Veteran pastry chef Mary O'Rourke of The Waffle Window in Portland, Oregon shows us how to make a rustic tart, also known as a galette with fresh pears and figs.

David Yudkin, of Hot Lips Soda, demonstrates how to make seasonal fruit soda, using watermelon and fresh berries.

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...

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...

Fall is upon us, the summer's harvest is coming to an end, and many farmers are getting fields ready for next years crop. But not everyone is slowing their pace. If you grow mushrooms -- whether cultivated or from the wild -- your busy...

Steven Schwen of Earthen Path Organic Farm (Lake City, Minnesota) has built an innovative greenhouse that allows him to extend his growing season while reducing energy costs.

From the archives: Ann Vileisis talks about the need to start making connections between our consumption of food, and all the interrelated social, health, and environmental consequences that occur.

Manuel Recio, of Veridian Farms, shows us some of the uncommon types of beans that he grows on his farm in Grand Island, Oregon, near Portland. Garrafón Valenciano, Tarbais, Tolosa, and Caparrones de Anguiano are grown in the Basque...

This section covers the relationship between organisms and their environment. It also covers the Levels of Organization and symbiotic relationships.

Join Greg and I as we go on a canoe safari in search of Beavers! Beavers were considered extinct in the UK for hundreds of years and it's only recently that they've been re-introduced! Population numbers are still so low, so seeing them...

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

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!

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.

Lisa Schroeder, of Mother's Bistro helps her two grandchildren (ages 8 and 9) make strawberry shortcake using fresh, locally grown strawberries, heavy cream, and more than a dash of kitchen fun!

I'm always on the lookout for something a little different for the Holidays, and I found it with Elizabeth Beekley and Anna Phelps of Two Tarts Bakery in Portland, Oregon. One of Elizabeth's favorite recipe's is a twist on the popular...

Donald Kotler, of TOAST demonstrates how to make two tasty dishes from fresh garden squash: Chilled Squash Soup and Lamb Stuffed Squash.

Gabe Rosen of Biwa Restaurant in Portland, Oregon, demonstrates how to make a Saké Simmered Salmon.

Venerable cookbook author, culinary instructor, and restaurant consultant, Diane Morgan demonstrates a recipe for making Microbrew-Braised Rutabagas from her new cookbook Roots: The Definitive Compendium with more than 225 Recipes.

In this episode of Food.Farmer.Earth, veteran pastry chef and owner of The Waffle Window, Mary O'Rourke, demonstrates a favorite holiday recipe.

Lauretta Jean's Kate McMillen demonstrates how to make a chocolate cream pie using fresh made dough, and filling from scratch.

Chef David Padberg of the new Raven and Rose restaurant in Portland, Oregon demonstrates how to make his variation of the classic ham and cheese sandwich. Using fresh onions braised with beer ale, and handmade pickled pears this is a...

Chef Robert Wiley shows us how to do a traditional southern style fish fry with fresh catfish and hushpuppies. In keeping with tradition, Wiley also prepares hushpuppies, a cornmeal fritter, as an accompaniment to the catfish. As he...