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.
Video Interviews and Talks About Our Food System
Wide ranging interviews & talks with noted experts. Guests Include scientists, authors, journalists, farmers and others.
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.”
Naomi Montacre, of Naomi’s Organic Farm Supply store shares some of her favorite books, hand tools, and expert advice to help beginner’s to grow food.
Sobel shows his cask-conditioned beer engine, and how the beer is hand-pulled into a full imperial pint or half pint jar that he serves to his customers.
In Australia, the meat pie is still an iconic food. Where did the meat pastie arise, and what was it’s original purpose?
Lisa Mygrant, owner of the new Raven & Rose restaurant shares her personal views on why sustainable farming is so important to her.
Janice Greg from the Oregon State University Extension Service shares her knowledge on food storage of staple items over the winter season.
What is the difference between a liqueur and a brandy? Or, a whiskey and a fruit brandy? We ask an expert.
Tim Healea of little t american baker shares some important tips for making better artisan breads at home.