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1
1:34
Douglas Fir Snow Cone Intermezzo
by foodfarmerearth 343 views
This is an extra video from the original Food.Farmer.Earth story about Kathryn Yeomans and her pop up restaurant event. It's the first time that I saw a Doug Fir snow cone freshly made (or for that matter, anything edible made from the Douglas Fir tree), and though simple enough to make, it seemed unusual, and somehow appropriately festive for the occasion.
Here's a link to the original story that also contains the complete menu listing: The Chef, The Farmer, and the Pop-Up Restaurant http://cookingupastory.com/the-farmer-the-chef-and-the-popup-restaurant
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2
6:37
Symphony of the Soil: The Creative Filmmaking Process
by foodfarmerearth 242 views
Part 2: Independent Filmmaker, Deborah Koons Garcia talks about her latest film Symphony of the Soil, and some of the ways that she brings together animation, watercolor images, and original music, to provide a better understanding about soil, and to encourage a closer connection to nature.
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3
7:19
Symphony of the Soil: Interview with Deborah Koons Garcia
by foodfarmerearth 342 views
Deborah Koons Garcia's exceptional, new film, Symphony of the Soil, pays loving homage to the beauty and the wondrous mystery of soil, celebrating not just the incredible soil diversity found on four of the world's continents, it also rejoices in the knowledge of leading scientists, and farmers whose careers have been devoted to better understanding this profoundly essential living medium.
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4
2:33
A Brewmaster's Tips For Drinking Premium Saké
by foodfarmerearth 901 views
Brewer Greg Lorenz of SakéOne shares a few tips for drinking premium saké.
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5
4:27
Made In America: SakéOne Premium Saké
by foodfarmerearth 743 views
Believed to have originated in Japan around 300 B.C., saké is an aromatic, flavorful, and smooth tasting drink that is made from fermented rice. If you have never before tasted saké, Greg Lorenz suggests you imagine a gin and tonic drink mixed with riesling wine— at about 18% alcohol, that will get you into the flavor realm of saké.
And he should know. Lorenz is one of less than a handful of saké brewers in the country. Read the full post on Cooking Up a Story: http://cookingupastory.com/made-in-america-sakeone-premium-sake
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6
8:32
How to Make a Saké Simmered Salmon Dish
by foodfarmerearth 583 views
Gabe Rosen of Biwa Restaurant in Portland, Oregon, demonstrates how to make a Saké Simmered Salmon. Visit Cooking Up a Story for the complete written recipe: http://cookingupastory.com/how-to-make-a-sake-simmered-salmo
n-meal
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7
1:07
Next Week Finale: Saké
by foodfarmerearth 552 views
This is the final scheduled week for the Food.Farmer.Earth series,. For those who may wish to learn more, please read the about section on our FFE channel page for details: http://www.youtube.com/user/foodfarmerearth
Tuesday
Gabe Rosen of Biwa Restaurant in Portland, Oregon, demonstrates how to make a Saké Simmered Salmon. Easy to make, it's infused with many delicious flavors from the saké, kombu (edible kelp), and fresh ginger.
Wednesday
We visit a commercial saké plant (Saké One) where we learn about saké from one of the very few saké brewers in the U.S..
Thursday
How does one drink saké, hot or cold? Does it age well with time? Greg Lorenz sheds light on some of the preconceived notions around this traditional Japanese drink, and offers information not readily known in this country.
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8
11:05
Expert Advice For Raising Goats in the City
by foodfarmerearth 1,597 views
Naomi Montacre of Naomi's Organic Farm Supply offers detailed tips and advice for raising goats in the city. Visit Cooking Up a Story for the full post: http://cookingupastory.com/expert-advice-for-raising-goats-i
n-the-city
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9
5:07
An Urban Goat Farm: Abita Springs Farm
by foodfarmerearth 1,450 views
Ed Arcement and his wife Nancy love cheese. Indeed, their mutual enthusiasm for this processed food is why, in 2005, they chose to attend a national goat show in Spokane, Washington. They found themselves suddenly bidding on a particular goat, and as Ed explains during the interview, the bidding kept going up, and Nancy kept matching it. Before they knew it, they had won the bid at (about) $1100. "Variety" their first goat, was theirs! Read the full post on Cooking Up a Story: http://cookingupastory.com/an-urban-goat-farm-avita-springs-
farm
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10
21:54
How to Make Soft Goat's Milk Cheese: Chèvre
by foodfarmerearth 3,173 views
Cheese-making enthusiast, and member of the Going Goaty Cooperative, Nori Gordon shows us how she makes soft goat's milk (chèvre) cheese. In this demonstration she is using raw goat's milk from her goat (the milking duties are split amongst the members of the cooperative), though as Nori says in the video, you can use pasteurized goat or cow's milk instead of raw milk if you prefer.
