4 top chefs team up as part of a national Chefs Collaborative fundraising effort to raise public awareness of overfishing, and create demand for less threatened fish species.
Short Documentary Stories
For chestnut farmer Chris Foster, providing his community high quality, organic chestnuts with lesser impact on the environment is a win-win for everyone.
An ongoing library of CUPS videos featuring local artisan wine producers and growers.
Frikeh is a middle-eastern dish made from immature (green) wheat whose natural development is permanently arrested by a roasting process in the field.
Scott Spino, a Yakama Nation tribal member explains the importance of the Klickitat River and fishing as providing both a sense of identity for his tribe, and for their livelihood.
it was a MBA course assignment that inspired them to create a set of interlocking garden blocks to make a raised garden bed.
Bill Webber and Bill Bailey are two longtime residents of Cordova, Alaska, whose livelihoods and way of life revolve around the Copper River fishing industry.
The Portland fermentation festival offers beginners the experience to taste first-hand a variety of fermented foods under one roof. This video provides a peek inside the tent.
This sourdough starter has quite the story; it’s been passed down through the family for over 70 years.
Trash fish, or commercial bycatch, has far less value than targeted fish because their demand and recognition is low. Lyf Gildersleeve, of Flying Fish Company, shows 3 trash fish species that eaters may enjoy, and would relieve pressure on the over harvested species.