
The GoGreenfields Show!
River and Terran Greenfield
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Top 10 The GoGreenfields Show! Episodes
Goodpods has curated a list of the 10 best The GoGreenfields Show! episodes, ranked by the number of listens and likes each episode have garnered from our listeners. If you are listening to The GoGreenfields Show! for the first time, there's no better place to start than with one of these standout episodes. If you are a fan of the show, vote for your favorite The GoGreenfields Show! episode by adding your comments to the episode page.

Episode 5: River and Terran's delicious Raw Vegan Lemon Lavender Cheesecake!
The GoGreenfields Show!
08/29/17 • 8 min
Join River and Terran in the kitchen while they make a yummy Raw Vegan Lemon Lavender Cheesecake! They got their inspiration from this recipe by the Unconventional Baker but added a fun twist to it.

Episode 1: River & Terran's Report On Their Delectable Experience At Veraci Pizza In Spokane!
The GoGreenfields Show!
07/20/17 • 8 min
River and Terran Greenfield, twin 9 year old brothers and sons of Ben and Jessa Greenfield, are launching their own food podcast called "Go Greenfields", in which they travel to restaurants both near and far, prepare special recipes in our own kitchen, and inspire the world's children and adults to eat healthy, explore cuisine, and entertain their palates.
You can listen to their very first pilot episode right here, recorded straight from Veraci Pizza in Spokane.
What do you think? Leave your feedback here and let us know if you dig these type of restaurant reviews and want more reviews from not just Spokane and Coeur D' Alene, but around the entire world, along with cooking tips, plant foraging adventures, kitchen toy reviews and much more!
To access photos, visit: https://gogreenfields.com/veraci-pizza-spokane

Taking a Look Back
The GoGreenfields Show!
05/19/23 • 5 min
Remembering some of our favorite past episodes
In this episode of GoGreenfields, River and Terran get nostalgic! The boys take a look back at some of their favorite past episodes about a popular topic; food!
Bread and oil
First we recall our time trying recipes of various breads of the world. The french toast we made with the challah bread was a standout!
https://gogreenfields.com/breads_of_the_world_pan_de_barra/
Along with the bread we remembered that we also made some different fresh-pressed olive oils with our friend T.J. Robinson; and used sourdough bread to taste them. Delicious!
https://gogreenfields.com/tj-robinson-the-olive-oil-hunter/
Gradma Annie and the Iron Chef
Next we looked back on talking to our Grandma Annie. Her cinnamon rolls are the best you can find, even the next day!
https://gogreenfields.com/making-cinnamon-rolls-with-grandma-annie/
We also remembered our Iron Chef competition; no matter the winner or loser, it was fun to challenge ourselves and put our creations in the hands of the judges!
https://gogreenfields.com/gogreenfields_iron_chef_at_home/
State foods
Next up, was the fun we had in a series of episodes exploring different unique foods-by-state. Different states tend to have different specialties, but a few things really stood out. Foremost on our minds were the cotton candy burrito, ice cream potato, python stir-fry, and scorpion lollipops!
https://gogreenfields.com/foods_by_state_1/
Our top picks
So many fun episodes and experiences to look back on, but we did settle on a couple of favorites. The first was making hand-tossed pizzas. We tossed and rolled the dough, and added our toppings including pineapple; a controversial move!
https://gogreenfields.com/pizza-tossing-2/
Next up was our fondue party episode. We had a great time enjoying a chocolate fondue fountain with friends!
https://gogreenfields.com/fondue_party/
We really enjoyed taking a look back on some of our favorite moments and episodes, and we look forward to more to come! Tell us what your favorite past episodes are and don’t forget to let us know your position on pineapple on pizza!
- Facebook: @gogreenfieldspodcast
- Twitter: @GoGreenfields
- Instagram: @gogreenfieldsshow
- TikTok: GoGreenfieldsTwins
Alitura Skin Care — the purest ingredients found in nature with a non-toxic promise to visibly transform your skin!
Grassland Beef — It’s a real simple recipe: Know your food. Know your farmer!
US Wellness Meats — all-natural, whole foods raised the way nature intended
Apollo — help your body recover from stress, so you can relax, focus, sleep, and feel better! (Use Coupon Code GoGreenfields10)
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Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Desert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!

