Episodes

In Season 1 we did a two-part episode about a lethal disease called citrus greening that’s decimating Florida’s most-famous industry. Things haven’t improved much since then — but farmers are getting more creative when it comes to the crop.

What does Splenda have to do with farming? Well, sweeteners like monk fruit and stevia are plant-based — they’re just not sugar. And those plants are grown on farms.

In 1941, Clemson University started making blue cheese. Little did they know it would become world-famous. We follow the milk from Hickory Hill to the university campus and join in the cheese-making fun.

The machines do all the work at Hickory Hill Milk in South Carolina and the pampered cows get on-demand service. They make a premium creamline milk you still have to shake. It’s so good it’s used in world-famous Clemson blue cheese.

Remember old-school Florida? It’s still alive at Sunsational Farms. The farming’s all modern, including hydroponic veggies. But the vibe is classic Florida Old School.

Back in the third ever episode of Where The Food Comes From, we visited a remarkable farming family still growing the same crops their ancestors had for 200 years. We decided to check back in with the Bradfords to see what’s changed.

So you always thought we invented cold cut and cheese platters in modern times? Hold your roll — charcuterie is an ancient art that stretches back to 14th Century France! But it’s had a real renaissance of late.

About a third of all crops require direct pollination by bees, including 70 of the top 100 primary sources of our food. Take away the bees, you take away the food.

We think of endless lines of trucks bringing in produce from Central and South America, it certainly happens. But for longer trips, larger loads, nothing beats shipping by sea.

The stories out of Vidalia, GA are probably our favorite part of everything we do. We love it all, but there’s something special about this onion and the people who grow it.