Visit Cooking Up a Story for the complete written recipe, and links to more information concerning the raw milk food safety controversy: http://cookingupastory.com/how-to-make-soft-goat-milk-cheese
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11
1:13
Next Week: Backyard Goats
by foodfarmerearth 1,207 views
Tuesday
Nori Gordon, of the Going Goaty Collective, demonstrates how to make chevre from fresh raw goat milk. Gordon, and the other members of the collective, milk their mini-LaMancha goats twice a day, and produce about 2 quarts to a gallon per day throughout the year. For those who may be wondering, Gordon produces about a pound and a half of cheese from 1 gallon of fresh goat milk.
Wednesday
For Ed and Nancy Arcement, their love affair with goats first began with artisan goat cheese. Ed loves it to eat, and Nancy thoroughly enjoys making it. They purchased their first milking goat, Variety, in 2005. Now they have 7 girls (all goats), producing enough milk not only to make award-winning cheese, but extra raw milk for neighbors and friends to legally purchase.
Thursday
Wondering if raising backyard goats is feasible for you? Long time goat owner (and lover!) Naomi Montacre of Naomi's Organic Farm Store, shares some basic tips and advice to get you started.
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12
3:16
Growing Backyard Mushrooms
by foodfarmerearth 2,626 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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13
4:50
A Glimpse Inside a Wild and Cultivated Organic Mushroom Farm
by foodfarmerearth 1,775 views
Dustin Olsen knows "a lot of people think of mushrooms growing in dark, dank places", and while that may be true for part of a mushroom's life, Olsen explains, they eventually require sunlight, and lots of fresh air.
He should know. Dustin and his wife Jennifer run the Mushroomery, where they grow wild and cultivated organic mushrooms: Blue Oyster, White Elm, Almond Portobello, Lion's Mane, Shitake, and others. Read the full post on Cooking Up a Story: http://cookingupastory.com/a-glimpse-inside-a-wild-and-cultivated-organic-mushroom-farm
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14
16:20
Salmon En Papillote with Wild Mushrooms
by foodfarmerearth 544 views
Chef Kathryn Yeomans of The Farmer's Feast demonstrates how to make a succulent wild and cultivated mushroom dish with fresh salmon to deeply satisfy all earthly pleasures, including that of the olfactory senses. The complete recipe is on Cooking Up a Story: http://cookingupastory.com/how-to-make-salmon-en-papillote-w
ith-wild-mushrooms
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15
1:01
Next Week: Wild and Cultivated Mushrooms
by foodfarmerearth 795 views
Tuesday
Chef Kathryn Yeomans of the Farmers Feast makes a mushroom and salmon en papillote.
The wild and cultivated mushrooms and salmon are cooked in parchment paper, which is served directly to guests. Each opens their own, which emits steam and aromas upon release.
Wednesday
There's more to cultivating wild mushrooms than what first meets the eye. We visit a certified organic wild mushroom farm in Oregon to find out more about the growing and breeding these amazing creatures.
Thursday
Dustin Olsen of the Mushroomery shares some tips on how to grow mushrooms for the backyard gardener.
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16
5:45
Designing a Sustainable Aquaponics System: An Inventor's Touch
by foodfarmerearth 25,015 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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17
5:44
Small Scale Aquaponics
by foodfarmerearth 35,500 views
It's obvious Ann Forsthoefel of "Aqua Annie" is excited by aquaponics, the growing of plants fed by nutrients from fish, which in turn provide a source of food when they reach maturity. "There are so few inputs compared to growing crops in the soil," she said. With her gardens, she's constantly building up the soil that is depleted at the end of each growing season. The beauty of aquaponics, she said, is that there isn't that constant work because the fish are giving nutrients to the plants. Read the full post on Cooking Up a Story: http://cookingupastory.com/aquaponics
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18
16:22
How to Cook Catfish and Hushpuppies Southern Style
by foodfarmerearth 3,999 views
Chef Robert Wiley shows us how to do a traditional southern style fish fry with fresh catfish and hushpuppies. In keeping with tradition, Wiley also prepares hushpuppies, a cornmeal fritter, as an accompaniment to the catfish. As he explains in the video, the hushpuppies are a cornmeal fritter often served with seafood. Both recipes from the video are posted on Cooking Up a Story: http://cookingupastory.com/how-to-cook-catfish-with-hush-pup
pies-southern-style
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19
0:46
Next Week: Aquaponics
by foodfarmerearth 2,233 views
Tuesday
Chef Robert Wiley, of Sheridan Fruit Company, demonstrates how to make a classic fish fry with marinaded catfish and homemade hush puppies. Wiley shares plenty of tips for those looking to improve their own catfish fry.
