Pastry chef Mary O’Rourke of The Waffle Window shares her opinion of makes a great cookie. Her answer may surprise you.
Video Interviews and Talks About Our Food System
Wide ranging interviews & talks with noted experts. Guests Include scientists, authors, journalists, farmers and others.
Handcrafted Forged Chef Knives
Arnon Kartmazov of Bridgetown Forge shows us some of the handcrafted knives that he has produced in his blacksmith shop, and talks about their unique characteristics.
Agriculture and Public Health: A Grape Grower Speaks Out
A grape grower wants to grow the best wine grapes that’s possible borrowing from organic and conventional methods.
How Modern Flour Made Local Grist Mills Disappear
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.
Cornfield in Winter: A Farmer’s Reflections
Organic farmer Anthony Boutard, talks his cornfield.
As the Urban Growth Boundary Approaches: A Wary Farmer Notices
Bill Zimmerman, a small farmer in Vancouver, Washington talks about the approaching urban growth boundary (UGB) that may soon encompass his farm.
It’s a Mad Mad Mad Mad World of Basque Peppers
Manuel Recio, of Viridian Farms, takes us on a guided tour of the many star attractions, his Basque peppers, that are growing on his Dayton, Oregon farm.
A Co-Packing Cannery: Added Value Food Processing for Farmers – video
Sweet Creek Foods offers co-packing services for growers to enable them to create added value food products.
Benefits of a Food Club from the Members Perspective
The food club Know Thy Food brings community, transparency and a far greater sense of empowerment to its members. What do their members think?
