Season 9

S9 Ep22 | 4m 31s

The food connection between farming communities and urban areas has grown much stronger in recent years. Sacramento, California has declared itself America’s Farm to Fork Capital – giving urban residents the chance to learn more about just where their food is coming from.

S9 Ep22 | 6m 7s

Chef Sharon Vaknin serves up a hearty beef stew with a very different flavor profile. Adding sweet potatoes to this classic American dish, Sharon delivers a recipe that will set your offering apart at that next potluck dinner.

S9 Ep22 | 3m 55s

One hundred fifty years ago a good portion of America’s population grew their own food. Even with community gardens, that’s become more difficult these days and hunger programs often have trouble providing fresh produce to those they serve.

S9 Ep22 | 5m 29s

Whether it’s a natural disaster or a call to help in any number of emergencies, America’s farmers and ranchers have long stepped up to provide food and other aid to communities in need.

S9 Ep20 | 6m 14s

Chef Sharon Vaknin has a very unique recipe for devilled eggs. Crunchy and spicy, these devilled eggs will be anything like the ones you’ve enjoyed before.

S9 Ep18 | 4m 30s

Just as we've seen new innovations that have dramatically improved crop yields for farmers growing things like corn, cotton, and wheat, crop research is also impacting those producers who grow grapes. And it's being done in a new way that closer to nature.

S9 Ep18 | 5m 33s

Chef Sharon Vaknin serves up roasted chicken with a spicy salsa and honey roasted peanut-crusted chicken with coconut-soy sauce.

S9 Ep16 | 5m 29s

Rolling acres of pristine and prime farmland in Winters, CA are where seeds are being planted to grow farmers for the future of America and the world.

S9 Ep16 | 6m 2s

Chef Sharon Vaknin chooses one of the popular pieces of produce in the world to create two distinctive dishes. Everyone loves apple pie, but how about endive boats with caramelized apples and pancetta? Or perhaps an apple, fennel and celery salad.

S9 Ep15 | 7m 4s

Selling American farm products to people overseas not only secures foreign markets, it can provide a means for improving diplomatic relations and significant nutritional benefits.

S9 Ep14 | 6m 5s

Chef Sharon Vaknin delivers some fabulous fish recipes that work for a main dish meal and for that special appetizer at your next party.

S9 Ep13 | 5m 19s

Jason Shoultz discovers how a direct to consumer sales program has brought success to a California organic Farm.

S9 Ep12 | 5m 46s

Chef Sharon Vaknin shows you how to make a spicy variation on that old favorite, Macaroni and Cheese. Sharon adds some special spices to make it “angry” Mac & Cheese. Want a dairy dessert? Sharon’s also serving up no-bake Raspberry Cheesecake Cups.

S9 Ep12 | 1m 13s

1973 was the top cottage cheese consumption year with Americans eating almost five and half pounds of it per person. Today, we eat less than half that but there are more options now when it comes to cottage cheese choices.

S9 Ep10 | 6m 11s

Chef Sharon Vaknin says that barley is one of the “heartiest” of American grains. Not only is it good to eat in a variety of main dish meals, but barley is good for you because of its fiber, vitamins and minerals. Sharon shows you how to make barley crepes and an unusual barley salad.

S9 Ep8 | 6m 19s

Chef Sharon Vaknin turns the lowly mushroom into main dish meals that serve up not one but several kinds of mushrooms.

S9 Ep6 | 5m 56s

Chef Sharon Vaknin says pears may be a favorite after dinner snack or lunch box treat, but shows you how to serve up main dish meals with pears delivering unique flavors to hearty dinners.

S9 Ep4 | 5m 53s

Chef Sharon Vaknin is back in the kitchen creating dishes that turn rice from a simple grain into an important recipe option for your dinner table. Ready for rice stuffed Cornish game hens? Or how about an unusual rice pudding recipe for dessert?

S9 Ep3 | 6m 24s

Foster Farms is one of the largest poultry producers in the western United States. They’ve developed a new program that targets production quality and animal welfare in creating the consumer products they offer at the supermarket.