"Tending Nature" shines a light on the environmental knowledge of indigenous peoples across California by exploring how the state's Native peoples have actively shaped and tended the land for millennia.
Men and women in fatigues are probably the last things we think of just as we dig into a beautifully-plated dish at an upscale restaurant, but the culinary and military worlds overlap in surprisingly countless ways.
Journey to Nablus in The West Bank and the streets of Tel Aviv in search of food that brings people together. Tim Hollingsworth, of DTLA restaurant Otium, cooks up a “Dry-aged Beef Tartare with Yogurt Mint Bulgur."
Chef de Cuisine Holly Jivin, who leads a team of more than 30 people at The Bazaar by José Andrés at the Beverly Hills SLS, prepares the restaurant’s signature interpretation of a “Philly Cheesesteak.”
Meet Coast Guard cook, Arianna Gunn, whose work is crucial to the team’s morale and welfare. Host August Dannehl teases out Gunn’s secret to preparing good food and helps her on deck as she grills gourmet burgers for the crew.
Travel to meet the crew of a South Philadelphia Fire Department, where resident chef and Marine veteran Bill Joerger, demonstrates the rigors and intense pressures of being a firefighter as well as the challenges of cooking while on call 24/7.
Today, a growing number of military veterans are pursuing culinary careers. The culinary field is very natural for military transitioners and veterans due to the built-in structure and drive for excellence.
Whiskey is popular among America’s fighting forces. Certainly, this popularity can be explained partly as a reflection of American taste in general, but for military men and women, whiskey holds an additional appeal.
In this new season, “Earth Focus” examines the politics of the environment, including youth climate activists around the globe, the transition away from coal in South Africa, curbing illegal, poisonous gold mining in Peru, and a feature-length documentary