Episode #53: Fantastique French Episode
The GoGreenfields Show!
02/25/20 • 14 min
In this episode, River and Terran take an epic journey into French Cuisine! They visit the restaurant, Fleur de Sel. Listen in as they taste and rate their favourite dishes!
Check out their cooking demo on YouTube! Be sure to subscribe to their channel!
This episode is brought to you by Fresh Pressed Olive Oil. You can try a bottle of Fresh Pressed Olive Oil for just $1 by visiting: http://gogreenfields.com/oliveoil

Foods by State III: Chislic & Ice Cream Potato
The GoGreenfields Show!
12/17/21 • 23 min
- 3 pounds organic sirloin steak, cut into 1/2-inch cubes*
- 1⁄4 cup brown sugar
- 3⁄4 cup Worcestershire sauce
- 1 teaspoon onion salt
- 2 Tablespoons chili powder
- 1 Tablespoon ancho chile powder
- 1 1⁄2 teaspoons liquid smoke flavoring
- 2 Tablespoons Traeger Saskatchewan Rub
- black pepper to taste
- 2 cups olive oil for frying
*We asked our butcher to pre-cut the meat for us!
Directions- Place pre-cut meat into a large mixing bowl and add sugar and Worcestershire sauce. Stir until coated.
- Add all of the dry ingredients and stir again to ensure an even coating on the meat.
- Cover the bowl with a towel and move to the refrigerator for at least one hour.
- Prepare a plate by laying two or three layers of paper towel over it.
- Heat olive oil in a frying pan over medium heat and carefully add meat. Cook this in batches to ensure that all cubes have contact with the bottom of the frying pan.
- Remove from the oil after 3 minutes and place on the prepared plate.
- Allow the cooked meat to sit for at least two minutes before serving.
- 2 pints Oatly Non-Dairy Ice Cream
- 3/4 cups organic cacao powder
- 1/2 cup Shredded Coconut
- Turmeric solution*
- Coconut whipped cream
- Lemon starbursts
- Organic licorice
- Finely chopped mint leaves
- The first step is to form a potato shape with your ice cream. The easiest way to do this is to scoop about 1/2C - 3/4C ice cream onto a piece of plastic wrap. Wrap the ice cream and gently, but firmly use your hands to form an oval shape. Once these are formed. We found it best to temporarily unwrap them so we could smooth the shape slightly, and then rewrap before placing them in the freezer.
- Freeze for a minimum of two hours.
- Roll the frozen ‘potatoes’ in a bowl of cacao powder until fully coated. Then, return to the freezer
- To create your toppings, begin by pouring the shredded coconut in a small bowl. Add the turmeric solution a few drops at a time, gently combining by hand, until you’ve achieved a cheddar-like color.
- The soft yellow candies can be unwrapped and will be used to mimic slabs of butter.
- The organic licorice must be finely cut to resemble bacon bits.
- Chop your mint leaves finely, to create the look of chives.
- Remove the potatoes from the freezer and cut a small slit in each. Top with whipped cream to give the look of sour cream and your other toppings.
- Serve and enjoy!
- Facebook: @gogreenfieldspodcast
- Twitter: @GoGreenfields
- Instagram: @gogreenfieldsshow
- Snapchat: GoGreenfields
- TikTok: GoGreenfields
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Raviolo, Tortelloni, Cappalletti, Silk Handkerchief....Plenty o' Pasta with Chef Peter!
The GoGreenfields Show!
01/29/21 • 30 min
In this episode of GoGreenfields, River and Terran are able to see one of their favorite restaurants from an entirely different vantage point — the kitchen! Chef Peter Froese showcases his skill with pasta, as he teaches your hosts how to create some of the most popular pastas at Gander and Ryegrass.
From their very first visit to Gander and Ryegrass with their parents, River and Terran were in love with the food and the flavor. So, they were very excited, in May, to hear that funding from the CARES Act made it possible for Chef Froese to open the doors again, after the first round of COVID-19 shutdowns. River and Terran couldn’t wait to schedule a time to visit the restaurant again. They weren’t alone. According to KREM-TV, “orders continued pouring in, as people ordered gift cards and takeout food in abundance, to support Chef Froese's efforts to keep his new restaurant from closing down for good.”*
From his heartfelt statement, “people working in this restaurant never go home hungry”, to the time and patience he had for our future chefs in training, it is abundantly clear that Chef Peter Forese invests entirely in his restaurant and in the people around him. Perhaps that is why Gander and Ryegrass became an immediate favorite among the locals, and why Chef Peter has managed to run a successful business despite the pandemic.
Want to try some of the fantastic food for yourself? Spokane locals can order Gander and Ryegrass online.
Now, we can share this experience with you, and perhaps you will also try your hand at making some of these classic pasta shapes at home!
*Robinson, Joshua. Spokane's Gander and Ryegrass prepares to open their doors - a second time. May 29, 2020
Have you successfully created homemade pasta? Please share with us!
Facebook: https://www.facebook.com/gogreenfieldspodcast
Instagram: https://www.instagram.com/gogreenfieldsshow/
Twitter: https://twitter.com/GoGreenfields
You can also show your support for the amazing Chef Peter Froese by following him on social media or tagging him in the photos of your own delicious Gander and Ryegrass meal!
Instagram: https://www.instagram.com/gander_and_ryegrass/
Facebook: https://www.facebook.com/Ganderandryegrass
Recommended Products- Get your own dough scraper
- Get your own ravioli cutter
- Get your own non-stick silcone baking sheets
- Every Italian dish is better with fresh pressed olive oil!
Gander and Ryegrass — Spokane’s own contemporary Italian restaurant!
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Wake Up Foods — Good Food for a Good Morning!

