The Gaza Kitchen, a cookbook celebrating the life and recipes of a remarkable Palestinian people living under harsh political oppression in the Gaza Strip.
Interviews & Talks
In this interview with Dan Barber, we talk about his book, The Third Plate, his passion for sourcing the finest ingredients, sustainability, and the importance of culture.
Marisa McClellan, of Food In Jars, talks about the canning process. High acid foods & the purpose of adding sugar.
Clark Haass, author of “Hashcapades: The Art of the Perfect Hash Adventure,” talks about the ubiquitous nature of hash, and how it’s found in many other cultures, each with their own characteristic versions of it.
In this video interview with noted author Sandor Katz, he talks about his latest book, The Art of Fermentation, and his passion for ferments.
Organic chestnut farmer, Chris Foster of Cascadia Chestnuts in Portland, Oregon shares his first-hand knowledge of the American chestnut tree.
Alan Kapuler, founder of Peace Seeds, and former research director for Seeds of Change shares his unique perspective on life and agriculture.
Jo Robinson’s new book Eating on the Wild Side: The Missing Link to Optimum Health takes careful measure of the last 15 years of scientific research in the fields involving food and nutrition— tens of thousands of individual studies are distilled into a sizable number of startling revelations.
Tom Henrich, volunteer miller at the historic Cedar Creek Grist Mill museum, a working hydro-powered mill near Woodland, Washington talks about what led to the demise of these mills in the early 1900’s.
Veteran food author Deborah Madison’s new cookbook “Vegetable Literacy” draws inspiration for its recipes directly from the garden.