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How do sweet potatoes get from the field to your table? This video explains the incredible and intensive process of producing sweet potatoes. It's an amazing process! Here's your chance to learn the "Sweet Truth" about sweet potato production in Louisiana.
Bon Appétit Test Kitchen manager, Brad Leone, is back with episode 14 of It's Alive. Watch as Brad makes his favorite, crunchy, half-sour pickles using a salt brine and a blend of tasty spices. Brad also discusses the solar eclipse, takes a crash course in film history, and recaps his vacation. Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself. Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Brad Makes Crunchy, Half-Sour Pickles | It's Alive | Bon Appétit Will Smith photo modified and courtesy of Gage Skidmore Martin Lawrence photo modified and courtesy of Angela George
A short video on how pickles are processed and bottled.
For four generations, Swanson Pickle Company of Ravenna, Michigan, has quietly been a major supplier of brined pickles to familiar household brands like Heinz. This video traces the history of the family-owned company, from its beginning in 1949 when patriarch Wesley Swanson transitioned from growing dry beans to cucumbers for pickles. Learn how later generations entered the business and are actively and directly involved today, and hear from staff who say they are treated like family and also recognized as contributing to the company's success. From the many hands involved, witness the steps pickles take on their journey from field harvest to brine processing. Plus, get a sense of the family's efforts to ensure food safety, track and trace pesticide use, and implement other practices that are good for the environment and local community.
Follow a pickle from plant to bushel.