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+!
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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!
