WARNING: This video contains graphic images of a lamb being born. Spring is lambing season, and so we wanted to visit a farm that specializes in raising lambs. Sudan Farm, located in Canby, Oregon does just that, it raises lambs for...

Mother's Bistro chef Lisa Schroeder shares her professional, culinary skills in the making the quintessential home-made chicken soup. Not only does Schroeder offer easy recipes to follow (see link below), she provides shortcuts to save...

Householding seeks to restore the pride and practice of home economics with an emphasis on sustainability, equity, and health." —Harriet Fasenfest, author of The Householder's Guide to the Universe In this video, Harriet Fasenfest shares...

When Manuel Recio and his wife, Leslie Lukas-Recio, had the sudden opportunity to buy her family's farm on Grand Island in Oregon, they saw it as an opportunity to work for themselves as well as a way to include their love of food and...

Kathryn Yeomans of the Farmer's Feast demonstrates how to make a creamy risotto rice dish. Although it does take a little extra time, risotto is not difficult to make once you see how it's done.

She's a chef extraordinaire; a whirling dervish force of nature. Lisa Schroeder, owner of Portland, Oregon's popular restaurant—Mother's Bistro— explains the vision behind her restaurant, and her passion to preserve the fine art of...

What is the difference between a liqueur and a brandy? Or, a whiskey and a fruit brandy? Artisan distiller Sebastian Degens of Stone Barn Brandyworks defines the three basic groups, collectively referred to as spirits.

Lisa Mygrant, owner of the new Raven & Rose restaurant shares her personal views on why sustainable farming is so important to her. Having grown up in a family that grew their own food, and having completed a brand new degree program at...

After moving to the Big Apple in 2001, Naomi Montacre quickly figured out that she preferred the countryside more than the urban lifestyle. After living in an inexpensive loft in Brooklyn for five years, working odd jobs to save money,...

Canine cookbook author Rick Woodford , Feed Your Best Friend Better, demonstrates an easy granola bar recipe that your dog will enjoy. Woodford believes in using fresh ingredients that come from the same common foods that humans will eat.

The working bowl is familiar to most of us -- mix a batter, turn a dough, whip up some eggs. Here's an example of some working bowls, some very old to some very new.

The beginning of production ware can be traced back to the porcelain bowls produced in the Chinese region of Jingdezhen. Namita Wiggens shows us some of these early bowls that are part of this exhibit. and we see how the tea bowl has...

The exhibition aptly starts with a bowl that is representational of our 'first' bowl -- two hands cupped together. As Wiggens explains, the ability to put food into a container, a bowl, allows us to share a meal with someone else.

When was the last time you thought about a bowl? Is there one that's a favorite in your life? Did the advent of the bowl truly represent the dawn of human civilization? These are just a few of the questions that museum curator Namita...

Nancy came upon the idea of making cuddly goat pillows out of chenille bedspreads and remnant pieces of furniture fabric. She created a pattern, cut the forms out of the acquired fabric, stuffed with batting, attached faux gems as eyes,...

Is dairy farming right for you? In this video, dairyman, Garry Hansen shares his perspective of the lifestyle, what he loves about being a dairy farmer.

Scientists with the USDA’s Agricultural Research Service in central California are using sound to control insects that spread disease in grape vineyards. USDA’s Patrick O’Leary has more.

Vandana Shiva articulates how the shift towards a high-cost, chemically-intensive agriculture has paradoxically led to increased hunger among agricultural communities, with a focus on the role of monocultures and international trade in...

The Natural Resources Conservation Service (NRCS) assisted the Quileute Tribe with a project to restore salmon access to coastal wetlands in Washington State. Additional technical assistance was provided by the Washington Department of...

This guide demonstrates the easy process of making whole milk ricotta cheese at home, requiring just milk, citric acid (or lemon juice/vinegar), and salt. The emphasis is on gentle heating and careful handling to ensure the curds form...

Waterman Bobby Leonard is partnering with USDA's Natural Resources Conservation Service to help restore his oyster beds and improve water quality in the Chesapeake Bay watershed.

Alan Kapuler provides an in-depth examination of GMOs (Genetically Modified Organisms), discussing the scientific and ethical considerations behind their use in agriculture. He emphasizes the need for transparency and comprehensive...

Carlo Petrini emphasizes the urgent need for creating sustainable communities, stressing the importance of becoming ecologically literate and understanding the profound nature of food and ecology. He advocates for a shift towards...

A dairy farmer shares his initial hesitation and eventual decision to transition to organic farming, overcoming fears of giving up conventional methods like antibiotics and pesticides. The switch not only improved farm practices and...