JENNIFER BELL

On this week's Food For Thought, Bruce Kaye joins Jennifer Bell to talk about his Hopi and Navajo roots and traditional foods from the region.

On this episode of Food For Thought, Jennifer Bell continues her discussion with Kate Brown from Cultured Life Food.

They discuss making gomasio using locally sourced salt and quinoa flour sourced from locally grown grain.

On this week's Food For Thought, Kate Brown from Cultured Life Food joins Jennifer Bell for a discussion about utilizing healthy Humboldt and Del Norte butter for nutritious ghee.

HSU Masters student, Yojana Miraya joins Jennifer Bell to share a bit about growing up with quinoa as a community staple in the Andes of Peru.

This episode of Food For Thought features Jennifer Bell and Laura Hughes talking about the Winter Farmers' Market and some exciting new community collaborations with the North Coast Growers' Association.

This week's Food For Thought, features a discussion about healthy food systems for healthy communities. Jennifer Bell talks with Rachael Patton from Food Is Love, Love Is Food.

On this latest installment of Food For Thought, Jennifer Bell talks with Ann Anderson from Locally Delicious. The second edition of  The Local Food Guide, covering Humboldt and Del Norte counties, is coming to a newstand near you.

Grace Brosnahan from North Bay Shellfish joins Jennifer Bell to discuss healthy oyster production in Humboldt Bay.

Jennifer Bell and Daniel Draskinis continue their  discussion about the culinary - and health - potential of ghee.

On the latest episode of Food For Thought, Jennifer Bell talks about incorporating ghee into one's diet with Daniel Draskinis from Gold Nugget Ghee.

Jennifer Bell talks about delighting your everyday meals with Louise Zueleger from Louise's Gourmet Seasoned Finishing Salts.

On this episode of Food For Thought, Jennifer Bell talks with Heidi Hansen about the shockingly good no-knead bread recipes.

Bake like the pros!

Katie Edgmon from Humboldt Spice Company joins Jennifer Bell to talk about making seasoning mixes and rubs to delight your vegetable and meat dishes.

On this episode of Food For Thought, nutritionist Nicole Nada joins Jennifer Bell to talk about being joyful in pursuit of optimal health.

Jennifer Bell continues her discussion about using local ingredients for superb dining with Jim Hughes from Brick and Fire bistro in Eureka.

Jennifer Bell talks with Jim Hughes about using quality local food as the foundation to achieve the best dining experience at Brick and Fire in Eureka.

This week's Food For Thought highlights Humboldt's upcoming Local Food Month.  Ivy North from the North Coast Growers' Association and Ann Anderson of Locally Delicious join Jennifer Bell to talk about healthy eating and taking the Eat Local Challenge.

Ah, the beloved albacore tuna...

Master Food Preservers Joyce Houston and Jennifer Bell share their appreciation for albacore tuna and continue their discussion on proper tuna canning technique.

Master Food Preservers Joyce Houston and Jennifer Bell discuss the delights of canning your own delicious albacore tuna.

From the fishermen and the docks to your kitchen, Joyce and Jennifer share their knowledge of the tuna canning process. 

On this week's Food For Thought, Miguel Uribe continues his discussion with Jennifer Bell about food sovereignty, culture and resilience in the highlands of Michoacan, Mexico.