The day we visited David Brewer of Emerson Dell Farm in late July, he was nearing the end of his wheat harvest on about 1200 acres of dry-land, soft white winter wheat crop.
Gloria Vargas, of Gloria’s Secret Café, shows us how easy it is to make authentic tamales at home. A love of Spanish food and culture, partly a reflection of one partner’s Basque heritage, was the impetus behind Manuel and Leslie Recio’s decision to grow peppers from northern Spain.
What is the difference between a liqueur and a brandy? Or, a whiskey and a fruit brandy? We ask an expert.
Harriet Fasenfest explains how her early exposure to social injustice and her love of food led her down a certain path.
Halloween is fast approaching & Robin Hassett of the Dessert Tray shows us how to decorate a cake for the holiday.
Kathryn Yeomans shows us how to make bread and butter pickles. Visit to a small organic co-processing cannery.
In the 1940’s when Virginia Yoder and her husband Emerson began to farm on their 50 acre property near Molalla, Oregon, America’s food supply was still bound directly with the seasons. Home economics was an important job for farm wives, cooking daily meals and gathering and attending to the garden.
Know Thy Food buyer’s club began in 2008, when Rebecca Andersson realized they wanted to have more control over the food they were feeding their children.
Gloria’s Secret Café, El Salvadorian native Gloria Vargas prepares her tamales made from fresh roasted peppers.
We examine the art of householding from the perspective of two different generations and walks of life.