Wednesday
Aquaponics is a method of raising produce and fish together within a system where the fish provides the nutrients for the plants, and the plants grow without soil or for the need of additional nutrients. We visit with Ann Forsthoefel, of Cascadia Aquaponics, who has been experimenting with the design of an aquaponics system so she can market her own farmed fish to local markets, and provide consulting services to those interested in starting their own aquaponics farm.
Thursday
We talk with a local inventor who is designing an indoor aquaponics system that uses the humidity in the air to heat both the building, and the water tanks that house his fish. Not only is he able to reduce his annual heating and cooling bills substantially, his low-tech system operates year-round. He says his aquaponics system, currently in the R & D phase, could be affordably built and operated in urban areas throughout the country, or almost anywhere in the world.
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20
1:54
Why Winter Crops Grow Sweeter
by foodfarmerearth 1,493 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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21
4:44
Winter Farming: A Tale of Bitter and Sweet
by foodfarmerearth 1,197 views
When it comes to farming through the winter months, Tom DeNoble of DeNoble's Farm Fresh Produce in Tillamook is no romantic.
"Winter farming is a big gamble," he said. "It's like rolling the dice every year." Read the full post on Cooking Up a Story: http://cookingupastory.com/winter-farming-a-tale-of-bitter-and-sweet
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22
10:06
How to Make Microbrew-Braised Rutabagas
by foodfarmerearth 478 views
Venerable cookbook author, culinary instructor, and restaurant consultant, Diane Morgan demonstrates a recipe for making Microbrew-Braised Rutabagas from her new cookbook Roots: The Definitive Compendium with more than 225 Recipes. The recipe from the book is provided on Cooking Up a Story: http://cookingupastory.com/how-to-make-microbrew-braised-rut
abagas
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23
7:30
How to Make Sour Cream Mashed Rutabagas with Fresh Dill
by foodfarmerearth 780 views
Award-winning cookbook author Diane Morgan stirs up the world of mashers with this creamy rendition of mashed potatoes using a combination of russet potatoes and rutabagas. Check out this recipe from her new cookbook Roots: The Definitive Compendium with more than 225 Recipes on Cooking Up a Story: http://cookingupastory.com/how-to-make-sour-cream-mashed-rut
abagas-with-fresh-dill
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24
1:08
Next Week: Root Vegetables
by foodfarmerearth 865 views
Tuesday
Veteran cookbook author Diane Morgan, whose recently released book, Roots, celebrates her excitement about all things roots. In this week's Kitchen episode, Morgan demonstrates how to make two rutabaga-centric dishes: Micro-brewed Rutabagas and Sour Cream Mashed Rutabags with Fresh Dill. Both perfect roots for these late winter months.
Wednesday
There are many cold weather vegetables available at the market...cauliflower, brussel sprouts, carrots, beets, celeriac root, and kale to name a few. But who is growing these in the winter months? Are they available locally? Meet Tom DeNoble, of DeNoble's Farm Fresh Produce. After 9/11, the flower business tanked, so DeNoble turned to farming produce, and over the years, because of the quality of his products, has built up a loyal following of customers.
Thursday
What makes so many vegetables so much sweeter in the winter months? Farmer Tom DeNoble goes into the whys, hows, and whats in today's Food Wisdoms episode.
