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…