Wednesday, November 26, 2025
5:30 PM ET | 4:30 PM CT | 3:30 PM MT | 2:30 PM PT
ENCORE PRESENTATION:
Sunday, November 30, 2025
3:30 PM ET | 2:30 PM CT | 1:30 PM MT | 12:30 PM PT
Wednesday, December 3, 2025
3 PM ET | 2 PM CT | 1 PM MT | 12 PM PT
A special presentation of the top 15 Belgians, Percherons, and Clydesdales/Shires making it to the Six-Horse Hitch Finals from Shipshewana, Indiana. Feel the earth move as beautiful Belgians, powerful Percherons, and classic Clydesdales/Shires thunder into the arena!
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Join host Allen Treadwell this season as he travels across the country, featuring truly unique stories and one-of-a-kind properties from coast to coast in Hayden Outdoors Life on the Land, only on RFD-TV.
In this behind-the-scenes look at the newest episode of Where the Food Comes From, “A Day Without Sunshine” written by show producer and script supervisor Donna Sanders — find out what Florida citrus growers Dundee Citrus did when life handed them some lemons.
Growing citrus undercover in a giant screened-in enclosure has huge advantages. But what happens when there’s a hurricane?
It’s as modern as citrus growing gets.
If you’re a fan of RFD-TV’s Where the Food Comes From, you might recall visiting Larry Smith’s idyllic Christmas Tree farm in rural North Carolina. This year, ahead of the holidays, we are taking a look back at the classic episode from Season 2 with a host of new, behind-the-scenes and bonus content to enjoy!
In today’s production update, Total Acre Farming’s David Hula has an enlightening conversation with Jeremy Rountree about a new, industry-disrupting product from Brandt Fungicide.
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.
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?
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.
