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About: Show Descriptions - Season 36

Overview | Bios | Show Descriptions


Watch full episodes of The Victory Garden Season 36 at www.EdibleFeast.com.

 

Episode 1 - Minnesota

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On this Episode of The Victory Garden’s edible FEAST, we visit Minnesota, where we are introduced to a Hmong family from Laos that came to the US as refugees and now own an organic farm. We’ll also take a look at a duck farm run by a young couple that epitomizes the Do-It-Yourself dream. Then, we learn about tomato trellising and harvesting basil from a young permaculture gardener, and finish with Food and Wine Magazine best new chef winner Jamie Malone cooking two Laotian-inspired dishes.

 

Episode 2 - Memphis

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Memphis, Tennessee is this week’s destination on The Victory Garden’s edible FEAST. This episode takes us to an organic garden in a tough South Memphis neighborhood that has become a source of community unity. Then, we learn about making the best possible hospital food from Chef Miles McMath, who brings fresh local food into the cafeterias at St. Jude’s Hospital. Then expert gardeners John Petty and Michael Minnis teach us how to plant a burlap sack garden and how to save seeds. And finally Chef Ryan Trimm will serve up some catfish, okra, and succotash.

 

Episode 3 - Ohio

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On this episode of The Victory Garden’s edible FEAST, we explore Ohio. We visit a man who wasn’t happy with what he saw working as a dairy technician, so he started his own grass fed dairy. Then, we are introduced to a couple who runs their own fermenting business using the produce from their own farm. We learn a few easy techniques for planting collard greens and preparing for the fall from Volunteers for Veggies, an urban gardening program that donates food to the needy. And restaurant owner Chef Jose Salazar shows us how to make tandoori chicken wings.

 

Episode 4 - New York City

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This week on The Victory Garden’s edible FEAST, we’ll see how innovative gardeners and farmers make it work in New York City. First, we visit a former chef who uses ocean water from Long Island to make her own salt on Manhattan rooftops. We’ll venture into the parks of the city to see the wild bounty available for urban foraging and then we go up to the rooftops of two Brooklyn farms to learn about their gardening techniques. Finally, Chef Einat Admony of Balaboosta restaurant prepares two simple and elegant eggplant dishes.

 

Episode 5 - The Bay Area

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This week’s episode of The Victory Garden’s edible FEAST takes us to San Francisco. Edible San Francisco Editor Bruce Cole gives us gardening tips from his backyard garden including how to humanely remove pests from your garden. We’ll head to the farmers market with Inna Jam’s Dafna Kory to pick up some delicious fruit before making jam. Then, we visit the Mandela Foods Coop -- a cooperative grocery store created by the community within a food dessert. And we finish up with a recipe by food writer and cook, Samin Nosrat who will cook up an epic herb salad, and confit tomatoes on toast.

 

Episode 6 - Palm Beach

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On this episode of The Victory Garden’s edible FEAST, we visit Palm Beach, Florida. Dr. John Zahina-Ramos of Just One Backyard teaches us how to plant sweet potatoes in a wheelbarrow, and then how to make a wall garden. Then we are off to visit Jojo Milano, who left the urban life of Miami to start a farm in rural Palm Beach Country where she boasts purebred Nubian and Lamancha goats, and makes cheese from their milk. Next, we head into the water to see how Eric Finn sustainably dives for the invasive lionfish and delicious spiny lobster, and we finish up in the kitchen of Chef Clay Conley who will be serving up lionfish, escabeche-style.

 

Episode 7 - Madison

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This week on The Victory Garden’s edible FEAST, we’re in Madison, Wisconsin. First we stop by the home of creative vegetable gardener Megan Cain, who teaches us how to make an herb spiral using repurposed bricks. Then Chef Christine Inthachith and her mother Bounyoung of Lao Laan-Xang restaurant (the first Laotian restaurant in Madison) cook up chicken laarp and fall squash curry We’ll visit Roller Coaster farm who supplies the majority of their pigs to Johnny Hunter of the Underground Food Collective. Then we will head back to Johnny’s butcher shop to see him break down an entire pig and make charcuterie. And lastly, we’ll visit the first organic cranberry farm in Wisconsin (and possibly the country) that uses the old traditional method of dry harvesting cranberries that was passed down from generations before.

