A journey of wide discovery about our food and sustainable agriculture.
Lisa Mygrant, owner of the new Raven & Rose restaurant shares her personal views on why sustainable farming is so important to her.
Owner Lisa Mygrant describes the new Raven and Rose restaurant as “American farmhouse cooking with a nod to the British Isles.” Built inside an historic building, the kitchen and the bar would source ingredients as much as possible from local and sustainable sources.
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.