Washington Grown

The Washington Grown team travels to Grant County to see how the Columbia Basin thrives through sustainable water and farming innovations. We meet the father-daughter team behind Reynolds Potato Farm and learn how the Columbia Basin Conservation District helps protect vital resources. In the kitchen, we enjoy a steak-and-potato feast at ENZO in Moses Lake, a loaded potato at Fresh & Foraged in Spokane, and take in the stunning beauty of Cave B Estate Winery overlooking the Gorge.

In this episode, we head to the Yakima Valley to celebrate the vibrant stories and flavors that define this iconic region. At Domex Superfresh, innovation keeps local apples crisp and world-ready, while the North Yakima Conservation District showcases creativity through community collaboration. We explore the spirit of Yakima Tourism, cook up a salmon and cherry dish at Waterfire, and enjoy comfort food at Chick'n Fix. Finally, we uncover how Yakima's apple history helped shape Washington's agricultural legacy.

The Washington Grown team visits Whatcom County, where fertile soil and family traditions make it a powerhouse for Washington's famous raspberries. At Enfield Farms, generations of innovation keep the berry industry thriving, while the Whatcom Conservation District helps growers protect soil and water for the future. We explore the charm of Lynden, enjoy raspberry treats from Coyle's Bakeshop and A la Mode Pie Shop, and uncover how this small fruit helped shape a big part of Washington's agricultural identity.

The Washington Grown team explores Western Washington, where climate, craftsmanship, and community flourish. At Pomeroy Cellars, passion meets innovation in every bottle, while the Underwood Conservation District shows how sustainability is shaping local farms. We enjoy the artistry of Woodinville's Barking Frog Restaurant and the bold flavors of Ninevah Assyrian in Olympia, then uncork the history of Vancouver, revealing its lasting role in Washington's agricultural story.

The Washington Grown team visits Skagit County, where innovation and tradition grow side by side. At Dear Table Farm, farmers blend creativity with sustainability, while the WACD Plant Materials Center showcases science and stewardship in action. In Anacortes, we explore the region's rich agricultural and maritime heritage and enjoy delicious bites—from Windy City Pie's deep-dish perfection to sweet treats at Cloudview Kitchen. Finally, we uncover how Skagit's fertile soil helped shape the heart of Washington agriculture.

We head to the Wenatchee and Leavenworth region—where mountain beauty meets orchard bounty. We visit Bountiful Orchard to see how Washington's famous pears are grown with care and innovation, and learn from the Cascadia Conservation District how fuels reduction and wildfire resilience are protecting farms and forests alike. At Rail & Station, we cook up an amazing salmon orchard dish, then stop by McGlinn's Public House to try their unique blueberry pizza that celebrates local flavors in every bite.

The Washington Grown team explores Thurston County, where innovation and stewardship are shaping the future of farming. At Urban Futures Farm, we meet growers bringing sustainable produce to Olympia, while the Thurston Conservation District shows how its Voluntary Stewardship Program helps protect local resources. We enjoy delicious stops at Phở Bắc Sup Shop and Woodinville Whiskey Co., and uncover how Thurston County's history laid the groundwork for a thriving, connected community.

In this episode we explore the fertile fields of Northwest Washington, where rich soil and coastal climates make it ideal for growing some of the state's most versatile crops. At Ebe Farms, generations of innovation keep potato farming thriving, while the Organic Farm School and Snohomish Conservation District show how sustainability and habitat restoration strengthen local agriculture. We enjoy flavorful dishes at COA Mexican Eatery and Adrift, and uncover how Washington's potato history helped shape the region's farming legacy.

We head east to explore how barley and brewing are woven into Washington's agricultural story. At Klein Farm near Edwall, we see how this golden grain fuels the state's craft beer scene, while the Lincoln Conservation District inspires the next generation of farmers. In Spokane, Tomás and Val lead a lively Craft Beer Pub Crawl, followed by perfect pairings at The Flying Goat and a sweet stop at Billy Burger. Finally, we revisit Prohibition's history, revealing how Washington's brewing spirit came back stronger than ever.

We find tides of flavor on our journey to the wild and beautiful Washington Coast to explore how cranberries, conservation, and coastal life intertwine. We visit Matt Reichenberger's farm and the Pacific Coast Cranberry Research Foundation to see tradition and science at work, while the Pacific Conservation District tackles erosion at Washaway Beach. Along the way, we enjoy a juicy smash burger at Ilk Lodge and a sweet scoop from Sweet Alchemy, then uncover the history of the coast and the resilience that defines it.

The Washington Grown team visits the Palouse, where vibrant green fields of peas and lentils define the spring landscape. At Clark Farm, we learn how growers lead the way in sustainable pulse production, and the Palouse Conservation District's FLOURISH program shows how soil and water conservation keep farms thriving. We explore Pullman's small-town charm, enjoy local fare from Beef and Co., and uncover how this remarkable region helped shape Washington's agricultural identity.

The Washington Grown team visits Northeast Washington and Spokane, where small farms and strong communities keep local agriculture thriving. At Casa Cano Farm, creativity and care bring fresh produce to the Inland Northwest, while the Ferry Conservation District connects people to the land through hands-on outdoor programs. We savor local flavors at Wild Sage Bistro and Madfire Kitchen & Catering, and uncover the rich history that continues to shape this resilient region.

Washington Grown travels to the beautiful Skagit Valley to meet up with S&B farms to see how farmers are protecting water quality and growing the world's best colorful potatoes. We also chat with the Skagit Conservation District about water protection efforts and visit with WSU's LTARE team about the region's soil health research. Kristi make potato knish at Zylberschtein's Deli in Seattle and Tomás enjoys the unique WTF Eat it food truck in Walla Walla

The Washington Grown team heads to Touchet for onion harvest! We visit Pacific Agra-Farms and our host Kristi sees onion plants that grow taller than her! We also learn about the unique history of Walla Walla, and we see how the Spokane Public Schools culinary program is helping students build their food future. We're also cooking with Walla Walla onions at TMACS and Red Monkey in downtown Walla Walla.

Washington mushrooms take over! Washington Grown heads to both Walla Walla and Seattle to see how culinary mushrooms are grown in rural and urban settings. We also chat with Washington's climatologist, Nick Bond about why Washington's climate is so special for farmers and how climate change is impacting food production. Kristi learns how to make mushroom ravioli at Larch in Leavenworth and Tomás tries mushroom polenta at Tivoli in Fremont.

There's nothing better than a great glass of wine, except for a great glass of wine produced in an environmentally friendly and sustainable way! Join us as we visit wineries and vineyards throughout eastern Washington that keep sustainability at the heart of their mission. We visit Seven Hills vineyard and Echolands winery in the Walla Walla area. Then we head north to meet Miguel the Man, and chat about Sagemoor's journey along the Columbia River near Pasco. We also eat well with a fun dish at neighborhood favorite, Latah Bistro near Spokane.

Washington farmers work tirelessly each day to grow the safest, most delicious and affordable food in the most environmentally friendly ways possible. In this episode, we look at various ways farmers are minimizing their impacts while still growing amazing food. We visit a pepper farm near Quincy and a new tomato field near Moses Lake. We see how innovations in irrigation, like the Dragon-Line system is saving water in the Columbia River basin. We also visit a Simplot frozen food facility to see how they are processing the world's best roasted peppers. We enjoy the delicious dishes of Chad White in Spokane and visit the Whateke food truck in Seattle.

Washington is home to more than just the best food and people, it's also full of unique opportunities! We visit the Get To-Gather farm near Washougal in southwest Washington where they are growing a lot of unique crops. We also meet a unique intern for Innov8Ag, Salvador, who emigrated from Mexico with his family and now works on new technology for farms. We also visit South Hill Village in Spokane where they are serving up locally grown food for seniors, and head to Peshastin to visit a unique fruit stand.

