Chef Leads the Herd. Chef Craig Stoll: Delfina - San Francisco James Beard Foundation Award-winning chef Craig Stoll is serious about knowing exactly where his ingredients come from. In this episode, the chef visits Point Reyes Farmstead Cheese Company, a real family dairy on the California coast, to meet the Holstein cows that provide milk for one of his favorite cheeses, and to learn first-hand about the cheese-making process.Recipes: Pizza Margherita with Tomato, fior di latte mozzarella, basil; Pizza Panna with local Blue Cheese, California Figs, and House Prosciutto Homemade Peach Ice Cream.

The Birthplace of Modern Organic Farming. Chef Christine Keff: Flying Fish - Seattle Chef Christine Keff is considered America's "queen of green cuisine," as she recognized the importance of conservation years ahead of other chefs. For the last 15 years, her four-star kitchen has been serving Northwest-inspired dishes made with local and organic ingredients. In this episode, the chef visits one of organic farming's early pioneers, Jim Meyer, in the foothills of the scenic North Cascades mountains.Recipes: Alaskan King Salmon, Squash & Mushroom Ragout, Roasted Onions, Bacon Vinaigrette; Grilled Fish Tacos, Charred Tomato Salsa, Guacamole, Onions, Handmade Tortillas.

California's Sonoma Valley Brings New Meaning to "Wine and Cheese" Husband-Wife Chef Duo Duskie Estes and John Stewart: Zazu Restaurant &Farm - Santa Rosa, CA; Bovolo Restaurant - Healdsburg, CA In California's wine country, rising-star chefs Duskie Estes and John Stewart show us why Sonoma Valley sheep are prized for their milk, which becomes award-winning cheese like that made by Bellwether Farms. In the kitchen, the husband-wife cooking sensations prepare dishes with Bellwether cheeses and ingredients from their own "back 40."Recipes: Sheep's Milk Cheese Gnudy with Tomato Marinara; Artisan Bacon, Egg & Cheese Sandwich; Homemade Yogurt Ice Cream.

Meet the "King" of King Salmon on Alaska's Mighty Yukon River Chef Rick Moonen: RM Seafood - Las Vegas, NV The mighty Yukon River in Alaska holds the most legendary salmon in the world: the Yukon River king salmon. When master seafood chef Rick Moonen ventures to this remote region, his passion for fish and the environment is quickly embraced by the native Yup'ik, who take him fishing on their sacred river. He and his Eskimo fishing companion, Billy Charles, discuss the Yup'ik culture, the future of our waterways, and why the salmon is the center of the Alaskan universe.Recipes: Poached Wild King Salmon with Turnip-Mashed Yukon Potatoes; Grilled Wild King Salmon with Raspberry-Merlot Redux.

Imagining a World Without Bees. Chef David Guas: Bayou Bakery -Arlington, Virginia Colony Collapse Disorder (CCD) is a term first coined in 2006 for a phenomenon in which worker bees mysteriously vanish from a beehive. CCD represents a looming crisis for agriculture. Pastry chef David Guas knows how important the little worker bee actually is. He joins beekeeper Dave Hackenberg in a picturesque Pennsylvania apple orchard in full bloom to work with the bees and to discuss how they, and our food supply, might be saved.Recipes: Hand Apple Pie with Honeybee Vanilla Ice Cream; Zucchini Cake with Local Honey Glaze.
Rebroadcast

Thursday, September 02, 2010
Length : 26 min
MPT2

Wheelchair Farmer Fosters Good Earth. Chef Philippe Boulot: The Heathman Restaurant - Portland, OR Tim Gilmer is a paraplegic farmer who has little patience for sympathy, but a great fondness for earth-friendly produce. He grows impeccable ingredients, all without chemicals. Chef Philippe Boulot and his daughter visit Gilmer's farm in Walnut Hill, Oregon. In the kitchen, the chef shows off the culinary skills that earned him a James Beard Foundation Award.Recipes: Stuffed Zucchini with Chanterelle Mushrooms & Garlic-Parsley Butter; Fava Bean Sandwich with Tomato Relish.
Rebroadcast

Thursday, August 26, 2010
Length : 26 min
MPT2

Not Just Beaches and Volcanoes, Hawaii Grows Secret Ingredients to Delight the Palate. Chef Alan Wong: Alan Wong's Restaurants -Honolulu and Tokyo On the Big Island of Hawaii, top chef Alan Wong visits Richard Ha, whose Hamakua Springs Country Farms grows beautiful, award-winning produce in the shadow of Mauna Kea. Then it's on to the links-to fish in golf course ponds! In the kitchen, Chef Wong explains how waves of immigration have influenced his unique take on Hawaiian cuisine.Recipes: Hawaiian Shrimp & Clam Paella with Island Spices & Veggies; Sauteed Moi & Heirloom Tomato Salad.
Rebroadcast

Thursday, August 19, 2010
Length : 26 min
MPT2

Seattle Chef Takes "Farm to Table" to New Heights. Chef Brian Scheehser: Trellis Restaurant - Kirkland, WA In this episode, we enjoy a delicious "farm to table" experience with Chef Brian Scheehser, who practices sustainable farming in his 3-acre garden. The chef-who grows and harvests vegetables and herbs featured on the menu of Trellis Restaurant on Seattle's Eastside-shares expert tips on cooking and on growing fruits and vegetables.Recipes: "Two-Hour" Spring Salad with Purple Onions & Strawberries; Seared Wild Salmon with Zucchini, Squash Blossoms, Artichoke, & Sun-Dried Tomatoes.
Rebroadcast

Thursday, August 12, 2010
Length : 26 min
MPT2

California Surfer Grows Vietnamese Specialties. Chef Charles Phan: The Slanted Door and Out The Door - San Francisco, CA Charles Phan is the visionary executive chef of San Francisco's world-renowned Slanted Door. In this episode, the James Beard Foundation Award-winning chef and his family head to Santa Cruz, home of surf-loving farmer Joe Schirmer's Dirty Girl Produce, which grows the unique Asian ingredients used by Chef Phan. The Phan family gathers and sells at the Santa Cruz Farm Market, then it's back to the kitchen, where Chef Phan and his children whip up Asian specialties with an American twist.Recipes: Vietnamese Egg Omelet with Trumpet Mushrooms & Asian Influences; Lemongrass Chicken with Sauteed Beet Greens.
Rebroadcast

Thursday, August 05, 2010
Length : 26 min
MPT2