOARD -- THINK RICE.
FEASTING ON AGRICULTURE
My wife and I began our dairy about nine years ago as we got ready to have kids, and I bought her three goats and a Billy for our for our anniversary. And, nine years later, we now on the state's largest goat dairy. Our biggest thing was to start with good fresh milk, which is the closest thing to human breast milk, and then give our kids something really good.
And then we it just kept growing and going from there.
So did she like the Three Goats as an anniversary gift?
It's kind of a point of contention sometimes. We've turned it into something that we love to do. And, it's neat too, because our passion still, even though my children are older, I have an eight year old, a six year old, and a 13 month old, and they all still drink milk. We still to this day have moms and people who are working on, you know, they want stuff for their kids and they want it as fresh as can be.
If I get a phone call from a mom who is crying, her kid can't drink milk. They're colicky. They can't process it, can't break down the sugar, whatever. We still, I'd like, rush to those ladies and get. That's how we started. So is there no lactose?
No, there is lactose. But that sugar molecule in goat's milk is number one is the closest thing to human breast milk, but it's a lot smaller. So it's a little bit easier for the body to process. This is our dry pen. And so all of our yearlings are dry girls. It's kind of our ladies in waiting sort of thing.
Yeah. And there's probably about 40 or so in here between the two pens. But they stay out of the out of the dairy barn. They're not in our way. We can feed them separately because they're on a completely different diet without being in milk.
Oh, you are so pretty. You are so pretty.
What is your name? What is your name? Violet. Okay, so you mentioned that you've got a degree in criminal justice. You also drove a truck. How do you feel about this new lifestyle on the farm?
When I owned my my trucking company, I was gone all the time, Monday through Friday and sometimes on Saturdays and Sundays and and missed the first couple of years of, of, at least one of my children growing up to be at home and be able to go to baseball games and let our children learn some of the things that we're doing here on the farm and, a good hard work ethic and, and, responsibilities of feeding animals and taking care of them, whether it's a puppy or a baby goat or big goats.
Yeah. Or buffalo. It's a good opportunity to teach them that. And then, like I said, I get to be at home.
So you mentioned that probably every two weeks you clean out the the barns, put some fresh shavings in. What do you do with all of them?
Well, so we actually utilize everything on our farm. So we have a pile that we compost all, all of our shavings and manure down in. And we actually use it to fertilize our hayfields our alfalfa and our peanut hay is not is not from here, but all of our other animal hay. We actually do ourselves here and, for the buffalo and for the cattle.
And so we have basically free fertilizer. We retail sale here off the farm. But we also retail at, the rustic farmer's market in Baton Rouge. We go to two of their locations, the one on Thursday by Pennington and then downtown, the downtown, Red Stick Farmers Market.
What what is the one thing that you want? You know, if it's somebody who's never bought your product before or stops and visited the farmers market, what is the one thing that you want them to know about the product that you're selling to them?
Well, at the end of the day, it's how fresh it is, how beneficial it can be. We don't just do everything here, goat. I mean, we we eat beef and, and and do other stuff like that. It's, it's kind of having a, an approach with, with your nutrition and health that it can be something that you can add to, you know, whether it's a pound or two of goat meat or a half gallon of milk, some people will, will ultimately change kind of some of their nutrition and what they're doing.
My biggest thing is come try it, try it, and then and then and then kind of make that make that decision.
FEASTING ON AGRICULTURE
We're back in the cheese room. That's what it's called, right? We're in the cheese room with Nathan at Southern Maids Dairy. And I've got a treat for you because normally somebody else cooks on this show. But when I found out that we were doing goat milk products, I thought this would be a perfect addition because I got a ninja creamy.
And to say that it's been a bit of an obsession recently is, to put it mildly, and I came up with the recipe that I have integrated goat milk products in. And I think you're going to like them. Well, we'll test it out and see. So you have provided all of the ingredients for us because most of this is dairy.