Washington is home to some of the most amazing organic producers in the nation. In this episode we travel to Olympia to visit the Little Big Farm who delivers produce directly to restaurants in the area. We also visit one of their customers, the popular Driftwood restaurant in West Seattle and make a special carrot and hummus dish. We also visit a special small farm near Woodland, Saint Bread near the UW campus, and an eastern Washington wheat farm that is using compost to help with hilltop erosion challenges.

Washington makes some of the best beverages in the U.S.! From our homegrown hops and grapes, to the best cocktail concoction artists and distillers, we celebrate them all in this episode! We visit DW Distilling, Outsider restaurant, Shelby's Boozy Shakes, Hansen's Cider, and tag along on a Yakima brewer's tour.

Good food can't be grown without collaboration and partnerships. Nearly all of the farms in our state are family owned and operated, which means there are many hands and hearts that make our food some of the best in the world. We visit Bay Baby Produce in the Skagit where farming depends on landowners sharing land for various rotation crops, like pumpkins. We also visit a giant pumpkin patch that partners with a local dairy for a full circle growing process. Farmers around the state also work together to grow the safest, most delicious and affordable food possible in the most environmentally-friendly ways. Using new technologies and sustainable growing practices, our farmers are growing food and helping protect our natural resources. We also visit Geraldine's in Columbia City and Pinyoshki Bakery in Seattle.

Washington is home to all types of farms; big, small, organic, conventional, first generation and multi-generations. In this episode we visit with both a first generation potato farmer from the Columbia Basin, as well as a 6th generation farm family from the Skagit Valley. We also see the latest update on the Columbia Irrigation project, and we join the Washington potato crew as they give out fries at a WSU Cougar football game! We also make a savory potato waffle at the popular Cafe Flora in Seattle.

Washington is the top producer of blueberries in the U.S., and no one grows them better than us! We visit Majestic Farms in southwest Washington during the prime picking season! We also make Blueberry Cobbler French Toast at the Maple Counter Cafe in Walla Walla and enjoy berry ice cream at Mary Lou's in Spokane. We also learn how Washington farmers care for their teams, and visit a cranberry farm in Pacific County to see how they are protecting natural resources.

As any apple grower will tell you, behind every crisp, juicy bite is a ton of history, know-how, and hard work. In this episode, we meet with apple growers in the Cashmere area, and we see how new technologies are changing how tree fruit is managed. We also visit the Central Washington State Fair in Yakima and make some apple macarons at the popular miFlavour in Spokane. We also try out some apple Muchim at OHSUN in Seattle, and Tomás takes us on a fun camping adventure. 

Washington agriculture is home to some of the latest innovations and technology available. In this episode we focus on new aerial technology from drones to planes. We also visit a multi generational pear orchard in the Peshastin area and make apple cookies with Twenty-Seventh Heaven Bakery in Spokane. We also visit Hello Sugar donuts and make apple beignets.   

Follow us as we discover why the world needs Washington! Washington Grown travels to Vietnam in this special episode. We'll visit a Vietnamese night market, an international shipping port, and a Vietnamese bakery. Plus we'll make a special salad at Ba Bar in Seattle.

The world needs Washington potatoes! Learn how Washington potatoes are used locally and around the world. We're cooking beef short ribs at Mint Progressive Indian in Seattle.

The world needs Washington pears! We learn why Washington is important for Vietnamese New Year and visit an ancient temple in Vietnam. And Val is picking pears at Triple Tall Orchards. Plus we make strawberry shortcake at Fuji Japanese Bakery in Seattle.

The world needs Washington berries! International trade makes it possible. We head to Vietnam and Orlando to see how Washington agriculture is marketed around the world. Back in Washington we make two geoduck dishes at D'Bali Asian Bistro in Airway Heights, plus see how Vietnam imports Washington fruit.

The world needs Washington apples! We find Washington fruit in a grocery store in Mexico City, then back in Spokane we are tasting some apple ciders from Snowdrift Cider Co, and making pupusas with a Washington twist at the Salvadorean Bakery in Seattle.

Follow Washington wine grapes from the vineyards to the bottle and all the way around the world to Vietnam. Plus we're visiting a self-pour wine shop, and making tacos at Duke's Seafood in Seattle.

Find Washington apples and more at a Vietnamese wet market. Learn how one college student is using social media to teach people about apples. Plus we're making a Filipino dish at Musang in Seattle.

We see Washington potatoes become delicious chips, and we make an eye-popping potato dish with a chef in Mexico City. Plus we're making a special curry at Reunion Malaysian Cafe in Seattle.

What happens to pears in the winter? We talk with a Mexican culinary historian. And we make Tres Leches cake at 2K Bakery in Prosser, where a special baker is handing out love in every bite.

Find out why Mexico loves Washington's produce. Val is picking apples at Lopez Orchards, plus we make delicious apple fritters at Francisco's bakery in Kennewick.

Washington hops make incredible beer, and the world knows it. We visit a brewery in Mexico City using Washington hops then travel to a Washington farm where hops are grown.

Learn why Washington wheat and dairy are the perfect combination. We make delicious raspberry cinnamon rolls at The Cowpath Bakery & Dairy in Othello, plus see how a Vietnamese bakery makes tasty hamburger buns

We visit a pear packing facility to see what happens to pears after they're picked. Plus we're making a traditional Indian dish at Mango Tree in Spokane.

Washington cherries are the best in the world. Val is visiting a cherry orchard during harvest, plus we're visiting a special cook at Feast World Kitchen in Spokane.

Starring Washington potatoes, this episode takes us on a visit to Jordan Reed on his family farm in Pasco where we dig up some homegrown spuds. Join Kristi in the kitchen at Oddfellows Cafe + Bar where we're making Pommes Anna with, you guessed it, Washington potatoes. Hang out at Piroshky Piroshky in Pike Place Market, learn about the Ice Age Floods from Park Ranger David McWalter, and learn about Columbia Basin Irrigation.

Come along with us as we learn all about flowers in the Skagit Valley! Join us on a tour of Mossy Gate Flower Farm and Roozengarde during the annual Tulip Festival. Bake floral berry danishes at Beacon Hill's Flora Bakehouse. Learn about Voluntary Stewardship Programs conserving precious Washington water and soil. Eat warm, savory ramen at Ooink in Seattle.

Hang out with us in the Skagit Valley as we witness the precision involved in growing seeds for home gardeners like you! Learn how to preserve your zucchini crop and make chocolate zucchini muffins. Dine on flavorful Vietnamese and plant-based street food at Ba Bar in Seattle. Learn why Certified Seed is necessary for agriculture.

You can't pick your family, but you CAN pick your own Washington Grown berries! In this episode, we visit Bow Hill Blueberry Farm to pick our own juicy berries, and we make a Cherry Apple Pie at Macrina Bakery in Seattle. Join us in historic Lynden for the Raspberry Festival, and enjoy delicious Tex Mex at Estilo Valle in Mount Vernon. 

On this episode, we learn how the Yakima Valley grows some of the best wine grapes in the world. Cook seared duck with Kristi at Gander and Ryegrass in Spokane. Visit Frichette Winery and Two Mountain winery to learn about how these vineyards are excelling in sustainability. Check out Dry Fly Distilling for their herbaceous spirits, and make grape jelly at home. 

Who let the dogs (and cats) out? We love our Perfect Pets on this episode of Washington Grown. Climb aboard a combine to harvest catnip with us! Meet Zora, the amazing potato disease-sniffing dog, and learn how she's helping protect Washington's potato crop. Learn how to make pet treats at home, play with adoptable dogs at Bark, A Rescue Pub, and see how some of the finest chicken feed is created at Scratch & Peck. 

