Where the Food Comes From
The goal of the Where the Food Comes From is to tell just that – the story of where our food comes from (and we don’t mean the supermarket… though that’s part of the big picture). But beyond where it comes from, how it gets there and all the links in the chain that make that happen. read more
Kansas State University Extension Livestock Market Economist, Dr. Glynn Tonsor describes the rising cost of grain in feed lots.
Western South Dakota is soon to be the home of a new 1 million square foot processing facility.
USDA meteorologist, Brad Rippey, discusses the recent heat wave in the Deep South and its impacts on corn during a vital stage of crop development.
Forget farm-to-fork, we go laboratory-to-legislature to examine the key elements that make food appear on our plates as if by magic.
Brick Street Farms is part of the urban farming revolution that’s going on across this nation, where people are growing food anywhere and everywhere — rooftops, community gardens and back porches.
Chip Carter, the host of RFD-TV's popular new program "Where the Food Comes From," sat down with Medium's "Authority Magazine." to discuss precisely how he freed himself from the fear of failure.
Chip joins the Produce Buzzers Podcast to talk about the miracle of how our food gets to us and the heroes he has met filming the show who work so hard to make it happen.
Todd Linsky of TLC.organic has a great conversation with “Where the Food Comes From” host Chip Carter.
Mike Davis of Southern Farm Network, provider of daily agricultural radio programming to the Carolinas since 1974, interviews Chip Carter, the host and creator of “Where The Food Comes From.”
It turns out that Joe Iovino, the featured volunteer firefighter/gourmet mushroom entrepreneur, spent about a dozen years as a player for host Chip Carter's youth soccer team!
Get a feel for what it's like to almost step back in time with a visit with the Bradfords – the watermelons, okra, bees, and so much more!
Chip Carter’s music video “Sweet Vidalia” pays tribute to the Georgia town and to the onion that bears the same name.
You probably ate a vegetable today. If you did, you might have given some thought to where it came from, but did you think about that in connection to what time of year it is?
Farmers come up with ingenious ways to combat the lethal Citrus Greening disease that's already cost billions.
A single bug has destroyed half of Florida's citrus groves in just 15 years. Can an industry be saved?
It doesn't matter where the food comes from if you can't get it from there to where it needs to go. Transportation and logistics constitute the often invisible – but critical – part of the food supply chain.
North Carolina farmers were once famous for tobacco. Now sweetpotatoes have emerged as the new king!
Tobacco built North Carolina farming. But the humble sweetpotato (yes it's one word) is saving it.
You never know where you're going to find a farm these days. It might be on a city street . . . in a box . . . or in the house right next door.
A firefighter's home-based gourmet mushroom business is booming to the tune of $300,000 a year!
Farming like it's 1699! The Bradford family has been farming the same land, growing the same crops, using the same methods for over two hundred years!
Berries are fun: bright, colorful, vibrant, delicious – and one of the healthiest foods on the planet!
Today, the tomato is America's second favorite vegetable (actually, it's a fruit – technically a berry), but there was a time when many people regarded it as a deadly poison.
