Sustainable Living
Links to the complete corresponding episodes:
Preserving Food And Friendship: 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.
Cooking With Love: Alice’s Kitchen: 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.
A New Family Farmer: 5 million family farms have been lost since the 1930’s, and most of the 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.
Food Network: Community Supported Agriculture: CSA seeks to preserve the connection between the food we eat, and locally where the food is grown.; community supported agriculture.
Tons Of Tasty Tomatoes: 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.
A Good Justice: We explore the history behind a successful sausage making family business spanning 4 generations.
Artisan Cheese On The Farm: 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.
Biodynamic Vineyard: 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 helping to enhance better understanding with the other.
Chocolate: A Minister’s Daughter: Derived from the Greek, meaning “food of the gods,” chocolate has long enjoyed a special reverence dating back to the Mayan civilization. A minister’s daughter lends her unique perspective to her work creating religious icons out of rich chocolate.
Green Green Beans: From the field to the kitchen, these beans are about as fresh and tasty as they comes straight out of a can!
The Vision: A Sustainable Restaurant: Creating a restaurant from the ground up is an ambitious 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 (pronounced, tεʀwaʀ, in French) shares his philosophy and vision.
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