This video is an interview with Jeffrey Roberts, author of The Atlas of American Artisan Cheese, published by Chelsea Green Publishing.

Fermentation guru Sandor Katz talks food activism and fermentation in this extended video that's part interview and part fermentation workshop.

Jeffrey Smith, author of Seeds of Deception, gives a lecture about the dangers and pervasiveness of genetically-modified foods.

Caleb Barber and Deirdre Heekin are the authors of In Late Winter We Ate Pears and Libation. In this video, they discuss their books, the operation of their restaurant, Osteria Pane E Salute, using only local foods,and their mission to preserve heirloom Italian recipies that are being lost to modernity.

Caleb Barber and Deirdre Heekin are the authors of In Late Winter We Ate Pears and Libation. In this video, they discuss their books, the operation of their restaurant, Osteria Pane E Salute, using only local foods,and their mission to preserve heirloom Italian recipies that are being lost to modernity. This is the full, 30 minute version.

Sandor Katz on fermentation: what it is and how to do it.

Deirdre Heekin is the author of Libation: A Bitter Alchemy. In this video she explains how she and her husband, Caleb Barber, her exploration of spirits across many cultures. She explains her quest for the revitalization of lost wines.

To raise awareness about the environmental impact of meat production, we've teamed up with YourDailyThread to bring you our Meatless in May campaign. World meat production is one of the largest contributors to global warming—more than cars! In this video Tracy and Lauren invite you to show your support for a low-carbon diet by going meatless this May!