CMA Fest is currently underway right here in Music City – but it’s not just Nashville artists taking the spotlight. That’s why the Louisiana Office of Tourism is in town, sponsoring the event as part of its Louisiana Year of Music Campaign.
Louisiana Lieutenant Governor Billy Nungesser took the time to come by our Nashville studio on Friday to catch up with RFD-TV’s own Tammi Arender, a longtime friend, about his state’s integral support of CMA Fest.
In their chat, Tammi asks Lt. Gov. Nungesser about his work promoting the state’s agriculture, food, and music industries -- including some of country music’s hottest artists, like Ms. Lanie Wilson! They also discussed some of Louisiana’s iconic agritourism destinations.
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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!
