This week, we're taking a look at one of our favorite commodities; Washington Potatoes! We make delicious gnocchi at Woodblock, a popular restaurant in Redmond, and visit a farm growing specialty “Bintje” potatoes in Pasco. Finally, see how Washington farmers give away thousands of pounds of potatoes during the pandemic crisis.
See how Pure Country Pork is raising Washington premium hogs, and visit Spark Pizza in Redmond for the "Boss Hog" pizza. Meet the next generation of veterinarians from WSU Veterinary Medicine as they perform ultrasound examinations on sheep.
Meet women playing a major role in Washington Agriculture. Rachel Taylor at Lost Peacock Creamery in Olympia. WSU research professor and female grad discuss the increasing need for diversity. And, visit chef Sabrina Tinsley at Osteria La Spiga in Seattle.
See how Share Farm is bringing farmers and consumers together in a new way, cook delicious mushrooms with Spokane chef Adam Hegsted, and see how a farm, smaller than one acre, can be an abundant source of food.
Meet a new generation of farmers and hear their vision for their future and make pretzels at Cascadia restaurant in Spokane. We also revisit season three “star student” Maya Aune, who is paying it forward by now teaching students of her own.
See how raspberry farmers are helping to provide clean stream water. Make vegan poke with watermelon at RÜT in Spokane. Visit Carnation Farm and see how this former dairy is now a non-profit farm for a new generation of farmers.
See where Washington's future agriculture leaders are cultivated and visit Oyster Bay farms where over 350 hens lay eggs in a rainbow of colors. Lefevre St. Bakery in Medical Lake, Washington makes cinnamon French toast with local berries.
We make “skins and ins” at Mean Sandwich in Seattle. A WSU research professor is teaming up with drone technology experts to revolutionize potato farming. And, learn why Grant County might be your next vacation destination!
See where the turf for some of your favorite sports stadiums is grown. James Beard nominee, chef Chad White cooks up delicious barbeque at TT’s in Spokane. Learn about the secret of Kaosamai Thai’s food truck in Seattle.
Washington wines and brews take center stage. We visit Arbor Crest in Spokane and learn about its history and award-winning wines. Meet malt specialist Brian Estes and learn about Washington craft malting. Visit Carillon Kitchen in Kirkland.
Visit a Big Leaf Maple, a tree farm in Sedro Wooley, Washington, and learn how maple syrup is made. Gather mushrooms in a Central Washington forest and cook wild turkey with Tony Brown at Eyvind restaurant in Spokane.
Learn how one farm is teaming up dairy cows and worms for a revolutionary outcome. Visit Wooden City in Spokane and make a classic cheeseburger. And see how Seattle chef, Max Petty, converts an old Jeep into a milkshake truck!