At The Culinary Breeding Network showcase event in Portland, we sample an exotic array of fresh vegetable varieties and learn more about their origins from chefs and plant breeders.
Boondockers Farm is a working farm dedicated to protecting rare species of heritage livestock and heirloom vegetable seeds.
Making artichoke pesto provides an interesting twist to pesto flavor. This demonstration with Michele Knaus shows you how easy it is to make.
Marisa McClellan, of Food In Jars, shows us how to can marinated red peppers. These red peppers are great in sandwiches, salads, or in an antipasto plate.
Do the benefits of eating tuna, particularly West Coast albacore tuna, outweigh the potential risks? We talk with Michael Morrissey Ph.D, the lead author of the 2005 study of mercury levels in tuna.
According to Rick Woodford, author of Feed Your Best Friend Better, cooking the right homemade food for your dog helps provide a greater variety of amino acids, vitamins, and especially phytochemicals and antioxidants that “help determine the long-term health of a dog.”
A video tour of backyard chickens raised in urban environments to produce fresh eggs.
Mulysa Melco seeks to transform her Portland Overlook neighborhood into a pesticide free neighborhood zone to protect the health of her community.
The first time I had bacon-wrapped dates was in Barcelona, where they were stuffed with cheese. At Toro, we wrap dates in bacon, iron the bacon jackets on, and serve them in a honey sauce that makes a sort of sandwich—so that you get sweetness on both sides of the bacon, along with layers of flavor: acidity from the lemon, and compelling smokiness from the pimentón.
A flurry of new scientific evidence suggests that certain chemicals we are being exposed to from our environment and in the food we eat, may also be a major contributor to the obesity problem.