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
Homecoming
There's a long-time-and-growing concern in the world of agriculture: With a profession so demanding and often downright difficult, who's going to come home and take over the farm when this generation is done? Quite often, sons and daughters don't want to continue their fathers' and grandfathers' work. They don't want to stay in Rural America. And they don't want to work as hard as what they witnessed growing up. But some still share the same passion as the moms and dads and grandparents they watched who love the land and the job of feeding people.
Shuman Farms is the world's premium producer of sweet onions, a homegrown success story out of Reidsville, GA – smack in the heart of Vidalia onion country. Founder John Shuman has long dreamed that at least one of his sons would come home to join the company. Now he knows they both are – and one reported for work in January after completing his education at the University of Georgia. You've seen the Shumans on our show before – they're one of the stories we love to follow. But you've never seen them like this. It's our very own crystal ball that will allow you to see what the future looks like now.
Catch full episodes of Where The Food Comes From on our YouTube Channel, every Friday at 10:00 p.m. and Saturday at 1:30 a.m. EST on the RFD-TV Network and on demand on RFD-TV Now and Cowboy Channel+!
Search for your Favorite Episode or Topic
Catch Where The Food Comes From every Friday at 10:00 p.m. and Saturday at 1:30 a.m. EST on the RFD-TV Network and on demand at 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.
