Rick Woodford, author of Feed Your Best Friend Better, demonstrates how to make Mutt Loaf and Banana Grrrrranola Bars. A dying dog inspires his owner to prepare specially cooked meals to make the approaching end more pleasant but to everyones surprise—especially the dog’s oncologist—the dog is restored to full health.
Clark Haass, author of “Hashcapades: The Art of the Perfect Hash Adventure,” talks about the ubiquitous nature of hash, and how it’s found in many other cultures, each with their own characteristic versions of it.
Encouraged by friends to start their own company, their love of urban farming, and a strong sense of community, led them to open the original Naomi’s Organic Farm Supply where they set up shop for two years, but were forced to close prematurely when they lost their lease…
Venerable cookbook author, culinary instructor, and restaurant consultant, Diane Morgan demonstrates a recipe for making Microbrew-Braised Rutabagas from her new “Roots” cookbook.
Previews: Chef Erin Andrews demonstrates how to cook a Turkey Chard Chili. A close-up look at one urban farm store. Naomi Montacre shares some food gardening tips, and resources for beginners.
In this video interview with noted author Sandor Katz, he talks about his latest book, The Art of Fermentation, and his passion for ferments.
Ted Sobel of Brewers Union Local 180 shares his story of bringing the English public house to America. His brewery produces only cask-conditioned brews.
Award-winning cookbook author Diane Morgan stirs up the world of mashers with this sour cream mashed rutabagas dish.
Jeremy Fry of F. H. Steinbart Co. shows us how to make artisan beer. A visit to a English style brewpub and more.
Kathyrn Yeoman’s demonstrates how to cook at a local farmers market using whole, fresh ingredients.