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Food.Farmer.Earth
FFE—Food Wisdoms
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1
1:45
Fake Versus Real Wasabi
by foodfarmerearth 9,286 views
It's an ubiquitous ingredient found in just about every Sushi restaurant in the country: wasabi. But cover your eyes—most of it, is not real wasabi!
Find out more on this week's episode of Food Wisdoms: Fake Versus Real Wasabi
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2
2:18
Eating Bambi
by foodfarmerearth 2,010 views
Susan Wilson of Sudan Farm talks about why some people find it difficult to eat lamb, and how she feels about on the subject. If a livestock animal happens to be cute, why does that make it harder for people to eat?
Next week on Food Farmer Earth: Wasabi
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3
2:28
The Future of Small Family Farms
by foodfarmerearth 36,301 views
Farmer Rick Steffen, and culinary instructor Katherine Deumling share their views about the future of small family farms.
According to the most current USDA census data (2007), and the recently published survey data from the Economic Research Service (ERS) for 2010, small commercial farms (those generating revenues between $100,000-$250,000) have declined only slightly from 2007-2010. In 2007, small farms in this particular sales class numbered 147,751 versus 146,788 in 2010, a drop of less than .7%.
From 2002 to 2007, the drop was much steeper, a net decline of about -7%. Considering the general state of the economy in 2008-2009, these recent numbers may be seen as a positive indicator of somewhat improved stability in this group.
All categories of large farms (family farms, partnerships, and corporations), those with revenues of $500,000 and greater, grew in number by 60% from 2002-2007. The only other farm category to grow significantly over this same period, indeed showed any signs of growth in number, were the extremely small farms, those with revenues less than $1000.
The vast majority of US farms (roughly 90%), are classified as small farms, as defined as generating up to $250,000 in annual revenue. According to the 2007 USDA census data, "Operators of farms with value of sales between $100,000 and $249,999 are younger than average and are more likely to be full time farmers. Operators of farms with sales of less than $10,000 typically work off farm."
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4
2:46
The Pleasures of Eating Home Cooked Meals
by foodfarmerearth 4,193 views
Sometimes the foodie community is perceived as being elitist, and if we all had ample amounts of money to spend on fresh and local food, it would be easier to pay attention to where our food comes from, and perhaps to buy mostly organic food if so desired.
Chef Lisa Schroeder who is no stranger to good food has a little different take on the matter. Schroeder believes that just cooking whole ingredients at home is a step up, an important step up from eating at any restaurant.
This may not seem all that surprising a view, but consider, she is chef and owner of her own restaurant, and though she serves home style meals, she knows first-hand the pleasures and the benefits of cooking at home.
If you'd like to try making the chicken and dumplings that were shown at 1:12, check out the video: http://youtu.be/jrK_9rqEsvE
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5
7:03
One Farmers Perspective on the Raw Milk Debate
by foodfarmerearth 20,890 views
Mike Guebert, a local small scale integrated livestock farmer who sells raw milk from his farm direct to the public shares his perspective on the safety and benefits of raw unpasteurized milk. According to data from the Center For Disease Control, there are an estimated 9 million people in the U.S. who consume raw milk. To gain a sense of how polarized an issue raw milk is in this country, the following quotes, and information below paint two very different realities.
http://www.cdc.gov/foodsafety/rawmilk/raw-milk-questions-and-answers.html#risks" —U.S. Center For Disease Control:
"Raw milk can carry harmful bacteria and other germs that can make you very sick or kill you. While it is possible to get foodborne illnesses from many different foods, raw milk is one of the riskiest of all."
http://www.realmilk.com/rawmilkoverview.html Weston A, Price Foundation:
"FORTY-YEAR-OLD SCIENCE AND ANCIENT HISTORY: Claims that raw milk is unsafe are based on 40-year-old science and century-old experiences from distillery dairy "factory farms" in rapidly urbanizing nineteenth century America. "
Food Borne Illness Deaths in the U.S. and Canada since 1999
an excerpt from the Harvard Food Law Society Debate on Raw Milk video- (from a portion of journalist David Gumpert's Presentation): http://www.youtube.com/watch?feature=player_embedded&v=iLRdihFi6gw#t=1614s
Cantaloupe: 32 (2011-2012)
Spinach: 5 (2006)
Luncheon Meat: 14 (Canada,2008; 2011)
Peanut Butter: 9 (2009)
Eggs: 30 per year
Oysters: 15 per year
Pasteurized Milk: 3 (Massachusetts, 2007)
Raw Milk: 0 (over roughly the last 15 years)
Harvard Food Law Society sponsors debate on raw milk: (full length video)
http://youtu.be/iLRdihFi6gw
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6
3:19
Considering the True Costs of Raising Pigs
by foodfarmerearth 18,248 views
Kendra Kimbirauskas grew up on a dairy farm, and later became a food activist, legislative aide, and small diversified farmer who believes strongly in the humane treatment of livestock.
