Episodes

Maize: Feeding the World

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Maize—or “corn”—has a history dating back to the beginning of agriculture, and today is used for everything from livestock feed and human consumption, to the production of starch, sweeteners, corn oil, beverage and industrial alcohol, fuel ethanol, and plastics. Maize is grown on every continent save Antarctica, and is the most widely grown grain in the world. Maize is also one of the most genetically diverse crops, allowing for selection from an incredible array of grain qualities and environmental adaptations. Maize is an excellent example of domestication—evolution in action—and researchers compare current varieties of maize with its wild ancestor, teosinte, to illustrate this principle. Maize was first domesticated from teosinte approximately 9,000-10,000 years ago.

Episodes

Seasons at the Lake

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Seasons at the Lake is a one hour television documentary, which explores the evolution of the family vacation through the lens of Oquaga Lake.

Arts

Dirt Farm at Two Goats Brewing

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We travel to the scenic Finger Lakes to profile Two Goats Brewing. We talk with owners Jon and Jessica Rodgers about what makes their business so unique and how they got settled in beautiful Hector, New York.

Arts

Learn How to Cook Stuffed Herb Tomatoes with Tracy Maines

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Seasons at the Lake not only documents the evolution of the American vacation, but also the cooking of Tracy Maines. She made some of her favorite recipes, showing us how food plays a role in binding families and their vacation traditions together.  
Stuffed Herb Tomatoes (pg 227 in My Cottage Kitchen Cookbook)
6 medium tomatoes, ripe
Kosher salt
Fresh ground pepper
1 1/2 tablespoons garlic, minced
3 tablespoons green onions, minced
2 tablespoons fresh basil, minced
2 tablespoons fresh parsley, minced
1/2 teaspoon thyme
1/4 cup olive oil
1/2 cup Roasted Garlic Croutons, crumbled (see recipe in section ‘Salads and Dressings’)
1/2 cup Parmesan cheese

 
Preheat oven to 400 degrees.  
Remove the stems and cut the tomatoes into half crosswise. Gently press out the juice and seeds.

Arts

Sharada & Jamael at Farmhouse Brewery

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We travel to the village of Owego, New York to profile The Farmhouse Brewery. Owner Marty Mattrazzo details how the brewery came into existence and why they rely on local farmers for many of the ingredients they use in their beverages.

Arts

How to Make Roasted Beet and Chèvre Stacks with Oranges with Tracy Maines

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Learn how to cook this sweet and savory dish of Roasted Beet and Chèvre Stacks with Oranges with Tracy Maines. Please enjoy this recipe from our Seasons at the Lake documentary.  

Roasted Beet and Chèvre Stacks with Oranges (pg 53 in My Cottage Kitchen Cookbook)
12 ounces Chèvre (goat cheese), softened
2 tablespoons fresh thyme, minced
6 medium beets (about 1 pound), roasted
3 large navel oranges (2 for segments and 1 for zest and juice)
2 tablespoons balsamic vinegar glaze
6 large basil leaves
2 ounces walnuts, chopped

In a small bowl combine the softened cheese and the minced thyme, mix well. Place the cheese on a piece of plastic wrap and form into a tidy tube shape about 1 1/2 inches thick. Wrap and refrigerate for at least 2 hours or until firm.