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 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+!
FEATURED EPISODE
A Mushrooming Business From Home
Joe Iovino is a Tampa Bay firefighter. That's all he wanted to be. Well, he did have a flirtation with rock stardom when he was a little younger. But once he put on the uniform, he knew he'd found his calling... or thought he had. Now he's a farmer, too. Joe grows hundreds of thousands of gourmet mushrooms in his home laboratory and grow space for local restaurants and grocers. Ironically, when he started, he didn't even care for mushrooms. His wife loved 'em. He was looking for a hobby. He started poking around... and a new career was born.
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 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!
