Culinary educator and food activist, Michele Knaus, demonstrates how to make a homemade Sorrel Soup from sorrel gathered from her own backyard garden.
Marge Braker, a home economics instructor, shows us how to can crushed tomatoes using a boiling-water canner.
Veteran food author Deborah Madison’s new cookbook “Vegetable Literacy” draws inspiration for its recipes directly from the garden.
This week on Food.Farmer.Earth: a visit to a saké brewer to learn about the making of premium saké . Gabe Rosen of Biwa Restaurant in Portland, Oregon, demonstrates how to make a Saké Simmered Salmon. The Weekly Roundup, and more.
Gabe Rosen of in Portland, Oregon, demonstrates how to make a Saké Simmered Salmon.