For more information and videos, visit us at http://cookingupastory.com It would not be hard to imagine the impact on the lands ecosystems, if humans mostly hunted wolves, and other predators for food at the top of the food chain. As Alison Barratt, from the Monterey Bay Aquarium Seafood Watch program informs us, that is precisely what we do when we fish for tuna, salmon and other top predators of the sea.

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For more information and videos, visit us at http://cookingupastory.com Alison Barratt, from the Monterey Bay Aquariums Seafood Watch program discusses the health of the oceans in relation to native fish populations, and the decline of their ecosystems.

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According to Carlo Petrini, one of the great challenges we will face in the next few years is to create a sustainable community. Technology and economy should work together in harmony with nature, not interfere with it.

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Concept and Animation by PES.

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Strawberry, Raspberry, Blackcurrant, Gooseberry, Tayberry, Saskatoon berry, Maria takes us on a taste tasting tour at the Vancouver Compost Demonstration Garden. It's the end of June and we love sampling what we grow.

www.cityfarmer.info

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Join in on June 6th or 7th, with your ocean sports communities and help Project Kaisei clean up the oceans in commemoration of World Oceans Day, 2009

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Follow along as we travel from the field to the factory to learn how some of the best and freshest green beans get picked, processed, and canned all within a few short hours of time. Recipes from the episode: Old Fashioned Green Beans and Bacon; and Green Beans A La Poulet

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Tons of tomatoes, and over 70 different varieties are represented at this tomato fest. These farm fresh tomatoes have character, beauty, and yes, even charm. Recipes from the episode: Baked Roma Tomato Pasta; Tomatoes Vinaigrette

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Visit http://cookingupastory.com to watch more Stories & Food News.
Ever since Rachel Carson's book "Silent Spring" first warned us against the dangers of chemicals in our natural world—we seem to be entering a new, more dangerous period, where the accumulated human effects upon the environment are producing an obvious toll. In this story, another human soul speaks out, this time, about the plight of the honeybees. Recipe from the episode: Honey Sweetened Apple Pie with Lemon Juice

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A delightful way to make a tasty Lebanese squash dish. This is a vegetarian alternative to kousa mihshi stuffed with rice, garbanzo beans, parsley, and tomato, is satisfying and wonderfully seasoned. If the light green, very tender, Lebanese summer squash are unavailable, use small yellow crooknecks of dark green zucchini. Mexican squash varieties are very similar to Lebanese and might be found in farmers' markets. Seeds for Lebanese squash are available through a few seed companies, if you care to grow your own. This tasty summer dish can be made with or without garbanzo beans; mint is also an optional ingredient.
For complete recipe directions, go to:
http://cookingupastory.com/ind ex.php/2007/10/08/summer-squas h-stuffed-with-rice/

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A thorough, step-by-step guide to canning pears from a home economic expert. Episode includes printed recipe on website.

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Marge Braker, of Preserve, demonstrates how to make fresh strawberry jam.

If you'd like the recipe to go with this video, it's on our website, here:
http://cookingupastory.com/ind ex.php/2007/07/19/small-batch- fresh-strawberry-jam/

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Oregon State Climatologist, George Taylor, has a very different view on global warming and the degree to which human activity is altering our climate.

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Days before the long anticipated release of a major report on climate change, Climate Change 2007, by the Intergovernmental Panel on Climate Change, we sat down with Research Scientist Phillip Mote, to discuss his views on global warming, and some of the possible future effects on agriculture and the environment if we do not change our present course.

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For more sustainable living videos, stories and information, visit http://cookingupastory.com
Fred Kirschenmann, a long-time leader in the sustainable agriculture movement, Distinguished Fellow at the Leopold Center for Sustainable Agriculture, and a third-generation farmer (an organic farmer himself), completes his thoughtful reflections upon the future of agriculture from his talk at the Organicology conference in Portland, Oregon.

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