Have you ever walked through a lush, green lentil field in the Palouse? Today on Washington Grown, we're doing just that. We also learn how refried beans are made for your (and our) favorite fast food restaurants, like Taco Bell. Dine at Spokane's Feast World Kitchen featuring delicious Ethiopian Doro Wot. Eat incredible falafel at Pig Out in the Park with Jerusalem Middle Eastern Cuisine in Spokane. Make your own lentil tacos at home!

Potato farmers and processors team up to maximize water usage and nutrients, in order to grow the best Washington potato crop! Hang out with the folks at Friehe Farms, and learn about Decision Aid systems from WSU Tree Fruit researchers. Make Potato Flatbread at Yakima's Essencia Artisan Bakery, eat delicious barbecue at Jack's in Seattle, and try your hand at meal prepping for leftovers. 

Seeds are the backbone of agriculture, and of our entire planet. We learn the innovative ways seeds are helping farmers and the environment. Check out Seattle Samosa for deep-fried pockets of goodness, and make Black Bean Empanadas at Kismet in Spokane, using Washington-grown beans. Learn about how WSDA is preparing for natural disasters. Come along as we explore reclamation grasses with Clearwater Seed and Central Pre-Mix, and try our hand at saving our own seeds with Eryn Whalen.

We all have our favorite grocery stores and local produce! Visit Kitchen & Market in Pike Place to see how they're empowering home cooks while using quality local ingredients. Hang out at Boldly Grown Farm, and learn how your winter veggies get from the farm to the store. Talk with Dr. Jill McCluskey about food economics and how to deal with rising food costs. Eat cauliflower tacos at T'Juana food truck. Explore the Renton Farmer's Market and pick up the freshest local fruit and veggies, as well as artisan goods. Finally, Eryn Whalen helps us tackle food waste by making vegetable stock from kitchen scraps.

Take a trip with us to Larson Farms near Yakima and learn all about purple asparagus! Taste a special bread boat at Skalka near Seattle's waterfront, and have a lesson cooking asparagus and salmon at iconic Ray's Boathouse in Seattle. We talk with Western Washington Agricultural Association to learn about recent farm legislation, and stock up on pickled brussels sprouts, okra, and of course asparagus at Foster's Pickled Products. Finally, Eryn helps us make our onions last longer.

Five years ago, we visited a brand new orchard full of Cosmic Crisp Apples! On this episode, join us at McDougall & Son's Legacy Orchard in where we explore those same famous mature Cosmic Crisps. and witness helicopters being used for pollination by North Wind Aviation. Head over to 617 Nomad in Tieton to indulge in the freshest Yakima-grown ingredients, including an Elote Quinoa Salad featuring Cosmic Crisp apples. Make an incredible Savory Apple Naan Flatbread, and munch on a delicious Cajun Chicken Sausage sandwich from Tandem Unicycle in Yakima. Finally, Eryn helps preserve the taste of fall with Canned Apples. Don't miss out on this Cosmic Adventure! 

We celebrate crops that people may not know are raised in Washington. Plus, we learn to cook with hazelnuts at Aerlume on Seattle's waterfront and taste a Victory Burger in Spokane. 

Say hello to Season 9! In this premiere episode, we visit the modern engineering marvel, the Grand Coulee Dam, to see how irrigation changed the face of Eastern Washington agriculture. Featuring Washington potatoes, we make gnocchi at Spokane's hottest new restaurant, Tavolata. We stroll down memory lane with two old friends about growing potatoes in the Columbia Basin. We visit Farmstrong Brewing + Rooted Kitchen Food Truck in Mt. Vernon to make loaded French fries. 

Washington farmers grow some of the best turfgrass seed. Visit Meesha Indian restaurant in the Fremont District of Seattle to try Chaat. Tour Washington's oldest winery Chateau Ste Michelle. Meet Steven Ducky, aka Seattle Foodie Adventure, and wander around the International District in Seattle. Eat some tangy microgreens from K2 Greens in Spokane!

See why Mama Jeanie's green curry from Airway Heights restaurant d'Bali Asian Bistro is legendary. Learn about Washington's farm labor challenges with a tour of Inaba Produce in Wapato, and see how Andgar is using technology to shape the future of agriculture. 

Learn about murder hornets from Washington State Dept. of Agriculture. Visit Xai C. Farms, where flower farmer Mary carries on her family's Hmong grower legacy. Make hot honey pizza at Tutta Bella in Seattle. Pollinate crops along with B's Apiary across the state and process honey at Three Sister's. 

Explore what future agriculturists are learning across the region. Visit programs like 4-H and FFA and give kids confidence and a greater sense of purpose. Hang out with lunch ladies at local schools. Vios Cafe in Seattle is a go-to spot for fun-loving families, and we get in the kitchen to make hummus with Chef Thomas. Since the airing of this episode, Vios has closed so please visit their sister restaurant Omega Ouzeri in Bellevue.

Stroll through the fields with a garlic seed farmer in Pasco and see how garlic gets used for spices at Spiceology in Spokane. Plus, get your sweet tooth fix with some garlic ice cream from The Scoop in Spokane.

From plains, trains, barges, and semi-trucks, Washington agriculture relies on transportation to get our food from one place to another. Board a 747 jet packed with cherries bound for Asia, and make an amazing garlic sourdough loaf at Rind and Wheat in Spokane. Learn about how trains help transport wheat across the world and visit a wheat farmer! Dig into a PB&J burger from the Increditruck and learn about transplanting starts from Whitney.

Farmers and researchers work together to bring hyper-precise pest control to the potato fields of Washington. See how they keep the wheels turning at Duncan Produce and make tater tot casserole at The W Hotel's Trace Market in Seattle. 

It's dinner time at Seattle's Woodland Park Zoo, and we've got some hungry animals to feed! Travel to Whidbey Island where three sisters work together to make their farming dreams a reality and see what's cooking at Super Six. Raise chicks with Whitney, and hang out in the livestock barn at the Spokane Interstate Fair. 

Sustainability needs to be at the forefront of all of our minds. With Washington's farmers and ranchers, keeping farms in the family is one way to do it. Learn how canola is used as a rotation crop in Almira. Explore a pulp mill, learn about harvesting tomatoes from Whitney, and eat at Azar's Greek food truck. Make Washington Apple Cake at Just American Desserts, or make Pumpkin Sheet Cake right at home!

It's hard work to keep Washington's apple industry at the top of the game! Learn how the Washington Tree Fruit Research Commission is working to secure the future of the industry. Make Apple Potato Casserole at Provisions in Yakima, eat some delicious fried asparagus at Majors, and learn about growing fruit trees with Whitney.

Hop on a ferry and take a trip to Lopez Island! Learn about San Juan Islands' virtual Farmer's Market, and eat amazing pizza and lamb skewers from local gathering place Vita's. Visit both Lopez Island Farm and Midnight's Farm and see how they're working to keep their island growing and vibrant. Chow down on some K-Pop Fries from Poutine Your Mouth food truck, and make some Smoked Salmon Chowder right at home! 

Celebrate community and craft beer in this hoppy episode! Hang out with friends at Flatstick Pub and drink local brews. We make marinated steak and twice-cooked potatoes at The Pearl Bar & Grill in Ellensburg. Learn about the Barley Quality Lab at Washington State University and take a guided tour of Carpenter Ranches hop farm in Granger. 

This week, we're taking a look at one of our favorite commodities; Washington Potatoes! We make delicious gnocchi at Woodblock, a popular restaurant in Redmond, and visit a farm growing specialty "Bintje" potatoes in Pasco. Finally, see how Washington farmers give away thousands of pounds of potatoes during the pandemic crisis. 

