Tim Healea, renowned for the quality of the breads that he makes at his Little t American Baker shop in Portland, Oregon, said he never dreamed he’d have a career in the food business, much less own his own bakery.
Food Farmer Earth
Scott Spino, a Yakama Nation tribal member explains the importance of the Klickitat River and fishing as providing both a sense of identity for his tribe, and for their livelihood.
The returning Copper River salmon are counted at the Childs Glacier monitoring station as they complete their ocean migration to their native spawning grounds.
In this video interview with noted author Sandor Katz, he talks about his latest book, The Art of Fermentation, and his passion for ferments.
The Portland fermentation festival offers beginners the experience to taste first-hand a variety of fermented foods under one roof. This video provides a peek inside the tent.
This sourdough starter has quite the story; it’s been passed down through the family for over 70 years.
4 top chefs team up as part of a national Chefs Collaborative fundraising effort to raise public awareness of overfishing, and create demand for less threatened fish species.
Trash fish, or commercial bycatch, has far less value than targeted fish because their demand and recognition is low. Lyf Gildersleeve, of Flying Fish Company, shows 3 trash fish species that eaters may enjoy, and would relieve pressure on the over harvested species.
Weston Miller, an OSU Extension Service Community and Urban Horticulturist, shares 12 garden planning tips to help you make the most out of your growing season.
Kathleen Bauer hosts a celebration BBQ pork roast dinner to honor the life of Roger the pig, and to thank those who were involved in the project.