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
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.
Watch full episodes of Where The Food Comes From on demand on our YouTube Channel, or catch us on the RFD-TV Network —check local listings— 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 us on the RFD-TV Network —check local listings— 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.
