founded: May, 2006
Venerable cookbook author, culinary instructor, and restaurant consultant, Diane Morgan demonstrates a recipe for making Microbrew-Braised Rutabagas from her new “Roots” cookbook.
Award-winning cookbook author, food writer, and culinary instructor Diane Morgan stirs up the world of mashers with this creamy rendition of mashed potatoes using a combination of russet potatoes and rutabagas.
Why do we choose to ignore the preponderance of evidence on important societal issues, issue after issue? It’s simple…
Veteran cookbook author Diane Morgan demonstrates how to make two rutabaga-centric dishes. Who’s growing produce locally in the winter, we visit one farmer who does. In the winter, many vegetables taste sweeter, find out which ones, and why.
Clark Haass, author of “Hashcapades: The Art of the Perfect Hash Adventure,” talks about the ubiquitous nature of hash, and how it’s found in many other cultures, each with their own characteristic versions of it.
Clark Haass is bent on world domination, but not in the evil-overlord-bwa-ha-ha sense. He wants to bring the world to the table over a heaping plate of hash.
Chef and food system activist Michele Knaus shows how to make a Red Flanel Hash with Corned Beef using a variety of leftover ingredients in the refrigerator.
Coming next on Food.Farmer.Earth: veteran chef turned food activist, Michele Knaus, shows how to make a Red Flannel hash. Clark Haass loves hash. We join Haass for one of his hascapade events, bringing patrons together with restaurants serving hash.