A more recent danger has been lurking around the industry: New World Screwworm. The ag sector has been working hard to keep America’s livestock protected. USDA has once again suspended animal imports from Mexico, and the producers along the border have their eyes peeled.
President of the Texas Southwestern Cattle Raisers Association Carl Ray Polk Jr. joined RFD-TV’s Tammi Arender to discuss what the STOP Screwworms Act aims to do, if the suspension is creating any hurdles, and what type of threat it poses to the U.S. cattle herd.
Click here for more on New World Screwworm
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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.”
