Feb 26, 2019
Mark and Fran Fisher from Castle Valley Mill share the history of the mill, what inspired them to restore it, the health benefits of stone ground grains compared with commercially milled grains, and how some people with non-celiac gluten sensitivity tolerate stone ground grains.
Feb 26, 2019
Brian Harman, general manager of the Cape May Salt Oyster company shares his experience farming oysters on the tidal flats in the Delaware Bay, how the taste of oysters varies based on where they are cultivated and fun facts about eating oysters.
Feb 26, 2019
Rynn Caputo from Caputo Brothers Creamery shares her experience cooking her way through twenty regions in Italy, her passion for mozzarella and ricotta cheese made traditionally via fermentation, and her use of sea salt brine from deep under the Appalachian Mountains.
Feb 19, 2019
Al and Catherine Renzi from Yellow Springs Farm share their experience making cheese from the milk of their Nubian goats, their experiences learning to make cheese in Italy, and their passion for land conservation.
Feb 19, 2019
Shelley Wiseman shares her experience traveling the globe as a food editor for Gourmet Magazine and her joy hosting cooking classes, farm festivals and culinary vacations via the Farm Cooking School in Tutusville, PA.