Originally Posted May 28, 2020
Early in the Pandemic, WFSU Ecology Producer Rob Diaz de Villegas and his family hiked the Garden of Eden Trail through biologically and geologically unique steephead ravines, a recently burned longleaf forest, and up...
Details about WFSU’s special online video engagement event (also known as OVEE) on Thursday, April 7th at 8pm ET at www.wfsu.org/ovee. On that day and at that time, WFSU will host special online preview screening and discussion of segments...
Charles Renaud visits the Monticello Karting and Motor Club in Jefferson County to find out more about kart racing. The MKMC has one of the longest tracks for kart racing in the U.S. and has been rated one...
Chef Fe shares a family favorite recipe that blends okra, tomatoes, corn and more into a delicious and hearty stew.
On January 26th 2018, WFSU and Florida A&M University collaborated to bring the public a special advance screening of the new documentary, Tell Them We Are Rising, a film from award winning director Stanley Nelson. FAMU's own Marching...
The Wacissa River is fed by over a dozen springs, including the popular swimming hole, Big Blue. On a warm January day, we see snakes, alligators, and turtles galore. We might even go for a swim.
The Currys are brothers Tommy and Jimmy and cousin Galen. Galen grew up in N.Y. state, but would visit his cousins in Port Saint Joe. These family get togethers would feature a lot of music playing, and...
Rebecca, Ryan, and their daughter Skyla are Remote Footprints. Their mission is to find the most remote spot in each of the fifty states. They take us on a trek to the remotest spot in our own...
The Age of Nature is a PBS Program about the human relationship to nature, and fixing our past mistakes. Through a grant from PBS, we’re exploring that relationship along the Apalachicola River basin.
We are here, actually, at an...
From the time of the native Apalachee, the soils of the Red Hill have been good to farmers. That means fresh, local ingredients for new Sweetgrass Cheese Shop chef Wes Kent. He wears a big grin as he points...
