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Season Three

The Grape Grower

Episode 32

Lon Rombough, author of The Grape Grower: A Guide to Organic Viticulture shares his passion for plants and growing grapes; a lifetime of study and practice as a plant breeder and grower. He shares his unique story while pruning grape vines and fruit trees on his property. Recipes from the episode: Favorite Grape Pie; Green Grape Pie

Community Egg Co-op

Episode 31

This is a story about a community egg cooperative formed by a group of volunteers, bringing chickens to a working urban farm, and managing the production of eggs for themselves and a local CSA. Recipes from the episode: Garden Greens Quiche; Barley Eggs

Sheep Cheese: Ancient Heritage Dairy

Episode 30

Sheep cheese tastes distinctive, characteristically strong, and very different from cow or goat cheese. On this family sheep farm, the making of cheese reflects a slower pace of life along with a direct connection to the land. Even consuming the cheese after it’s made, requires a careful eating pace. Recipe from the episode: Ancient Heritage Dairy Pasta Surprise

Monastery Mustard

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.

A New Family Farmer

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: Fall Carrot Soup; Farm Pizza

Cooking With Love: Alice’s Kitchen

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: Summer Squash With Rice; My Father’s Tomato Salad

Season Two

Freezing Fruit For All Seasons

Episode 26

An inside look at a plant that freezes fresh, and locally produced fruits for use year round. Recipes from the episode: Blueberry Delight Pie; Blueberry Muffins

Preserving Food And Friendship

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

Call Of The Honeybees

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

Organic Dairyman- Part 2: The Farmer

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

Organic Dairyman- Part 1: A Family Tradition

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

Biodynamic Vineyard

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: Grilled Asparagus with Goat Cheese Fondue and Toasted Hazelnuts; Game Hen en Cocotte with Sweet Potato Bread; Vanilla Bean Panna Cotta with Rhubarb Lemoncello Compote

The Vision: A Sustainable Restaurant

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

The Art of Food Photography

Episode 19
The pictures can be tantalizing. Some even cause us to stop and stare. Join us, for a behind the scenes look at a food photographer and his team as they create sumptuous images out of fresh ingredients that seem to jump off the page. Recipes from this episode: Ed’s Tangy Eggless Caesar Salad; Canning Pears, raw pack; Pear Bread

Journey of a Barbecue Champion

Episode 18
It’s a long road, and it’s not easy, a personal look at a barbecue world champion. Recipes from this episode: Grilled Catfish; Larrys Slaw; Grilled Catfish; Wonder Peach Cobbler; 2 Fat Larrys Rib Rub

Making Berry Delicious Pies

Episode 17
An inside look at a hand-made pie factory. Recipes from this episode: Zesty Marionberry Sauce; Holiday Pecan Pie with Scotch

Sunflower Seeds Forever

Episode 16
A field of shimmering sunflowers; a flock of hungry birds feeding , and a farmer who shares some of his stories about his sunflower fields. Recipe from this episode: Roasted Pumpkin Seeds

Brad Can Cook

Episode 15
Place 3 teenagers in a small kitchen, one being the cook—add a dash of understatement; a measure of serious resolve; 2 cups sass and good natured razz, and you get: Brad Can Cook. Recipes from this episode: Fried Tilapia Fish; Cucumber Salad

Tons of Tasty Tomatoes

Episode 14
Tons of tomatoes, and over 70 different varieties are represented at this tomato fest. These farm fresh tomatoes have character, beauty, and yes, even charm. Recipes from this episode: Baked Roma Tomato Pasta; Tomatoes Vinaigrette

Season One

Green Green Beans

Episode 13
Follow along as we travel from the field to the factory to learn how some of the best and freshest green beans get picked, processed, and canned all within a few short hours of time. Recipe from the episode: Quick Apricot Salad

Cheese By Hand

Episode 12
Out of a personal sense that something was missing, began a journey through America, one cheese at a time. Recipe from the episode: Quick Apricot Salad

Food Network: Community Supported Agriculture

Episode 11
Community Supported Agriculture (CSA) offers a holistic approach to the production of sustainable food grown in urban areas. In this story, we learn of one urban farmer who successfully uses the CSA model to produce long-term sustainable crops that are fresh, cost efficient to produce, environmentally friendly, and that offers local members a stake in the harvest crops. Recipes from the episode: Oven Roasted Tomatoes & Herbs; Spanish Eggplant Salad; and Caponata Pasta

Dutch Oven Gathering: Dog Gone Good!

Episode 10
Cookout at a Dutch Oven Gathering. It’s a D.O.G., and if you have never been to one before, you’re in for a treat. Recipes from the episode: Peach Cobbler and Columbia Mud Pie

Cake Decorating: Fun With Fondant

Episode 9
Fondant adds a special zest to cakes, pastries, and candies. See for yourself as a cake decorator creates fun with fondant. Recipe from the episode: Chocolate Expresso Pot de Créme

Type 1 Diabetes—Calvin’s War

Episode 8
Calvin is a 10 –year old boy with a deep enthusiasm for life. But every day is a constant battle against an enemy that will not relent; an enemy that requires careful vigilance and treatment; an enemy that science can not—as yet—defeat. Calvin has Type 1 Diabetes: this is Calvin’s War. Recipe from the episode: Nasi Goreng (Fried Rice)

Going Whole Hog

Episode 7
Going whole hog for world champion BBQer Mike Davis is an every day experience. A cancer survivor, Davis has made barbecue not only his life’s passion, he has made it into a highly successful career. Recipe from the episode: BBQ Bacon Wrapped Shrimp

Artisan Cheese on the Farm

Episode 6
Farmstead cheese is made only from milk that comes from the animals raised on that particular farm. Distinctive in taste, and quality, one such cheese-maker, Pat Morford, gives us a glimpse of what it is like to be a cheesemaker on a small farm. Recipe from the episode: Pat’s Stuffed Chicken Breast