Summer Means Backyard Fun with GoGreenfields!
The GoGreenfields Show!
08/13/21 • 16 min
For this recipe, you will need popsicle molds and a good food processor.
Ingredients- Organic coconut milk
- Organic frozen peaches
- Place frozen peaches in the food processor and pulse several times.
- Poke hole in the fatty cream at the top of the can of coconut milk to allow liquid to drip through. Add coconut milk liquid to peaches a tablespoon at a time until the mixture reaches the desired consistency.
- Pour the mixture into the molds to approximately 2⁄3 full.
- Remove the cream from the coconut milk can and stir in a separate bowl until smooth.
- Place a dollop of the cream atop the peach mixture in each mold, until nearly full. (Frozen liquid does expand, so you don’t have to fill to the top.)
- Freeze for 2-8 hours, until properly set. The freezer time will depend on the starting consistency of your popsicle mixture and the temperature of your freezer.
For this recipe, you will need popsicle molds and a good food processor.
Ingredients- Organic frozen berries
- Organic coconut milk
- Place frozen berries in the food processor and pulse several times.
- Stir coconut milk in the can until fully combined and smooth.
- Add coconut milk to the food processor a tablespoon at a time, pulsing each time until the mixture reaches the desired consistency.
- Use a rubber spatula to move the mixture into the molds until nearly full. (Frozen liquid does expand, so you don’t have to fill to the top.)
- Freeze for 2-8 hours, until properly set. The freezer time will depend on the starting consistency of your popsicle mixture and the temperature of your freezer.
- Facebook: @gogreenfieldspodcast
- Twitter: @GoGreenfields
- Instagram: @gogreenfieldsshow
- Snapchat: GoGreenfields
- TikTok: GoGreenfields
Recommended Products
This episode is brought to you by:Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!

Foods by State: Arizona Scorpion Lollipops & Texas Snake Stir-Fry
The GoGreenfields Show!
07/16/21 • 16 min
- 3 organic bell peppers
- Fresh-Pressed Olive Oil
- 1 onion
- 4 eggs (beaten)
- 1lb. Bacon
- Cooked rice
- Python meat
- Marinate snake meat in Bragg's Aminos overnight.
- Sear marinated meat in olive oil in a wok. Be sure the oil is hot before placing the meat in the pan.
- Remove snake meat and set aside. In the same pan, cook the bacon.
- Add the peppers and onions and cook through
- Add beaten eggs, continually stirring.
- Return snake meat to the pan and combine.
- Pour mixture into a large bowl with cooked rice.
- Cinnamon Oil
- 1 C sugar
- 1⁄2 C Organic syrup (we made our own with sugar, water, lemon, cream of tartar)
- 1⁄4 C Water
- Scorpions
- Prepare lollipop molds by spraying with olive oil and lay in sticks for easy pouring later.
- Combine corn syrup, sugar and water in a small pot.
- Add cinnamon oil a drop at a time (to taste)
- Place pot over low heat until sugar dissolves, then turn heat to medium and bring to a light boil.
- Continue to boil until the temperature reaches 300 degrees Fahrenheit.
- Gently place scorpions in lollipop molds, and allow candy to cool until bubbling stops
- Use a teaspoon to gently add liquid to lollipop molds.
- Allow to harden, pop from molds and enjoy!
We strongly recommend that you do just that, and be sure to tag us in your social media posts of the outcome. If you have a share-worthy gastronomy-inspired recipe, share that with us too!
- Facebook: @gogreenfieldspodcast
- Twitter: @GoGreenfields
- Instagram: @gogreenfieldsshow
- Snapchat: GoGreenfields
- TikTok: GoGreenfields
Nicky USA — premier wholesale butcher & purveyor of high quality meats & specialty game
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!

