Farm to Market | Washington Grown | S10E10

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, ‪@ErynWhalen‬ helps us tackle food waste by making vegetable stock from kitchen scraps.

FEATURED IN THIS EPISODE:
⇨ Boldy Grown Farm | Skagit, WA | https://boldlygrownfarm.com/
⇨ WSU Economics, Rising Food Costs | Dr. Jill McCluskey | https://people.ses.wsu.edu/mccluskey/
⇨ Kitchen & Market Pike Place | Cherry Galette | Seattle, WA | https://kitchenandmarket.com/
⇨ T'Juana Tacos | Seattle, WA | https://www.tjuanatacos.com/
⇨ Bounty Preserved with Eryn Whalen | Making Veggie Stock from Scraps | https://erynwhalenonline.com/
⇨ Renton Farmer's Market | Renton, WA | https://www.rentonfarmersmarket.com/
⇨ In the Kitchen at 2nd Harvest | Moroccan Chickpea Stew | https://www.allrecipes.com/recipe/217...

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