A serious food pair, definitely sushi. Any type of light meat, fish or cream sauce. Anything that you would pair and nice white wine with, a nice crisp white, try some bubbles.
Champagne for dinner, that’s what Brad Dunn is suggesting. We know you have an extra bottle laying around from New Year’s, so our resident sommelier encourages you to pop it open for dinner one night.
U.S. cattle numbers may be on the rise. Harvest Public Media speculates what that could mean for consumers.
We’re continuing our conversation from last week about composting with a visit to Bread & Roses Gardens. The one place on the farm not covered in snow is the compost heap.
And a green juice for all you folks with eat-healthy New Year’s resolutions.
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Stories On This Episode
Retail prices for choice cuts of beef are up 8 percent over the past year, but a rise in the nation's cattle numbers could mean relief for consumers.
Ahead of New Year's, sommelier Brad Dunn talks about champagne, and Chef Daniel Orr prepares lucky dishes with greens, corned beef and black eyed peas.
This juice recipe sort of looks like green sludge, but the kale and spinach are matched with sweet ingredients like pineapple and carrots.
Instead of throwing dried plants, flowers and herbs in the compost bin, Mary Lu Orr likes to re-purpose them as fire-starting bouquets.