For two years, urban farmer Amanda Morse has grown food almost year-round on her farm in Portland. She markets her food to local restaurants and to customers direct through her farm stand.
Lucia Barbato of the Texas Tech University Center for Geospatial Technology explains the various maps of the Texas High Plains region. The Ogallala Aquifer formed millions of years ago, and no longer has an effective recharge capacity. This finite, fossil water resource will one-day run dry.
This page contains a video playlist guide of food and sustainability leaders that have appeared on Cooking Up a Story from our interview and talk segments.
In this short video, we filmed a fresh berry farmer, one of the largest direct to market sellers in the area as they harvested and prepared their fresh berries for a local farmer’s market.
Alan Kapuler, molecular biologist, founder of Peace Seeds, and former research director for Seeds of Change shares his unique perspective on life and agriculture.
Jo Robinson’s new book Eating on the Wild Side: The Missing Link to Optimum Health takes careful measure of the last 15 years of scientific research in the fields involving food and nutrition— tens of thousands of individual studies are distilled into a sizable number of startling revelations.
One of the top tourist sites in Alaska, the Childs Glacier is now only accessible by boat. The 56 mile Copper River Highway that leads from Cordova to the Million Dollar Bridge is no longer passable beyond mile 36.
In this video, Lon Rombough talks about his efforts to produce a satisfactory stoneless plum, and the earlier work of legendary plant breeder Luther Burbank who was the first to partially successful in developing two stoneless plum varieties.
At a team party, a group of soccer kids show us how to make the perfect s’more.
Namita Gupta Wiggens of the Museum of Contemporary Craft followed her own curiosity, and extensive knowledge of art history led her to create an interactive, multifaceted exhibit titled Object Focus: The Bowl.