MUNCHIES visits Soul Fire Farm, an Afro-Indigenous centered community farm committed to uprooting racism and seeding sovereignty in the food system in...
Chris McDade, chef of Popina in Brooklyn and author of “The Magic of Tinned Fish”, is in his home kitchen sharing his recipe for a mackerel melt, a mo...
I've been predicting that kelp would be next big sustainable food for over the past 2 years and it's coming true! So we made a veggie burger with kelp...
Uighur restaurateurs use food to preserve their heritage as Sophia cooks Kewap lamb kebabs. We meet a Uighur school founder and a TikToker blending ac...
Brooklyn bar and restaurant Hunky Dory is determined to function efficiently. Owner Claire Sprouse, who previously tackled issues like water conservat...
How you can make Bonito taste amazing. Also been working on making katsuobushi (dried bonito) with some of our catch from SD. As well as making fermen...
Tried to use live eel as bait for big lingcod but did not go as planned. Inspired by this video: https://www.youtube.com/watch?v=biuE2WvoLmc&ab_chann...
Out of the California coast looking for different seaweed and trying to eat them. Support me on Patreon: https://www.patreon.com/outdoorcheflife IG...
Clamming day with Jocelyn! She is the master clammer. These are called horseneck clams. Not to be confused with Geoducks which get much larger in size...
This is why we're going to start seeing a lot more kelp in restaurants and as an ingredient for everyday cooking! Last Kelp video: https://www.youtu...
