Documentary shorts — unscripted — featuring farmers, artisans, and others
Anthony Boutard, of Ayers Creek Farm, is not your typical farmer. Trained as a forester, he and his wife, Carol, backed into farming – as he likes to tell it.
They are found in almost every kitchen, but surprisingly there’s only one U.S. manufacturer. Watch how they’re made!
It’s one of largest freshwater aquifer’s in the world—and it’s running out in places.
From a very old family recipe, that remains a closely guarded secret, this artisan mustard is hand-made by the Benedictine Sisters at Queen of Angels Monastery.
We passed a public chili cook-off to benefit the Oregon Food Bank. Ever the intrepid journalist, Rebecca decided to stop, and investigate further.
The Willamette Valley Fruit Company processes fresh picked berries, and within hours, the fresh berries are frozen, and made into frozen pies for shipment.
Dr. Robert Gross, of Cooper Mountain Vineyards, shares his unconventional philosophy and approach to winemaking.
This story is about an artisan cheese producer who raises goats on her farm, and produces cheeses from the goats milk.
What does clean food mean to you?
A field of shimmering sunflowers; a flock of hungry birds feeding , and a farmer who shares some of his stories about his sunflower fields. I have a soft spot for flowers. Years ago I took some painting classes from a great watercolorist, Susan St. Thomas. The subject I always picked to paint was flowers. […]