Join us as we visit a berry farm where the growers are harvesting fresh fruit berries, and preparing their load for sale at a local farmer’s market.
In Australia, the meat pie is still an iconic food. Where did the meat pastie arise, and what was it’s original purpose?
Chef Kathryn Yeomans offers her version of a local Douglas Fir Snow Cone favorite to her dinner guests at one of her pop up restaurant events.
Gabe Rosen of Biwa Restaurant demonstrates how to make a succulent, Sake Simmered Salmon. We visit a commercial sake plant to find out more about this traditional japanese drink from one of only 4 sake brewers in the country.
Sobel shows his cask-conditioned beer engine, and how the beer is hand-pulled into a full imperial pint or half pint jar that he serves to his customers.
Naomi Montacre of Naomi’s Organic Farm Store offers detailed tips and advice for raising goats in the city.
Preview of next week’s episodes: Nori Gordon, of the Going Goaty Collective, demonstrates how to make chevre from fresh raw goat milk. A visit to a small backyard goat farm. What do you need to raise your own backyard goats?
At SakéOne, Greg Lorenz is one of less than a handful of saké brewers in the country. He’s trying to build a domestic market for premium saké. We visit the SakéOne brewery to see how this ancient Japanese beverage is made.
Ed Arcement and his wife Nancy never knew their love of cheese would ever lead to having their own urban goat farm. But it did!
Preview: Chef Kathryn Yeomans makes a mushroom and salmon en papillote. We visit a certified organic wild mushroom farm in Oregon., and more…