A journey of wide discovery about our food and sustainable agriculture.
Coming next, Kelly Meyers of Xico demonstrates how to make a quick variation of enchiladas, and Anthony Boutard takes us into his world as he shares his knowledge and passion about corn.
Bill Zimmerman, a small farmer in Vancouver, Washington talks about the approaching urban growth boundary (UGB) that may soon encompass his farm.
Fall is a busy time of year on Bi-Zi Farms, and is marked by their annual public harvest festival they refer to as The Pumpkin Patch designed to entertain families of all ages.
Halloween is fast approaching, and Robin Hassett of the Dessert Tray bakery shows us how to decorate a scary fondant cake.
Coming next: a look at Food.Farmer Earth upcoming episodes on the theme of halloween. Robin Hassett, of The Dessert Tray, sets a spooky graveyard scene on a halloween cake. A farm in Washington State gears up for its annual harvest public celebration.
Manuel Recio, of Viridian Farms, takes us on a guided tour of the many star attractions, his Basque peppers, that are growing on his Dayton, Oregon farm.
When Manuel Recio and his wife, Leslie Lukas-Recio, had the sudden opportunity to buy her family’s farm on Grand Island in Oregon, they saw it as an opportunity to work for themselves as well as a way to include their love of food and the culture of Spain.
Tucked away in a nondescript section of downtown Beaverton— a stones throw from Portland, Oregon— there’s a small, cozy restaurant that is known for their Central American cuisine. When in season, one of their signature dishes are authentic tamales made from fresh, roasted peppers.