NASHVILLE, TENN. (RFD NEWS) — The U.S. Food and Drug Administration (FDA) issued an emergency use authorization for a wound spray to help combat potential outbreaks of New World Screwworm as the current outbreak just south of the U.S. Border in Mexico enters its second year.
The agency states that F-10 Wound Spray, an antiseptic spray manufactured in South Africa, can now be used on cattle, horses, birds, and other animals. The product contains ingredients designed to protect wounds and kill parasites.
Officials emphasize that the spray is not fully approved for this use, but the emergency authorization allows it to be used as outbreaks of the screwworm threaten livestock and wildlife.
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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.
No, it is not some new college course — Clemson has been making blue cheese since 1941, and the product has developed a worldwide following and won some pretty big awards. With good reason — it is fantastic stuff. It is also fascinating to see how it is made. Check out this sneak peek look at the latest episode of Where the Food Comes From, “Clemson Blue.”
The machines do all the work at Hickory Hill Milk in South Carolina, and the pampered cows get on-demand service. The team at Where the Food Comes From shares a special, behind-the-scenes account filming the show’s newest episode, Robot Dairy, premiering this Friday, Oct. 20, 2023, at 9:30 p.m. ET on RFD-TV!
The machines do all the work at Hickory Hill Milk in South Carolina, where the pampered cows get on-demand service. They make a premium cream line of milk you still have to shake. It is so good it is used to make the world-famous Clemson blue cheese.
