Chef Stu Stein demonstrates how to make Dungeness Crab salad with fennel spice and curry mayonnaise.
The idea for the documentary began with this letter that Scott Jones reads in this video.
Extended interviews with Joan Dye Gussow, one of the true pioneers and visionaries in the food movement from previously unpublished work.
Nancy Arcement talks about her goats, both the real ones she and her husband (Ed) raise and the decorative goat pillows she makes, as well. This video provides a glimpse of their whole process.
The BBQc Jones “Why” clip above offers a tiny window into this mysterious world and what some competitors say about what motivates them to compete.
Anthony Boutard, of Ayers Creek Farm, shows us some of the ancient grains (wheat) that he grows on his organic farm.
The director of the Animal Law Clinic at Lewis and Clark Law School discusses the animal welfare laws pertaining to factory farms.
Ivy Manning demonstrates how to create a wonderful Irish potatoes dish using kale, a winter-time favorite crop.
It’s a national landmark, and the only working hydro-powered grist mill in Washington State. We visit the old grist mill today.
This is the trailer for The BBQ Jones documentary, focus on Scott Jones and his quest to win in championship barbecue. The yet to be finished documentary…