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.
FEATURED EPISODE
Cold-Cut Platter? Nope — It’s Charcuterie!
To make great charcuterie, you have to have great meats. And we found an amazing operation in Baxley, GA that does it all. Woody Folsom comes from generations of ranchers. He upped the game by breeding a herd for premium beef. He’s done the same with the pork he’s now producing at his Circle F Farms in south Georgia. Partner and wife Tamela is in charge of the next step. She’s the operator of Circle F Meats, an amazing 6000-square-foot grocery and butcher shop. We visited the farm and the store of course — and we got a little firsthand experience in the fine art of charcuterie!
Watch full episodes of Where The Food Comes From on demand on our YouTube Channel, or catch a full hour every Monday at 6:00 p.m. EST on the RFD-TV Network and on demand on RFD-TV Now and Cowboy Channel+!
Watch full episodes of Where The Food Comes From on demand on our YouTube Channel, or catch a full hour every Monday at 6:00 p.m. EST on the RFD-TV Network and on demand on RFD-TV Now and Cowboy Channel+!
SEASON 2
In Season 1, you met some of the people of farming and saw what they do up close and personal. There’s plenty more of that in Season 2 (including a look at how we’re likely to grow food on Mars, with 50-foot tomato vines hanging from the ceiling) but we also expand our reach to focus more on the heart of farming, the ways the amazing people who feed us give back to their own communities. That might mean working with organizations like Feeding America and gleaners like the Society of St. Andrew (who actually harvest leftover food from commercial fields) or efforts they spearhead themselves, from volunteering for the local fire department to starting support groups to actually stocking a fleet of buses to deliver fresh produce on a pay-what-you-can model to food deserts. We also take a look back at our roots, with a special two-part episode “Where The Food CAME From” where our host spends a day working as a farmer in 1870. You get an ag trade show, where people who grow food by the ton meet up with people who buy it by the ton.
