Show (2)

Monastery Mustard

Thursday, December 6th, 2007

Episode 29

From a very old family recipe, that remains a closely guarded secret, this mustard is hand-made by the Benedictine Sisters at Queen of Angels Monastery. The proceeds help feed a small community of local homeless people, and migrant families.

Recipes from the episode: Sister Terry’s Favorite Deviled Eggs; Hallelujah Jalapeno Pork with Salsa

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Posted in Show, season 3 | 14 Comments »

A New Family Farmer

Monday, October 29th, 2007

Episode 28

Five million family farms have been lost since the 1930’s, and most of those surviving farms are not small family operations. As the population of family farmers continues to age, there is a critical shortage of young farmers to take their place. Michael Paine is a rare breed, not only does he come into farming without a prior farming background, he’s also relatively young.

Recipes from the episode: Farm Pizza; Fall Carrot Soup

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Posted in Show, season 3 | 7 Comments »

Cooking With Love: Alice’s Kitchen

Tuesday, October 9th, 2007

Episode 27

Cooking garden fresh foods made with love, from mother to daughter, generations of family knowledge passed down through oral tradition trace a living legacy of Lebanese food.

Recipes from the episode: My Father’s Tomato Salad; Summer Squash Stuffed with Rice

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Posted in Show, season 3 | 6 Comments »

Freezing Fruit For All Seasons

Friday, August 24th, 2007

Episode 26

An inside look at a plant that freezes fresh, and locally produced fruits for use year round.

Recipes from the episode: Blueberry Muffins; Blueberry Delight Pie

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Posted in Show, season 2 | No Comments »

Preserving Food And Friendship

Thursday, July 19th, 2007

Episode 25

It was once a common way to extend food beyond the immediate season. Two friends become involved in the ancient practice of preserving food, and in the process form a closer bond with nature and each other. Recipe from the episode: Small Batch Fresh Strawberry Jam

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Posted in Show, season 2 | 4 Comments »

Call Of The Honeybees

Friday, June 15th, 2007

Episode 24

Ever since Rachel Carson’s book “Silent Spring” first pierced the American consciousness in the 1960’s warning us against the dangers of chemicals in our environment—we seem to be entering a new, more dangerous period, where the accumulated human effects upon the environment are producing an obvious toll. In this story, another human soul speaks out, this time, about the plight of the honeybees. Recipe from the episode: Honey Sweetened Apple Pie with Lemon Juice

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Posted in Show, season 2 | 4 Comments »

Organic Dairyman- Part 2: The Farmer

Wednesday, May 9th, 2007

Episode 23

Jon Bansen believes that since he converted his farm over to being organic and sustainable, he’s becomes a much better farmer, and built a better business. In this story, there may be important lessons for both farmers and the American public. Recipe from the episode: Egg Enchiladas

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Posted in Show, season 2 | 1 Comment »

Organic Dairyman- Part 1: A Family Tradition

Thursday, April 19th, 2007

Episode 22

There is an unique rhythm to life in being a dairy farmer. Jon Bansen is a third generation farmer, and owes his livelihood to his grandfather who began the family tradition.

Recipes from the episode: Danish Soup; Gourmet Mac & Cheese

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Posted in Show, season 2 | No Comments »

Biodynamic Vineyard

Monday, March 19th, 2007

Episode 21

On the surface, the practice of medicine—both the traditional and non-traditional approaches—would seem to have little in common with the growing of grapes. For Dr. Robert Gross, there is a strong connection between his training as a medical doctor, and viticulture. This episode draws upon the rich interplay between two completely separate fields, each though helping to enhance better understanding with the other.

Recipes from the episode: Vanilla Bean Panna Cotta with Rhubarb, Lemoncello Compote; Grilled Asparagus with Goat Cheese Fondue and Toasted Hazelnuts

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Posted in Show, season 2 | 3 Comments »

The Vision: A Sustainable Restaurant

Friday, March 2nd, 2007

Episode 20

Creating a restaurant from the ground up is an ambitous endeavor in itself. To base the theme of such a restaurant around locally produced food, good land stewardship, and preserving social tastes is even more grand. Stu Stein, owner of Terroir shares his philosophy on sustainability, and good restaurant entrepreneurship.

Recipes from the episode: Game Hen en Cocotte with Sweet Potato Bread; Dungeness Crab and Fuji Apple with Curry Mayonnaise; Cornmeal Fried Oysters with a Salad of Organic Greens and Lemon-Caper Aioli

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Posted in Show, season 2 | 2 Comments »