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.
Culinary demonstrations by chefs and sustainable food enthusiasts along with the craft behind the making of food
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.
Veteran beer-making instructor Jeremy Frey from F. H. Steinbart Company, shows us the art of making home brew beer.
Kathryn Yeomans of the Farmer’s Feast demonstrates how to make a creamy risotto rice dish.
Lauretta Jean’s Kate McMillen demonstrates how to make a chocolate cream pie using fresh made dough, and a filling made from scratch.
Chef David Padberg of the new Raven and Rose restaurant in Portland, Oregon demonstrates how to make his variation of the classic ham and cheese croute. Wow!
Chef Robert Wiley demonstrates a holiday tradition, showing us his version of black-eyed peas and cornbread.
David Shenaut, one of the leaders in the Portland bartender scene, shows us how to make the Souracher, a buck drink he invented several years ago.