Olive Oil - Harvesting Health
Harvesting Health host Dr. Daphne Miller explains why olive oil is such a healthy choice. Plus, find out how quickly you should use that bottle of olive oil in your kitchen.
Seka Hills Olive Oil
The Yocha Dehe Wintun Nation in California produces olive oil on land they have stewarded for generations, growing and harvesting olives that are made into extra virgin olive oil.
Green Goddess Salad - Farm to Fork with Sharon Profis
Farm-to-Fork host Sharon Profis demonstrates how to make your own Green Goddess Dressing for a fresh and flavorful salad with crispy chickpeas.
Twin Peaks Orchards
When the leaves turn color and the air grows crisp, it’s time for this fall crop: Persimmons! Meet a farm family that’s been growing this golden fruit for more than a century, and see how they overcame a devastating fire during peak harvest.
Persimmons - Harvesting Health
Harvesting Health host Dr. Daphne Miller unpacks all the nutritional benefits of eating persimmons - fresh from the tree or served in a dish.
Three Feathers Farm
See what it takes to start a small farm in California. These two farmers share their ups and downs, and why they have a passion for growing culturally-relevant produce.
Seared Skirt Steak by Farm to Fork
Farm-to-Fork host Sharon Profis demonstrates how to make a seared skirt steak with an olive tapenade.
Mushroom Brie - Farm to Fork by Sharon Profis
Farm-to-Fork host Sharon Profis demonstrates how to make a mushroom brie wrapped in a puff pastry. A tasty appetizer for any get-together!
Hydroponic Farming - Harvesting Health
Harvesting Health host Dr. Daphne Miller explores the nutritional differences between vegetables grown in the soil and those grown hydroponically, and says there is a role for both in our diets.
San Miguel Produce
Meet these fourth-generation, Southern California farmers who are meeting the increased demand for washed and bagged salads.
Freight Farms
Discover how this Bay Area school district is growing lettuce for its salad bars using hydroponic technology inside a converted shipping container - right on campus!
White Bean Dip – Farm to Fork with Sharon Profis
Farm to Fork host Sharon Profis shows us how to make a simple dip made with white kidney beans. It’s an easy and tasty twist on hummus.
Dryland Wheat Farmers
A look at the challenges faced by farmers who grow wheat in places with little to no rainfall in the spring and summer, including here in Eastern Washington.
Growing Opportunities for Refugees
Visit a West Sacramento farm run by the International Rescue Committee, or IRC. The organization provides refugees a place to grow their own vegetables, and sell them for a profit, at a farmer’s market.
Blue House Farms
Meet a farmer growing diverse vegetables by California's pacific coast. It's an expensive place to live. That motivated him to build farmworker housing, right on the land.
Diversified Farms – Harvesting Health
Harvesting Healt host Dr. Daphne Miller explains why farms that grow diverse vegetables may be better for your health.
R&R Fresh Herbs
Discover how this former immigrant and farm laborer is realizing his dreams by the California coast, where he sells berries and rosemary.
Tanaka Farms
Meet the fourth-generation farmers behind this pumpkin patch in Southern California. It attracts more than 120,000 people a year who come to pick pumpkins - and much more!
Connecting and Feeding the Community
An urban school in the middle of a ‘food desert’ in Southern California planted its own farm that’s feeding the neighborhood.
Growing Perennials – Harvesting Health
Dive deeper into the nutritional and health benefits of perennial fruits and vegetables with Harvesting Health host Dr. Daphne Miller.
Supported by
