Catherine Schon, of Sassafras Catering, demonstrates how to make a homemade pie crust.
Culinary demonstrations by chefs and sustainable food enthusiasts along with the craft behind the making of food
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.
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.