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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.
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
Gouda Nuff
Who doesn’t love cheese? But what kind of cheese is your favorite? Now that’s a hard call. So we headed for Wisconsin to see how the masters do it. We went with our heads full of visions of cheddar and colby – and came away amazed instead by the fact that the world’s best cheese might be something that’s ‘Gouda Nuff’ to share with everybody.
Gouda is a Dutch classic and it’s certainly not a Wisconsin specialty. So leave it to the Dutch to bring it here. Marieke Penterman grew up in Holland and was dairy farming with her husband there. They wanted to grow, but there’s really no room to do that in The Netherlands. Wide-open Wisconsin seemed the natural choice so they packed up the farm and moved to the States.
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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+!
We’re reloaded and ready to roll for Season 5 of Where The Food Comes From, debuting Sept. 20 on RFD-TV! And we’re gonna show you some things you’ve never seen before.
We’ll shock you a bit early on in Episode 3 – get ready to say “Bye Bye Bananas.” And when we say bye bye, we mean it: In less than 10 years, there will be no more bananas. It’s as simple as that. Unless… We’ll show you the dice roll that’s currently underway in North Carolina, of all places, in a last-ditch attempt to save them.
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We’ll take you to the suburban Atlanta mansion of NewsNation network anchorwoman Elizabeth Prann and her husband Darren O’Day, who pitched 15 years in the major leagues, last in 2022 with the Atlanta Braves, where he still works as part of the broadcast crew. The O’Days have turned their backyard into a pretty impressive farm – complete with chicken coop amidst the luxurious environs.
We’ll go to Wisconsin to make Gouda cheese with a Dutch woman who’s soon to become just the third female Grand Cheesemaster in that state’s great history. We’ll tell you a heartwarming Vidalia onion homecoming story that will prove young people are coming into farming. And we’ll meet some farmers in deep Southwest Florida who are (somehow) growing food with no irrigation. And we’ll show you a tropical fruit farmer who’s growing coconuts, papayas, mangoes and all manner of things the same way.
We’ll take you to the Got To Be NC Festival to show you how state fairs and festivals impact farming and the food you eat – and we’ll also keep track of the annual Pig Jig Barbecue Championship Cook-off while we’re there (yes, it was a tough assignment… we’re still full).
And believe it or not, we can tell you where all of your 4th of July potato chips come from, and we can pinpoint it right to a spot on a map.
We’ll take you there – and a whole lot of other places! – in Season 5. And remember to check out WhereTheFoodComesFrom.com for more from every show, including bonus footage, behind-the-scenes articles and the amazing Where The Food Comes From Cookbook!