Creating a restaurant from the ground up is an ambitious endeavor in itself. To base the theme of such a restaurant around locally produced food, good land stewardship, and preserving social tastes is even more grand. Stu Stein, owner of Terroir (pronounced, tεʀwaʀ, in French) shares his philosophy and vision. Recipes from the episode: Dungeness Crab and Fuji Apple with Curry Mayonnaise; Game Hen en Cocotte with Sweet Potato Bread; Cornmeal Fried Oysters with a Salad of Organic Greens and Lemon-Caper Aioli
Linda Sawaya demonstrates a favorite Lebanese dish from her cookbook "Alice's Kitchen".
They are found in almost every kitchen, but surprisingly there’s only one U.S. manufacturer. Follow us inside the Best Manufacturers plant for a rare visit to see how a whisk is made. Recipe from the episode: Michael’s Mars Meringues
Marge Braker, a home economics instructor, demonstrates how to demonstrate small batch strawberry jam.
Portland Fruit Tree Project provides a valuable service that helps communities benefit directly from local resources. Fresh fruit that grows on neighborhood trees is collected by volunteers, and dropped off at local Food Banks for distribution to those in need. The great thing about this program is that in large part, the fruit would not be harvested or eaten by anyone—if not for fruit gleaning. Everyone involved benefits, including the trees, as harvesting is beneficial to their health!
My life is just beginning.
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How to: Make a Gwen Stefani Look
Ford Artists' Johnny Lavoy shows how to create a Gwen Stefani look.
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