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25
2:55
Hash Throughout the World
by foodfarmerearth 1,032 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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26
5:44
The Evangelist of Hash and His Dining Escapades
by foodfarmerearth 514 views
Clark Haass is bent on world domination, but not in the evil-overlord, bwa-ha-ha sense. He wants to bring the world to the table over a heaping plate of hash. Visit Cooking Up a Story to read the full post: http://cookingupastory.com/the-evangelist-of-hash-and-his-di
ning-escapades
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27
14:08
How to Make a Red Flannel Hash with Corned Beef
by foodfarmerearth 753 views
Chef and food system activist Michele Knaus shows how to make a Red Flannel Hash with Corned Beef using a variety of leftover ingredients in the refrigerator. Not only does this dish help to cut down on food waste, the eclectic mix of fresh ingredients is both delicious and fun to cook. Visit Cooking Up a Story for the written recipe from the video: http://cookingupastory.com/how-to-make-a-red-flannel-hash-wi
th-corned-beef
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28
1:10
Next Week: Hash
by foodfarmerearth 677 views
Tuesday
Veteran chef turned food activist, Michele Knaus, demonstrates how to make a delicious Red Flannel hash. What makes it 'red flannel' you might ask? The addition of of beets! Knaus adds other fresh vegetables to make this a memorable hash, maybe becoming one of your favorite recipes too.
Wednesday
Clark Haass loves hash. We're not talking about the kind that comes in a can, but the kind that is made using many different ingredients, often from leftovers in the fridge. In his evangelist love for hash, Haass began creating informal 'hashcapade' events as he travelled to different cities, bringing patrons together with participating restaurants along his travel route . We joined in on the fun at Clyde Common restaurant in Portland.
Thursday
Many food cultures have their own versions of hash. Clark Haass talks about some of the different versions, and what he thinks defines the essence of a true hash.
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29
3:45
Healthy Foods to Feed Your Dog
by foodfarmerearth 2,151 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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30
5:45
The Dog Food Dude Abides
by foodfarmerearth 808 views
When Jackson, Rick Woodford's "best buddy", an 8 year-old Belgian Malinois-Labrador mix, was diagnosed with cancer, and given only 9 months to live, Woodford was determined to help his friend enjoy the remaining days of his life. He had no idea where this would eventually lead him...Read the complete post on Cooking Up a Story: http://cookingupastory.com/the-dog-food-dude-abides
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31
3:42
Making a Homemade Dog Food Treat
by foodfarmerearth 1,392 views
Canine cookbook author Rick Woodford , Feed Your Best Friend Better, demonstrates an easy granola bar recipe that your dog will enjoy. Woodford believes in using fresh ingredients that come from the same common foods that humans will eat. The recipe to make Banana Grrrrranola Bars, and a Mutt Loaf recipe are on Cooking Up a Story: http://cookingupastory.com/homemade-dog-food-meal-and-treat
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32
5:23
Easy Homemade Dog Food Meal
by foodfarmerearth 3,088 views
The Dog Food Dude Rick Woodford, author of Feed Your Best Friend Better, demonstrates an easy to make Mutt Loaf recipe that's nutritious and tasty that your dog will love. The complete recipe for this dish, and a dog food treat recipe (along with the 2 videos) are on Cooking Up a Story: http://cookingupastory.com/homemade-dog-food-meal-and-treat
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33
1:20
Next Week: Homemade Dog Food
by foodfarmerearth 1,420 views
Tuesday:
Rick Woodford, author of Feed Your Best Friend Better, demonstrates how to make homemade dog food meals. These will be 2 separate videos posted at the same day and time (ruff-ruff, you're welcome!).
Wednesday:
After learning his dog, Jackson, was diagnosed with terminal cancer, and given only a few months to live, Rick Woodford was determined that Jackson's remaining time was going to be as good as he could make it, and that meant serving him better meals. He researched a dog's nutritional needs and got creative with fresh foods, many of the same wholesome ingredients that humans eat. To his surprise, Jackson became energized again, and his cancer went into total remission. This incredible experience led Woodford to eventually publish Feed Your Best Friend Better, a practical cookbook designed not only for sick dogs, but healthy dogs, as well.
Thursday:
Rick Woodford always gets asked what a dog shouldn't eat - what he rather focus on is what they should eat. Woodford shares many different fresh foods that most dogs love - some which may surprise you!
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34
4:19
Beginners Guide to Growing Food—Expert Tips, Book Ideas
by foodfarmerearth 1,209 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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35
5:53
Peek Inside An Organic Farm Supply Store
by foodfarmerearth 1,264 views
After moving to the Big Apple in 2001, Naomi Montacre quickly figured out that she preferred the countryside more than the urban lifestyle. After living in an inexpensive loft in Brooklyn for five years, working odd jobs to save money, she and her future husband Neil set their sights on Oregon, to find a patch of land, and possibly farm. Read the full post on Cooking Up a Story: http://cookingupastory.com/peek-inside-an-organic-farm-suppl
y-store
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36
8:11
How to Make a Turkey Chard Chili Meal
by foodfarmerearth 564 views
Chef Erin Andrews of KitchenCru demonstrates how to make a hearty chili using ground turkey meat, and fresh winter chard. Visit Cooking Up a Story for the written recipe from the video: http://cookingupastory.com/how-to-make-turkey-a-chard-chili-
meal
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37
1:10
Next Week: Urban Farm Store
by foodfarmerearth 763 views
Tuesday
Chef Erin Andrews demonstrates how to cook a Turkey Chard Chili, a perfect dish for the winter season.
