Washington Grown travels to the beautiful Skagit Valley to meet up with S&B farms to see how farmers are protecting water quality and growing the world’s best colorful potatoes. We also chat with the Skagit Conservation District about water protection efforts and visit with WSU’s LTARE team about the region’s soil health research. Kristi make potato knish at Zylberschtein's Deli in Seattle and Tomás enjoys the unique WTF Eat it food truck in Walla Walla
The Washington Grown team heads to Touchet for onion harvest! We visit Pacific Agra-Farms and our host Kristi sees onion plants that grow taller than her! We also learn about the unique history of Walla Walla, and we see how the Spokane Public Schools culinary program is helping students build their food future. We're also cooking with Walla Walla onions at TMACS and Red Monkey in downtown Walla Walla.
Washington mushrooms take over! Washington Grown heads to both Walla Walla and Seattle to see how culinary mushrooms are grown in rural and urban settings. We also chat with Washington’s climatologist, Nick Bond about why Washington's climate is so special for farmers and how climate change is impacting food production. Kristi learns how to make mushroom ravioli at Larch in Leavenworth and Tomás tries mushroom polenta at Tivoli in Fremont.
There’s nothing better than a great glass of wine, except for a great glass of wine produced in an environmentally friendly and sustainable way! Join us as we visit wineries and vineyards throughout eastern Washington that keep sustainability at the heart of their mission. We visit Seven Hills vineyard and Echolands winery in the Walla Walla area. Then we head north to meet Miguel the Man, and chat about Sagemoor’s journey along the Columbia River near Pasco. We also eat well with a fun dish at neighborhood favorite, Latah Bistro near Spokane.
Washington farmers work tirelessly each day to grow the safest, most delicious and affordable food in the most environmentally friendly ways possible. In this episode, we look at various ways farmers are minimizing their impacts while still growing amazing food. We visit a pepper farm near Quincy and a new tomato field near Moses Lake. We see how innovations in irrigation, like the Dragon-Line system is saving water in the Columbia River basin. We also visit a Simplot frozen food facility to see how they are processing the world’s best roasted peppers. We enjoy the delicious dishes of Chad White in Spokane and visit the Whateke food truck in Seattle.
Washington is home to more than just the best food and people, it’s also full of unique opportunities! We visit the Get To-Gather farm near Washougal in southwest Washington where they are growing a lot of unique crops. We also meet a unique intern for Innov8Ag, Salvador, who emigrated from Mexico with his family and now works on new technology for farms. We also visit South Hill Village in Spokane where they are serving up locally grown food for seniors, and head to Peshastin to visit a unique fruit stand.
Washington is home to some of the most amazing organic producers in the nation. In this episode we travel to Olympia to visit the Little Big Farm who delivers produce directly to restaurants in the area. We also visit one of their customers, the popular Driftwood restaurant in West Seattle and make a special carrot and hummus dish. We also visit a special small farm near Woodland, Saint Bread near the UW campus, and an eastern Washington wheat farm that is using compost to help with hilltop erosion challenges.
Washington makes some of the best beverages in the U.S.! From our homegrown hops and grapes, to the best cocktail concoction artists and distillers, we celebrate them all in this episode! We visit DW Distilling, Outsider restaurant, Shelby’s Boozy Shakes, Hansen’s Cider, and tag along on a Yakima brewer’s tour.
Good food can’t be grown without collaboration and partnerships. Nearly all of the farms in our state are family owned and operated, which means there are many hands and hearts that make our food some of the best in the world. We visit Bay Baby Produce in the Skagit where farming depends on landowners sharing land for various rotation crops, like pumpkins. We also visit a giant pumpkin patch that partners with a local dairy for a full circle growing process. Farmers around the state also work together to grow the safest, most delicious and affordable food possible in the most environmentally-friendly ways. Using new technologies and sustainable growing practices, our farmers are growing food and helping protect our natural resources. We also visit Geraldine’s in Columbia City and Pinyoshki Bakery in Seattle.
Washington is home to all types of farms; big, small, organic, conventional, first generation and multi-generations. In this episode we visit with both a first generation potato farmer from the Columbia Basin, as well as a 6th generation farm family from the Skagit Valley. We also see the latest update on the Columbia Irrigation project, and we join the Washington potato crew as they give out fries at a WSU Cougar football game! We also make a savory potato waffle at the popular Cafe Flora in Seattle.
Washington is the top producer of blueberries in the U.S., and no one grows them better than us! We visit Majestic Farms in southwest Washington during the prime picking season! We also make Blueberry Cobbler French Toast at the Maple Counter Cafe in Walla Walla and enjoy berry ice cream at Mary Lou’s in Spokane. We also learn how Washington farmers care for their teams, and visit a cranberry farm in Pacific County to see how they are protecting natural resources.
As any apple grower will tell you, behind every crisp, juicy bite is a ton of history, know-how, and hard work. In this episode, we meet with apple growers in the Cashmere area, and we see how new technologies are changing how tree fruit is managed. We also visit the Central Washington State Fair in Yakima and make some apple macarons at the popular miFlavour in Spokane. We also try out some apple Muchim at OHSUN in Seattle, and Tomás takes us on a fun camping adventure.
Washington agriculture is home to some of the latest innovations and technology available. In this episode we focus on new aerial technology from drones to planes. We also visit a multi generational pear orchard in the Peshastin area and make apple cookies with Twenty-Seventh Heaven Bakery in Spokane. We also visit Hello Sugar donuts and make apple beignets.
