A great tasting falafel requires the right ingredients and Chef Emeril knows best. Along with some advice and some key ingredients, Adam is off to a great start for no fail falafel.
Valerie has been making several meals a night trying to meet her family's different tastes and needs. Though she and her husband eat meat, her three children have decided that meat is not for them. How can she meet their nutritional needs?
Emeril has found someone who can shed some light on the process. Tony Malerich is a Whole Foods Market baker and in this expert clip he explains everything we need to know about the things that go into bread.
Do you love going to the farmers' market but feel a bit intimidated once you get there? Marc Rey, the President of Waverly Farmers' Market reminds us what's so wonderful about our area farmers' markets: The food at the farmers' market either came out of the ground or off the tree just 24 hours before.
Want to make a fish stew like you saw on Emeril Green but not sure what to buy? Feeling a bit squeamish about shellfish? In this expert clip, Emeril talks with Kiren, a Whole Foods Market fishmonger who gives the lowdown on buying a range of seafood from littleneck clams, to scallops, to halibut.
Emeril is helping the ladies plan a green block party. He has all the recipes to make the food great, but what about all the waste? Coach Smallwood, the Whole Foods Market green mission specialist, comes to the rescue with a range of products that can help make sure the block party produces zero waste.
Emeril and Shannon want to make sweet tea to accompany their country-style meal. But what is the best tea to sweeten? With all of the many teas available, the answer is not so simple. For help, Emeril calls on April Ty, a Whole Foods Market tea expert, who explains the differences and qualities of all the many varieties available.
Emeril and Francis are making traditional Portuguese paella and are looking for a drink to match. They settle on sangria but don't know what kind of wine to use. Walter Martley, the Whole Foods Market wine expert, comes to the rescue with some surprising suggestions.
Emeril has all the recipes you need to ensure the food at your tailgating party is delicious and green. But what about everything else? How can we make our tailgating party zero-waste? Emeril has the answer.
Crafts are a great way to keep the kids engaged and learning at the same time. Tie dying is a time honored crafty pastime for kids of all ages but synthetic dyes can be filled with harsh chemicals that you don’t want on your kid's skin. In a recent episode of Emeril Green, green crafts expert Jenn Savedge shows moms how to tie dye with a twist.
Seventy-five percent of the bluefish in the Atlantic Ocean currently come from the Chesapeake Bay. That's pretty incredible when you figure that this wasn't always the case. In a recent episode of Emeril Green, Captain Sonney Forrest of Fin Finders and John Page Williams of the Chesapeake Bay Foundation told Mike how in the 1980's overfishing caused a depletion in a number of fish species in the Chesapeake Bay.
The best thing to go with local produce is local wine. In a recent episode of Emeril Green, Kyle, a Whole Foods wine expert shares a taste of Madeleines Chardonnay. It's from a vineyard in Purcellville, Va.
When things get really hectic around the house, it's really easy just to pick up the phone and dial for take-out. But take a moment, put down the phone, and realize that ordering take-out can take its toll on your carbon footprint. In the Chinese Take-out at Home episode of Emeril Green, Emeril shows Jackie, a busy mom who often turns to take-out, why it's important to make your own Chinese food.
Monday, November 23 / 06:00pm
Planet Green
Episode 77: A Local Thanksgiving
Celebrate with an "Eat Local" Thanksgiving, we picked local farmers from within a 150 mile radius and asked them to bring us what they're growing right now. Chef Emeril will make roast heritage turkey and gravy, oyster dressing, and pumpkin soup.
Monday, November 23 / 08:00pm
Planet Green
Chef Emeril visits McEvoy Olive Oil a company that has been using wind power and farming organically for years and as a result, their olive oil has a clean and distinct flavor recognized by chefs all over the world.
Monday, November 23 / 08:30pm
Planet Green
Chef Emeril visits Duskie and John Estes, the duo run two restaurants that source humanely raised meat paired with vegetables from the restaurant's own garden in order to create fresh dishes their customers adore.
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