Donna Sanders is the script supervisor, field producer and food editor for Where The Food Comes From. This is her behind-the-scenes look at our day filming with Marieke Gouda in Thorpe, Wisconsin.I have mentioned before that sometimes adjectives to describe a shoot are hard for me to come by and,...
Sometimes there is not a cutesy way or shock factor to lead into a Behind-The-Scenes -- not every story's like that and this, my friends, is one of those. The adjectives I will use are beautiful, a bit mind-blowing, and a surprise ending doesn’t hurt either. I know, kind of a strange combination...
Ah, New Jersey my home state. Unfortunately, it is often underrated and most people just think of the city of Newark. Actually, pretty sad.But I can’t forget the gorgeous beaches, farms and rolling hills. Honestly, I really miss it and after many years still get homesick.New Jersey is called the...
Salmonella, Staphylococcus aureus, and Campylobacter are all really big names with pretty pictures – you can see them below. Don’t let those pretty pictures fool you. So why are they in this article and what do they have in common? They are some of the bacteria which can cause food poisoning,...
Urban, suburban and rural areas are concepts we don’t often think about. But for the sake of humoring me and this article, let's do think about it -- and let’s talk about the differences. Urban areas are cities and the surrounding areas. They have a greater population density and more people in...
Last week, you first met remarkable 12-year-old farmer Weston Hannan, who planted his first corn patch when he was 6. Remember Weston was not from a farm family. But he had a true passion for farming from the first time he started following neighbors' tractors on his bicycle when he was 4. You...
Picture this: A young boy, barely more than a toddler, pedaling his bike chasing tractors in a cornfield. Really! Why would a four-year-old be chasing tractors? The answer may surprise you. Fascination, a total fascination with tractors and growing corn. To take this one step further, would you...
We entered the belly of the beast. Embers were burning and the flame was so hot you couldn’t get near it. Never mind the smoke that filled the air and was so thick you could taste it. Were we in the abode of the damned? You would think so, but we were not.Long ago and far away, between 780,000 and...
Treacherous walking conditions – with sand so soft and fissures so wide you can get swallowed up, trees that resemble skeletons, and smoldering fires. Are we in a war zone? You would think so, but we are not. Where the Food Comes From visited Dundee Citrus in Dundee, FL on October 27. Not your...
It’s not Room 222, remember the comedy-drama that ran from 1969 – 1974? Turns out it is actually Room 210 at Clemson University. The time is 4 a.m. What a ghastly hour! So what were we doing here? Hold onto your hair nets - making blue cheese of course with Clemson Cheese Master Anthony Pounders!...
