 
TV SHOW > 7: Artisanal
ARTISANAL
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Technology has afforded us so many ways to make our labor and our lives so much easier. It is possible to get almost anything on demand and while that might make things very convenient, many times something gets lost in the speedy process. To be an artisan is to know one’s craft, backwards and forwards — to have learned it by hand, from the ground up. The art making cheese from one’s own dairy cows, the craft of making handmade pasta and learning traditional methods of animal husbandry are topics that I have recently explored. This week I invite you to go for a walk in an Italian forest where the chestnuts are just ready for collecting, to join me in a diary near Florence, and to visit a tiny Tuscan restaurant where fresh pasta is made daily. I will also take you back to my home kitchen to make a pasta recipe that was inspired by my visit with all of these culinary artisans.  
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