Fortunately, when it comes to evaluating wines, price is not necessarily the key defining metric for determining a good wine to drink. In this video, Bruce Bauer, a wine aficianado and proprietor of VINO, a boutique wine shop in...

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...

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...

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...

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...

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...

David Shenaut, one of the leaders in the Portland bartender scene, shows us how to make the Souracher. The ingredients for the Souracher, as Shenaut explains in the video, is a variation of the standard "Buck" drink, a family of mixed...