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.
Gabe Rosen of in Portland, Oregon, demonstrates how to make a Saké Simmered Salmon.
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 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.
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.
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.
Upcoming episodes of Food Farmer Earth on Cooking Up a Story. Trash fish, learning what egg labels mean, and profile of an organic chestnut farmer.
The returning Copper River salmon are counted at the Childs Glacier monitoring station as they complete their ocean migration to their native spawning grounds.
Upcoming episodes: A visit to an elk farm. 2 bakers make their own East Coast style bagels. A food writer and her pig.