Interviews with experts on the science, politics, and culture of food
Sustainable dairyman Garry Hansen explains the different types of milk pasteurization in the dairy industry.
Kathy Unger, of Unger Farms, talks about her Albion strawberries, and their amazing longevity for reliably producing fruit from June through October. Their flavor, is perhaps second only to the (unbelievably great) Hood River variety in the region.
Is it a practical goal worthy of hard work to achieve? Or, too lofty a goal, with more modest expectations, still plenty worth the effort? Tim Donovan shares his unique perspective on the matter.
30 years in the business, an oyster shucker explains the art of shucking oysters.
They are fresh, tiny, short-lived, and chef’s in the know, love them!
At his local boutique store, The Meadow, Mark Bitterman sells about 150 different varieties of finishing, curing, and infusion salts. He takes us on a visual world tour of some of his fine and exotic salts.
Mia Bartlett of Supa Fresh Youth Farm, and Chef Lisa Schroeder of Mother’s Bistro share their philosophies of teaching kids important lessons by offering hands-on experience in the kitchen and on the farm.
Clare Carver shares her thoughts on all that goes into the making of farm fresh eggs, and their final destination inside the egg carton.