Wednesday
Urban Farm Store
With an increase of people growing their own food in urban areas, urban farm stores are cropping up to satisfy this growing niche? We visit a popular farm store in Portland, Oregon to find out what they provide to the local community.
Thursday
Naomi Montacre of Naomi's Organic Farm Supply, shares some personal tips, and particular resources that are available to help beginners to prepare their own backyard food gardens, and (where zoning laws allow) raise small farm animals.
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38
2:18
The Beer Engine and True Imperial Pint Measure
by foodfarmerearth 784 views
Publican Ted Sobel of the Brewers Union Local 180, shows his cask-conditioned beer engine, and how the beer is hand-pulled into a full imperial pint or half pint jar that he serves to his customers.
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39
4:59
An Authentic English Public House in America
by foodfarmerearth 1,824 views
Publican Ted Sobel of the Brewers Union Local 180 may be the only microbrewery in the country that exclusively produces cask-conditioned beers. Do you have a favorite microbrewery pub? Read the full post on Cooking Up a Story: http://cookingupastory.com/the-english-public-house-brought-
back-to-america
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40
13:16
The Beginner's Guide to Making Home Brew
by foodfarmerearth 19,824 views
In this episode, veteran beer-making instructor Jeremy Frey, from F. H. Steinbart Company, one of the oldest home beer supply houses in the country, shows us how to make a batch of home-made beer. The printed recipe from the video is on Cooking Up a Story: Amber Ale recipe: http://cookingupastory.com/the-beginners-guide-to-making-hom
e-brew
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41
1:04
Next Week: Artisan Beer
by foodfarmerearth 757 views
Tuesday
Beer and bread share similar ingredients, but it's believed that beer may have preceded bread-making— 10,000 years ago at the dawn of agricultural farming. In this episode, veteran beer-making instructor Jeremy Fry, from one of the oldest homebrew supply houses in the country, F. H. Steinbart Company, demonstrates the art of making hand-crafted beer.
Wednesday
A fateful 4 week trip to England in 2004 inspired Ted Sobel with the idea to import the British pub house back to America. 2 years later his dream became reality with the opening of Brewers Union Local 180. Join us for a night of fun at the only commercial brewery in the country that exclusively produces cask-conditioned beers.
Thursday
Publican Ted Sobel shows us the beer engine that he uses to pull his "live beer" into imperial pint glasses for his patrons.
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42
2:44
Teaching Cooking Classes at the Farmers Market
by foodfarmerearth 658 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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43
6:28
The Farmer, The Chef, and the Popup Restaurant
by foodfarmerearth 1,127 views
"What's a pop-up?"
It's the question that Kathryn LaSusa Yeomans gets asked the most about her recent venture. A seasoned chef who early in her career trained with the likes of Lidia Bastianich and Diana Kennedy, Yeomans worked in restaurants in her home state of New York and in her adopted home in Portland, Oregon. Read the complete post on Cooking Up a Story: http://cookingupastory.com/the-farmer-the-chef-and-the-popup-restaurant
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44
13:13
Kathryn Yeomans Makes a Risotto Rice Dish
by foodfarmerearth 661 views
Kathryn Yeomans of the Farmer's Feast demonstrates how to make a creamy risotto rice dish. Although it does take a little extra time, risotto is not difficult to make once you see how it's done. This written recipe is on Cooking Up a Story: http://cookingupastory.com/kathryn-yeomans-makes-a-risotto-r
ice-dish
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45
1:02
Next Week: Popup Restaurant
by foodfarmerearth 383 views
Tuesday
Chef Kathryn Yeomans demonstrates how to make a creamy Risotto rice dish. Rissoto, an Italian rice makes a great base from which to make other dishes.
Wednesday
A new food phenomenon is happening in some of the major cities across the country—pop-up restaurants! In this upcoming episode of Food.Farmer.Earth, we go behind-the-scenes with a chef, and a farmer as they prepare their fresh, farmer's market ingredients for a 7+ course meal, and witness the whole popup event unfold at a restaurant.
