Toni Colotte introduces listeners to the paleo diet and shares recipes for bone broth and bone broth soup
Nik Rueth, co-founder and CEO of Jem Organic Nut Butters, talks about the company's products and makes Valentine's recipe suggestions.
Tami Magers, Council on Aging of Central Oregon's Bend Meal Site and Meals on Wheels Coordinator, talks about Meals on Wheels.
Ella Chatterjee talks with Kathryn about the Unitarian Universalist of Central Oregon's Fireflies Project Jars of Joy fund raiser and shares her recipe for peppermint merinques.
Accomplished and creative home cook Brooke Radeker shares her technique for roasting a delicious Thanksgiving turkey.
Rhonda Ealy talks with Kathryn about the SCD Diet and shares a recipe for Lucy's Favorite Cookies.
Kathryn talks about Georgia Gilmore and her role in the Montgomery bus boycott, and share's Gilmore's recipe for sweet tea.
Kathryn talks to Mary Blizzard Kelly about her summer vegetable garden. Mary shares her recipe for Emerald City Salad.
Kathryn talks about her grandmother, Katherine Poulsen, and shares her grandmother's recipe for Danish buttermilk pancakes.
Kathryn Wood, the host of Kathryn's Kitchen discusses the importance of voting and shares her recipe for hot tea.
Romir Chatterjee picks up where he left off in the March segment and talks about how his interest in cooking continued into adulthood - and he shares his recipe for stir fried Indian vegetables.
Romir Chatterjee, community activist and accomplished home cook, talks about how he got interested in cooking as a ten-year-old boy in India and shares his recipe for daal in the March 2018 segment of Kathryn's Kitchen.
Kathryn shares a recipe for double-chocolate, espresso, gluten-free brownies
Central Oregon Veterans Outreach and The Family Kitchen collaborate to make and deliver sack lunches to homeless veterans
Kathryn speaks with Matt Perry about using fresh spices for baking.
Holly Hutton talks with Kathryn about cooking with herbs.Read More