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28:00

Bay Area Bountiful: Forests

Forests are some of the most wild places in our region, but also a living laboratory for exploring the science of plants, wildlife and soil health. In this episode we travel up and down the West Coast...

3:13

Wheat or White? | The Lexicon of Sustainability

Learn the difference between whole wheat and white and meet the people preserving grains. As consumers, we must learn how to tell the difference between whole wheat and white, while farmers can tell a...

2:34

What is the Lexicon of Sustainability?

Learn about the newest web series on PBS Food. The Lexicon of Sustainability is a multi-platform project that educates, engages and activates people to pay closer attention to how they eat, what they...

4:32

Food Waste | The Lexicon of Sustainability

Did you know nearly 40 percent of food that's grown, distributed, and bought never gets eaten? Learn why "ugly" food gets a bad rap. Through actions like food rescue and redistribution, composting and...

8:54

Cirque Du Ferments: A Fermented Circus

locally sourced fermented foods: sauerkraut, kimchi, fermented drinks, and more. Their products go through long fermentation periods, which brings them to their peak probiotic potential. Lactobacillus...

2:29

Good Eats at Culinary Arts Program at SRJC | Spoiled In Sonoma

I had the privilege of sitting down with Chef Jim Cason, the department Chair of the Culinary Arts Program at Santa Rosa Junior College in Sonoma County, CA. Chef Jim gave me a complete tour of the ne...

2:07

Fermented Beverages | The Kefiry | Spoiled In Sonoma

Join Emily Somple for a segment of Spoiled In Sonoma, a video blog about fermentation, pickling and food preservation. Emily visits the Kefiry in Sebastopol, Ca and meets owners Tom and Deana. Learn m...

11:12

Fermentation Fever

Fermentation, an ancient form of food preservation, has been practiced on nearly every continent. Jennifer Harris, who runs the Fermentation Festival, takes a journey around Sonoma County to get to kn...

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