What does a maize geneticist do? Explore the growing season of maize, and how scientists study the plant’s genetic diversity and connect it to the phenotypes they observe. Maize needs lots of sun and warm weather to grow. Seeds are usually planted in spring, in marked rows to identify each plant by its pedigree and genotype. In the mid-summer, when the plants are ready, scientists begin crossing the varieties of maize.
Seasons at the Lake is a one hour television documentary, which explores the evolution of the family vacation through the lens of Oquaga Lake.
We visit Hopshire Farm & Brewery located in the rolling hills outside Dryden, NY. There we talk with owner Randy Lacey about the community that has formed around his brewery.
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.
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
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.
We visit Water Street Brewing Co. in downtown Binghamton, New York. There we talk with them about operating a brewery in the heart of the city.
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.
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.
The technology and tools we use everyday are getting smarter – think self-driving cars and appliances connected to the internet. Soon, personalized guns may be a way to prevent deaths.
There’s been a lot of talk about gun control already, and it seems agreement there is pretty far off. But maybe there are ways to make guns safer, without restricting them.
In partnerships across the country, mental health professionals and gun enthusiasts are trying to do something about suicide.