We spend a beautiful fall day cooking with Dutch ovens. Then, to a bison farm to meet these majestic animals. And, what's inside the Svalbard Global Seed Vault?
In addition to planning your next evening at home, we chat with Chef Del Sroufe about making healthy eating a permanent lifestyle adjustment.
Maple syrup in November! Burton's Maplewood Farm is aging maple syrup, and we use the finished product in crème brûlée. Then we meet hogs at Schacht Farm.
We speak with Gene Baur, president and co-founder of Farm Sanctuary. We visit a local bison farm, and Chef Daniel Orr prepares chili and a stew with bison meat.
Kathleen Crews of Buffalo Run says bison are fairly easy to raise as long as they have plenty of grass and water. But be sure to keep them away from ostriches.
North Market Poultry and Game prides itself on selling local chickens, ducks, geese, rabbits and venison. Taste them all in their traditional Cassoulet.
We visit Jeff Mease's farm in Indiana to meet his herd of water buffalo. Then we use potatoes, rutabagas and bison meat in three hearty, winter dishes.
We're using beef brisket in the stew, a tough cut of meat, because we're going to be cooking it for hours.
In addition to the three marquee ingredients, coffee adds some zing to this chili.
This one's for all the meat eaters! Two stews that will stick to your bones and make your house smell amazing, one using beef and the other using rabbit.
It's Super Bowl weekend and whether or not you're a sports fan, we have winter party foods for you on this episode of Earth Eats.