Victory Garden's EdibleFeast
Victory Garden takes viewers on a journey across America, traveling from garden to sea, mountains to fields, to learn about fresh local foods, and the people who grow and produce them. Hosted by passionate foodie and TV personality Amy Devers, each episode will also feature the work of 2013 James Beard Award winning filmmaker and chef, Daniel Klein, as he introduces us to gardeners, farmers, and food producers from across the country.
Memphis (#3602H) Duration: 26:16 STEREO TVG
Memphis, Tennessee, is this week's destination. Visit an organic garden in a tough South Memphis neighborhood that has become a source of community unity. Learn about making the best possible hospital food from Chef Miles McMath, who brings fresh local food into the cafeterias at St. Jude's Hospital. Then expert gardeners John Petty and Michael Minnis teach viewers how to plant a burlap sack garden and how to save seeds. Finally, Chef Ryan Trimm serves up catfish, okra and succotash.
- KQED Life: Sat, Jul 4, 2015 -- 12:30pm Remind me
Ohio (#3603H) Duration: 26:16 STEREO TVG
Explore Ohio. Visit a man who wasn't happy with what he saw working as a dairy farmer, so he started his own grass-fed dairy. Then, meet a couple who run their own fermenting business using the produce from their farm. Learn a few easy techniques for planting collard greens and preparing for the fall from Volunteers for Veggies, an urban gardening program that donates food to the needy. Restaurant owner Jose Salazar demonstrates how to make tandoori chicken wings.
Palm Beach (#3606H) Duration: 26:16 STEREO TVG
Visit Palm Beach, Florida, where Dr. John Zahina-Ramos of Just One Backyard shows how to plant sweet potatoes in a wheelbarrow and then how to make a wall garden. Then visit Jojo Milano, who left the urban life of Miami to start a farm in rural Palm Beach County where she raises purebred Nubian and Lamancha goats and makes cheese from their milk. Next, head to the water to see how Eric Finn dives for the invasive lionfish and spiny lobster. Finish up in the kitchen of Chef Clay Conley, who serves up lionfish, escabeche-style.