Clark Haass is bent on world domination, but not in the evil-overlord-bwa-ha-ha sense. He wants to bring the world to the table over a heaping plate of hash.
Short Documentary Stories
When Jackson, ‘The Food Dude’ Rick Woodford’s “best buddy” was diagnosed with terminal cancer, he wanted to help his friend enjoy the remaining days of his life. He had no idea where that would end up leading him…
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…
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.
Kathyrn Yeoman’s demonstrates how to cook at a local farmers market using whole, fresh ingredients.
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.
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.
A visit to the Monterey Abalone Company which is located under the wharf in the picturesque town of Monterey, CA.
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.
“Yeast never sleeps,” said Sebastian Degens. Which is a good thing, since Degens and his wife, Erika, depend on it to ferment the fruit and grain mashes they distill at their Stone Barn Brandyworks in Portland, Oregon.