Seasonally fresh, prepared by chefs and sustainable food enthusiasts
Marge Braker, a home economics instructor, shows us how to can crushed tomatoes using a boiling-water canner.
Jeff Stehney, owner of Kansas City’s Oklahoma Joe’s BBQ, demonstrates how to bbq Smoked Squash Rockefeller and Horseradish Bacon-wrapped Grilled Shrimp.
Gabe Rosen of in Portland, Oregon, demonstrates how to make a Saké Simmered Salmon.
Cheese-making enthusiast, and member of the Going Goat Cooperative, Nori Gordon shows us how she makes soft goat milk (chèvre) cheese.
Chef Kathryn Yeomans of The Farmer’s Feast demonstrates how to make a succulent wild and cultivated mushroom dish with fresh salmon to deeply satisfy all earthly pleasures.