Interviews with experts on the science, politics, and culture of food
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.