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.
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