This week wraps up Idaho Beef Month, and ag leaders and volunteers showed up at the Idaho Food Bank Headquarters as part of the Beef Counts Program.
The time spent together is an opportunity for farmers, ranchers, and others to give back to their communities by providing high-quality, high-protein beef to be distributed year-round to those in need.
Video provided by: Idaho Farm Bureau Foundation
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Where the Food Comes From producer Donna Sanders takes us along on a behind-the-scenes look at filming the show’s newest episode, “Clemson Blue,” where university cheesemakers reveal how they put the “blue” in their award-winning blue cheese.
It is in there, the mold — those rich blue veins in creamy blue cheese that make you either love it or loathe it — but how does it get there? This bonus scene from “Clemson Dairy,” Season 4, Episode 4 of Where the Food Comes From, explains how and why that happens.