In this video, Kendra explains the differences between conventional pig farming today, and raising pigs on pasture, and why the former is more costly to produce than is commonly understood.
For a first-hand account of factory pig farming, check out this Cooking Up a Story post by Nicolette Hahn Niman, titled Pig Farming Matters: http://cookingupastory.com/pig-farming-matters
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7
6:58
Rethinking the Problem of Food Waste
by foodfarmerearth 5,199 views
As Urban Gleaners: Reducing Food Waste to Reduce Hunger (http://youtu.be/u6N0FSuHKU0) demonstrates, food waste can be used effectively, and humanely to feed people, but it's not a cure for hunger and food insecurity. As Tracy Oseran notes, there's plenty of food to feed those in need, it's really a distribution problem. How do we grapple with the sad truth that children across the country face hunger issues, and that in our state of Oregon, among the highest rates of childhood hunger in the nation?
Why can't we do more to help those in need— as a people, and as a nation to eliminate chronic hunger and food insecurity among children (and adults) in what many consider the richest country in the world? That is largely a political question, and one that food policy experts point to the federal Food and Farm Bill legislation as the key to providing an effective answer.
The political will in congress to help the rising tide of those in chronic need may be lacking. Perhaps, every member of congress should spend one day at their local Food Bank, or with organizations like Urban Gleaners to experience first-hand the armies of the desolate that strewn across our city streets, and bury within our rural communities— their silent, day to day struggle— to merely survive.
Only then, to allow them their vote on the nutrition assistance portion of the upcoming federal Food and Farm Bill.
It's that important!
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8
2:10
The Wonder of Farm Fresh Eggs
by foodfarmerearth 3,318 views
Clare Carver shares her thoughts on all that goes into the making of fresh farm eggs, and their final destination inside the egg carton. For more about Clare Carver, and her Big Table Farm in Oregon, watch this related video story: An Artist's Life on a Small Family Farm
http://www.youtube.com/watch?v=R85Eb9MWTmU&list=UUGnPyMtzUCfkX1aEdfPHkgg&index=1&feature=plcp
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9
2:31
A Successful Cherry Farmer's Toughest Challenge
by foodfarmerearth 2,845 views
Mike Omeg, of Omeg Orchards talks about the biggest challenge he faces as a large specialized cherry farmer in an industry that continues to rapidly evolve.
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10
1:35
Teaching Kids: Hands on Learning in the Kitchen and on the Farm
by foodfarmerearth 379 views
Mia Bartlett of Supa Fresh Youth Farm and Chef Lisa Schroeder of Mother's Bistro share their philosophies of teaching kids important lessons by offering them hands-on experience in the kitchen and on the farm.
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11
3:45
The World of Artisanal Salt According to Mark Bitterman
by foodfarmerearth 1,088 views
To describe Mark Bitterman as an artisanal salt evangelist is the equivalent of describing the sun as a bright object in the sky. Bitterman's book, Salted: A Manifesto on the World's Most Essential Mineral, is a 300 page hardcover tome that is considered an authoritative, and comprehensive guide to the world of artisan salt.
At his local boutique store, The Meadow, Bitterman sells about 150 different varieties of finishing, curing, and infusion salts; as well, chocolates, and other artisan related wares. He takes us on a visual world tour of some of his fine and exotic salts, and shares his fervent belief that "salt is our friend" too.
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12
1:43
Selling Micro Greens Chef to Chef
by foodfarmerearth 1,602 views
Stacey Givens, chef and urban farmer, talks about her relatively rare business selling micro greens and micro vegetables to other chefs.
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13
1:37
The Skilled Craft of Professional Oyster Shucking
by foodfarmerearth 2,021 views
Veteran oyster shucker Felipe Sandoval shares some of the ins and outs of his craft.
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14
3:01
Can a Major City Grow All Its Own Food?
by foodfarmerearth 2,313 views
Tim Donovan, farm manager at Project Grow, an urban farm that grows food for local neighborhood CSA members with help from adults with disabilities, shares his views on growing food in a city the size of Portland, Oregon. While it may be an attractive idea for a city to grow all its own food, as Donovan explains, the reality requires far more modest a goal for achieving success.
