Kate McMillen of Lauretta Jean’s demonstrates how to make chocolate cream pie using fresh made dough and a filling made from scratch.
Designing a sustainable aquaponics system means building a closed system that maximizes natural efficiencies. Inventor Curt Jungwirth has taken his design a step further in the quest to reduce waste and increase efficiencies as much as possible.
Join us at a pop-up restaurant where the chef combines forces with the farmer at a local restaurant for one night to a reserved audience.
January 25, 2017 Winter is a challenge for farmers who grow during this season. It also can have it’s rewards in the form of extra sweetness. See related video: Winter Farming: A Tale of Bitter and Sweet
They are a remarkable plant, difficult to grow, flavorful and spicy hot. In this video, we visit Frog Eyes Wasabi and get a glimpse of their operation.
I was on a personal quest to find out about mead. I began to see tastings and classes pop-up. I knew it was an ancient beverage made from honey – but what did it really taste like? What a surprise that I found out!
For two years, urban farmer Amanda Morse has grown food almost year-round on her farm in Portland. She markets her food to local restaurants and to customers direct through her farm stand.
Chef Erin Andrews of KitchenCru demonstrates how to make a hearty chili using ground turkey meat and fresh winter chard.
This video of a 2-hour beef butchery workshop is intended for those interested in learning how to butcher a cow.
Chef Stu Stein demonstrates how to make Dungeness Crab salad with fennel spice and curry mayonnaise.