The coffee break. A time when people in an office environment can leave their designated work space and grab that hot cup of java for a mid-morning boost. My guess is chatting and catching up on the latest television shows is part of it, too. But with so many people working from home, including me, I don’t know if the coffee break even exists anymore!
But when is a coffee break, not a coffee break? When it’s a chocolate milk break. You heard right about a chocolate milk break, believe me, you will hear more about that. Where The Food Comes From visited Hickory Hill Milk in Edgefield, South Carolina, on June 22.
Our first interview took place in the bottling plant with Owner Watson Dorn.
I don’t know about you, but I always get confused between homogenized and pasteurized. Watson had an explanation. Pasteurization kills the pathogens that can make us sick. Homogenization basically shakes milk up to blend it — the cream and milk don’t separate. Most people are used to homogenized milk. The Dorns believe non-homogenized milk tastes better and is easier to digest. I’m pretty sure I agree after our visit...
For the rest of Donna Sander’s behind-the-scenes look at this episode of WTFCF, CLICK HERE.
Show producer Donna Sanders shares her perspective on filming the latest episode of Where the Food Comes From at Splenda Stevia Farms, a company growing a sweet specialty crop here in the U.S. that is typically imported from overseas.
November 01, 2023 09:00 AM
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Splenda’s new stevia farm in Florida is the first of its kind in the United States. Thousands of plants produce millions of leaves that are then turned into plant-based stevia sweetener products. But how do they get the sweet stuff out?
October 31, 2023 09:00 AM
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What does Splenda have to do with farming? Sweeteners like monk fruit and stevia are plant-based — so they are just not sugar, but are comprised of those other plants also grown on farms.
October 30, 2023 09:00 AM
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Where the Food Comes From producer Donna Sanders takes us along on a behind-the-scenes look at filming the show’s newest episode, “Clemson Blue,” where university cheesemakers reveal how they put the “blue” in their award-winning blue cheese.
October 26, 2023 09:00 AM
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It is in there, the mold — those rich blue veins in creamy blue cheese that make you either love it or loathe it — but how does it get there? This bonus scene from “Clemson Dairy,” Season 4, Episode 4 of
Where the Food Comes From, explains how and why that happens.
October 25, 2023 09:00 AM
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No, it is not some new college course — Clemson has been making blue cheese since 1941, and the product has developed a worldwide following and won some pretty big awards. With good reason — it is fantastic stuff. It is also fascinating to see how it is made. Check out this sneak peek look at the latest episode of Where the Food Comes From, “Clemson Blue.”
October 24, 2023 11:32 AM
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