WILSON COUNTY, TEXAS (RFD NEWS) — A powerful winter storm moved across farm country over the weekend, impacting a number of rural communities that do not typically experience severe winter conditions. Texas was among the states affected by the system.
Texas Farm Bureau President Russell Boening joined us on Monday’s Market Day Report to recap what the storm brought to the state and how it compares to previous winter weather events.
In his interview with RFD NEWS, Boening also discussed potential impacts on agriculture from the storm and whether the cold conditions could help slow the spread of New World screwworm, a growing concern for producers. Finally, he shared insights on the upcoming weather forecast for Texas.
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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.”