Thursday
Kathryn Yeomans teaches a basic cooking class at a local farmer's market to folks who generally do not cook for themselves.
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46
1:45
The Origin of the Meat Pie
by foodfarmerearth 766 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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47
6:30
Sweet & Savory Pies: A Love Story
by foodfarmerearth 1,409 views
When Philly native Sarah Curtis-Fawley travelled to Australia for what she just intended to be a year, fate seems to have intervened. Marrying, and eventually opening up a bakery (the Pacific Pie Company) in Portland, Oregon specializing in sweet & savory pies, was simply not part of the original plan.
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48
15:12
How to Make a Fresh Chocolate Cream Pie
by foodfarmerearth 1,302 views
Lauretta Jean's Kate McMillen demonstrates how to make a chocolate cream pie using fresh made dough, and filling from scratch. The complete recipe and written instructions are on Cooking Up a Story: http://cookingupastory.com/how-to-make-a-fresh-chocolate-cre
am-pie
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49
0:59
Next Week: Sweet and Savory Pies
by foodfarmerearth 711 views
Tuesday
Portland baker, Kate McMillan, owner of Lauretta Jeans bakery, demonstrates how to make a chocolate cream pie from scratch. For those who love baking pies, there are many expert tips that McMillan provides for both novice and more experienced pie makers.
Wednesday
From the field of criminology to becoming a restaurateur specializing in sweet and savory pies, it's been a circuitous path for Sarah Curtis-Fawley, but she (and her partner husband) have established their Pacific Pie Company restaurant in Portland, Oregon. The idea for the restaurant started with her husband after they moved to the States, and he began to miss his meat pies, a staple food in his native Australia. One thing led to another, and now after only a few years of being in business, their restaurant has become a success.
Thursday
Restaurateur Sarah Curtis-Fawley shares the history of where the Australian meat pie originated, and it's intended purpose. Quite an interesting surprise!
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50
1:46
One Restaurateur's View Why Agricultural Sustainability Matters
by foodfarmerearth 1,661 views
Lisa Mygrant, owner of the new Raven & Rose restaurant shares her personal views on why sustainable farming is so important to her. Having grown up in a family that grew their own food, and having completed a brand new degree program at Cornell Engineering School where she studied the science of farming and fishing systems, Mygrant came to appreciate how individual environmental actions could produce impacts even on the global level.
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51
6:32
Historic Building Now a Restaurant: Raven & Rose
by foodfarmerearth 663 views
Lisa Mygrant admits that buying a 7,000 square foot, high-profile historic building in the center of downtown Portland was a larger project than she'd envisioned for her first restaurant, Raven & Rose. To read the entire post, please visit http://cookingupastory.com/birth-of-a-restaurant-in-an-histo
ric-building
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52
4:58
How to Make a Ham and Cheese Croute
by foodfarmerearth 842 views
Chef David Padberg of the new Raven and Rose restaurant in Portland, Oregon demonstrates how to make his variation of the classic ham and cheese sandwich. Using fresh onions braised with beer ale, and handmade pickled pears this is a richer tasting ham and cheese than its more familiar cousin. The recipes for the croute and the pickled pears that are used in the video can be found on Cooking Up a Story site: http://cookingupastory.com/how-to-make-a-ham-and-cheese-crou
te
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53
1:03
Coming Next: Birth of a Restaurant
by foodfarmerearth 769 views
Tuesday
Chef David Padberg of the new Raven and Rose restaurant, demonstrates an unusual way to serve up a grilled ham and cheese sandwich. Another great excuse to use your cast iron pan!
Wednesday
Lisa Mygrant grew up in a family that grew their own food, made the kitchen the center of the home, and appreciated seasonal foods prepared well. One day she dreamed of owning her own restaurant. Driving by a 130 year old building in downtown Portland, Mygrant discovered it was for sale— this was the beginning of a childhood dream come true.
Thursday
Much of the food prepared at the Raven and Rose restaurant will be sourced locally. One of Mygrants philosophies is to support people who she feels are farming responsibly, and that philosophy is an important part of the inspiration behind her owning a restaurant.
