Victory Garden's EdibleFEAST
This season, 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.
Episode #3513H Duration: 26:46 STEREO TVG
Travel to Georgia to meet farmers and foragers who gather local ingredients for a feast in the fields, with Chef Daniel showing how to make a spectacular farm-to-table meal. Back in his home in Minnesota, Daniel takes fresh, local ingredients to make bread and pickles. In the Victory Garden, Roger shares the secrets of growing garlic and eggplant, and Chef Marian uses them to make a delectable eggplant and goat cheese dip.
Episode #3501H Duration: 26:46 STEREO TVG
Host Amy Devers previews Victory Garden's Edible Feast. Chef Daniel Klein is off to Arkansas to learn about shiitake mushrooms grown in a purely sustainable way. Then it's on to the northwest to dig for geoduck and harvest sea salt and sea beans. Back in the Victory Garden, Roger Swain shows different varieties of cherry tomatoes and Marian Morash makes a delicious garden fresh salad.
Episode #3503H Duration: 26:46 STEREO TVG
In this episode, see an entirely different approach to dairy farming - the cows are raised naturally and humanely, producing exceptionally delicious milk. Then venture to North Carolina to meet a farmer growing heirloom corn and sugar cane. Back in the Victory Garden, it's time to harvest some greens, which Chef Marian uses in a crisp spinach salad.
Episode #3504H Duration: 26:46 STEREO TVG
Sail a small boat off the coast of Louisiana, harvest local shrimp and fish, and prepare an amazing lunch onboard, complete with fresh herbs from a local garden. After that, set off to the canyons of Utah to learn how two brothers farm in a truly sustainable way in one of the most remote areas of the country. In the Victory Garden, Roger plants his own corn and beans; then Chef Marian sautes bok choi fresh from the garden.
Episode #3505H Duration: 26:46 STEREO TVG
It's a good and full day on sea and land, first to harvest crab and sea urchin off the California coast. Then, with the catch in hand, prepare a feast with local farm workers who strive to maintain their traditions and culture while doing the hard labor of sustainable farming. Further up the coast, at Magnolia Farm in Oregon, learn the story of naturally raised lamb and a feast to celebrate it. In the Victory Garden, Roger checks on the endives and makes mulch; Chef Marian creates an artichoke appetizer.
- KQED Life: Sat, Oct 25, 2014 -- 12:30pm email reminder