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Cathy Camper, a local Portland artist, makes interpretive portraits and images of nature from seeds. Her art pieces sparkle with color, and imagination; in a sense, they pay homage to the beauty and simplicity that abounds in nature. Food is more than for eating, in this story, it becomes the source material for artistic expression.

New to the life of farming, a middle-aged couple make a career change from a professional life in Silicon Valley to commercially raising pasture fed animals on their newly purchased farm in Oregon. First mentoring under Joel Salatin, they now raise pasture fed cows, pigs, chickens, ducks, lambs, and sheep.

He’s a BBQ spokesmen, a parking lot chef, and a cookbook author who has quite a story to tell.

5 million family farms have been lost since the 1930's, and most of the surviving farms are not small family operations. As the population of family farmers continues to age, there is a critical shortage of young farmers to take their place. Michael Paine is a rare breed, not only does he come into farming without a prior farming background, he’s also relatively young. Recipes from the episode: Fall Carrot Soup; Farm Pizza

Portland Fruit Tree Project provides a valuable service that helps communities benefit directly from local resources. Fresh fruit that grows on neighborhood trees is collected by volunteers, and dropped off at local Food Banks for distribution to those in need. The great thing about this program is that in large part, the fruit would not be harvested or eaten by anyone—if not for fruit gleaning. Everyone involved benefits, including the trees, as harvesting is beneficial to their health!

Linda Sawaya demonstrates a favorite Lebanese dish from her cookbook "Alice's Kitchen".

Cooking garden fresh foods made with love, from mother to daughter, generations of family knowledge passed down through oral tradition trace a living legacy of Lebanese food. Recipes from the episode: Summer Squash With Rice; My Father’s Tomato Salad

They are found in almost every kitchen, but surprisingly there’s only one U.S. manufacturer. Follow us inside the Best Manufacturers plant for a rare visit to see how a whisk is made. Recipe from the episode: Michael’s Mars Meringues

Creating a restaurant from the ground up is an ambitious endeavor in itself. To base the theme of such a restaurant around locally produced food, good land stewardship, and preserving social tastes is even more grand. Stu Stein, owner of Terroir (pronounced, tεʀwaʀ, in French) shares his philosophy and vision. Recipes from the episode: Dungeness Crab and Fuji Apple with Curry Mayonnaise; Game Hen en Cocotte with Sweet Potato Bread; Cornmeal Fried Oysters with a Salad of Organic Greens and Lemon-Caper Aioli

Marge Braker, a home economics instructor, demonstrates how to demonstrate small batch strawberry jam.

It was once a common way to extend food beyond the immediate season. Two friends become involved in the ancient practice of preserving food, and in the process form a closer bond with nature and each other. Recipe from the episode: Small Batch Fresh Strawberry Jam

Ever since Rachel Carson's book "Silent Spring" first appeared, warning us against the dangers of chemicals in our natural world, ”we seem to be entering a new, more dangerous period, where the accumulated human effects upon the environment are producing an obvious toll. In this story, another human soul speaks out, this time, about the plight of the honeybees. Recipe from the episode: Honey Sweetened Apple Pie with Lemon Juice

Tons of tomatoes, and over 70 different varieties are represented at this tomato fest. These farm fresh tomatoes have character, beauty, and yes, even charm.

Bravely, the Chili Fan carries forth, sampling a diverse range of chili, and giving his on the spot opinion of each.

The pictures can be tantalizing. Some even cause us to stop and stare. Join us, for a behind the scenes look at a food photographer and his team as they create sumptuous images out of fresh ingredients that seem to jump off the page. Recipes from the episode: Ed’s Tangy Eggless Caesar Salad; Canning Pears, raw pack; Pear Bread

On the surface, the practice of medicine, both the traditional and non-traditional approaches, would seem to have little in common with the growing of grapes. For Dr. Robert Gross, there is a strong connection between his training as a medical doctor, and viticulture. This episode draws upon the rich interplay between two completely separate fields, each helping to enhance better understanding with the other.

A minister's daughter lends her unique perspective to the making of religious icons out of rich chocolate.

Jon Bansen believes that since he converted his farm over to being organic and sustainable, he has become a much better farmer, and built a better business. In this story, there may be important lessons for both farmers and the American Public.

There is an unique rhythm to life in being a dairy farmer. Jon Bansen is a third generation farmer, and owes his livelihood to his grandfather who began the family tradition.

A field of shimmering sunflowers; a flock of hungry birds feeding , and a farmer who shares some of his stories about his sunflower fields.

Place 3 teenagers in a small kitchen, one being the cook, add a dash of understatement; a measure of serious resolve; 2 cups sass and good natured razz, and you get: Brad Can Cook.

A field of shimmering sunflowers; a flock of hungry birds feeding , and a farmer who shares some of his stories about his sunflower fields.

He is a BBQ spokesmen, a parking lot chef, and a cookbook author who has quite a story to tell. Recipes from the episode: Backyard Championship Ribs and Big Time BBQ Rub

It is a long road, and it is not easy, a personal look at a barbecue world champion. Recipes from the episode: Grilled Catfish; Larrys Slaw; Wonder Peach Cobbler; Barbecue Beans; and 2 Fat Larrys Rib Rub

A field of shimmering sunflowers; a flock of hungry birds feeding , and a farmer who shares some of his stories about his sunflower fields

An inside look at a hand-made pie factory.

Follow along as we travel from the field to the factory to learn how some of the best and freshest green beans get picked, processed, and canned all within a few short hours of time.

Going whole hog for world champion BBQer Mike Davis is an every day experience. A cancer survivor, Davis has made barbecue not only his lifes passion, he has made it into a highly successful career.

Community Supported Agriculture (CSA) offers a holistic approach to the production of food in urban areas to ensure good stewardship of local farmland, proven �best practices� methods to promote high crop yields, and a distribution model to help the farmer financially.

Calvin is a 10 �year old boy with a deep enthusiasm for life. But every day is an constant battle against an enemy that will not relent; an enemy that requires careful vigilance and treatment; an enemy that science can not�as yet�defeat. Calvin has Type 1 Diabetes: this is Calvin�s War.

Out of a personal sense that something was missing, began a journey through America, one cheese at a time.

Fondant adds a special zest to cakes, pastries, and candies. See for yourself as a cake decorator creates fun with fondant.

Place 3 teenagers in a small kitchen, one being the cook�add a dash of understatement; a measure of serious resolve; 2 cups sass and good natured razz, and you get: Brad Can Cook.

Farmstead cheese is made only from milk that comes from the animals raised on the same farm. Distinctive in taste, and quality, one such cheesemaker gives us a glimpse of what it is like to be a cheesemaker on a small farm.

Spanning 4 generations, one family carries on a German sausage making tradition that began 80 years ago.