Chef Kathryn Yeomans offers her version of a local Douglas Fir Snow Cone favorite to her dinner guests at one of her pop up restaurant events.
At SakéOne, Greg Lorenz is one of less than a handful of saké brewers in the country. He’s trying to build a domestic market for premium saké. We visit the SakéOne brewery to see how this ancient Japanese beverage is made.
Ed Arcement and his wife Nancy love cheese. Indeed, their mutual enthusiasm for this processed food is why they chose to attend a national goat show in Spokane, Washington. They found themselves suddenly bidding on a particular goat, and to their surprise, won!
Dustin Olsen and his wife Jennifer run the Mushroomery where they grow wild and cultivated organic mushrooms: Blue Oysters, White Elm, Almond Portobello, Lion’s Mane, Shitake, and others.
A key strength behind the aquaponics system, the growing of fish and plants together within a mutually benefitting system, to increase natural efficiencies. Inventor Curt Jungwirth has taken the design a step further in his quest to reduce waste and increase efficiencies even more.