The cattle industry is on high alert following the latest case of New World Screwworm in Mexico, which was reported just 70 miles from the U.S. border.
USDA has boots on the ground there, inspecting fly traps and dispersing sterile flies into the region.
Texas Ag Commissioner Sid Miller joined RFD-TV’s Jennifer Vickery-Smith to give an update on the confirmation, more context behind Sec. Rollins’ statement about not relying on Mexico, and the impact this has on the industry.
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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.”
