A journey of wide discovery about our food and sustainable agriculture.
Chef Robert Wiley demonstrates how to make black-eyed peas and cornbread, a southern food tradition for many on New Year’s day.
Similar in parts to a Farmer’s Market, and to the Community Supported Agriculture models, “Fill Your Pantry” also contains very distinct differences. Find out what this new phenomenon is all about, and why some look to the “Fill Your Pantry” events as a means toward developing regionally based, local food-shed economies.
Associate Professor Janice Gregg from Oregon State University Extension Service shares a variety of tips for safely storing staple foods for use throughout the winter season.