A journey of wide discovery about our food and sustainable agriculture.
Chef David Padberg of the new Raven and Rose restaurant in Portland, Oregon demonstrates how to make his variation of the classic ham and cheese croute. Wow!
Coming Next: Chef David Padberg demonstrates an unusual way to serve up a grilled ham and cheese sandwich. The dream was always to own a restaurant, and almost by chance, it finally came true.
Janice Greg from the Oregon State University Extension Service shares her knowledge on food storage of staple items over the winter season.
Fill Your Pantry, an annual post-harvest event sponsored by Ten Rivers Food Web and Willamette Farm and Food Coalition seeks to establish a regional food economy that benefits Willamette Valley farmers, consumers, and the local community.
Chef Robert Wiley demonstrates a holiday tradition, showing us his version of black-eyed peas and cornbread.
Coming Tuesday: Chef Robert Wiley shows how to make black-eyed peas and cornbread. Find out the meaning of “Fill Your Pantry”, and how they may help develop new regional food markets.
What is the difference between a liqueur and a brandy? Or, a whiskey and a fruit brandy? We ask an expert.
“Yeast never sleeps,” said Sebastian Degens. Which is a good thing, since Degens and his wife, Erika, depend on it to ferment the fruit and grain mashes they distill at their Stone Barn Brandyworks in Portland, Oregon.
David Shenaut, one of the leaders in the Portland bartender scene, shows us how to make the Souracher, a buck drink he invented several years ago.
Veteran bartender David Shenaut from the soon to open Portland restaurant Raven and Rose, demonstrates how to make the classic Irish Coffee drink.