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
Robot Dairy
The machines do all the work at Hickory Hill Milk in South Carolina and the pampered cows get on-demand service. They make a premium creamline milk you still have to shake. It’s so good it’s used in world-famous Clemson blue cheese.
The Dorn Family are multi-generational dairy people in South Carolina. They were once part of the conventional dairy system, selling their milk to a co-op like most farmers. But they made the bold decision to try to do something better. They did, it worked, the results are marvelous. And in the next episode, we’ll follow Hickory Hill milk from Edgefield, SC to Clemson University, where we’ll turn it into famous Clemson blue cheese!
Watch full episodes of Where The Food Comes From on demand on our YouTube Channel, or catch us on the RFD-TV Network —check local listings— and on demand on RFD-TV Now and Cowboy Channel+!
Watch full episodes of Where The Food Comes From on demand on our YouTube Channel, or catch us on the RFD-TV Network —check local listings— and on demand on 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!