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15
2:16
The Albion Strawberry: Everbearing June through October
by foodfarmerearth 1,513 views
Kathy Unger, of Unger Farms, talks about her Albion strawberries, and their amazing longevity for reliably producing fruit from June through to the end of October. Their flavor, is perhaps second only to the (unbelievably great) Hood River variety in the region.
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16
2:02
A Sustainable Dairyman Talks about the Milk Pasteurization Process
by foodfarmerearth 1,922 views
Garry Hansen, of Lady-Lane Farm describes the different pasteurization techniques that are used in the dairy business, and how his methods, a throw-back to an earlier era, are different.
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17
3:41
Capturing the True Truffle Flavor In a Bottle
by foodfarmerearth 725 views
Jack Czarnecki explains the best way to enjoy the full taste of a truffle is by infusing truffle oil into a variety of foods (those with a higher fat content) like butter, cheese, and meats. Surprisingly, by contrast, eating a fresh truffle will often be a tasteless experience except when during digestion the gases emitted in the stomach are brought back up through the process of burping.
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18
3:43
A Look Inside A Modern Combine Harvester
by foodfarmerearth 6,974 views
Farmers across the country (and increasingly the world) rely upon technology as an integral part of their day to day farming operations. In The Dalles, Oregon, fifth generation farmer David Brewer shows us the insides of his John Deere combine harvester, a self-propelled thresher machine that separates the straw (chaff) from the grain. The soft white winter wheat grain is used primarily in pastries and crackers.
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19
6:08
Concerned about Mercury Levels In Tuna?
by foodfarmerearth 862 views
Is it safe to eat tuna?
We talk with Michael Morrissey Ph.D, formerly with the Oregon State University Seafood Lab in Astoria, Oregon, and the lead author of a 2005 study that examined mercury levels in West Coast albacore tuna.
As we learn in the interview, the study also examined the relative levels of a number of long chain Omega 3 fatty acids that are present in tuna, and considered particularly important to the healthy growth of developing fetuses, and young children. The very same human populations that are most susceptible to the deleterious effects from mercury poisoning.
So is tuna safe to eat? Is there a certain variety that is safer to consume than others? Who will potentially benefit the most from eating albacore tuna in moderation? Should pregnant women and young children avoid eating tuna altogether?
You may be pleasantly surprised by what you learn in this video.
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20
4:00
Full Transparency in the Meat Buying Process
by foodfarmerearth 1,386 views
Artisan butcher Tracy Smaciarz (Heritage Meats) and rancher Tracey Baker (The Gleason Ranch) describe their philosophies on the care and treatment of livestock, and the importance of transparency throughout the entire process. To Smaciarz and Baker, livestock are living creatures deserving of respect and humane treatment during their lifetime. Ultimately, the buyer should know where their meat comes from, and how the animal was raised.
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21
3:16
A Upick Farm Diversifies Its Income Streams
by foodfarmerearth 672 views
Theresa Draper has up to 10 people relying on her, and her Upick farm for their income. Draper has found that by diversifying her 40 acre farm, adding added value products, and being creative, for example, opening an old farm house to vacationers as a "farm stay", she has been able to carry herself, and her employees throughout the year. As we see in the video, Draper continues to seek out new income streams with a steady eye toward her economic future, a future solidly connected to her family's scenic Upick farm in Hood River area of Oregon.
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22
2:30
Benefits of a Food Club from the Members Perspective
by foodfarmerearth 609 views
Watch the related video, Food Club: Know Thy Food http://youtu.be/5KwANUDWmbM
The food buyer's club Know Thy Food brings community, transparency and a greater sense of empowerment to its members who are free to choose from a massive catalogue listing of local sustainable organic foods to buy. We ask a few of the club's members why they would join a food club, and what they like about this one.
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23
2:35
Householding: A Way of Life, and of Thinking
by foodfarmerearth 1,085 views
Watch these related videos to learn more about Harriet Fasenfest, and preserving food: http://www.youtube.com/watch?v=UyjVssKI0Gg&feature=share&lis
t=PLELO1R6pNnFKcjLadvXxqAQh0DJfH4REP
Harriet Fasenfest explains how her love of food gardening, of cooking, and her early exposure to social issues evolved into her own brand of political consciousness that actively guides her present life.
