Meat pies are a staple of Australia but are hard to find here. That formed the impetus for Sarah Curtis-Fawley and her husband to open the Pacific Pie Company specializing in sweet & savory pies.
Chef and food system activist Michele Knaus shows how to make a Red Flannel Hash with Corned Beef using a variety of leftover ingredients in the refrigerator.
Coming Next: Chef Kathryn Yeomans demonstrates how to make a creamy Risotto rice dish. Also, a behind-the-scenes look at a Popup restaurant party, and a cooking class teaching people how to cook.
Organic chestnut farmer, Chris Foster of Cascadia Chestnuts in Portland, Oregon shares his first-hand knowledge of the American chestnut tree.
Owner Lisa Mygrant describes the new Raven and Rose restaurant as “American farmhouse cooking with a nod to the British Isles.” Built inside an historic building, the kitchen and the bar would source ingredients as much as possible from local and sustainable sources.
Sarah Curtis-Fawley’s makes sweet and savory pies. Kate McMillan makes a chocolate cream pie from scratch.
Dustin Olsen of The Mushroomery in Lebanon, Oregon shares some tips for growing backyard mushrooms.
The Dog Food Dude Rick Woodford, author of Feed Your Best Friend Better, shows an easy to make homemade dog food meal and a homemade treat.
Fill Your Pantry, an annual post-harvest event seeks to establish a regional food economy that benefits Willamette Valley farmers, consumers, and the local community.
Veteran beer-making instructor Jeremy Frey from F. H. Steinbart Company, shows us the art of making home brew beer.