Jeff Stehney, owner of Kansas City’s Oklahoma Joe’s BBQ, demonstrates how to bbq Smoked Squash Rockefeller and Horseradish Bacon-wrapped Grilled Shrimp.
Culinary demonstrations by chefs and sustainable food enthusiasts along with the craft behind the making of food
Gabe Rosen of in Portland, Oregon, demonstrates how to make a Saké Simmered Salmon.
Cheese-making enthusiast, and member of the Going Goat Cooperative, Nori Gordon shows us how she makes soft goat milk (chèvre) cheese.
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.
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 Diane Morgan stirs up the world of mashers with this sour cream mashed rutabagas dish.
Chef and food system activist Michele Knaus shows how to make a Red Flannel Hash with Corned Beef using a variety of leftover ingredients in the refrigerator.
The Dog Food Dude Rick Woodford, author of Feed Your Best Friend Better, shows an easy to make homemade dog food meal and a homemade treat.
Chef Erin Andrews of KitchenCru demonstrates how to make a hearty chili using ground turkey meat and fresh winter chard.