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54
2:57
Expert Tips for Safe Home Food Storage
by foodfarmerearth 1,794 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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55
4:15
Buying Bulk Foods: Fill Your Pantry
by foodfarmerearth 1,659 views
Fill Your Pantry, an annual post-harvest event sponsored by Ten Rivers Food Web, and Willamette Farm and Food Coalition, seeks to establish a regional food economy that benefits farmers, consumers, and the local community. As Jen Christion Meyers, Ten Rivers Community Food Organizer explains in the video, the idea is for farmers to sell their storage crops, such as dry beans, rice (yes, there is a farmer growing wild rice in the valley!), and grains that are grown in the Willamette Valley to be purchased directly by consumers in bulk amounts for use throughout the winter months.
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56
16:29
How to Make Black-Eyed Peas & Cornbread
by foodfarmerearth 1,987 views
Chef Robert Wiley demonstrates a holiday tradition, showing us his version of black-eyed peas and cornbread. Visit Cooking Up a Story for the complete black-eyed peas and cornbread recipe, including Wiley's special seasoning:
http://cookingupastory.com/how-to-make-black-eyed-peas-cornbread -
57
1:02
Next Week: Staple Foods
by foodfarmerearth 644 views
Tuesday
Chef Robert Wiley demonstrates how to make black-eyed peas and cornbread, a southern food tradition for many on New Year's day. www.wileychef.wordpress.com
Wednesday
Similar in parts to a Farmer's Market, and to the Community Supported Agriculture models, "Fill Your Pantry" also contains very distinct differences. Find out what this new phenomenon is all about, and why some look to the "Fill Your Pantry" events as a means toward developing regionally based, local food-shed economies.
Thursday
Associate Professor Janice Gregg from Oregon State University Extension Service shares a variety of tips for safely storing staple foods for use throughout the winter season.
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58
2:44
Liqueur, Brandy, or Whiskey—how do Distilled Spirits differ?
by foodfarmerearth 1,173 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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59
4:32
The World of Distilled Spirits
by foodfarmerearth 1,034 views
"Yeast never sleeps," said Sebastian Degens. Which is a good thing, since Degens and his wife, Erika, depend on it to ferment the fruit and grain mashes they distill at their Stone Barn Brandyworks in Portland, Oregon. Read the full post on Cooking Up a Story: http://cookingupastory.com/the-world-of-distilled-spirits
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60
3:53
How to Make a Buck Drink
by foodfarmerearth 1,058 views
David Shenaut, one of the leaders in the Portland bartender scene, shows us how to make the Souracher. The ingredients for the Souracher, as Shenaut explains in the video, is a variation of the standard "Buck" drink, a family of mixed drinks typically containing ginger ale or ginger beer in their ingredient list. Watch the companion video: How to Make an Irish Coffee: http://youtu.be/ML6RuO5No64
For the list of ingredients used in the video, visit Cooking Up a Story: http://cookingupastory.com/how-to-make-a-buck-drink
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61
4:57
How to Make an Irish Coffee
by foodfarmerearth 5,115 views
Veteran bartender David Shenaut from the soon to open Portland restaurant —Raven and Rose, demonstrates how to make the classic Irish Coffee drink. Watch the companion video: How to Make a Buck Drink: http://youtu.be/ZNmbHl7wUJs
Check out the recipe on Cooking Up a Story: http://cookingupastory.com/how-to-make-a-buck-drink
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62
1:09
Next Week: Spirits
by foodfarmerearth 411 views
Tuesday
Bartender David Shenaut of Raven and Rose Restaurant demonstrates how to make two of his favorite drinks— his version of Irish Coffee, and a drink he invented that he calls "Souracher".
Wednesday
Bartlett Pear Brandy, Unoaked Oat Whiskey, Cranberry Liqueur—these are but a few fruit brandys, spirits, and liqueurs that craft distiller Sebastian Degens makes at Stone Barn Brandyworks in Portland, Oregon. Part of a growing movement, micro-distilleries are cropping up across the country, producing small quantities of fine handcrafted distilled products. In Wednesday's upcoming episode, Degens talks about the different products that he makes, and the enjoyment of working within the local community.
Thursday
What defines the three distinct categories of distilled spirits: fruit brandy, liqueur, and whiskey? Watch this upcoming Food.Farmer.Earth episode on Thursday to find out.
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63
3:37
A Baker's Insider Tips for Making Artisan Bread
by foodfarmerearth 20,362 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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64
5:52
little t american baker
by foodfarmerearth 2,932 views
Tim Healea, renowned for the quality of the breads that he makes at his bakery (little t american baker) in Portland, Oregon, said he never dreamed he'd have a career in the food business, much less own his own bakery. As a matter of fact, he calls his discovery of his passion for bread a complete accident. Read the entire post on Cooking Up a Story: http://cookingupastory.com/little-t-american-baker
Check out this related video: An Insider's Tips For Making Artisan Bread http://youtu.be/Dne3BrXU_94 Includes how to compensate for a standard home oven during the bread baking process, and other good tips to produce a favorable result.
