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...

Award-winning cookbook author Diane Morgan stirs up the world of mashers with this creamy rendition of mashed potatoes using a combination of russet potatoes and rutabagas.

Naomi Montacre of Naomi's Organic Farm Supply offers detailed tips and advice for raising goats in the city.

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...

It's almost Labor Day, and that means a new school year is about to begin for many school children. Perhaps as a parent of a young child you are wondering what new ideas to help encourage your kids to eat a nutritious lunch, and also...

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.

Culinary instructor, and food activist Katherine Deumling demonstrates how to make a savory bread pudding dish from leftover artisan bread, a great way to make use of some leftover ingredients.

There's a seasonality to the taste of cheese that follows in part from what the animals (cows, goats, etc.) are eating in the pasture, and is reflected in the taste of their milk. Rudy Marchesi, and Claudia Lucero talk about the general...

Portland Chef Annie Cuggino of Veritable Quandary, demonstrates how to turn simple ingredients, into well—what you see in this video!

The day we visited David Brewer of Emerson Dell Farm in late July, he was nearing the end of his wheat harvest on about 1200 acres of dry-land crop. Brewer's soft white winter wheat has low gluten strength, and most of it is shipped to...

Yeast never sleeps," said Sebastian Degens. Which is a good thing, since Degens and his wife, Erika, depend on it to ferment the fruit and grain mashes they distill at their Stone Barn Brandyworks in Portland, Oregon.

When Philly native Sarah Curtis-Fawley travelled to Australia for what she just intended to be a year, fate seems to have intervened. Marrying, and eventually opening up a bakery (the Pacific Pie Company) in Portland, Oregon specializing...

Publican Ted Sobel of the Brewers Union Local 180, shows his cask-conditioned beer engine, and how the beer is hand-pulled into a full imperial pint or half pint jar that he serves to his customers.