Discover how Pure Country Pork farms is raising premium hogs in Ephrata. Visit Spark Pizza in Redmond for the Boss Hog pizza. Meet the next generation of veterinarians from Washington State University's Vet Med program as they perform ultrasound examinations on sheep. Munch some Texas-style brisket with Tomas in Spokane. Learn about caring for livestock in your own backyard from Whitney.

Women are integral to agriculture in Washington state, like Rachel Taylor at Lost Peacock Creamery in Olympia. Listen to WSU research professor Lynne Carpenter-Boggs discuss the need for more diversity in agriculture. Eat delicious crepes at women-owned Crepe Sisters in Spokane. Learn how to test your backyard garden soil with Whitney. Visit chef Sabrina Tinsley at Osteria La Spiga in Seattle, and experience Pike Place Market from a distance with Savor Seattle Tours.

Visit New Heritage Farm, a one-acre urban homestead that uses space wisely in Spokane Valley. Talk with the Green Man about his homegrown microgreens operation in Orting. Eat mushroom stroganoff at the Gilded Unicorn in Spokane. Create raised planter beds for your home garden with Whitney. Roll down to Mixed Plate food truck with Tomas in Spokane. See how Share Farm is bringing farmers and consumers together in a new way.

Meet three generations of wheat farmers, and how they're using technological advancements to keep farming in Coulee City. Make pretzels at Cascadia Public House in Spokane. Visit with agriculture educator and wheat farmer Maya Aune who is educating future farmers in St. John. Head over to Mangia Catering with Tomas for some brick oven pizza in Liberty Lake. Learn about home garden irrigation with Whitney. Explore the Hasidic Jewish community's special harvesting process for their Passover matzo made with Washington soft white wheat.

See how raspberry farmers are helping to provide clean stream water. Make vegan poke with watermelon at RÜT in Spokane. Visit Carnation Farm and see how this former dairy is now a non-profit farm for a new generation of farmers. 

Meet Washington's future agriculture leaders with the Ag Forestry program. Visit Oyster Bay Farm in Olympia, with over 350 hens laying eggs in a rainbow of colors. Make cinnamon French toast with local strawberries at Lefevre Street Bakery in Medical Lake. Munch on My Sweet Lil Cakes in Seattle. Talk bees, honey, and backyard hives with Whitney. Discover how Camelina Gold cooking oils and products are made in Ritzville.

Dine at delicious Mean Sandwich restaurant in Seattle. Learn how a WSU researcher is using drones to improve agriculture. Vacation in beautiful coulee country with Grant County Tourism. Personalize your home garden with tips from Whitney. Meet potato farmers in Skagit Valley and discover their unique crop.

It's our 100th Episode! Celebrate with Washington Grown hosts as they share favorite memories over 8 seasons—farms, restaurants, food trucks, and behind-the-scenes fun!

Learn about Kentucky Bluegrass turf from the farmers who grow it in Moses Lake. One WSU researcher is creating new ways to use turfgrass in landscape architecture. James Beard nominee, chef Chad White cooks up delicious barbeque at TT's in Spokane. Learn about the secret of Kaosamai Thai's food truck in Seattle. Get behind homeplate at the Tacoma Rainiers baseball stadium.

Washington ciders, wines, and beers take center stage. Visit Arbor Crest Wine Cellars in Spokane to learn about its history and award-winning wines. Meet malt specialist Brian Estes and learn about Washington craft malting. Visit Carillon Kitchen in Seattle and learn about French cooking methods. Get a fresh, healthy bowl of goodness from Island Blends Acai in Monroe. Grow your own herbs on your counter with Whitney.

Discover how West Coast Bigleaf Maple Syrup is made at Neil's special tree farm in Sedro Wooley. Eat yummy fry bread at a Native-owned food truck in Seattle. Forage mushrooms in a rainy PNW forest. Cook wild turkey with Tony Brown at Eyvind restaurant in Spokane.

Explore a working Angus cattle ranch near Ritzville. Find out how one farm is teaming up dairy cows and worms for a revolutionary outcome. Visit Wooden City in Spokane and make a classic cheeseburger. Discover how one Seattle chef converted an old Jeep into a milkshake truck. Learn about composting your home garden with Whitney.

The world loves Washington potatoes! We will see how fresh potatoes are packaged at Harvest Fresh in Othello, learn how dehydrated potatoes are made in Moses Lake, and cook up some delicious gnocchi at Montalcino in Issaquah.

Nothing can compare to the sweet onions produced by Walla Walla farmers! Learn how Castoldi Farms raise their onions and how Walla Walla River Packing transports onions across the nation! Join us at The Onion TapHouse and Grill in downtown Spokane, who features the WA onion in each of their dishes.

Off the shores of Puget Sound, you can find some of the world's best seafood. Between the Penn Cove aquafarmers and the S'Klallam Tribe Sablefish Research Center, Washington State is leading the way in seafood. All of which can be enjoyed at restaurants like Ivar's!

Part-time farmers are on double duty! We take a look at the owners of Ninety Farms, who juggle their day jobs as well as follow their passion to raise sheep. Then we will see how Cafe Juanita cooks up some delicious rack of lamb.

Travel to Walla Walla and learn how pulses are grown at Ferrel Family Farms and packaged at Blue Mountain Seed! Then we will travel over to Seattle to see how Eve Fremont cooks up Washington lentils in their delicious beans and greens bowl!

Rain or shine, cattle ranchers have to protect their cattle! Join us to see how Kari McKay raises her cattle through the winter, and how ranchers provide world-class beef to chefs in order to cook up Beef Tartare!

Learn about the rich history of agriculture in the Yakima Valley! Brewmasters and Winemakers alike toast the Yakima Valley for its outstanding vineyards like DuBrul Vineyards and the endless acres of hops.

Join us to see how small farms, like Local Roots Farm, grow delicious collard greens that we will be cooking up at Island Soul in Seattle, WA.

Either running Spokane's most famous 12K, Bloomsday, or looking for an Instagram-worthy meal at Ruins, Washington potatoes fuel athletes and foodies alike!

Travel across Washington and find rolling hills of wheat fields! We will be learning how the WSU Bread Lab shapes the way wheat farms harvest grain and then see that grain turn into delicious bread at the Grain Shed.

You can never eat too many raspberries, that's why we travel to Spooner Farms to learn how delicious raspberries are grown. Then we head to Seattle to see Deep Sea Sugar and Salt use these little berries in their cakes, and how Seattle Pops uses berries to make refreshing popsicles.

With Washington's massive production of tree fruit, transportation is crucial for sending products all over the world. We will be going to Central Washington to learn how farms raise and transport apples, and look at the many ways to incorporate apples in unlikely dishes!

Washington State is full of color! Travel to Mt. Vernon and learn how farmers at Maple Wood Potato Farm grow a variety of colorful potatoes, or how Roozen Farms grows and transports tulips across the world!

Our season 6 premiere has international appeal! We're talking all about potatoes and how they are enjoyed both here in the United States and all around the world! We'll visit with the Washington State Department of Agriculture about exports and the importance of exports to agriculture in Washington. Then we'll tag along on an inbound trade mission where chefs from all around the world descend on Washington to learn how potatoes are grown here and then accept a challenge to come up with new and unique recipes featuring processed potatoes. Of course, no episode of Washington Grown would be complete without recipes! We'll visit Marination and learn the secret to their Aloha fries. And we're excited about a new feature to the show - making recipes from some of our viewers! In this episode, we feature an amazing potato casserole dish one of our viewers submitted.

