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 retired home economics teacher, demonstrates how to make small batch strawberry jam using fresh strawberries, sugar, and lemon.
Nicole Rees and Lisa Bell, demonstrate how to make authentic, East Coast bagels from basic ingredients. Give this recipe a try, and taste the difference!
Catherine Schon, of Sassafras Catering, demonstrates how to make a homemade pie crust.
Marge Braker, a home economics instructor, shows us how to can crushed tomatoes using a boiling-water canner.
Jeff Stehney, owner of Kansas City’s Oklahoma Joe’s BBQ, demonstrates how to bbq Smoked Squash Rockefeller and Horseradish Bacon-wrapped Grilled Shrimp.
Chef Kathryn Yeomans of The Farmer’s Feast demonstrates how to make a succulent wild and cultivated mushroom dish with fresh salmon to deeply satisfy all earthly pleasures.
Chef Robert Wiley shows us how to do a traditional southern style fish fry with fresh catfish and hushpuppies.
Marisa McClellan, of Food In Jars, talks about the canning process. High acid foods & the purpose of adding sugar.
Venerable cookbook author, culinary instructor, and restaurant consultant, Diane Morgan demonstrates a recipe for making Microbrew-Braised Rutabagas from her new “Roots” cookbook.