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24
1:53
Co-Packing Cannery: Offering Added Value Food Processing to Farmers
by foodfarmerearth 875 views
What does a farmer do with the portion of their fruit and vegetable harvests that are cosmetically imperfect, and often less profitable to sell, but otherwise are perfectly good products to eat? Paul Fuller of Sweet Creek Foods has a solution. His cannery offers a co-packing service to growers that cost-effectively enables them to create added-value (for example, processing plums into bottled jam) out of their grade 2 fresh products, and to reach additional markets with their own established brand and product labels. It's not just the machinery to process the food, it's also the assistance with marketing, design of labels, and distribution that provides the farmer with the full set of tools to grow their new business.
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25
3:56
It's a Mad Mad Mad Mad World of Basque Peppers
by foodfarmerearth 870 views
It's a mad, mad, mad mad world of Basque peppers featuring a virtual who's who of the pepper variety kingdom. Manuel Recio, of Viridian Farms, takes us on a guided tour of the star-studded attractions peppered throughout his farm. Check out this related story about Ricio, and the other crops he grows: http://youtu.be/H9hD1acIId8
Here's a list of peppers making a cameo appearance in this video:
Pimiento Andaluz; Piment d'Anglet; Piparra Vasca; Pimiento de Padrón; Gernika; Piquillo; Cristal; and Choricero
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26
4:10
As the Urban Growth Boundary Approaches: A Wary Farmer Notices
by foodfarmerearth 1,061 views
Bill Zimmerman, a small farmer in Vancouver, Washington talks about the approaching urban growth boundary (UGB) that may soon encompass his farm. Every 5 years the UGB in Washington State is up for review by the county (his is in Clark county), and the UGB line keeps expanding as development pressures, and highest use principles are applied to agricultural lands that lie close to urban areas. As Zimmerman explains, to end up inside the UGB line means tighter regulations, and greater vulnerability to neighbor complaints that can end up putting farms like his, out of business.
Read the full post on Cooking Up a Story: http://cookingupastory.com/as-the-urban-growth-boundary-approaches-a-wary-farmer-notices
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27
3:17
Cornfield in Winter: A Farmer's Reflections
by foodfarmerearth 645 views
Organic farmer, and former forester, Anthony Boutard, speaks of the meaning to him of his cornfield. Not just during the more active periods of the growing seasons, but over the dormancy of winter; his cornfields serve as a sanctuary for insects, birds, and other wildlife, helping preserve a vibrant ecosystem that extends beyond just the idea of producing yields of edible corn.
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28
2:55
How Modern Flour Made Local Grist Mills Disappear
by foodfarmerearth 1,045 views
Tom Henrich, volunteer miller at the historic Cedar Creek Grist Mill museum, a working hydro-powered mill near Woodland, Washington talks about what led to the demise of these mills around the turn of the early 20th century.
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29
4:24
Handcrafted Forged Chef Knives
by foodfarmerearth 6,707 views
Arnon Kartmazov of Bridgetown Forge shows us some of the handcrafted knives that he has produced in his blacksmith shop, and talks about their unique characteristics. These knives contain two different metals forged together to bring together the best of two different worlds. Soft steel is used on the back of the knife's blade for the desired characteristics of flexibility and softness, while the blades cutting edge is made out of hardened steel to retain a more durable sharpness. As Kartmazov demonstrates through his finished body of work, art and functionality are fused together into one; these exquisite looking kitchen knives are built to perform well, and last over time.
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30
2:26
What Make a Great Cookie?
by foodfarmerearth 884 views
In this video we ask long-time baker and pastry chef Mary O'Rourke of The Waffle Window what she thinks makes a great cookie. Her answer may surprise you.
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31
2:18
Growing Carrots: Red, Yellow, Purple & Orange
by foodfarmerearth 2,342 views
There's an exciting world out there of diverse carrot varieties -- yellows, purples, and reds -- which offer distinct tastes and textures. Farmer Shari Sirkin of Dancing Roots Farm talks about some of the carrot varieties she grows on her farm, including the Shin Kuroda that she is harvesting now.
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32
7:17
Agriculture and Public Health: One Grape Grower Speaks Out
by foodfarmerearth 861 views
When it comes to organics vs. biodynamics vs. conventional farming, you get a lot of "you're with us, or you're against us."
As Kevin Chambers explains in this video, when it comes to his farming practices at Resonance Vineyards in Carleton, Ore., he uses wisdom from all three areas in what he calls a "three-legged stool" of "eclectic farming" -- which can be hard for more dogmatic folks to take.
