Episode 4
A school district grows hydroponic lettuce for its students inside a converted shipping container on campus. Our health expert explores the nutritional differences between hydroponic and conventional farming. Learn how to make a mushroom brie wrapped in a puffed pastry. A farm family meets the increasing consumer demand for washed and bagged salads.
Previews + Extras
Freight Farms
S18 E1804 - 5m 21s
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!
Hydroponic Farming - Harvesting Health
S18 E1804 - 5m 24s
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.
Mushroom Brie - Farm to Fork by Sharon Profis
S18 E1804 - 5m 22s
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!
San Miguel Produce
S18 E1804 - 5m 21s
Meet these fourth-generation, Southern California farmers who are meeting the increased demand for washed and bagged salads.
Similar Shows
tasteMAKERS
Food
Food Town
Food
Family Ingredients
Food
A Chef's Life
Food
Flavor of Poland
Food
Moveable Feast
Food
Kitchen Vignettes
Food
Cook's Country
Food
WETA Passport
Stream tens of thousands of hours of your PBS and local favorites with WETA Passport whenever and wherever you want. Catch up on a single episode or binge-watch full seasons before they air on TV.