Cheese-making enthusiast, and member of the Going Goat Cooperative, Nori Gordon shows us how she makes soft goat milk (chèvre) cheese.
Cookbook author and cooking instructor Ivy Manning demonstrates how easy it is to make tasty crackers, and spread from fresh, seasonal ingredients.
Designing a sustainable aquaponics system means building a closed system that maximizes natural efficiencies. Inventor Curt Jungwirth has taken his design a step further in the quest to reduce waste and increase efficiencies as much as possible.
Join us at a pop-up restaurant where the chef combines forces with the farmer at a local restaurant for one night to a reserved audience.
For two years, urban farmer Amanda Morse has grown food almost year-round on her farm in Portland. She markets her food to local restaurants and to customers direct through her farm stand.
Chef Erin Andrews of KitchenCru demonstrates how to make a hearty chili using ground turkey meat and fresh winter chard.
It’s a national landmark, and the only working hydro-powered grist mill in Washington State. We visit the old grist mill today.
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.
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.”