WELCOME TO THE SHOW!
We’re most often out in a field with our noses in the dirt. But you’ll also find us in lab coats and restaurants and packinghouses, Congressional and State offices, college and industry research facilities – anywhere there’s a story to be told about food and farming.
Where The Food Comes From taps into the passion and commitment of the people who feed us. There are easier ways to make a living, as anyone who’s ever seen the show knows. But from the farms to the research laboratories to the offices where people make the rules that regulate it all, the people involved in agriculture care deeply about what they’re doing. They make up just 1.5% of the population – but they proudly bear the weight of keeping the rest of us fed.
That’s the power of Where The Food Comes From – peeling back the labels and letting the world meet some of the people who put food on their plates.
WELCOME TO THE SHOW!
We’re most often out in a field with our noses in the dirt. But you’ll also find us in lab coats and restaurants and packinghouses, Congressional and State offices, college and industry research facilities – anywhere there’s a story to be told about food and farming.
Where The Food Comes From taps into the passion and commitment of the people who feed us. There are easier ways to make a living, as anyone who’s ever seen the show knows. But from the farms to the research laboratories to the offices where people make the rules that regulate it all, the people involved in agriculture care deeply about what they’re doing. They make up just 1.5% of the population – but they proudly bear the weight of keeping the rest of us fed.
That’s the power of Where The Food Comes From – peeling back the labels and letting the world meet some of the people who put food on their plates.
FEATURED EPISODE
Cooking With Fire
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 until about a century ago, when the good folks at Fresh Air Barbecue in Jackson, GA first fired up the pit and opened their doors.
Now how we cook is changing fast — some cities are banning wood-burning ovens in restaurants, BBQ joints and home chefs are fast converting to electric or propane fired cookers. A future where we cook without fire is foreseeable. We thought we better get the story down right before it fades away. And nobody does it better than Fresh Air.
SERIES GUIDE
This would be some intro text.Season 2
