Soundtrack of the Salebarn: What does it take to be an auctioneer?

Auctioneers are the heartbeat of the livestock industry. They are instrumental in moving cattle, sheep, pigs, and other animals through the marketplace.

RFD-TV’s Tammi Arender takes us to Texas to meet a young auctioneer who felt he was born to do this.

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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.”
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