Chefs A’Field: Green Cuisine July 28, 2016 Chefs A’Field is an American documentary cooking series that focuses on the personal stories of farmers, fishermen, foragers & chefs offering viewers a new way of looking at their food. Episode Guide 1. Counting Sheep Watch Now In California’s wine country, rising-star chefs Duskie Estes and John Stewart show us why Sonoma Valley sheep are prized for their milk, which becomes award-winning cheese like that made by Bellwether Farms. In the kitchen, the husband-wife cooking sensations prepare dishes with Bellwether cheeses and ingredients from their own “back 40.” 2. King of Alaska Watch Now The mighty Yukon River in Alaska holds the most legendary salmon in the world: the Yukon River king salmon. When master seafood chef Rick Moonen ventures to this remote region, his passion for fish and the environment is quickly embraced by the native Yup’ik, who take him fishing on their sacred river. He and his Eskimo fishing companion, Billy Charles, discuss the Yup’ik culture, the future of our waterways, and why the salmon is the center of the Alaskan universe. 3. Blueberry Bombshells Watch Now World-renowned Portland, Oregon, chef Vitaly Paley is a James Beard Foundation Award winner whose menu is inspired by the bounty of the Pacific Northwest. In search of the perfect berry, he lands in a blueberry patch where frolicking farm kids explain how to pick the prized fruit. With kids in tow, Chef Paley heads back to the kitchen to create dishes starring the blueberry. 4. Young Guns Watch Now Virginia chef Jason Alley and his children join Chesapeake Bay oyster farmers Ryan and Travis Croxton to harvest oysters and learn how the once-endangered bivalves are helping to clean up pollution in the bay. In the kitchen, Chef Alley and his children prepare dishes featuring their prized catch. 5. Sweet Nectar Watch Now This episode accompanies Chef Richard Sandoval, world-famous for his modern Mexican cuisine, on a journey to the outer reaches of Mexico, from the dense jungles of Quintana Roo to the mountaintops of Jalisco to the Pacific cliffs outside Acapulco. We see how the world’s first organic fair-trade honey is harvested by native Mayans, and Chef Sandoval shows how to tap the rare blue agave for its syrup. In the kitchen, a Mexican feast is prepared by three generations of Sandovals. 6. Peaches & Herb Watch Now In Washington, D.C., the talk of the town is GDP and CPI, but just across the Pennsylvania border, folks are discussing IPM. One of Washington, D.C.’s hottest chefs, Brian McBride, and his daughters visit Pennsylvania farmer Mark Toigo, who uses IPM, integrated pest management, to grow sweet, picture-perfect peaches and plums with no chemical residue. In the kitchen, the chef and his daughters prepare a visually pleasing, mouthwatering feast. 7. Food Defines Family Watch Now Charles Phan is the visionary executive chef of San Francisco’s world-renowned Slanted Door. In this episode, the James Beard Foundation Award-winning chef and his family head to Santa Cruz, home of surf-loving farmer Joe Schirmer’s Dirty Girl Produce, which grows the unique Asian ingredients used by Chef Phan. The Phan family gathers and sells at the Santa Cruz Farm Market, then it’s back to the kitchen, where Chef Phan and his children whip up Asian specialties with an American twist. 8. The Real Chef’s Garden Watch Now In this episode, we enjoy a delicious “farm to table” experience with Chef Brian Scheehser, who practices sustainable farming in his 3-acre garden. The chef—who grows and harvests vegetables and herbs featured on the menu of Trellis Restaurant on Seattle’s Eastside—shares expert tips on cooking and on growing fruits and vegetables. 9. Sustainable Hawaii Watch Now On the Big Island of Hawaii, top chef Alan Wong visits Richard Ha, whose Hamakua Springs Country Farms grows beautiful, award-winning produce in the shadow of Mauna Kea. Then it’s on to the links—to fish in golf course ponds! In the kitchen, Chef Wong explains how waves of immigration have influenced his unique take on Hawaiian cuisine. 10. Oregon Organics Watch Now Tim Gilmer is a paraplegic farmer who has little patience for sympathy, but a great fondness for earth-friendly produce. He grows impeccable ingredients, all without chemicals. Chef Philippe Boulot and his daughter visit Gilmer’s farm in Walnut Hill, Oregon. In the kitchen, the chef shows off the culinary skills that earned him a James Beard Foundation Award. 11. Disappearing Act Watch Now Colony Collapse Disorder (CCD) is a term first coined in 2006 for a phenomenon in which worker bees mysteriously vanish from a beehive. CCD represents a looming crisis for agriculture. Pastry chef David Guas knows how important the little worker bee actually is. He joins beekeeper Dave Hackenberg in a picturesque Pennsylvania apple orchard in full bloom to work with the bees and to discuss how they, and our food supply, might be saved. 12. Milking Goodness Watch Now James Beard Foundation Award-winning chef Craig Stoll is serious about knowing exactly where his ingredients come from. In this episode, the chef visits Point Reyes Farmstead Cheese Company, a real family dairy on the California coast, to meet the Holstein cows that provide milk for one of his favorite cheeses, and to learn first-hand about the cheese-making process. 13. The Revolution Watch Now Chef Christine Keff is considered America’s “queen of green cuisine,” as she recognized the importance of conservation years ahead of other chefs. For the last 15 years, her four-star kitchen has been serving Northwest-inspired dishes made with local and organic ingredients. In this episode, the chef visits one of organic farming’s early pioneers, Jim Meyer, in the foothills of the scenic North Cascades mountains.