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Food News
Interviews with experts on the science, politics, and culture of food
A Sustainable Dairyman Talks about the Milk Pasteurization Process
Sustainable dairyman Garry Hansen explains the different types of milk pasteurization in the dairy industry.
The Albion Strawberry: Everbearing, June through October (video)
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.
Can a Major City Grow All Its Own Food? (video)
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.
The Skilled Craft of Professional Oyster Shucking (video)
30 years in the business, an oyster shucker explains the art of shucking oysters.
Selling Micro Greens Chef to Chef (video)
They are fresh, tiny, short-lived, and chef’s in the know, love them!
The World of Artisanal Salt According to Mark Bitterman
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.
Teaching For Kids: Hands on Learning in the Kitchen and on the Farm
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.
The Wonder of Farm Fresh Eggs (video)
Clare Carver shares her thoughts on all that goes into the making of farm fresh eggs, and their final destination inside the egg carton.