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.

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.

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.

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 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.

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.

In 44 episodes of this show, we’ve never done one on corn. We thought it was about time. We’ll head to Wisconsin for this one to introduce you to a 12-year-old corn farmer, a 95-year-old corn farmer, and a researcher who built a better corn that’s helping both.

Corn is one of the world’s staple crops, so important it sustains about half the world’s population. And there’s nowhere in America they know more about sweet corn — the kind you eat on the cob or from a can — than in the great state of Wisconsin.

Think you’re lactose intolerant? You may just be drinking the wrong milk. Turns out a lot of folks have problems digesting milk. So we all started talking about lactose intolerance. We visit a Tampa dairy with a different breed of herd that just might provide some answers.

People have no idea the lengths the ag industry goes to doing the best possible job of keeping food safe — and that happens across the supply chain. Despite what you’d think from the headlines, most foodborne illnesses are our own fault.

Josh Johnson is a regenerative farmer in South Carolina who was determined to recover his family legacy. Now his Old Tyme Bean Co. specializes in long-lost or hard-to-find delights.

We all know what we think is a fruit and what’s a vegetable. Pretty clear, right? Wrong. Sure you probably know about a tomato – everybody knows that even though it seems like a veggie – it’s actually a fruit, and there are many more in a similar boat.

A public private partnerships shows off the Raleigh State Farmers Market in fine fashion – it’s a top 10 must-see spot when you’re in town!

Stuckey’s once dominated the American roadside. Now a new generation is bringing back a legendary name by teaming up with pecan farmers.

Every crop has an association, every farmer needs answers, every employee has a boss. We’ll meet people from across the board who manage North Carolina agriculture.

Mom, Dad, three kids – one farm. From blackeyed peas and butterbeans to 300 head of cattle, every member of the family is involved, There’s not much screentime here!

There’s an organization that measures the world’s sweetest watermelons each year. Cordele, GA always wins – Watermelon frames the culture this small town.

We know our dirt farmers have tough jobs. We thought the same might be true for fishermen in the wild-caught industry. We were right.

Broccoli, cabbage and cauliflower are some of the healthiest veggies on Earth – but in the field they look like they’re from another planet.

The legendary Vidalia Onion might be the greatest accident in the history of ag. It’s hard to imagine living without ’em now, but they actually didn’t even exist until the 1930s.

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.

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.

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.

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.

We stopped at the $140 million Steve Troxler Agricultural Sciences Center for a tour of a five-acre campus that is likely the world’s finest ag research facility.

You think farming’s hard now? You should have been there in 1870. Chip Carter found a time machine for a trip to the Georgia Museum of Agricultural in Tifton, GA. Travel back in time and experience what would have been a typical day for a farmer 150 years ago!

Chip is still back in time working, and he is tired. No wonder, a blacksmith’s forge, finishing the turpentine process, a ride with train engineers and grinding corn will do it.

Rising food costs, a horrible pandemic and uncertain economic times have all led to an unprecedented demand for access to affordable – preferably free – healthy food.

Food waste is a huge issue. Americans throw away about a third of what they buy. But did you know farmers are only able to harvest about 60% of what they plant on average?

They call Georgia the Peach State with good reason. Lane Southern Orchards has been growing peaches — and another Georgia Grown favorite, pecans — since 1908.

The only problem with Vidalia Onions is they’re only available from April ’til September. But what happened when the market began to demand them year round?

Most people have never been to a produce trade show or even know they exist! This is where people who grow food by the ton meet people who buy by the ton.

We pick this one up right where we left off – with the big sprint to the finish at SEPC Southern Exposure! Here’s Part 2 of our SEPC Spectacular – welcome to the show!

Farmers are committed to serving and giving back to their communities. Meet the amazing crew of Ripe For Revival, a touring pantry serving the communities needing it the most.

Still in NC, we meet a volunteer fire fighter, a grower who earmarks funds for cancer support, a cancer survivor, and a former NFL star who gave it all up to give it all up.

Larry Smith is a Christmas tree grower in the tiny North Carolina town of Newland, population about 700. But he’s hardly the only tree farmer – it’s pretty much what they do!

We take a look at how berries have evolved in 20 short years from a treat to a nutritional powerhouse that has revolutionized eating habits — and the agricultural landscape.

Nat Bradford’s family has been farming the same land in South Carolina for 200 years. The Bradford’s – the only labor force – are committed to keeping the family legacy alive.

Joe grows hundreds of thousands of gourmet mushrooms in his home laboratory. Ironically, when he started, he didn’t even care for mushrooms.

Farming doesn’t just happen in the country – there’s an urban agricultural revolution afoot and Brick Street Farms in St. Petersburg, FL is doing it on a 1/3 acre asphalt lot.

Quick, how do you spell sweetpotato? If you think we just did it wrong, think again – that’s the scientific way. And if you grow sweetpotatoes in North Carolina, it matters.

Tobacco was the crop that built North Carolina agriculture. Sweetpotatoes like the same land, the same equipment, the same workers – it was a natural transition.

We take oranges, grapefruit, lemons and limes for granted. They’re always there when we want ’em. But did you have any idea that in just a few years they may all be gone?

Citrus is an endangered species and Florida growers have a choice: Stand and fight, quit, or adapt. We’ll introduce you to people who’ve taken every one of those paths.

Where the food comes from doesn’t much matter if you can’t get it from there to where it needs to be. Enter transportation & logistics.

Fruits and veggies are in full swing in Florida in the coldest months of the year – we start this episode in the Everglades February and by July we found ourselves in North Carolina.

The legendary Vidalia Onion might be the greatest accident in the history of ag. It’s hard to imagine living without ’em now, but they actually didn’t even exist until the 1930s.

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.