A new case of New World Screwworm has been detected in Mexico.
The parasitic worm was discovered last week in Mexico’s Tabasco State. However, the U.S. Department of Agriculture (USDA) says it will not restrict cattle imports from the country after recently lifting its November ban and reopening the border.
The re-opening came after USDA and Mexico established new protocols for assessing animal health before import. USDA says the new protocol will keep New World screwworms out of the U.S.
Despite the confidence from the USDA, the newly reported case was a major market mover for cattle, with fears of another border shutdown pushing feeder cattle futures at the Chicago Mercantile Exchange yesterday.
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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!
