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A Growing Passion
From Farm to Fork
Season 6
Episode 4
If you've eaten in a sit-down restaurant, no doubt you've heard of farm-to-table or farm-to-fork, the movement that directly connects farmers with chefs and restaurants. It means that your meal is made from fruits, herbs, and vegetables -- even fish and meats - that were locally grown and produced. It all sounds so romantic, but how does farm to fork really happen? And who is making it happen?
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26:46
We focus on the San Diego Botanic Garden's work with plants native to Southern California.
26:46
In this first of a two-part series, we take viewers to the San Diego Botanic Garden.
26:45
We revisit growers featured in past episodes, and learn how they adapted to the pandemic.
26:46
In this episode, we learn all about the dragon fruit.
26:46
Meet renowned plant explorer and succulent breeder Kelly Griffin.
26:46
We see how olives are pressed for oil, olive oil tasting techniques, and much more!
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Visit a variety of community gardens and celebrate the communities that thrive here.
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Get an up close and personal look at Southern California's wildflower “super bloom”!
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Explore methods to combat America's food waste epidemic.
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Discover how tiny gardens are carefully designed and meticulously constructed.
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See how heirloom beans are grown, harvested and packaged for market.
26:46
Best tips and secrets for growing bromeliads in our home gardens.