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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
New Old-School Farming
There's something amazing going on near the Florida Everglades. Farmers are growing crops without irrigation, even in the blistering southwestern part of the Sunshine State. Even more amazing, they're practicing agriculture the way people have done it for thousands of years – with just a few modern twists.
Regenerative farming – doing what the land says do instead of what a book says do – is now firmly part of the ag universe. Which makes sense, because for most of the 11,000 years humans have been farming, those old-school ways were the practice. Only after World War II did modern ag methods become a thing.
We met up with young farmers from all over the world who've gathered together to learn from each other as they implement the practice, specifically in ages-old agroforestry.
Catch full episodes of Where The Food Comes From on our YouTube Channel, every Thursday at 7:30 p.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 Thursday at 7:30 p.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!