Join us as we celebrate the "king of vegetables." We'll learn to make two delicious asparagus recipes at Cafe Campagne in Seattle where they serve up some of the fattest Yakima-grown asparagus to be found. We'll visit Imperial's Garden in Yakima to see how it is grown and the difficult work that goes into harvesting asparagus. Then it is off to Pasco to check out the Washington Asparagus Fest and Brews and we'll WISErg where they are making a unique fertilizer from grocery store waste!

We're off to the Skagit Valley where they are growing a large portion of the world's spinach seed. And while we are there, we'll chat with Washington State University Extension in Mount Vernon about the work they are doing to help keep plants disease-free and facilitating a unique arrangement among local farmers to determine who grows what and where. And of course, we have lots of recipes for you, too! We'll visit Spinasse in Seattle and make a delicious spinach-stuffed pasta. We also get the secret to how the Seahawks stay healthy with a delicious spinach smoothie and finally wrap up with a view-submitted Christmas Spinach Quiche!

Check out Washington's tiny, tart, and tasty raspberries! We'll visit a raspberry farm in Lynden, WA at the peak of raspberry harvest and see the unique family-like atmosphere that exists on the farm. We'll also head to Mosby Farms in Auburn where we'll learn a little about the Washington State Farm Bureau and how it helps farmers and promotes agriculture. Then it is off to the Lyden Dutch Bakery where we'll make one of their huge, fresh raspberry pies! We take a stroll around the Country Mercantile near Pasco where we can see - and taste! - a whole variety of crops and products made from Washington grown produce. Finally, we'll wrap it up with another raspberry pie recipe sent in from one of our viewers!

Eating flowers! We went there with this episode of Washington Grown! We'll visit Marmite and make not one but TWO dishes that incorporate flowers. And we'll visit Trinity Lavender Farm in George where we will see how they propagate, grow, distill, and use lavender from their farm. We'll also speak with the Washington State Department of Agriculture and how they inspect nurseries to protect both consumers and the plant industry from pests and diseases. And where do buyers get the freshest flowers? Short of going to the farm, the Seattle Wholesale Growers Market is the best place in Seattle - and is a farmer-owned coop to boot!

Life's a bowl of cherries and we see just how sweet that is in this episode! We'll visit the oldest Rainier Cherry orchard in the world and see how they grow those sweet golden bites of deliciousness. And we'll head to Boots in Spokane to make a vegan, gluten-free cherry coffee cake. We'll talk with Northwest Cherry Growers to learn how they are getting northwest cherries around the world in 48 hours. A trip to Chukar Cherries will have you dreaming of visiting their chocolate factory in Prosser. And we'll wrap up with a viewer's no-bake cherry cheesecake recipe!

Nothing is quite as sweet and delicious as a peach at the peak of ripeness! In this episode, we visit Tonnemaker Orchard in Royal City, where they have been growing peaches for decades, as well as lots of other produce! And we'll make a vegan peach cheesecake at Harvest Beat. We'll meet a woman sharing the culture of agriculture - one story at a time. And you can't talk peaches without mentioning peach cobbler! We'll make a viewer-submitted peach cobbler recipe!

Join us for a Washington wine experience! We're headed to Walla Walla where we'll see it all - from field to bottle! We'll visit Pepper Bridge Vineyard - one of the first in Walla Walla. We head to Walla Walla Community College to see how they are training students to do it all - from growing grapes to making wine. At Sipid Bites we'll have a unique bites and wine pairing experience which matches specific small plates with Seven Hills wines - all chosen for you! Then we'll head to Northstar Winery for a chance to blend our own unique bottle of Washington Grown wine. Finally, we'll wrap it up with a lovely viewer-submitted pasta dish that includes wine in this yummy classic.

Guten Tag! We're all about potatoes this episode - with a German flair! We'll visit Rein Haus and make a German classic comfort food - warm German potato salad. And we are visiting a Hutterite colony in Eastern Washington - Stahl Farm - where we will not only get to see how they live but get a glimpse of their 5,000+ acre potato operation. And you can't talk German potatoes without stopping by Deutsches Fest in Odessa where they are keeping many German traditions - and foods! - alive.

Apples are the iconic Washington-grown fruit! We visit Allie's Vegan Pizzaria in this episode and make an amazing vegan apple pizza. At Gebber's Farms we'll see how they are growing apples in a high-density apple orchard and learn what it would take to start a new orchard today. And we'll chat with Washington Fruit & Produce about the amazing technology that goes into sorting apples in their packing shed. Finally, we talk to the "apple detective" who is locating and helping to preserve lost apple varieties!

The only thing small about this episode is the farms! We've packed this one full of great stuff, including a visit to Schuh Farms in Mount Vernon, talking with the Spokane County Master Gardener program, and learning about a program called Vets on the Farm and making a delicious cauliflower dish at Klink's Resort.

In this episode, we're going underground! We visit Urban Eden Farm in Spokane and learn about some of the crops they grow underground and how they care for their soil. We'll also talk with the Washington State Soil Health Committee about what farmers are doing in the state to improve soil health. We make a delicious beet salad at Salare and get a unique burger recipe from a viewer as well! Finally, we visit 2nd Harvest to learn how they are bringing food security to the area as well as helping clients learn how to prepare healthy food.

This episode is out of this world! Not only will we be talking about herbs, including visiting Steel Wheel Farm and Mesa de Vida, but we'll also head to Washington State University to learn about the Final Frontier Plant Habitat - where we talk about growing plants in space! Of course, no episode would be complete without a stop at a local restaurant to whip up an amazing recipe - this time at Bruncheonette!

Check out legumes with Washington's farmers! We'll visit Mamnoon to whip up two delicious dishes, visit Quincy Flying Service to talk aerial applications, and don't miss a visit to Fresh Nature Foods to try some green hummus! We'all also visit Hinrichs Trading Co to see how their farmers are growing some of the best chickpeas in the world! Finally, we'll make a classic French split pea soup!

We have a packed episode for you! First, we're visiting Prosser Farms where we'll meet Jackie. She'll tell us about growing food on her farm for her husband's restaurants. Then we'll go to the Carlile Room and meet up with Tom Douglas to make a quick and easy green bean dish. But we'll also visit the Grant County fair to talk with a 4-H member and Derek Sandison about the importance of fairs. Finally, do miss the segment with the Female Farmer Project to learn about how they are telling the story of female farmers today!

This episode is all about the most famous of all Washington's crops: Washington apples! We'll visit McDougall & Sons Orchards in Wenatchee at a unique time - apple blossom time! Then we'll make some savory dishes at Bon Vino's in Sunnyside featuring our delicious apples. Then it is off to Wenatchee for the Apple Blossom Festival and a visit to a unique museum. Finally, Kristi gets a special opportunity to try the brand new Cosmic Crisp apple not available on the market until 2019!

Did you know we grow these crops in Washington? In this fascinating episode, you'll learn all about some amazing crops we grow right here in Washington. Our first stop is Sno-Valley Mushrooms where we learn how they are using science to create top-quality culinary mushrooms. Then we're off to the Wandering Goose to make a delicious recipe of southern biscuits and mushroom gravy. Then we try to keep up with Hilario Alvarez as we go around Alvarez Organic farm seeing many of the 400+ types of crops that he grows. Finally, we'll visit with Nick Bond, the Washington State Climatologist to talk about the diversity of microclimates that allow us to grow so many crops in our state.

If you like your food sweet, you'll love this episode featuring Washington grown fruits as dessert! We're visiting Fleur de Sel Creperie in Spokane and making both a savory and a sweet crepe. And we'll visit Knight Orchards to see how they are growing Washington's delicious pears. After that, we'll stop by My Sweet Lil Cakes food truck for a truly unique dessert and then wrap up at Schwartz Brothers Bakery to tour their facility and see how they feature Washington grown fruits in their products!

