Gianaclis Caldwell, cheesemaker and author of The Small Scale Dairy and Mastering Artisan Cheesemaking talks about running a small scale dairy farm and how she became a cheesemaker.
Interviews & Talks
Extended interviews with Joan Dye Gussow, one of the true pioneers and visionaries in the food movement from previously unpublished work.
The director of the Animal Law Clinic at Lewis and Clark Law School discusses the animal welfare laws pertaining to factory farms.
In part 2, Kathy Hessler, Director of the Animal Law Clinic at Lewis and Clark Law School in Portland (Oregon), discusses some of the important work that is being done to try and address the problems associated with factory farms.
At his local boutique store, The Meadow, Mark Bitterman sells about 150 different varieties of finishing, curing, and infusion salts. He takes us on a visual world tour of some of his fine and exotic salts.
Filmed at the Monterey Bay Aquarium’s Cooking For Solutions: Sustainable Foods Institute media conference, Mas Masumoto shares his views on farming and life.
Do the benefits of eating tuna, particularly West Coast albacore tuna, outweigh the potential risks? We talk with Michael Morrissey Ph.D, the lead author of the 2005 study of mercury levels in tuna.
According to Rick Woodford, author of Feed Your Best Friend Better, cooking the right homemade food for your dog helps provide a greater variety of amino acids, vitamins, and especially phytochemicals and antioxidants that “help determine the long-term health of a dog.”
A flurry of new scientific evidence suggests that certain chemicals we are being exposed to from our environment and in the food we eat, may also be a major contributor to the obesity problem.
Deborah Koons Garcia’s exceptional, new film, Symphony of the Soil, pays loving homage to the beauty and the wondrous mystery of soil, celebrating not just the incredible soil diversity found on four of the world’s continents,