A journey of wide discovery about our food and sustainable agriculture.
Rick Woodford, author of Feed Your Best Friend Better, demonstrates how to make Mutt Loaf and Banana Grrrrranola Bars. A dying dog inspires his owner to prepare specially cooked meals to make the approaching end more pleasant but to everyones surprise—especially the dog’s oncologist—the dog is restored to full health.
Naomi Montacre, of Naomi’s Organic Farm Supply store shares some of her favorite books, hand tools, and expert advice to help beginner’s to grow food.
Encouraged by friends to start their own company, their love of urban farming, and a strong sense of community, led them to open the original Naomi’s Organic Farm Supply where they set up shop for two years, but were forced to close prematurely when they lost their lease…
Chef Erin Andrews of KitchenCru demonstrates how to make a hearty chili using ground turkey meat, and fresh winter chard.
Previews: Chef Erin Andrews demonstrates how to cook a Turkey Chard Chili. A close-up look at one urban farm store. Naomi Montacre shares some food gardening tips, and resources for beginners.
Sobel shows his cask-conditioned beer engine, and how the beer is hand-pulled into a full imperial pint or half pint jar that he serves to his customers.
Ted Sobel of Brewers Union Local 180 shares his story of bringing the English public house to America. His brewery produces only cask-conditioned brews.
In this episode, veteran beer-making instructor Jeremy Frey from F. H. Steinbart Company, one of the oldest home beer supply houses in the country, shows us how to make a batch of home-made beer. Below is the recipe from the video.