The cuisine, culture and history of Scandinavia is explored in this travel-cooking series.
Sat., April 19, 2014
Back to the Roots
A visit to Iceland features the surf-and-turf dish of redfish and langoustines cooked in lamb stock; and a look at how ancient traditions and present-day innovations co-exist. Also: lamb grilled over an open fire; a dessert made from skyr (an Icelandic dairy culture).
Sat., April 26, 2014
Mighty Volcanic Oven
Icelandic hot spots are visited. Included: grilling inside volcano. Also: a lamb dish; salmon and vegetables; salt-baked, herb-infused trout.
The third season of the popular period drama about midwives in the East End of London takes viewers to 1959, the eve of the Swinging Sixties. The winds of change are sweeping through the country and the residents of Nonnatus House face some momentous changes of their own.See all broadcast times →
What happens when a homebrewer, a local business and a museum join forces? Historic beer!Watch video →
WETA Channel 26 hit the Washington airwaves on October 2, 1961, when station manager George Baker introduced viewers to WETA's inaugural broadcast, The New Era.Watch first broadcast →