It’s an ubiquitous ingredient found in almost every Sushi restaurant : wasabi. But is it real wasabi ?
We visit a farm that grows only Wasabi, a plant that only a relative few have seen.
Executive Chef David Padberg, of Park Kitchen, demonstrates several different ways to cook wasabi, and use the whole plant: leaves, stems, and rhizome.
A short profile of David Padberg, executive chef at Park Kitchen, one of Portland’s leading restaurants.
Susan Wilson of Sudan Farm talks about why some people find it difficult to eat lamb.
Spring is lambing season, we visit a farm that specializes in raising lambs. Sudan Farm owner Susan Wilson takes us on a tour to see her lambs.