Eatin' Good
Season 6 Episode 7 | 27m 50sVideo has Closed Captions
Seek out everything from the ultimate slice of bread to prepping meals for 45,000
In Amherst, MA, Ken Toong, ex. dir. of UMASS Dining Services, shows us how 45,000 meals are prepared daily for the university population.Neftali Duran, owner of El Jardin Bakery, gives lesson on making wood fired, brick oven, organic bread. For more than 300 years, the Ariston family has been growing, producing, bottling and distributing the bestextra virgin olive oil from Kalamata, Greece.
Problems playing video? | Closed Captioning Feedback
Problems playing video? | Closed Captioning Feedback
Making It Here is a local public television program presented by NEPM
Eatin' Good
Season 6 Episode 7 | 27m 50sVideo has Closed Captions
In Amherst, MA, Ken Toong, ex. dir. of UMASS Dining Services, shows us how 45,000 meals are prepared daily for the university population.Neftali Duran, owner of El Jardin Bakery, gives lesson on making wood fired, brick oven, organic bread. For more than 300 years, the Ariston family has been growing, producing, bottling and distributing the bestextra virgin olive oil from Kalamata, Greece.
Problems playing video? | Closed Captioning Feedback
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Making It Here is a local public television program presented by NEPM