A couple of things you don't know about bananas: Number 1, you're opening 'em all wrong. Watch monkeys and you'll see they start at what we'd call the bottom. Peeled that way, you have a nice little handle and none of those nasty strings. Number 2, in less than 10 years, they'll all be gone. A...
Bye Bye Bananas – In 10 Years, They’ll Be Extinct. Unless… See The Story Now On YouTube Or TVWorldwide Fungal Infection Has Been Raging For 20 YearsRALEIGH, NC — The bananas get your attention. You don’t expect, in one of the South’s crown jewel cities, a center of research, education and...
Being on the road filming Where The Food Comes From is interesting, fun and always exhausting. Full disclosure, staying in hotels doesn’t impress me and neither does trying to find something good to eat. We usually end up driving through a Chick-fil-A, if there is one around, or stopping at a...
The big news for this episode is the homecoming of oldest son Luke Shuman to join his father, Shuman Farms CEO and Founder John Shuman, in the family business. But Luke explains that Shuman Farms is about way more than one family. That family doesn't share blood bonds – and it's always expanding.
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 Shuman Farms in Reidsville, Georgia.Once upon a time – actually in the mid-1980s - in a faraway land known as Reidsville, GA a gentleman...
There’s a long-time-and-growing concern in the world of agriculture: With a profession so demanding and often downright difficult, who’s going to come home and take over the farm when this generation is done? Quite often, sons and daughters don’t want to continue their fathers’ and grandfathers’...
Who’ll Take Over The Farm? A Vidalia Homecoming Story – Watch on YouTube or On TVFamily Farming Continues To Find Ways To FlourishREIDSVILLE, GA – It’s April, 2010. Two young brothers frolic in a Vidalia onion field, “helping” their father and his crew begin that year’s harvest of the world’s most...
Marieke Gouda only makes one kind of cheese, Holland's biggest star Gouda! But that doesn't mean they don't make a wide variety of flavors. Cranberry, honey clover, bacon and even stinging nettle (there's a reason!). There's a wonderful pantry at the factory where all those spices and flavorings...
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,...
Who doesn’t love cheese? But what kind of cheese is your favorite? Now that’s a hard call. So we headed for Wisconsin to see how the masters do it. We went with our heads full of visions of cheddar and colby – and came away amazed instead by the fact that the world’s best cheese might be something...
