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!
Related Stories
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.
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.”
The machines do all the work at Hickory Hill Milk in South Carolina, and the pampered cows get on-demand service. The team at Where the Food Comes From shares a special, behind-the-scenes account filming the show’s newest episode, Robot Dairy, premiering this Friday, Oct. 20, 2023, at 9:30 p.m. ET on RFD-TV!
Mon, 10/23/23 - 5 PM ET | 4 PM CT | 3 PM MT | 2 PM PT
The machines do all the work at Hickory Hill Milk in South Carolina, where the pampered cows get on-demand service. They make a premium cream line of milk you still have to shake. It is so good it is used to make the world-famous Clemson blue cheese.
Fri, 10/6/23, 8 PM ET | 7 PM CT | 6 PM MT | 5 PM PT
Kirbe Schnoor and Janie Johnson are BACK!
Thu, 9/14/23 – 10 PM ET | 9 PM CT | 8 PM MT | 7 PM PT
