Season 10

S10 Ep21 | 5m 10s

Steven Tiller takes a very creative approach to harvesting hardwoods. Forestry has a long tradition in American agriculture dating way back to early settlers who cleared the country’s fields for crop production.

S10 Ep21 | 4m 56s

Collectors are always enthused about their particular choices when it comes to acquiring things that are special to them. Well, climb aboard some old style horses and carriages for a trip back in time.

S10 Ep21 | 5m 49s

Shrimp is the most popular type of seafood in America. Sharon Profis says that while shrimp itself is delicious, it’s even more delicious when combined in a Shrimp/Scallop/Feta Cheese Baked dish. Sharon shows you how to “spice up” the baked dish and create a unique dinner recipe.

S10 Ep20 | 4m 5s

Sharon Profis has a great idea for dinner and dessert. Think about enjoying the sweet and crunchy taste of honey-coated chicken that’s baked in the oven. Follow that up with Sharon’s recipe for light and crunch honey nut brittle and you have a meal you’ll long remember.

S10 Ep20 | 2m 58s

Chanowk Yisreal is an urban farmer. His extensive home garden in Sacramento’s inner city not only provides food for his extended family, but has been held up as an example of how “urban farming” can be effective in making positive changes in the community.

S10 Ep20 | 5m 4s

Chef Myk Banos sees his role as supporting local agriculture while providing great food for diners at his hotel’s restaurants. Myk is the executive chef at Chicago’s Downtown Marriott Hotel. He sources food for his restaurants from farms just outside the city limits and does a little farming himself on the roof of the hotel.

S10 Ep20 | 3m 16s

Insects like honeybees play a critical role in pollinating about a third of the crops that make their way to our dinner tables. But honeybees and other pollinating insects are coming under attack.

S10 Ep20 | 5m 5s

Darla Moore is improving her rural community. After a successful career on Wall Street, Darla has returned to South Carolina to provide funding for urban renovations in the small town of Lake City and establish a world class botanical garden.

S10 Ep19 | 6m 10s

California produces a major portion of the rice that’s grown in America. This meets a growing demand for the grain in not only domestic use, but in meeting the needs for rice sold overseas. The Montna family has been growing rice in the Sacramento Valley for generations. The Montna rice fields also provide an important watershed for birds in the region.

S10 Ep19 | 5m 27s

Kathryn Spann and Dave Krabbe consider themselves “self-taught” farmers. Kathryn gave up a career in law to move back to her native North Carolina and begin goat farming. Kathryn and Dave raise some 200 goats, milking them each day to create award winning goat cheese.

S10 Ep18 | 6m 34s

The elaborate home of the late media mogul William Randolph Hearst is one of the most famous locations in America. Look out the windows of the spectacular castle and you overlook Hearst Ranch. The historic ranch dates back to the 19th century when the extensive cattle operation began on an old Mexican land grant.

S10 Ep17 | 5m 44s

Sharon Profis thinks salmon is the perfect main course for a mid-week meal. But Sharon says that just grilling or roasting salmon doesn’t always deliver the “kick” she likes to make her dinners special. So Sharon is serving up a recipe that marries salmon’s distinctive flavor with a basil, lemon, and cheese sauce.

S10 Ep17 | 6m 7s

Fishing is big business in North Carolina. Recreational fishing brings in millions of dollars and commercial fishermen haul in daily catches off the Atlantic Coast. But commercial fishermen also face challenges that include more than wet and windy days on the water.

S10 Ep16 | 5m 46s

Colin and Karen Archipley operate a small organic farm near San Diego. The farm called “Archi’s Acres” helps U.S. Armed Forces veterans get a new start in life and farming.

S10 Ep16 | 5m 49s

Avocadoes provide healthy fats and vitamins. They’re also a creamy and tasty addition to salads and appetizers. But Sharon Profis has another suggestion for adding avocadoes to your menu. Sharon serves up a recipe for deep fried egg rolls. Sharon says they are perfect for those Sunday football games when you want something different from just simple guacamole.

S10 Ep15 | 5m 16s

Farm dinners, weddings and specialty produce are all part of the picture when it comes to the success of Illinois’ Heritage Prairie Farm. The farm grows organic specialty crops sold to a national food store chain and also provides produce for restaurants in the Chicago area.

S10 Ep15 | 6m 56s

Kelly Carlisle wants the youngsters in her neighborhood to not only eat healthier meals, but also take an active role in providing food to the community. Kelly oversees a program called “The Youth Urban Farm Project” in the heart of Oakland, California.

S10 Ep14 | 6m 48s

Increasing levels of carbon dioxide in the atmosphere will affect food production in the future. Scientists say farmers and ranchers will have to deal with increasing temperatures that can alter crop cycles, droughts, threats of wildfire, and even the production of hydroelectric power for farming needs.

S10 Ep12 | 6m 43s

It’s probably not like any high school classes that you took in school. These students at two high schools in the California city of Elk Grove are taking courses tailored to give them a head start on a career in agriculture

S10 Ep12 | 5m 49s

Chef Sharon Profis is in the kitchen with advice on making your own “cottage style” cheese at home. This recipe delivers fresh cheese that you can serve for dinner or to guests. Sharon also delivers a cheesy biscuit recipe that’s flavorful and crusty.

S10 Ep9 | 6m 44s

Chef Sharon Profis serves up skirt steak with a one of a kind sauce called Chimichurri. This flavorful topping adds spice to the steak dish with peaches that are grilled on the stove before being added to the sauce.

S10 Ep8 | 5m 26s

Kemp McLeod comes from a long line of farmers. His family has been raising Carolina tree fruits for nearly a century. Today, Kemp and other family members raise more than 20 varieties of peaches on their farm in South Carolina.

S10 Ep6 | 7m 22s

Chef Sharon Profis takes a traditional pork roast recipe and adds a flavorful strawberry sauce to make it a colorful dinner entrée. Sharon also serves up an Angel Food Cake strawberry dessert.

S10 Ep5 | 6m 36s

Lee Palleschi grew up with an unusual dream. He always wanted to make his name in creating a new product that tapped into the growing market for specialized foods and beverages. He saw the interest in boutique beers and wines and thought he could create the same for one of a kind vodka.

S10 Ep4 | 6m 56s

Chef Sharon Profis is in the kitchen with a recipe that takes the lowly potato and transforms it into a show stopping dinner option. Sharon whips up light and flavorful potato pancakes that can be served with a spicy topping.