A field of shimmering sunflowers; a flock of hungry birds feeding , and a farmer who shares some of his stories about his sunflower fields
New to the life of farming, a middle-aged couple make a career change from a professional life in Silicon Valley to commercially raising pasture fed animals on their newly purchased farm in Oregon. First mentoring under Joel Salatin, they now raise pasture fed cows, pigs, chickens, ducks, lambs, and sheep.
He’s a BBQ spokesmen, a parking lot chef, and a cookbook author who has quite a story to tell.
Linda Sawaya demonstrates a favorite Lebanese dish from her cookbook "Alice's Kitchen".
Cathy Camper, a local Portland artist, makes interpretive portraits and images of nature from seeds. Her art pieces sparkle with color, and imagination; in a sense, they pay homage to the beauty and simplicity that abounds in nature. Food is more than for eating, in this story, it becomes the source material for artistic expression.
Calvin is a 10 �year old boy with a deep enthusiasm for life. But every day is an constant battle against an enemy that will not relent; an enemy that requires careful vigilance and treatment; an enemy that science can not�as yet�defeat. Calvin has Type 1 Diabetes: this is Calvin�s War.
An inside look at a hand-made pie factory.
Going whole hog for world champion BBQer Mike Davis is an every day experience. A cancer survivor, Davis has made barbecue not only his lifes passion, he has made it into a highly successful career.
Bravely, the Chili Fan carries forth, sampling a diverse range of chili, and giving his on the spot opinion of each.
5 million family farms have been lost since the 1930's, and most of the surviving farms are not small family operations. As the population of family farmers continues to age, there is a critical shortage of young farmers to take their place. Michael Paine is a rare breed, not only does he come into farming without a prior farming background, he’s also relatively young. Recipes from the episode: Fall Carrot Soup; Farm Pizza
The pictures can be tantalizing. Some even cause us to stop and stare. Join us, for a behind the scenes look at a food photographer and his team as they create sumptuous images out of fresh ingredients that seem to jump off the page. Recipes from the episode: Edâs Tangy Eggless Caesar Salad; Canning Pears, raw pack; Pear Bread
It was once a common way to extend food beyond the immediate season. Two friends become involved in the ancient practice of preserving food, and in the process form a closer bond with nature and each other. Recipe from the episode: Small Batch Fresh Strawberry Jam
Marge Braker, a home economics instructor, demonstrates how to demonstrate small batch strawberry jam.
A field of shimmering sunflowers; a flock of hungry birds feeding , and a farmer who shares some of his stories about his sunflower fields.
On the surface, the practice of medicine, both the traditional and non-traditional approaches, would seem to have little in common with the growing of grapes. For Dr. Robert Gross, there is a strong connection between his training as a medical doctor, and viticulture. This episode draws upon the rich interplay between two completely separate fields, each helping to enhance better understanding with the other.
Tons of tomatoes, and over 70 different varieties are represented at this tomato fest. These farm fresh tomatoes have character, beauty, and yes, even charm.
Community Supported Agriculture (CSA) offers a holistic approach to the production of food in urban areas to ensure good stewardship of local farmland, proven �best practices� methods to promote high crop yields, and a distribution model to help the farmer financially.
A minister's daughter lends her unique perspective to the making of religious icons out of rich chocolate.
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
A field of shimmering sunflowers; a flock of hungry birds feeding , and a farmer who shares some of his stories about his sunflower fields.
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