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Published on Jun 15, 2012
Next Week: The Whole Egg
in the Kitchen: Tuesday, Tressa Yellig demonstrates how to make a Dungeness Crab and Green Garlic Quiche (also using duck eggs) from locally sourced ingredients. Yellig is executive chef, and owner of Salt, Fire, and Time a prepared foods grocery, and one of the first "Community Supported Kitchens" (CSK) in the country.
to the Field Wednesday, we visit a small sustainable farm where Claire Carver combines work as a farmer, and her lifelong passion to paint. Along the way, we see some of her amazing paintings as she shares her personal views about her art, and of her life on the farm.
Food Wisdoms On Thursday, Carver shares her first-hand knowledge of the care that goes into producing a dozen eggs on her farm.