Videos (190)
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Dr. Alan Kapuler is a man who thinks on big time scales, and across wide geographic spheres of reality. A molecular biologist by training, as a young adult, Kapuler experienced an almost spiritual connection from working in the garden. He became a public domain organic plant breeder, and an impassioned advocate for the protection of the natural world. Kapuler believes, the interconnectedness of all living things, biodiversity itself, is the true seed of life.
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When the population of worker bees exceeds the resource capacity of a hive, a portion of the colony will leave to find a new home. A swarm is the natural way for a hive to divide itself, for it to find a new home in the spring or summer, and continue to grow. In this video, beekeeper Matt Reed demonstrates how to collect a wild honeybee swarm, this one is about 2 pounds in size, or 7000 bees.
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Ever since Rachel Carson's book 'Silent Spring' first appeared, warning us against the dangers of chemicals in our natural world, we seem to be entering a new, more dangerous period, where the accumulated human effects upon the environment are producing an obvious toll. In this story, another human soul speaks out, this time, about the plight of the honeybees.
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In this video, Mathew Reed, who offers a range of beekeeping services, and products on his website Bee Thinking, shares his intimate knowledge of bee hives, and how he first became interested in honeybees.
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In Part 2 of this Cooking Up a Story: Food News interview, Mark Bittman, best-selling food author, and New York Times Columnist, lays out the central tenet of his life's work as a food writer, and home cook. The minimalist view that we need to eat substantially more plant based foods, and consume substantially less animal products than what currently defines the typical Western diet.
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Linda Sawaya demonstrates a recipe from her cookbook, Alice's Kitchen to make her summer squash recipe.
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Terry Black shows you how to prepare and grill Championship ribs.
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As the title suggests, food photographer Ed Gowans (The Art of Food Photography) shares a passion of his "unrelated to food photography" growing pears in a bottle. Each year, Gowans adds high value alcohol to his bottles containing grown pears, and presents them to friends as gifts. For those so inclined to learn how to grow a pear in a bottle, or for those just curious, this one's for you.
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The kids are home from school, boredom levels rise, what to do? Cookies! Caitlin Daniels of Two Tarts Bakery, gives us another idea how to have delicious fun with some of our favorite cookie cutters.
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A conversation with author, Ann Vileisis about her new book Kitchen Literacy; what we know about our food, and how we came to know it. For Ann, Kitchen Literacy000acame about because she was struck by how much she didn’t know about the common foods she encountered in the supermarket. In conducting her research, she was surprised to learn how much people in pre-industrial000atimes knew about their food.
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Marge Braker, a retired home economics teacher demonstrates how to make small batch jam using fresh strawberries, sugar, and other simple ingredients.
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Fondant adds a special zest to cakes, pastries, and candies. See for yourself as a cake decorator creates fun with fondant.
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A thorough step by step demonstration how to can fresh pears from a retired home economics instructor.
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Catherine Schon, of Sassafras Catering demonstrates how to make a tasty home made pie crust.
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Michele Knaus offers some surprising tips how to prepare artichokes for cooking. I know it's made my artichokes better to eat!
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