Let’s meet John Rivers, who’s eventually turning spent distiller’s grain into fertilizer

One Kentucky farmer knows that input costs are taking a toll on the industry, which is why he is turning spent distiller’s grain into natural gas and then into fertilizer.

RFD-TV’s Tammi Arender had the chance to catch up with John Rivers, a featured speaker at the SASDA Conference, about his unique approach.

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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.”