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.

Catch Where The Food Comes From every Friday at 9:30 p.m. and 12:30 a.m. EST on the RFD-TV Network and on demand at the Cowboy Channel +!


Season 2, Episode 08

One Sweet Circle

The only problem with Vidalia Onions — Georgia’s trademarked crop — is they’re only available from April ’til September. But you can’t fool Mother Nature. The Vidalia onion only grows one place on Earth, in the rich soils around Vidalia, GA in the Southeast portion of the state. The search was on for a similar, suitable climate and soil mix that would produce a sweet onion that could be Vidalia’s off-season cousin. They found the answer in Peru.

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Season 3

Season 2

Season 1

Catch Where The Food Comes From every Friday at 9:30 p.m. and 12:30 a.m. EST on the RFD-TV Network and on demand at the Cowboy Channel +!


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.

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