Husband and wife team, farmers Mike Guebert and Linda Bangs live on 10 acres of land, raising and tending to a variety of livestock. Currently, they have 2 Jersey cows, and 40 goats that provide raw milk; about 250 laying chicken hens...

Mike Omeg, of Omeg Orchards talks about the biggest challenge he faces as a large specialized cherry farmer in an industry that continues to rapidly evolve.

In this episode, Bill Taylor, a fourth generation oyster farmer and President of Taylor Shellfish Farms, shares his family's century-old connection to the shellfish industry his great-grandfather helped develop, and to the South Puget...

Is it safe to eat tuna? We talk with Michael Morrissey Ph.D, formerly with the Oregon State University Seafood Lab in Astoria, Oregon, and the lead author of a 2005 study that examined mercury levels in West Coast albacore tuna. As we...

Kevin Chambers of Resonance Vineyards in Carleton, Oregon, is on the 32nd harvest for this property, and he's using everything in his 3 decades of growing grapes to create a broader theory of how an effective farm should operate—a theory...

Tim Healea of little t american baker shares some important tips for making better artisan breads at home. According to Healea, a Portland, Oregon baker whose specialty is breadmaking, by incorporating a few basic tricks that he outlines...

This is not your typical story, for Anthony Boutard, of Ayers Creek Farm, is not your typical farmer. Trained as a forester, he and his wife, Carol, backed into farming -- as he likes to tell it. He shares many stories, including how he...

Tuesday How to Make Rutabaga Carrot Ginger Soup Chef Kathryn Yeomans of The Farmer's Feast shares how to make a delicious hot wintry carrot soup full of root vegetables that are readily available this time of year. A great, hearty meal...

Tuesday Mary O'Rourke of The Waffle Window shares one of her favorite family Christmas cookie recipes that consists of 3 simple ingredients, easy to make, and is even gluten free! Wednesday After realizing she was gluten intolerant,...

Tuesday Looking for an easy bread to bake for the holidays? Mary O'Rourke of The Waffle Window takes a traditional Irish Soda bread, shakes it up with a few seasonal winter ingredients to bring us her rendition: Holiday Soda Bread...

Tuesday Beer and bread share similar ingredients, but it's believed that beer may have preceded bread-making— 10,000 years ago at the dawn of agricultural farming. In this episode, veteran beer-making instructor Jeremy Fry, from one of...

Publican Ted Sobel of the Brewers Union Local 180 may be the only microbrewery in the country that exclusively produces cask-conditioned beers. Do you have a favorite microbrewery pub?

Dustin Olsen knows "a lot of people think of mushrooms growing in dark, dank places", and while that may be true for part of a mushroom's life, Olsen explains, they eventually require sunlight, and lots of fresh air. He should know....

Brewer Greg Lorenz of SakéOne shares a few tips for drinking premium saké.

Veteran food author Deborah Madison's new cookbook "Vegetable Literacy" draws inspiration for its recipes directly from the garden. Growing a variety of one's own plants in a food garden, and witnessing what they look like through their...

Have you ever attempted to raise chickens yourself? Bread, beer, fruits and vegetables all taste noticeably better when fresh. Well eggs do too!

Chef, butcher, and charcutier Eric Finley demonstrates how to make 3 different types of homemade sausages: Italian Chicken; Merguez Lamb; and Chorizo.

Tucked away in a nondescript section of downtown Beaverton— a stones throw from Portland, Oregon— there's a small, cozy restaurant that is known for their Central American cuisine. It's aptly named Gloria's Secret Cafe', where El...

Want to put a chunky twist to pesto? This not only adds a new flavor, but also a great texture to this sauce that originated from Italy. Try it on pasta, bruschetta, seafood, or even as a condiment!

In this episode, chef Kathryn Yeomans of The Farmer's Feast demonstrates how to can home-made bread and butter pickles. For those looking for their first canning adventure, or for those new to pickling cucumbers, Yeoman's shows you the...

Chef and food system activist Michele Knaus shows how to make a Red Flannel Hash with Corned Beef using a variety of leftover ingredients in the refrigerator. Not only does this dish help to cut down on food waste, the eclectic mix of...

Cookbook author, and cooking instructor Ivy Manning demonstrates how easy it is to make tasty crackers, and spread from fresh, seasonal ingredients. According to Manning, "DIY crackers are a great way to save—the average box of "gourmet"...

Chef Robert Wiley demonstrates a holiday tradition, showing us his version of black-eyed peas and cornbread.

Pastry chef Mary O'Rourke of The Waffle Window in Portland, Oregon shares one of her favorite holiday recipes, a cookie she used to have as a child that is made from three simple ingredients, and happens to be gluten free.