A journey of wide discovery about our food and sustainable agriculture.
Adapted from the original Food.Farmer.Earth story about Kathryn Yeomans and her pop up restaurant event The Chef, The Farmer, and the Pop-Up Restaurant.
Independent filmmaker, Deborah Koons Garcia talks about her latest film Symphony of the Soil, and some of the ways that she brings together animation, watercolor images, and original music, to provide a better understanding about soil, and to encourage a closer connection to nature.
Deborah Koons Garcia’s exceptional, new film, Symphony of the Soil, pays loving homage to the beauty and the wondrous mystery of soil, celebrating not just the incredible soil diversity found on four of the world’s continents,
Brewer Greg Lorenz of SakéOne shares a few tips for drinking premium saké.
At SakéOne, Greg Lorenz is one of less than a handful of saké brewers in the country. He’s trying to build a domestic market for premium saké. We visit the SakéOne brewery to see how this ancient Japanese beverage is made.
Gabe Rosen of in Portland, Oregon, demonstrates how to make a Saké Simmered Salmon.
Gabe Rosen of Biwa Restaurant demonstrates how to make a succulent, Sake Simmered Salmon. We visit a commercial sake plant to find out more about this traditional japanese drink from one of only 4 sake brewers in the country.
Naomi Montacre of Naomi’s Organic Farm Store offers detailed tips and advice for raising goats in the city.
Ed Arcement and his wife Nancy love cheese. Indeed, their mutual enthusiasm for this processed food is why they chose to attend a national goat show in Spokane, Washington. They found themselves suddenly bidding on a particular goat, and to their surprise, won!
Cheese-making enthusiast, and member of the Going Goat Cooperative, Nori Gordon shows us how she makes soft goat milk (chèvre) cheese.