Eau De Vie, the French word meaning "water of life", is a spirited drink produced from the distillates of fermented and mashed fruit. Steve McCarthy began a long quest to produce a world-class pear Eau De Vie, and turn it into a...

According to Rick Woodford, author of Feed Your Best Friend Better, cooking the right homemade food for your dog helps provide a greater variety of amino acids, vitamins, and especially phytochemicals and antioxidants that "help...

Clark Haass talks about the ubiquitous nature of hash, and how it's found in many other cultures, each with their own characteristic versions of it.

Part 1: As an avid gardener and co-founder of 'Your Backyard Farmer', Donna Smith demonstrates how to harvest fresh seeds from the food garden. Being able to save seeds from prior harvests for future plantings, completes the garden...

In this video, Cookbook author Ivy Manning, visits Shari Sirkin of Dancing Roots Farm, in Troutdale, Oregon, to investigate Kale from a farmer's perspective. The sweet Lacinato kale is ready for winter harvest.

Susan Wilson of Sudan Farm talks about why some people find it difficult to eat lamb, and how she feels about on the subject. If a livestock animal happens to be cute, why does that make it harder for people to eat?

The Dog Food Dude Rick Woodford, author of Feed Your Best Friend Better, demonstrates an easy to make Mutt Loaf recipe that's nutritious and tasty that your dog will love.

This is an extra video from the original Food.Farmer.Earth story about Kathryn Yeomans and her pop up restaurant event. It's the first time that I saw a Doug Fir snow cone freshly made (or for that matter, anything edible made from the...

What gives eggs their great taste, texture and nutritional value has to do with how they are raised and fed. Not their particular breed or color of their eggs. In this video, Patrick and Holly, 2 Portlanders, raise a flock of 30 chickens...

Fall is a busy time of year on Bi-Zi Farms in Vancouver, Washington, and is marked by their annual Fall harvest festival they call "The Pumpkin Patch" designed to entertain families with kids of all ages. In addition to the 7-acre corn...

With unique access to remote communities in the snow-capped landscape of Norway, this film follows characters on either side of a fierce debate on whether to cull the wolf population. For decades the topic has split political parties,...

Recipe Enclosed Below: Culinary instructor, Melinda Casady demonstrates how to cook a favorite lamb dish in her Portland Culinary Workshop studio in Portland, Oregon.

David Padberg, Executive chef at Park Kitchen in Portland, Oregon, demonstrates how to make real Wasabi, and shows some of the excellent foods that it can be used on as a garnish. alad or mayonnaise or whatever you want to use with them.

We learn how to make homemade ricotta cheese, and visit with a true renaissance food artisan whose professional life and personal life revolve around food.

Rudy Marchesi has crafted his life around a world devoted to food. Both professionally, as owner of a vineyard and winery on 230 acres near Portland, Oregon, and in his personal life, with a nearby residence that he has carved out as a...

Next week we visit a large cherry farm to see trees in full blossom, and find out more about the importance of bees as pollinators; learn how to make a very unusual ice cream flavor: bone-marrow, smoked cherry ice cream with bourbon; and...

Mike Omeg's family has farmed in The Dalles, Oregon area for five generations. As Omeg explains in the video, at one time the farm was a diversified operation with cattle, wheat, and the big cash crop in the early 1900's: watermelons. In...

Tuesday The Craft of Artisan Sausage Making Chef Eric Finley, co-owner of Chop Butchery & Charcuterie demonstrates how to make 3 different types of homemade sausages: Italian Chicken; Merguez Lamb; and Chorizo. Wednesday A Traditional,...

Farmers across the country (and increasingly the world) rely upon technology as an integral part of their day to day farming operations. In The Dalles, Oregon, fifth generation farmer David Brewer shows us the insides of his John Deere...

Tuesday Chilled Squash Soup and Lamb-Stuffed Squash Fall season brings a multitude of summer squash to the garden and the market. Chef Donald Kotler, of restaurant TOAST, shares two tasty dishes that use both zucchini and yellow squash....

In this short video, Paul Fuller of Sweet Creek Foods lays out some of the key requirements to producing quality homemade pickles. For those interested in learning more about making pickles, stay tuned for our Kitchen segment (making...

Paul Fuller and his wife Judy have been building their food processing business Sweet Creek Foods—they refer to it as a "glassery" rather than a cannery—for 12 years. They started with pickles, then moved on to jams, tomatoes, salsa and...

Chef and restaurateur Kelly Myers of Xico in Portland, Oregon shows us how to make a quick form of enchiladas she refers to as street style, they are cooked on a grill or stovetop without any baking. Myers also whips up a tasty adobo...

Chef Kathryn Yeomans of The Farmer's Feast demonstrates how to make a succulent wild and cultivated mushroom dish with fresh salmon to deeply satisfy all earthly pleasures, including that of the olfactory senses.