Documentary shorts — unscripted — featuring farmers, artisans, and others
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.
A visit to the Monterey Abalone Company which is located under the wharf in the picturesque town of Monterey, CA.
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.
“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.
Tim Healea, renowned for the quality of the breads that he makes at his Little t American Baker in Portland, Oregon, said he never dreamed he’d have a career in the food business, much less own his own bakery.
The bakery was created “ to bring together” those who can’t consume gluten products, and regular eaters into the same communal environment for all its customers.
Arnon Kartmazov of Bridgetown Forge works all day on his feet. Like the traditional blacksmith of old, he forges steel, repeatedly pounding and pressing the heated mass with his might and swiftness into conforming shape.
Head Start began as an eight-week demonstration project in 1965 to help break the cycle of poverty, providing preschool children of low-income families with a comprehensive program to meet their emotional, social, health, nutritional and psychological needs. Since then it has become the nation’s largest federally funded early child care and education program for children zero to five years old.
Kevin Chambers of Resonance Vineyards in Carleton, Oregon, is on the 32nd harvest for this property, and he’s using everything in his 3 decades of growing grapes to create a broader theory of how an effective farm should operate—a theory that combines the best from biodynamics, organics, and conventional agriculture.
It’s a national landmark, and the only working hydro-powered grist mill in Washington State.