We all know what we think is a fruit and what’s a vegetable. Pretty clear, right? Wrong. Sure you probably know about a tomato — everybody knows that even though it seems like a veggie — it’s actually a fruit, and there are many more in a similar boat.
Josh Johnson is a regenerative farmer in South Carolina who was determined to recover his family legacy. Now his Old Tyme Bean Co. specializes in long-lost or hard-to-find delights.
People have no idea the lengths the ag industry goes to doing the best possible job of keeping food safe — and that happens across the supply chain. Despite what you’d think from the headlines, most foodborne illnesses are our own fault.
Think you’re lactose intolerant? You may just be drinking the wrong milk. Turns out a lot of folks have problems digesting milk. So we all started talking about lactose intolerance. We visit a Tampa dairy with a different breed of herd that just might provide some answers.
Corn is one of the world’s staple crops, so important it sustains about half the world’s population. And there’s nowhere in America they know more about sweet corn — the kind you eat on the cob or from a can — than in the great state of Wisconsin.
In 44 episodes of this show, we’ve never done one on corn. We thought it was about time. We’ll head to Wisconsin for this one to introduce you to a 12-year-old corn farmer, a 95-year-old corn farmer, and a researcher who built a better corn that’s helping both.
We discovered barbecue before we even discovered how to tame fire. And once we figured out how to make fire on purpose — and control it — nothing changed the world more.
In Season 1 we did a two-part episode about a lethal disease called citrus greening that’s decimating Florida’s most-famous industry. Things haven’t improved much since then — but farmers are getting more creative when it comes to the crop.
What does Splenda have to do with farming? Well, sweeteners like monk fruit and stevia are plant-based — they’re just not sugar. And those plants are grown on farms.
In 1941, Clemson University started making blue cheese. Little did they know it would become world-famous. We follow the milk from Hickory Hill to the university campus and join in the cheese-making fun.
