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.
Episode #3510H Duration: 26:46 STEREO TVPG
In Arkansas, we catch and prepare frogs, before traveling to Maryland to explore the other end of the spectrum, meeting a local farmer who's created an animal sanctuary to save livestock from slaughter. It's a study in contrasts of two approaches to sustainability. Back at home, Roger plants and harvests peas, and Chef Marian makes a pea and cucumber side dish.
Episode #3508H Duration: 26:46 STEREO TVG
Off the coast of Maine, catch lobster and learn about the sustainability issues faced by the local captains. Then meet a unique man who's discovered a way of life that feeds his soul while harvesting seaweed to feed others. Staying on the water, head to Maryland and learn about the virtues of oyster farms and their critical role in helping preserve natural resources. Back in the Victory Garden, Roger demonstrates how to prepare a garden bed and plants leeks and tomatoes, while Chef Marian prepares a broccoli and crabmeat quiche.
- KQED Life: Sat, Dec 13, 2014 -- 12:30pm email reminder
Minnesota (#3601H) Duration: 26:46 STEREO TVG
Episode #3511H Duration: 25:43 STEREO TVG
In Montana, meet a rancher and his family with an entirely new take on raising cows and horses and the related management of the land. In Florida, spend a day with a fisherman - armed only with a hand net - who catches local mullet that Chef Daniel prepares for a local dinner. At the Victory Garden, Roger checks on the onions and potatoes and Chef Marian makes a braised broccoli rabe.
- KQED Life: Sat, Dec 27, 2014 -- 12:30pm email reminder
Memphis (#3602H) Duration: 26:46 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.