Gabe Rosen of Biwa Restaurant demonstrates how to make a succulent, Sake Simmered Salmon. We visit a commercial sake plant to find out about this traditional japanese drink from one of only 4 sake brewers in the country.
Naomi Montacre of Naomi’s Organic Farm Store offers detailed tips and advice for raising goats in the city.
Ed Arcement and his wife Nancy never knew their of cheese would ever lead to having their own urban goat farm. But it did!
Cheese-making enthusiast, and member of the Going Goat Cooperative, Nori Gordon shows us how she makes soft goat milk (chèvre) cheese.
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?