Chef Daniel Orr puts together a beautiful pizza with bright, fall greens...and bacon!
Whole Foods has been forced to stop selling goat cheese made from milk that came from a prison farm, where inmates work for less than a dollar an hour.
This recipe has a savory twist thanks to the addition of rosemary and goat cheese. It’s a sophisticated dessert that home cooks of all skill levels can conquer.
These rose-shaped tarts make even a novice baker pass for a seasoned pastry chef.
Sun-dried tomatoes are stuffed with seasoned goat cheese, and Roquefort is sandwiched between toasted walnuts.
After public protests, Whole Foods has announced it will stop sourcing foods produced in prison work programs.
Judy Schad says her business was not affected by the boycott, while Susan Welsand saw her mail-order sales drop by half.
Make butter and paneer with Robyn Morton. Mozzarella is a bit trickier. Mike Record works to get his small farm certified organic. Benedictine nuns raise cows.
If you find yourself in the Willamette Valley of Oregon, be sure to stop by Briar Rose Creamery to try their goat cheese truffles.
Howard has watched the food preferences of the women at Alpha Xi Delta change over her five years in the kitchen. Now, they go crazy for local kale salad.
Give Chef Dave Tallent the chance and he'll change your mind about beets with his Italian-inspired Beet And Goat Cheese Ravioli.
Three backyard chicken farmers talk about what it's like to raise a flock. Daniel Orr cooks with goat cheese. At a local pie shop, community is on the menu.
I like to serve these tomatoes during brunch but you'll find that they are versatile enough to serve along side just about any dish.
Brad Dunn gives tips for buying a nice bottle of wine this holiday season. Then Chef Daniel Orr makes two cheesy appetizers to enjoy with a glass or two.
This is not your typical BLT. The goat cheese and herb wasabi mayo add a unique kick.
Flower can be just as delicious as they are beautiful. Combine squash blossoms with new potatoes, eggs and goat cheese for this creative breakfast dish.
Veggie barbecue not your thing? Here's a taste of what can be done with your local, free-range meat this Independence Day.
In anticipation of Easter next week, we're doing eggs three ways in the podcast. And a local Community Kitchen eagerly awaits spring.
Two recipes in the podcast, including Parsnip Soup With Sweet Potato Leaves. We talk with a farmer who grows sweet potatoes and plant potato seeds of our own.
This meal satisfies my need for goat cheese, greens and pasta all on one plate.