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33
3:37
A Baker's Insider Tips for Making Artisan Bread
by foodfarmerearth 20,501 views
Tim Healea of little t american baker shares some important tips for making better artisan breads at home. According to Healea, a Portland, Oregon baker whose specialty is breadmaking, by incorporating a few basic tricks that he outlines in this video, the home baker "can produce really good results at home."
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34
2:44
Liqueur, Brandy, or Whiskey—how do Distilled Spirits differ?
by foodfarmerearth 1,205 views
What is the difference between a liqueur and a brandy? Or, a whiskey and a fruit brandy? Artisan distiller Sebastian Degens of Stone Barn Brandyworks defines the three basic groups, collectively referred to as spirits.
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35
2:57
Expert Tips for Safe Home Food Storage
by foodfarmerearth 1,803 views
Janice Gregg from the Oregon State University Extension Service shares some of her knowledge on how to store staple foods over the winter months. As Gregg explains, edible grains, fruits, squashes, and other staples have different storage requirements in order to preserve their freshness, and avoid spoilage and rot.
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36
1:45
The Origin of the Meat Pie
by foodfarmerearth 779 views
In Australia, the meat pie is an iconic food. But where did the meat pastie originate, and what was it's original purpose? Sarah Curtis-Fawley of the Pacific Pie Company shares the story about its origin. For more about Sarah Curtis-Fawley and her pie company, check out this episode story: Sweet & Savory Pies: A Love Story http://cookingupastory.com/sweet-savory-pies-a-love-story
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37
2:44
Teaching Cooking Classes at the Farmers Market
by foodfarmerearth 661 views
While Kathryn Yeomans loves to create popup restaurant events, where she's able to be like "cinderella at the ball" having her own restaurant for a night, she admits she also has to have a full-time job. For Yeoman's, that's teaching basic cooking classes at some of the local farmer's markets. And, since she loves being surrounded by farmers and fresh food, it's a great fit to be a farmer's market chef, and culinary instructor.
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38
4:19
Beginners Guide to Growing Food—Expert Tips, Book Ideas
by foodfarmerearth 1,231 views
Naomi Montacre, co-owner of Naomi's Organic Farm Supply store gathers together some of her favorite books, hand tools, and expert advice to help the beginning urban gardener in planting an edible garden.
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39
3:45
Healthy Foods to Feed Your Dog
by foodfarmerearth 2,230 views
According to Rick Woodford, author of Feed Your Best Friend Better, cooking the right homemade food for your dog helps provide a greater variety of amino acids, vitamins, and especially phytochemicals and antioxidants that "help determine the long-term health of a dog." He points to foods like carrots, red bell peppers, and spinach as foods rich in these essential ingredients. Read the full post on Cooking Up a Story: http://cookingupastory.com/healthy-foods-to-feed-your-dog
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40
2:55
Hash Throughout the World
by foodfarmerearth 1,044 views
Clark Haass talks about the ubiquitous nature of hash, and how it's found in many other cultures, each with their own characteristic versions of it.
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41
1:54
Why Winter Crops Grow Sweeter
by foodfarmerearth 1,508 views
Farmer Tom DeNoble of DeNoble Farm Fresh Produce talks about the crops he grows in winter, and the special role that colder temperatures play with his brassica crops.
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42
5:45
Designing a Sustainable Aquaponics System: An Inventor's Touch
by foodfarmerearth 26,107 views
One of the key strengths behind a sustainable aquaponics system, the growing of fish and plants together within a mutually supporting system, is the notion of increasing natural efficiencies. The fish waste is recycled through the roots of growing plants to provide the nutrients for the plants to grow properly. The waste water is filtered to remove the solid waste materials, and where there are no chemicals (including antibiotics for the fish), synthetic fertilizers, and other toxic pollutants added into the system, the filtered waste can be recycled onto lawns and other garden areas as natural fertilizer.
Curt Jungwirth's wants to increase these efficiences even further. Read the full post on Cooking Up a Story: http://cookingupastory.com/designing-a-sustainable-aquaponics-system-an-inventors-touch
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43
3:16
Growing Backyard Mushrooms
by foodfarmerearth 2,700 views
Dustin Olsen of The Mushroomery in Lebanon, Oregon, shares some tips for growing a variety of wild mushrooms in your own backyard. Read the full post on Cooking Up a Story: http://cookingupastory.com/growing-backyard-mushrooms
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44
2:33
A Brewmaster's Tips For Drinking Premium Saké
by foodfarmerearth 914 views
Brewer Greg Lorenz of SakéOne shares a few tips for drinking premium saké.
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