Iron Chef & Culinary Expert Beau MacMillan is Welcomed by GoGreenfields
The GoGreenfields Show!
03/27/22 • 32 min
You may recall that on the last episode of GoGreenfields, we featured the first ever GoGreenfields’ Iron Chef at Home Competition, with the amazing US Wellness Meats providing our secret ingredient - pork butt. That was such an amazing episode, and we enjoyed filming it so much that we simply couldn’t resist reaching out to someone with a great deal more experience with the heat of battle in the kitchen.
Meet the Real Iron Chef
Beau MacMillan was certainly able to tell us a thing or two about what it means to win an Iron Chef competition. This real life Iron Chef received his crown in 2006, he took down none other than Bobby Flay in a Kobe Beef showdown. Chef Beau, commonly referred to as BeauMac, is nearly as familiar with television sets as he is with kitchen utensils. While his first love was always the craft of cuisine, he found fame on the small screen, appearing on shows such as Guy’s Grocery Games, Worst Cooks in America (fortunately not competing for the title, but rather as a coach and advisor), and Beat the Chefs.
The Iron Chef in His Own Kitchen
Chef MacMillan has won multiple awards for his menus. He was co-founder of Elements, a restaurant in Sanctuary Camelback Mountain Resort in Arizona, where he now serves as Culinary Advisor. He is also the acting Culinary Director for Cala in the Senna House.
Needless to say, we were very impressed with his resume and even more thrilled with his decision to sit down for an interview with us, here on GoGreenfields.
Cooking Like an Iron Chef
This is a recipe from Chef Beau's Cookbook, The Alzheimer's Prevention Cookbook: 100 Recipes to Boost Brain Health. We gave it a try ourselves and the outcome was delicious!
Cannellini Bean Dip with Roasted Red Peppers
This spread fits right in with the Mediterranean diet. Cannellini beans, a staple of Tuscany, Italy, are a great legume. Their benefit is further enhanced by the polyphenol-rich peppers and onions as well as the Brain-Boosting Broth. Try this dip on a piece of grilled artisan bread, with a little drizzle of extra-virgin olive oil.
MAKES ABOUT 2 CUPS
Ingredients
- 2 bacon slices, diced
- 2 tablespoons diced celery
- 2 tablespoons diced yellow onion
- 2 tablespoons peeled, diced parsnip
- 1 tablespoon chopped garlic
- 2 cups dried cannellini beans, soaked overnight and drained
- 5 cups Bone Broth (he had his own broth recipe in the cookbook, so this is a substitution)
- 1 tablespoon chopped fresh thyme leaves Salt and freshly ground black pepper
- 2 red bell peppers
Directions
- In a large saucepan over medium heat, cook the bacon until the fat has rendered and the bacon is crisp, 4 to 6 minutes.
- Add the celery, onion, parsnip, and garlic and cook, stirring occasionally, until the vegetables begin to brown, about 2 minutes.
- Add the beans, broth, and thyme.
- Bring to a gentle simmer and cook, covered, until the beans are tender, 1 to 11⁄2 hours.
- With an immersion blender and using a pulsing action, puree the bean mixture in the pan, stopping when the dip has a nice, chunky texture.
- Season to taste with salt and pepper.
- Transfer to a serving bowl and let cool.
- Roast the red bell peppers in the oven at 375°F on a baking sheet, on the grill, or held over a flame on a gas oven with tongs.
- Char the skin, rotating it for even charring, for 5 to 8 minutes.
- Once the skin starts cracking, place the peppers in a small bowl and cover the bowl with plastic wrap for 5 minutes.
- The skin will steep and separate from the peppers so that you can peel it off easily. Once the peppers are cool, peel and seed them, then cut into thin strips.
- Arrange the red pepper strips on the dip and serve
Share your attempt of this recipe with Chef Beau:
- Instagram: @chefbeaumac
- Facebook: @gogreenfieldspodcast
- Twitter: @GoGreenfields
- Instagram: @gogreenfieldsshow
- Snapchat: GoGreenfields
- TikTok: GoGreenfields
Recommended Products

Episode 52: Tongue Taco Tuesday!
The GoGreenfields Show!
02/11/20 • 2 min
In this episode, River and Terran add another "T" to Taco Tuesday! Introducing... Tongue Taco Tuesday!
For recipes and photos, head to: http://gogreenfields.com/tongue-taco-tuesday!
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FAQ
How many episodes does The GoGreenfields Show! have?
The GoGreenfields Show! currently has 119 episodes available.
What topics does The GoGreenfields Show! cover?
The podcast is about Restaurant, Cooking, Kids & Family, Foraging, Reviews, Podcasts, Arts and Food.
What is the most popular episode on The GoGreenfields Show!?
The episode title 'Episode 60: Magnificent Magic Spoon!' is the most popular.
What is the average episode length on The GoGreenfields Show!?
The average episode length on The GoGreenfields Show! is 14 minutes.
How often are episodes of The GoGreenfields Show! released?
Episodes of The GoGreenfields Show! are typically released every 14 days, 18 hours.
When was the first episode of The GoGreenfields Show!?
The first episode of The GoGreenfields Show! was released on Jul 20, 2017.
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