All Episodes
Displaying 1 - 10 of 10 in total
Georgetown and Community with Carrie Omegna
Carrie Omegna co-owns Fonda la Catrina and El Sirenito–a vibrant restaurant and bar that serves as a colorful oasis amid the engines and industry of Georgetown: a Seat...
Beacon Food Forest with Elise Evans
Have you been to Beacon Food Forest? It’s magic! Especially at this time of year. What used to be a 7-acre hillside of intractable grass is now a verdant, climate chan...
Pasta and The Market with Michela Tartaglia
This episode is an argument for the importance of the Pike Place Market. Michela Tartaglia is chef-owner of Pasta Casalinga, a shining example of the creative expressi...
Foraging with Langdon Cook
Author Langdon Cook has been leading foraging expeditions for more than 30 years in the Pacific Northwest. We learn about foraging mountains to sound, in the wild and...
Regenerative Farming with Eiko Vojkovich
This week’s conversation is with Eiko Vojkovich of Skagit River Ranch. Theirs is a small but mighty family ranch she and her daughter, Nicole, run together. They sell ...
Natural Wine with Marc Papineau
Marc Papineau has been filling our wine glasses all over Seattle for decades. Marc is the proprietor of Cantina Sauvage — a wine shop that recently opened in Melrose M...
Indigenous Food with Valerie Segrest
The foods that sustain us are becoming less nutritious (via National Geographic), reduced to commodities and cheaply mass-produced to feed a growing global population ...
Growing Wine with Jarad Hadi
At the intersection of wine and art, you’ll find Jarad Hadi: vigneron, winemaker, and owner of Grape Ink in Oregon’s Willamette Valley. Grape Ink’s wines celebrate the...
Immigrant Food with Krishnendu Ray
Krishnendu talks to us a out the role of ethnic food in American culture past, present, and future. He draws upon his upbringing in India and his studies of food in an...
Sustainable Seafood with Mariah Kmitta
1/2 billion pounds of sea creatures are harvested every DAY as 3 billion people worldwide depend on it as a primary source of protein, according to the United Nations....
