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.
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+!
FEATURED EPISODE
Tropical Fruit Salad
Papayas, mangoes, coconuts and bananas – walking through a jungle and seeing things like that makes you think you can't possibly still be in the U.S. But you most assuredly are, in Southwest Florida, near Fort Myers, in fact. What would really surprise you is to see these things growing together – like right on top of each other – and thriving without any fertilizer or pesticide or even any (gasp!) water.
Once upon a time, Matthew Reece was a civil engineer by trade. That life proved unsatisfying. A change in the way he ate changed all the rest of it, too. Now Reece is practicing organic, regenerative agroforestry, operating a nursery and harvesting fruit for a variety of markets.
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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 3
You’ve seen the show go to farms and fields, labs and packinghouses looking mostly at the world of fresh fruits and veggies. That’s still the main theme for Season 3. But we’ve got some new topics too, like wild-caught seafood, beef and — in the Season Premiere — something we never expected in an episode we call “Where The (Water) Buffalo Roam.” This season we’ll also take a look at how agriculture impacts the Port of Savannah; veggies like broccoli, cauliflower and cabbage; the Watermelon Capital of the World; more from our onion friends in Vidalia; how pecans have led to the rebirth of an American icon — Stuckey’s; and you’ll see the indispensable roles bees play in helping feed the world (yes, you’ll get to peek inside the beehive!). One spoiler: Winnie The Pooh had the whole honey thing wrong. Bears actually hate the stuff. You’ll see!