 

Episode 8 - Vancouver

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We’re in Vancouver, Canada on this episode of The Victory Garden’s edible FEAST. Gardener and author Andrea Bellamy will be showing us how to create a worm composter, propagate herbs by taking cuttings, and harvest flax seeds. Chef Chris Roper will be cooking a recipe of Rye Crusted Sturgeon with a Lightly pickled beets, and Smoked Salmon Salad with cucumber. We will go out on the crab boats with fisherman from Skipper Otto who are dedicated to keeping low impact practices viable for small-scale harvesters, and lastly we’ll visit a mobile Truck Farm owned by Judy Kenzie.

 

Episode 9 - New England

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On this episode of The Victory Garden’s edible FEAST, we visit the magnificent farms of New England. Our first stop is with Winter Hill Farm in Maine, where Sarah and Steve (along with their two young children in tow) manage a herd of very rare Randall cattle, and operate a small farmstead creamery producing raw milk, yogurt, and artisanal cheeses. Next we are off to visit Michelle and Dana of Bantam Cider, and the apple orchards of Tower Hill Botanical Gardens, to see how hard cider is made in Boston. Then, we’ll head to Green City Growers, where owner Jessie Banhazl teaches us how to make a cold frame from the ground up, and finally to the home of Chef Carolyn Johnson who cooks up two delicious apple-inspired dishes.

 

Episode 10 - Omaha

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On this episode of The Victory Garden’s edible FEAST, we travel to Omaha, Nebraska. Here, we learn gardening tips from an urban farmer who’s turned his home into an oasis of fresh produce, and we’ll cook lentil chili and pumpkin cornbread with Chef Isa Chandra Moskowitz, who moved to Omaha from Brooklyn and opened the first vegan restaurant in town. We’ll visit Danelle Meyer of One Farm (an hour outside of Omaha), who grew up on a commodity (corn and soybean) farm and began her own organic farm on a corner plot of her family’s land. And we’ll spend the day with Ali Clark, an urban gardener and farm manager, who spends the cold months making caramels from her grandfather’s recipe for her company Snoeshow Candy, Co.

 

Episode 11 - New Orleans

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On this episode of The Victory Garden’s edible FEAST, we head to the Big Easy, to see all that New Orleans has to offer. First, we will also visit Brian and Dawn Gotreaux -- first generation farmers who adopted 10 children from around the world and raise them on the family farm because of the life lessons they believe are fostered there. Then we will visit farmer Ben Burkett of B&B Farms/Indian Springs Cooperative -- an African American Farming cooperative in Mississippi. We will then head to Paradigm Gardens, where farmer Joel Hitchcock will be making homemade insecticide with cayenne pepper and garlic, showing us the essential tools every gardener should have, and teaching some basic watering tips. And finally, we will visit the home kitchen of James Beard Award winning chef Donald Link who will be making a dish of shrimp and citrus.

 

Episode 12 - Charlote

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On this episode of The Victory Garden’s edible FEAST, we travel to Charlotte, North Carolina. Scott Lindsley and Joey Hewell give us gardening tips from their eye-catching urban farm and we meet Robin Emmons (nominated for CNN Hero of the year) who started gardening in her backyard to provide fresh food to mentally ill and grew her efforts to find ways to get good, fresh food to those in need. Then we’ll go foraging in the woods of Millers Creek with expert (and mushroom cultivator) Ken Crouse, before heading into the kitchen with Chef Clark Barlowe to cook up some pan roasted chicken and African Prickly cucumber gazpacho.

 

Episode 13 - San Diego

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On this episode of The Victory Garden’s edible FEAST, we head to idyllic San Diego. Restaurant owner and gardener Trish Watlington will teach us how to presoak, inoculate and plant fall peas as well as explains why and how to combat the infestation of white flies by planting marigolds, and chef and restaurateur Javier Plascencia will prepare a dish of quail and farrato. We’ll go diving with sea urchin diver Pete Halmay who has been practicing this tradition for over 30 years, and we’ll visit the sisters behind the Suppanee House of Thai, who grow their own thai produce for their restaurant at their home farm.

Updated August 25, 2008