USDA has suspended livestock imports from Mexico to prevent the spread of New World Screwworm.
Ag Secretary Brooke Rollins said protecting U.S. livestock and food safety is a top priority, calling it a national security issue. USDA is taking this step to stop NWS from moving farther north, as it has been found about 700 miles from the border. The ban will stay in place month-to-month until there is progress on containing the pest.
National Cattlemen’s Beef Association CEO Colin Woodall joined RFD-TV’s Tammi Arender to discuss the importance of this move, the possible ripple effects for the industry, and the main signs and precautions producers need to keep in mind.
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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!