If you aren't already a fingerling potato fan, we bet you will be by the end of this episode! We'll visit Irish Eyes Garden Seed farm and see how they grow a vast array of unique potato varieties. And we'll also talk with Chris Voigt at the Washington State Potato Commission about the differences between the traditional russet potato and some of the new up and coming varieties. And you won't want to miss the fingerling potato recipe from Adana. Last but not least, we'll check out the Skillet Food Truck and see what people think about their parmesan fingerling potatoes!

We have an exciting episode all about grapes! Of course, we'll be talking about Washington wine, but did you know that even before wine was big in Washington, grape juice vineyards could be found throughout the state? We'll visit one and then head to Welch's to see how they make their delicious, all-natural purple grape juice. We'll also cook up a unique and tasty dish at Westward Seattle.

If you aren't a cabbage fan already, we think you will be by the end of this episode! We'll visit Johnson Farm to see how they are growing cabbage for sauerkraut. Speaking of kraut, we'll head over to OlyKraut to see how they make their raw sauerkraut with locally grown cabbage. And we'll visit Manu's Bodega to make two delicious dishes featuring green and red cabbage. Finally, we'll talk with the Washington Conservation Commission and April Joy Farm about keeping the farm going amid urban sprawl.

Get your greens in this episode! We're visiting Helsing Junction Farm to see how they are growing fresh greens and many other veggies for their Community Supported Agriculture (CSA) program. Then we'll visit Table 13 to try out an interesting octopus salad! Finally, we'll head to Taylor Farms to talk about how fresh greens make a difference in their deli products.

What's up, doc? Bugs Bunny would love this episode - all about carrots! We'll visit Mercer Estates in the Horse Heaven Hills to see how they grow the carrots that become the "baby" carrots we buy in the store. And we'll visit Gourmondo to whip up a yummy caramelized carrot soup.

A fun episode featuring one of America's favorite foods - french fries! We'll visit Schaapman Farms in Quincy to see how they are growing, harvesting, and storing the potatoes destined to become french fries. Then we'll head to Katsu Burger to get the skinny on how they make their award-winning french fries and burgers. And we'll chat with potato growers across the state about how they claimed the wild west for potatoes.

A jam-packed episode all about beverages! First, we'll visit a mint farm in Central Washington to see how that refreshing mint is grown that eventually becomes tea and other mint-products. Then we'll head to Poole's to make a delicious Scotch Egg paired with their own beer. Speaking of beer, we'll visit a hops farm where they are developing some of the newest hops varieties. Finally, we'll wrap it up at WSU Mount Vernon to talk about cider research! Grab your favorite beverage, sit back and enjoy this episode!

In this episode, we're visiting Kittitas Valley Greenhouse to see how they are growing tomatoes! Then we'll follow them to the Columbia City Farmers Market to see how they and others are selling their produce to consumers. Finally, we'll visit Lu Lu Craft Bar and Kitchen to make a delicious carrot dish!

Don't miss this party episode! We'll visit Pomegranate Bistro to cook up a crispy fried chicken appetizer - chicken and waffles. We'll also get a behind-the-scenes look at All Recipes. We'll also visit Thaemert Farms in George, WA to see what it takes to grow the perfect potatoes for potato chips. Finally, see how we make a unique potato salad!

In this episode we're talking about Washington raised beef - from ranch to plate! We'll visit a cow-calf operation in Harrah at JT Ranch. Then we'll visit a beef feedlot in Othello at C&G cattle company. And we'll stop by a Seattle restaurant, Poppy, to cook up some tasty ribs. Then we'll visit a beef processing plant before finally cooking up a Thai-inspired steak salad!

If you love raspberries, you won't want to miss this episode! We're cooking a delicious "smothered" biscuit with raspberries at the Biscuit Box food truck. Then we'll see how raspberries are grown and harvested at KS Sidhu Farm in northwest Washington. We'll also visit the Northwest Berry Coop to see how Washington processes 95% of the nation's frozen and processed raspberries. Then we visit with the director of the Washington State Department of Agriculture, Derek Sandison, about agriculture in Washington. Our nutritionist will talk about the health benefits of raspberries, which actually come from the rose family! Then we're off to Cockrell Cider Farms where we'll pick some raspberries and then press them for cider. And of course, we'll taste some of that delicious cider! Finally, we'll head to the Second Harvest kitchen to make a to-die-for and fool-proof raspberry chocolate mousse.

Girl power! This episode is all about women in agriculture! We'll visit Bosma Ag to see how the ladies are getting busy running an apple orchard. And we'll visit the Blackbird in Spokane to make a tasty chicken dish - and blow up mozzarella! We'll also see how ethnic food is enhanced by fresh Washington grown produce. We'll also visit DelMonte and see how they process fresh peas. We wrap in the 2nd Harvest kitchen in Spokane to make a Bombay Chopped Street Salad!

Come with us as we visit Hama Hama Co to see how they grow world-renowned oysters. Then we're off to Sweet Laurette in Port Townsend to prepare a seafood bouillabaisse. Next we talk about keeping water clean with the Clallam Tribe and the Clallam County Conservation District. Then we're off to visit Sea Bear to see how they smoke their salmon! Finally, we're back in the kitchen at 2nd Harvest to make salmon in parchment.

We're whipping up fresh cut fries and a burger on a potato bun at Beardslee Public House. We'll also visit Morrison Farms in Mount Vernon to see how red potatoes are grown and talk about some of the challenges of farming, such as having too much or not enough water. We'll also talk with the USDA research station in Prosser as they research and develop better potatoes in Washington. Then we'll visit Easterday Farms potato packing facility in Pasco to see how fresh potatoes get from the field to bags in the supermarket. Finally, we're back in the kitchen at 2nd Harvest making a northwest twist on Hasselback potatoes!

Join us as we visit Art of the Table to cook up some ricotta stuffed ravioli. We'll chat with a nutritionist about the health benefits of dairy. Then we're off to Enumclaw to visit the Krainick Dairy and visit their 2,600 dairy cattle farm and see how they deal with all the manure making a sustainable compost! Tomas tests people on the street to see if they can tell the difference between ice cream and frozen yogurt. Then we're off to another farm, Grace Harbor Farms in Custer, WA to visit their creamery and try many of their milk products. We wrap up at 2nd Harvest to make a delectable Éclair Cake.

Get your game on with Washington Grown! First, we'll see how alkali bees' game makes Washington's alfalfa seed industry possible at Wagoner Farm in Walla Walla. We're also at Method Juice Cafe to make juices and smoothies that help you keep on your game. Our nutritionist will tell you how to fuel for and recover from a race. And do you ever wonder who grows that lovely lawn you play sports on? We're talking with turfgrass seed growers and some of the professional fields in the country that grow turf from seed grown right here in Washington. Then we are off to Safeco Field to see what the players are eating! Finally, our last stop will be in the kitchen at 2nd Harvest with Chef Bella to make some delicious nutritious Indian food!

In this episode, we're off to Mountain View Berries to see how they harvest those delicious blueberries and how they save water while irrigating. Then we'll see how they are processed and packed to be shipped to your family. And we'll learn about how tree fruit farmers are fighting pests in our state using integrated pest management. You won't want to miss our visit to Ethos Trattoria to make a blueberry polenta cake. In Quincy, we visit Stimilt growers and find out how to pick an apple and then visit Double Diamond Fruit to see how apples are cleaned and packed. Finally, we're back in the 2nd Harvest kitchen with our food blogger to make a pear panini and a pear and mango chutney!

