%20--%3e%3csvg%20width='512'%20height='512'%20viewBox='0%200%20135.46666%20135.46667'%20version='1.1'%20id='svg185'%20sodipodi:docname='wserie.svg'%20inkscape:version='1.2.2%20(b0a8486541,%202022-12-01)'%20inkscape:export-filename='../../public/wserie.png'%20inkscape:export-xdpi='96'%20inkscape:export-ydpi='96'%20xmlns:inkscape='http://www.inkscape.org/namespaces/inkscape'%20xmlns:sodipodi='http://sodipodi.sourceforge.net/DTD/sodipodi-0.dtd'%20xmlns:xlink='http://www.w3.org/1999/xlink'%20xmlns='http://www.w3.org/2000/svg'%20xmlns:svg='http://www.w3.org/2000/svg'%3e%3csodipodi:namedview%20id='namedview187'%20pagecolor='%23ffffff'%20bordercolor='%23666666'%20borderopacity='1.0'%20inkscape:showpageshadow='2'%20inkscape:pageopacity='0.0'%20inkscape:pagecheckerboard='0'%20inkscape:deskcolor='%23d1d1d1'%20inkscape:document-units='mm'%20showgrid='false'%20inkscape:zoom='0.75187991'%20inkscape:cx='-219.44994'%20inkscape:cy='212.79994'%20inkscape:window-width='1920'%20inkscape:window-height='1029'%20inkscape:window-x='0'%20inkscape:window-y='27'%20inkscape:window-maximized='1'%20inkscape:current-layer='layer1'%20/%3e%3cdefs%20id='defs182'%3e%3cradialGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1249'%20id='radialGradient1251'%20cx='254'%20cy='95.249992'%20fx='254'%20fy='95.249992'%20r='67.65345'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1249'%3e%3cstop%20style='stop-color:%2334b86b;stop-opacity:1;'%20offset='0'%20id='stop1245'%20/%3e%3cstop%20style='stop-color:%23206f43;stop-opacity:1;'%20offset='1'%20id='stop1247'%20/%3e%3c/linearGradient%3e%3clinearGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1271'%20id='linearGradient1273'%20x1='225.37227'%20y1='95.249992'%20x2='297.42328'%20y2='95.249992'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1271'%3e%3cstop%20style='stop-color:%23ffffff;stop-opacity:1;'%20offset='0'%20id='stop1267'%20/%3e%3cstop%20style='stop-color:%23adadad;stop-opacity:1;'%20offset='1'%20id='stop1269'%20/%3e%3c/linearGradient%3e%3c/defs%3e%3cg%20inkscape:label='Layer%201'%20inkscape:groupmode='layer'%20id='layer1'%3e%3cg%20id='g1293'%20transform='translate(-186.26667,-27.516659)'%3e%3ccircle%20style='fill:url(%23radialGradient1251);fill-opacity:1;stroke:none;stroke-width:0.159763px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20id='path358'%20cx='254'%20cy='95.249992'%20r='67.65345'%20/%3e%3cpath%20id='path1748'%20style='fill:url(%23linearGradient1273);fill-opacity:1;stroke:none;stroke-width:0.127407px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20inkscape:transform-center-x='-12.008464'%20d='m%20225.37227,45.1744%20v%2032.19152%202.85227%20l%2031.87352,15.0318%20-31.87352,15.03181%20v%202.85226%2032.19153%20l%2072.05101,-33.97984%20-34.12905,-16.09576%2034.12905,-16.09576%20z'%20/%3e%3c/g%3e%3c/g%3e%3c/svg%3e){kind=small}
- wSerie
- TV Shows
- Chefs A' Field
- Season 4
- Episode 1
Counting Sheep: Sonoma Sheep's Milk Cheese
Chefs A' Field - S4 - E1
In California’s wine country, rising-star chefs Duskie Estes and John Stewart (Zazu & Bovolo) show us why Sonoma Valley sheep are prized for their milk, which becomes award-winning cheese like that made by Bellwether Farms.
Chefs A' Field: Season 4 - 13 Episode s
4x1 - Counting Sheep: Sonoma Sheep's Milk Cheese
In California’s wine country, rising-star chefs Duskie Estes and John Stewart (Zazu & Bovolo) show us why Sonoma Valley sheep are prized for their milk, which becomes award-winning cheese like that made by Bellwether Farms.
4x2 - King of Alaska: Yukon King Salmon
The mighty Yukon River in Alaska is home to the most legendary salmon in the world: the Yukon River King. 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.
4x3 - Blueberry Bombshells: Oregon Blueberries
World-renowned Portland, Oregon chef Vitaly Paley is a James Beard 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 the farm kids explain how to pick the prized fruit. Chef Paley heads back to the kitchen to create dishes starring the blueberry.
4x4 - Old Salts, Young Guns: Chesapeake Oysters
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 catch.
4x5 - Sweet Nectar: Mexican Sweets
This episode accompanies Chef Richard Sandoval, world-famous for his modern Mexican cuisine, on a journey to the outer reaches of Mexico. 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.
4x6 - Peaches & Herbs: Pennsylvania Peaches
One of Washington, DC’s hottest chefs, Brian McBride, and his daughters visit farmer Mark Toigo, who uses 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, mouth-watering feast.
4x7 - Food Defines Family: Dirty Girl Produce with Chef Charles Phan
The chef and his family head to Santa Cruz, CA where the surfs up and the farmer is caught playing hooky in the waves. Surfing farmer Joe Schirmer is planting and harvesting Chef Phan's unique Asian ingredients. The Phan family enjoys a day out on the farm.
4x8 - The Real Chef's Garden
Seattle Chef Brian Scheehser takes us on a real "farm to table" tour--showing off his 3-acre plot where he grows vegetables and herbs for his Eastside restaurant Trellis.
4x9 - Sustainable Hawaii
On the Big Island of Hawaii Chef Alan Wong visits Richard Ha, whose Hamakua Springs Farms grows award winning produce in the shadow of Mauna Kea. Then it's off to the links to fish in golf course ponds!
4x10 - Oregon Organics: Wheelchair Farmer Fosters Good Earth
Tim Gilmer is a paraplegic farmer who has little patience for sympathy, but a great fondness for earth-friendly produce. Chef Philippe Boulot and his daughter visit Gilmer's farm to harvest impeccable ingredients, all chemical free.
4x11 - Disappearing Act: A World Without Honeybees
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. Chef David Guas joins beekeeper Dave Hackenberg to work with the bees and discuss how they and our food supply might be saved.
4x12 - Milking Goodness
San Francisco Chef Craig Stoll is serious about where his ingredients come from --so serious in fact that when the milk is delivered to his restaurant he asks the farmer "which cow did this come from?" Here Chef Stoll is excited to meet "the ladies" a herd of Holstein cows that provide milk for one of his favorite cheeses, Point Reyes Blue Cheese.
4x13 - Organic Revolution: Birthplace of Modern Organics
Chef Christine Keff is considered by many to be the "queen of green cuisine." Here she heads into the foothills of the North Cascades for a meeting with one of organic farming's early pioneers.