Where the Food Comes From

Show Times

The goal of “Where the Food Comes From” is as simple as its name implies — host Chip Carter takes you along on the journey of where our food comes from — and we don’t just mean to 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.

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 – from researchers creating next-generation produce varieties and combating pesticides to Congress members on Capitol Hill who make laws governing our food supply chain – and, at the same time, we examine every critical element to fill in the gaps in viewer knowledge.

WTFCF will also have a companion website and a weekly SiriusXM radio show. Ultimately, we want to provide a top-down view of the global food supply chain and connect the dots that tell this remarkable story that impacts every one of us daily. READ MORE

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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!
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?
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.
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.
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.
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