Correct. And so tell me what what we've got today.
Well, so we do a five probiotic yogurt. We're one of two dairies in the state of Louisiana that still makes Creole cream cheese. And we have our goat cheese as well. And goat cheese is just that. It's goat cheese. Very lightly salted. Gives you a little bit of kind of that goat cheese flavor. It's actually going to be different in any kind of recipe that we want to do.
So we're going to start with the yogurt. Okay. We're going to do eight ounces. Then we're going to do one third cup of Louisiana cane sugar. We are going to add a tablespoon of your Creole cream cheese with this option. So we need the juice of two limes. This is supremely satisfying as well. We also need the zest of two lines.
So now we're going to add our lime juice. And this is nice having some help. A lot of these ice cream recipes have instant pudding. So putting in it it gives it like just a bit of creaminess almost texture. Normally I would use a full tablespoon, but because I think we've got so much texture with the goat cheese, I think I'm going to do about a half.
And depending on what you're making, like it can add, you know, flavor.
You that stir.
Stirred. Yeah. Okay. Now for the amazing part. We're going to do a cup of your goat's milk. Okay. So our last step is going to be you brought a special treat because I forgot the vanilla flavoring. You've got your own vanilla that you use for your recipes here.
So we, we import pure vanilla from, from Mexico. And that's actually what goes into our, our cheesecakes.
Okay. So now we're going to add our last bit of lime zest. So we're going to put the top on it and make sure it's sealed. Then we're gonna stick this in the freezer for 24 hours. And then we'll be ready for the next step. Through the magic of television, we've got one already frozen. Ta-Da! We're going to put it in our blender.
So we're going to do light ice cream. Okay, our first spin is complete. Usually it takes a few because I'm going to bet when I open it up it's going to be crumbly. A lot like feta cheese. So what we're going to do is add just a touch more milk, and then we're going to re spin it.
Our second spin is complete. Now we're going to dig a little tunnel in the middle. And add our graham cracker. Now it's time for the judgment. But
So our favorite thing to do at the end of a long, hard day is enjoy some of our goat cheese cheesecake that's also made with our chef and our Creole cream cheese.
Oh my goodness. And Lord, that's good. Nathan, thank you so much for welcoming us out here today. Everything is beautiful that you're doing out here. Your products are amazing. I cannot wait to take some of it home with me. If you want to learn where you can find Southern Made's dairy products. You can find a link on our website at Twilight tv.org.
And we're also going to link to a recipe for the ice cream that we made as well. Until next time, we'll see you feasting on agriculture.
FEASTING SPONSOR
FEASTING ON AGRICULTURE WITH KRISTEN OAKS-WHITE WAS BROUGHT TO YOU BY THE LOUISIANA CRAWFISH PROMOTION AND RESEARCH BOARD. LOUISIANA CRAWFISH -- ASK BEFORE YOU EAT. AND BY THE LOUISIANA BEEF INDUSTRY COUNCIL. BEEF -- ITS WHATS FOR DINNER. AND BY THE LOUISIANA RICE PROMOTION BOARD -- THINK RICE.
Until Next time
{AVERY}
THAT DOES IT FOR THIS EDITION OF TWILA. BE SURE TO JOIN US NEXT WEEK.
UNTIL THEN, YOU CAN WATCH ALL OF OUR STORIES ONLINE AT TWILA-TV DOT ORG AND BE SURE TO FOLLOW US ON FACEBOOK, TWITTER AND INSTAGRAM. YOU CAN ALSO FIND ALL OF THESE STORIES ON OUR YOUTUBE CHANNEL -- BE SURE TO SUBSCRIBE AND TURN ON THE NOTIFICATIONS SO YOU KNOW WHEN WE PUT OUT NEW CONTENT.
FOR ALL OF US HERE AT TWILA, THANKS FOR JOINING US. WE HOPE TO SEE YOU AGAIN RIGHT HERE NEXT WEEK.