Frikeh is a middle-eastern dish made from immature (green) wheat whose natural development is permanently arrested by a roasting process in the field.
Culinary educator and food activist, Michele Knaus, demonstrates how to make a homemade Sorrel Soup from sorrel gathered from her own backyard garden.
This is a speech that Wes Jackson, president and founder of the Land Institute, gave at The Monterey Aquarium’s 2009 Cooking For Solutions Media Conferences, speaking out for sustainability.
In this interview with Dan Barber, we talk about his book, The Third Plate, his passion for sourcing the finest ingredients, sustainability, and the importance of culture.
Scott Spino, a Yakama Nation tribal member explains the importance of the Klickitat River and fishing as providing both a sense of identity for his tribe, and for their livelihood.