The National Cattlemen’s Beef Association is backing Agriculture Secretary Brooke Rollins’ efforts to stop the resurgence of New World Screwworm.
The group is working with the USDA to boost surveillance and expand the sterile insect technique. They are also putting pressure on Mexican officials to follow through on their Screwworm eradication promises.
NCBA says Mexico has failed to uphold its end of the agreement by disrupting planes carrying sterile male flies. NCBA says it will continue working with U.S. and Mexican officials to push for stronger action to protect cattle herds and prevent a costly outbreak.
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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!
