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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 4 is here and we’ve got more great stories to share! For starters, we made our way north to Wisconsin for a lesson in corn from a 12-year-old farmer who already knows what he’s doing, and a 95-year-old farmer who’s still learning new tricks every day! Back south we stop in at Clemson University to make blue cheese – and we visit a robotic premium dairy down the road where the milk for that cheese comes from. We tell our first big consumer brand story with the folks from Splenda as we visit their first-in-the-U.S. stevia farm. We discuss the disappearing art of cooking with fire with our friends at the legendary, 100-year-old Fresh Air BBQ in Jackson, GA. We’ll follow up with season one friends in the Florida citrus world and Nat Bradford’s family farm in Sumter, SC. And right down the road is another creative farming operation, the Old Tyme Bean Co., where we’ll unearth some rare treasures. What’s the deal with food safety? Well, we can tell you there is no such thing as the “three-second rule”. And then we’ll wrap up the season on-campus at UGA with what’s sure to become America’s new favorite game show, Fruit Or Vegetable! You would think you already know – we promise you don’t!
