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A collection of clips of the foods we love! Watch and enjoy.

Perfect for using the grill to "steam" the cauliflower. A nice contrast to the other foods that are being 'grilled" at the same time. Rather than using a dark (in color) vinegar, like Agro di Mosto, which adds a wonderful flavor, I now prefer to use a lighter vinegar like KATZ Honey Vinegar. This keeps the flowerette pure and clear of color. The right sweetness and the vinegar makes the cauliflower sing. (Agro Dolce) Wrap it up and in 20 to 35 minutes it's ready. Just poke with a fork, or the like, lean towards firmer than softer as it will continue to cook. Remove from the foil just before perfect and it will finish cooking on the table. A white plate emphasizes the white color of the cauliflower. Serve with the stem down and let your guests "pull" their own.



Slicing the Smoke Mangalitsa in bacon strips at A & J Meats.



From inside the cooler, fresh from the brine, the pork belly of the Mangalitsa Pig heads to the smoker. Along with Leg of Lamb and femur bones they will smoke for days. When done out it comes and heads for the slicer. Find this sweet special smoked bacon at ChefShop.com.



A ChefShop.com cooking class with Chef and teacher Lauren Feldman who made three simple dishes using some of the finest Italian DOP ingredients. True Italian is about ensuring that the real Italian foods are presented to America.



We had a contest to identify this special plant. In our final clue, the man who looks for the medicinal qualities in food, describes some of the elements that he gets from the leaves of this tree. He is a very interesting man.


We met with Julian from Leatherwood Honey in Tasmania at our shop in Seattle. Among lots and lots of conversation he talked about his favorite honey. This is just one of many great clips of his description of how his Tasmanian Leatherwood Honey tastes to him.


Organic Emmer and Camelina are grown together on the same farm. Known as intercropping, it allows the crops to grow together in harmony allowing more yield from the same earth. For an expensive plant like camelina, it allows the costs to come way down. And for such a versatile plant it makes it possible to consider future use as an oil for machines and for making things like "plastic" bags.


Rene Featherstone has worked in agriculture all his life, including agricultural journalism. He is an expert in ancient and modern wheat and other exotic grains. Most recently, his passion for knowledge has taken him backwards in time and grow an ancient grain called Einkorn. Grown in Germany and many other parts of the world, This may be the first field of Einkorn grown in the US. If all goes well, this crop will be harvested in August and stored in silos until the fall.

Rene, along with Lena Lentz of Lentz Family Farms, produce some of the finest hard grains in the world. Farro, which means "hard grains", includes Emmer and Spelt. The use of these grains flours produces wonderful pizza crusts and breads. It is the passion to produce grains that have superior nutritional value that brings Rene backwards in time to the origins of grains!


The Stennes Family Farm grows some of the finest fruits. We visit the secret orchard of the giant Rainier Cherry and a quick visit to the hand line sorting facility that your cherries come from. We have seen some of the finest fruits come from this family.


This is a "teaser" for a series we are shooting this summer, called Backyard Bounty. Backyard Bounty finds its roots in the homegrown food movement. The well-publicized ills of "factory farming" have encouraged the public to take more control over what we eat and where it comes from. Urban gardening is one way to do this, and it's quickly reaching a tipping point. Backyard Bounty capitalizes on this movement by providing a fun, accessible approach to planting, growing, and cooking your own food.



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