In this episode of Washington Grown, we're celebrating apple pie - from the crust to the ice cream on top! We visit Stemilt Growers in Mattawa to see how they grow fresh and delicious apples and how they develop new varieties. Then we'll join Shepherd's Grain on a tour of a wheat grower's farm, Nollmeyer Farms in Reardan. There they talk about sustainable farming and no-till farming. Then we're off to Freemont to visit Pie to make a individual serving salted caramel apple pies. We'll top off our pie with a visit to Snoqualmie Ice Cream made with Smith Brother's Farm milk. Finally, we'll wrap up with Kristin at 2nd Harvest's kitchen to make an apple pie granola bar.

Join us to learn about potato innovation! We'll visit the Spokane Club to make poutine and loaded pulled pork fries. Fries, cheese, and gravy? Yes, please! Then we'll stop by Tschirky Farms in Connell to see how technology changes how farmers farm, such as watering only when needed and how GPS is used in tractors. We'll visit the Napkin Friends food trucks that uses potato latkes instead of bread in their sandwiches. Then we visit with Professional Ag Services to see how infrared aerial photos help farmers see how their irrigation is working and improve sustainability. Next we'll stop at Lamb Weston's Innovation Center and visit their "Possibilities Kitchen." Finally, we'll wrap up in the 2nd Harvest kitchen with an international culinary ambassador to make a black forest ham and Washington potato waffle!

Get a behind-the-scenes look at how Washington chicken is raised! We'll visit Guild Road Ranch, a chicken farmer for Foster Farms. See how they are raised, fed, and watered on this commercial farm. Then we'll visit a pop-up restaurant called Morning Star to make a Moroccan-inspired chicken dish. Then we'll chat with WSU about pesticides and their toxicity and whether people should be concerned about pesticide residues. Tomas hits the street to try out Jamaican Jerk chicken. Then we are off to a 4-H student who shows poultry and the benefits of 4-H for kids. Finally, we'll wrap up at 2nd Harvest to make easy, family-friendly Cajun chicken pasta.

Don't miss this episode all about grilling! We'll visit the Downriver Grill in Spokane to make a mouth-watering grilled pork chop with bacon poached potatoes you will definitely not want to miss. We'll visit Gauntt Farms in Wallula to talk about how Washington hay makes the best beef and why sustainability is important to to alfalfa growers. And we'll learn how alfalfa makes its own fertilizer! Then, after Tomas visits a grilling event, we'll visit a cattle rancher to see how he is working with the conservation district to protect the environment on the Yakama Nation, where Jack Field raises several cattle. And how do you grill for 4,000 people? We find out by tagging along with Longhorn Barbecue. Finally, we'll wrap it up at the 2nd Harvest kitchen and make some grilled pears and of course, steak!

In this episode, we're talking all about frozen potatoes! Meet the Pink Family. They grow potatoes on their diverse farm near Pasco, WA. Then we're off to Radiator Whiskey to learn the secrets of their tater tots and brisket. See what everyone thinks of the garlic fries at Safeco field and wrap it up by seeing the life of a French fry - from field to being enjoyed by people around the world!

Join us as we visit Samson Farms in Everson, one of the largest blueberry farms in the state. We also get a behind the scenes look at how blueberries and raspberries are preserved at the peak of freshness at Enfield Farms with IQF (Individually Quick Frozen) process. And if you've ever had a Blueberry Blintz from Blueberry Hills near Lake Chelan, you won't want to miss this episode, where you will FINALLY get that super secret recipe. We wrap it up at Evolve Truffles making a blueberry cardamon truffle!

In this episode, we're talking about beef and what makes it so great: Washington's hay! Meet hay farmer Drex Gauntt and see how he uses technology to be a better farmer and more environmentally friendly. We'll also visit Anderson Hay to talk about hay exports. On the food front, we're visiting Ricardo's in Lacey to make a Tomahawk Steak and you won't want to miss the behind-the-scenes look at the WSU Creamery!

In this episode, we are talking about another crop that Washington is the number one producer of: sweet corn! We'll visit El Gaucho in Seattle and learn how to make their delicious grilled sweet corn with chipotle honey lime butter. We're off to George to visit the Williamson family and see how they are growing sweet corn. From there we will go to Quincy Foods to see how corn is frozen at the peak of freshness and nutritional quality to be enjoyed all year long. Finally, we'll talk with Washington State University extension about how farmers are managing pests that try to eat corn before we can.

You won't want to miss our youth episode! Meet a rock star FFA member, Maya Wahl, as she takes you around her family farm and shares her vision for the future of agriculture. And we'll visit Skillet Diner to make some awesome powdered cake doughnut holes. We'll also meet a YouTube cooking sensation, Cook with Amber. All this and more!

In this episode, we'll be talking about how technology has changed over the past few years, and you'll get to see what it is like behind the wheel of one of those giant combines! We'll also visit the McGregor Company to see how they are helping implement the latest research and technology on Washington farms. And you won't want to miss our visit to Italia Trattoria, where we'll be making an old-time traditional Italian pasta dish! All this and - of course! - much more in this episode of Washington Grown!

This episode is all about Red Potatoes! We'll meet the Knutzen family in the Skagit Valley who have been farming in the area for six generations. We'll also visit the Calico Cupboard to find out how they make their popular Skagit Valley Hash. We'll talk withSkagitonians to Preserve Farmland to talk about the effects of urban sprall on farming. Finally, we'll visit Skip Rock Distillers to see how they make their award winning potato vodka!

We're talking all about Washington water and its importance for both farmland and seafood! We'll also visit Matt's at the Market to learn how to prepare a tasty salmon dish. And we'll visit Nicole Berg's farm to see how water transformed their dryland farm into an irrigated bread basket!

Join us this week as we talk all about sheep! We'll visit two farms in this episode! Feustel Farms is a sheep ranch and Tomas is learning what it takes to raise sheep by helping out on the ranch. We'll also visit Ring of Trees Farm where they raise sheep and make cheese from the sheep milk. Of course we're heading to a well known restaurant - Tilth! We'll be making a delicious lamb dish with cherries and polenta!

Get the buzz on bees in this episode! We'll visit with Eric Olson from Olson Honey, one of the largest beekeepers in the state. And we'll talk with Washington State University about the latest research on bees and bee health. And we'll learn about making meak aka honey wine with Hierophant Meadery. Finally, don't miss this recipe from The Wandering Table - a wonderful dessert featuring two kinds of honey!

Washington is the leading producer of pears in the nation! In this episode, we'll visit Stamps Orchards and talk about growing pears and some of the challenges they face. We'll also visit Matson Fruit Company to see how they are packing pears to ship all over the world. And we're off to see how WSU's AgWeatherNet is helping farmers make smart decisions on their property. Finally, you won't want to miss our pear tart recipe from Rocket Bakery!

Leftovers never looked so good! In this episode we're taking a look at how farmers use "leftovers" to improve their farms! We'll visit Cascade Agronomics and see how they make composted fertilizer from manure. We'll also visit Frenchman Coulee and see the leftovers from the ice age floods! And don't miss our trip to FareStart to learn a great way to use those leftover mashed potatoes!

The wine industry has exploded in the state of Washington where there were 80 wineries 20 years ago, and now there are more than 850. In today's episode, we'll see the wine process from start to finish. We visit Kiona vineyards and talk about what makes a high-quality grape for the best wine.

In our Season 2 opening episode it's all about mashed potatoes! We head to Canlis in Seattle and learn how to make gnocchi. We learn about the Farm to School Program as well. We also chat with Washington Potato farmer Nick Johnson about conserving water, and we talk more potatoes with chef Graham Kerr. We wrap up by making adorable cranberry wreaths with Kristin Fixmer!

We catch up with Where Ya At Matt in Seattle, and learn how to make beignets. We also learn how wheat gets from the farm, totables all around the world. We wrap up by blending up some multigrain crepes with Kristin Fixmer!

