Exploring the World of Sorghum with Amy France
This week on Field Good Life, I sat down with Amy France, chair of the National Sorghum Producers Board, and let me tell you—she’s a powerhouse. Amy didn’t grow up in agriculture, but she found her way to the farm and never looked back. Her story is one of grit, grace, and a deep commitment to doing right by her land and her community.
Let’s talk about sorghum. Or as some folks still call it, Milo. Same crop, different name. Kind of like how we wear a dozen hats out here, but it’s all still farming.
Sorghum’s a bit of an unsung hero in ag. It comes in a few forms: grain sorghum (which feeds people and livestock), forage sorghum (which feeds cattle), and sweet sorghum (used for syrup). It’s naturally drought-resistant, which means it holds its own in places where corn or soybeans might tap out. That’s a big deal as more of us face extreme weather.
But here’s the truth: growing a tough crop doesn’t mean an easy living. Sorghum farmers have been feeling the squeeze lately. Export markets, especially to China, have dropped off hard. Ethanol’s still a bright spot, but it’s not enough to make the math pencil out for everyone. And that’s before you factor in rising costs and policy gridlock.
Amy and I got into all of it. The market dynamics, the need for a strong farm bill, and the importance of speaking up for crops that don’t always get the spotlight. "We need this farm bill," she said plain and clear. And she’s right. Because without support, more farms go under. More rural communities dry up.
Advocacy isn’t just a buzzword. It’s survival. And women like Amy are out front, not just at the kitchen table but at the policy table. She’s proof that leadership in ag doesn’t look one way. It looks like all of us, rolling up our sleeves, showing up for each other, and staying in the fight even when the odds aren’t great.
We talked about health too. How sorghum is naturally gluten-free, rich in antioxidants, and a smart option for people looking to eat better. There’s opportunity there in food production and consumer education. But it takes more than potential. It takes people who care enough to connect the dots.
Crop rotation. Collaboration. Commitment. That’s the rhythm of real farming. And if we’re going to keep feeding the world and each other, we’ve got to keep telling these stories.
So here’s to the folks growing sorghum, to the women leading with heart and backbone, and to the power of turning challenges into change. We’ve got work to do, but like Amy said, "We can coexist and intersect." There’s room for all of us here.
Listen here:
🍎 https://podcasts.apple.com/us/podcast/exploring-the-world-of-sorghum-with-amy-france/id1795513436?i=1000739880066
💚 https://open.spotify.com/episode/0uKaRDnzImwJIbpIJQ5hTV?si=l55bDSXISd2m57asiCuidQ