Fondant adds a special zest to cakes, pastries, and candies. See for yourself as a cake decorator creates fun with fondant. Recipe from the episode: Chocolate Expresso Pot de Créme
A minister's daughter lends her unique perspective to the making of religious icons out of rich chocolate. Recipe from the episode: Ginger Almond Toffee
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 this episode: Ed's Tangy Eggless Caesar Salad; Canning Pears, raw pack; Pear Bread
Calvin is a 10 --year old boy with a deep enthusiasm for life. But every day is a 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. Recipe from the episode: Nasi Goreng (fried rice)
Spring is just around the corner, and for you pear growers, here's a thorough step by step demonstration how to grow pears in a bottle. Ed adds a brandy after he collects his 'pear in a bottle' and hands them out at the holidays to just a handful of friends. Oh to be so lucky!
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
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. Recipes from the episode: Old Fashioned Green Beans and Bacon; and Green Beans A La Poulet
Farmstead cheese is made only from milk that comes from the animals raised on that particular 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. Recipe from the episode: Pat's Stuffed Chicken Breast
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. Recipes from the episode: Baked Roma Tomato Pasta; Tomatoes Vinaigrette
Sheep cheese tastes distinctive, characteristically strong, and very different from cow or goat cheese. On this family sheep farm, the making of cheese reflects a slower pace of life along with a direct connection to the land. Consuming this cheese requires a careful eating pace.
From a very old family recipe, that remains a closely guarded secret, this mustard is hand-made by the Benedictine Sisters at Queen of Angels Monastery. The proceeds help feed a small community of local homeless people, and migrant families.
here 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. Recipes from the episode: Danish Soup Gourmet Mac & Cheese
This is a story about a community egg cooperative formed by a group of volunteers, bringing chickens to a working urban farm, and managing the production of eggs for themselves and a local CSA.
He's 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
![Chocolate?A Minister\](http://img.youtube.com/vi/rfls0bE3rWM/2.jpg "Chocolate?A Minister\")
![Type 1 Diabetes: Calvin\](http://img.youtube.com/vi/u9gLg-OyVKY/2.jpg "Type 1 Diabetes: Calvin\")
