Author and professor Gigi Berardi says some kinds of farming in Washington state are often much closer to the "extinction threshold" than people realize.
Gigi shares how she came from Hollywood to farming, via academia, and opens up about what she's found in her research on farms and at Western Washington University's Huxley College of the Environment.
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When Bernadette Gagnier came to WSU's agriculture research station in Prosser to get a PhD in horticulture, she was reconnecting with family farming roots she didn't even know she had.
She explains why the bugs she's researching are bad news for WA's amazing wines, and how she's trying to stop them without using pesticides.
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This PNW-based farmer-turned-recycler has a powerful solution to America's food waste problem.
Luke Dynes has developed technology that he aims to take to every state in the nation and drastically reduce the amount of food that ends up in landfills.
In fact, he's already doing it right here in Washington and Oregon.
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He describes it as one of the best places in the world to make wine.
That's why Co Dinn crafts his award-winning wines in the heart of the Yakima Valley with a keen focus on sustainability.
Come with us as we visit Co Dinn Cellars' tasting room in Sunnyside, WA.
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Kyler Beard is a real Washington cowboy, and he's passionate about doing what's best for his cattle and the rangeland they graze on.
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This beef and dairy farmer is dangerously close to achieving sustainable carbon neutrality on his farm near Royal City, WA.
It may surprise you what Austin Allred of Royal Family Farming says is the secret to carbon neutrality, building soil health and producing food in a way that's sustainable for generations to come.
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The science that keeps damaging bugs out of our food and out of the fields is pretty amazing!
Meet entomologist, AKA 'bug scientist' Rebecca Schmidt who works for the U.S. Department of Agriculture's research facility in Wapato, WA, to learn about the creepy crawlies we don't want in our food, and how she's working to stop them in a sustainable way.
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Bringing his family full circle back to its farming roots from Palestine, Imad Ahmad is raising halal lamb and goat here in Washington state.
He explains what halal really means, and how his farming practices are focused on sustainability and harmony with nature's rhythms.
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Beating the odds and surviving huge setbacks, David Lukens and family have built a following across the Pacific Northwest with Grace Harbor Farms, providing small-scale, locally produced cultured goat and cow dairy products.
Hear how their small family farm started "by accident" and overcame seemingly insurmountable obstacles to become what it is today.
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Joining with her siblings to carry on her family's multigenerational farming legacy, Ellie Steensma is thinking outside the box and passionate about not just producing amazing local food, but also educating the next generation.
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