In this episode we'll head to Ranch House BBQ and learn how to make some award-winning ribs! We'll also learn how Washington farmers are doing their part to keep our waterways clean. Then, we'll check out a century-old cattle ranch that's still herding cattle the same way they did 100 years ago. Enjoy!

In this episode, we're heading to Taylor Shellfish Farms in Shelton on the West side to learn how to dig for clams and shuck oysters. Then, we'll go to Crush in Seattle to learn how to make a quintessentially Washington Grown dish! We'll also make Washington clam chowder with Kristin Fixmer.

We're headed to the annual Walla Walla Sweet Onion Festival, an onion farm on the East side, and Saffron in Walla Walla to learn how to make a pork ragù with grilled sweet onions. Last, we're cooking up a stir fry of seasonal veggies with Graham Kerr.

This week, we're talking about all of Washington's Unknown Stars, from vegetables to herbs to lush sod! We'll also go to Anchovies & Olives to create a grilled halibut dish and we'll make an Indian chickpea fritter with Kristin!

This week, we're visiting the food scientists at Modernist Cuisine on the West side and learning how to prepare a dish at Santé in Spokane using modern techniques. We'll also rejoin Kristin Fixmer in the kitchen to make ice cream using dry ice- a great kitchen project for kids!

This week, we're going behind the scenes of Elysian Brewery, learning the health benefits of beer, & making tasty barley-quinoa cakes. Then we're joining Kristin Fixmer in the kitchen again to make a beautiful Barley & Butternut Risotto.

This week, we're learning about lentils in the Palouse, making a delicious curry-lentil burger at Paradise Creek Brewery in Pullman, and then we're off the judge dishes at the National Lentil Festival! Lastly, we're cooking with Kristin Fixmer again to make a batch of Lentil Ragu.

This week, we're all about the holidays! First, we're headed over to Olympia to talk with Washington's First Lady, Trudi Inslee, about holidays at the governor's mansion. Then, we'll go to help out a cranberry farm. Lastly, we're cooking up classic holiday dishes at the Preservation Kitchen and with Kristin Fixmer!

This week, we're talking all about our state's official fruit: apples! First, we'll learn about all the different varieties of apples that are grown in Washington and how to pick one. Then, we're headed to Luna in Spokane to make a butternut squash ravioli with apples and dungeness crab. Then, we're headed up North of Spokane to check out Greenbluff's annual Apple Festival. Lastly, we're making an apple Meusli with Graham Kerr!

This week, we're exploring how Washington shares its bounty with the world! First, we're touring one of the leading potato processing plants in the world right here in Washington. Then, we'll check out the Port of Seattle to learn about food shipping. Last, we're making potato boats with Graham Kerr!

This week, we're going to the fair! We're following a family as they prep their cows for show, cooking some delicious, classic fair food at the Spokane County Interstate Fair, and learning how Darigold butter is made. Last, we're making scones with Kristin Fixmer!

In this episode, we're talking "all things potatoes". We'll check out the Palace Kitchen in downtown Seattle where we'll learn some great potato recipes. We're also in Pasco at a potato farm and then to Tim's Cascade chips to see how they use Washington Potatoes. We finish the day in the kitchen learning a delicious potato vegetable soup recipe.

We're talking all about Washington Grown Berries. We'll visit Sakuma Brothers berry farm in the Skagit valley and learn about the history of the farm that was almost lost in WWII. We'll see how Freezerves Jam is making its way to your local grocery store.

We are starting with the most important meal of the day, breakfast. We'll visit Willamette Egg farms in Moses Lake, WA to see what a large scale egg operation looks like. We'll chat with the Washington State Department of Agriculture and talk about what they do to help make sure what we eat is safe. We'll also learn about the Farm to School program and how this program makes an effort to feed students with nutritious food from local family farms. We'll finish off with learning how to make a delicious overnight oatmeal and homemade muffins as a great way to start the day.

In this episode we are going to learn all about the world of Dairy. We will visit Beecher's handmade cheese in Seattle where we make Beecher's world best mac and cheese. We then travel to the Cow Palace in Zillah, WA to see how they milk over 7,000 cows each day. We'll talk about dairy production with the Washington Dairy Products Commission and visit Darigold and see how they work with local dairy farmers to bring you high quality dairy products. We end in the kitchen to make some delicious homemade pasta and cheese.

Today we are talking all about Washington Beer. We will visit Waddell's Pub & Grille which has an extensive selection of WA brews on tap. We'll also visit Sunnyside and see the process of growing WA Hops. We'll learn about the Columbia Basin Project and how it paved the way for Washington's booming agricultural economy. We'll also visit Dry Fly Distillery to learn their process of creating award-winning Spirits.

This episode of Washington Grown is all about fast food. We learn about the history of Dick's Hamburgers, Spokane's most popular fast food restaurant for almost 50 years. We talk to Frank Martinez in Warden, WA who grows and supplies potatoes for fast food french fries. The Alliance for Potato Research and Education will share with us about the nutrition of potatoes and we take a trip to the ballpark for some delicious game day food at Safeco Field. Finally, you won't want to miss this week's recipe, "Fast Frittatas".

In Wenatchee, we visit Stemilt Orchards where they grow Stemilt's world famous cherries. We have a conversation with Gov. Jay Inslee about how Washington's agricultural industry sets us apart from the rest. We visit Cyrus O'Leary pies in Airway Heights and learn how the pies are made with Washington local grown ingredients. Finally, In the Kitchen we learn to make deconstructed apple pie.

We all love the holidays. In this episode we talk with Chef Ethan Stowell about his restaurant Staple & Fancy and we learn how to make one of his favorite holiday dishes. We also talk with a registered dietician about some tips for the holidays when it comes to all the food. We sit down with the WSDA and learn how its history has evolved over the last 100 years. We drop by Coulee City to tour the Isaak Brother's farm to learn about the history of the farm and then we finish shopping with our home chef Kristin as she teaches us how to pick out the best products.

All about Bread! Check out Grand Central Bakery in Seattle who makes famous artisan breads that the locals love. Hear from a 4th generation farmer about wheat farming in Washington state and visit 2nd Harvest in Spokane, who has been feeding people in need for over 40 years. Finally, join us in the kitchen as we learn to make buttery delicious monkey bread.

What goes into making a delicious pizza? We will talk about this as we visit South Perry Pizza in Spokane where they use fresh and local ingredients. We stop by Joseph's Grainery and talk about the milling process and their passion to be a reliable source of thoroughly cleaned whole grains direct from the farm. We sit down with the WSDA and talk about the importance of WA Agriculture on our economy and we get to work at River Valley Cheese.

Why has Washington become world-renowned for wine grapes? We'll talk about this as we visit Walla Walla, 2nd in the nation only just behind Napa Valley when it comes to wine. We'll spend time at L'Ecole NO. 41 and learn the history of this popular winery and take a look at the process from vine to bottle. We also visit Seattle's Wine Academy to learn the fine art of tasting and pairing wine and we stop by WSU to talk about the science behind wine.

In this episode, we check out the Metropolitan Grill and see how they cook up some of the best steaks in Seattle. We'll learn some tips for grilling steak and learn a unique potato dish to pair it with. We'll swing by Charlton Farms in Ellensburg to see what life is like on a family cattle ranch. At the Spokane County Fairgrounds where we will learn all about the Future Farms of America and their impact on today's youth.

All about sweet treats! We are in Spokane at Sweet Frostings where we will tour the bake shop and learn the secret behind their popular cupcakes. We learn about dry-land wheat farming and how it helps feed people all around the world. We stop into A Piece of Cake Bakery in Seattle and learn how Washington wheat is being used to create a variety of Asian pastries. Then we will learn how to make decadent triple chocolate cookies.