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...
There are three fundamental crops that sustain the world. Wheat and rice are everywhere of course but nothing shows up in more different forms on more different tables than corn. So why did we make 44 episodes of this show before we finally talked about it? Simple: We were waiting to meet the...
Barbecue is a time-honored tradition around the globe, a treasured part of virtually every world cuisine. We happen to believe it was perfected at Fresh Air Barbecue in Jackson, GA, nigh on a century ago. There aren't a lot of barbecue schools. You don't go to a university to learn how to do...
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...
We discovered barbecue before we even discovered how to tame fire. And once we figured out how to make fire on purpose — and control it — nothing changed the world more. That happened about 750,000 years ago. Astonishingly, even though we had all the ingredients, we didn't perfect the process...
Growing citrus under cover in giant screened in enclosures has huge advantages — no scars, no blemishes, no lethal citrus greening disease. But it is a huge investment obviously. So what happens when there's a storm? What's if it's a hurricane? The answers are a bit surprising!
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...
We made the pilot episode for Where The Food Comes From four years ago, telling the stories of how Florida citrus growers have tried to stand their ground against a lethal disease called greening that’s wiped out half of Florida groves in the last 20 years. We focused not on the loss, but on the...
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. Where The Food Comes From visited Clemson...
It's in there — those rich blue veins in creamy cheese that make you either love it or loathe it — but how does it get there? The "blue" in blue cheese is mold, of course — not ordinarily something we want to see in our food. But in the cheese world, sometimes mold's your best friend. This bonus...