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65
9:42
How to Make Holiday Soda Bread
by foodfarmerearth 862 views
In this episode of Food.Farmer.Earth, veteran pastry chef and owner of The Waffle Window, Mary O'Rourke, demonstrates a favorite holiday recipe. The printed version of this recipe can be found on Cooking Up a Story: http://cookingupastory.com/how-to-make-holiday-soda-bread-or
ourke
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66
1:11
Next Week: Baking Bread
by foodfarmerearth 1,438 views
Tuesday
Looking for an easy bread to bake for the holidays? Mary O'Rourke of The Waffle Window takes a traditional Irish Soda bread, shakes it up with a few seasonal winter ingredients to bring us her rendition: Holiday Soda Bread O'Rourke.
Wednesday
After reading a book on bread making during his commute to his desk job in New York City, a young Tim Healea set off on a journey to become one of the top bakers in America. In 2002 he and his teammates came in 2nd place at the World Cup of Baking - the prestigious Coupe du Monde de la Boulangerie. In 2008 Healea opened his own bakery, little t american baker where he uses old world bread-making techniques and combines them with new approaches to making a variety of bread products.
Thursday
How can the home baker come close to making the types of breads found in the top bakeries and restaurants? World champion baker Tim Healea offers a few pointers to help us approach that result.
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67
2:26
What Make a Great Cookie?
by foodfarmerearth 877 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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68
5:08
Gluten Free Baked Goods for All Customers
by foodfarmerearth 1,079 views
As the café name implies, the bakery was created " to bring together" (the literal meaning of tula in Scandinavian) those who can't consume products containing gluten, and regular eaters into the same communal environment that offers tasty food for all its customers. As we see in this video, people who suffer from gluten sensitivity or Celiac disease, it's a big deal to find a bakery that provides not only a worry-free environment in choosing what to eat, the choices are abundant, and there are no second class citizens—every customer is equally welcome.
SEE ALSO: Wheat Harvest http://youtu.be/R2wFhQJCj_0
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69
11:08
How to Make Brown Sugar Pecan Macaroon Cookies
by foodfarmerearth 823 views
Pastry chef Mary O'Rourke of The Waffle Window in Portland, Oregon shares one of her favorite holiday recipes, a cookie she used to have as a child that is made from three simple ingredients, and happens to be gluten free. The recipe fromthis video is on Cooking Up a Story: http://cookingupastory.com/how-to-make-brown-sugar-pecan-mac
aroon-cookies
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70
1:02
Next Week: Cookies
by foodfarmerearth 474 views
Tuesday
Mary O'Rourke of The Waffle Window shares one of her favorite family Christmas cookie recipes that consists of 3 simple ingredients, easy to make, and is even gluten free!
Wednesday
After realizing she was gluten intolerant, Mieka Johnson was hard pressed to find store bought pastries and fresh baked goods that were gluten-free and tasted good. So, she and her husband, Caleb, ventured out to create a 100% gluten free bakery that not only appealed to those who had to eat gluten free foods, but also for those non-gluten free eaters too. The result was Tula Gluten Free Bakery Cafe, a bakery with products she could enjoy herself, along with her customers on both sides of the gluten and gluten-free aisles.
Thursday
Baking cookies is a favorite activity for many families during the winter holidays and we asked long time baker and pastry chef Mary O'Rourke what she thought makes a good cookie.
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71
4:24
Handcrafted Forged Chef Knives
by foodfarmerearth 6,535 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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72
5:47
A Modern Blacksmith Making Ancient Japanese Culinary Knives
by foodfarmerearth 20,953 views
Arnon Kartmazov of Bridgetown Forge works all day on his feet. Like the traditional blacksmith of old, he forges steel, repeatedly pounding and pressing a heated steel mass with his might and swiftness into conforming shape. One of those feet stands solidly in the modern smithing world that relies less on physical might, and more on mental acuity and modern equipment to accomplish the same goal: reshaping raw steel into a finished object of beauty and purpose, form that follows function. "So, if I have to use something entirely modern I will use that. If I have to use a technique which is a few thousand years old, I will use that too," says Kartmazov.
Read more about Arnon Kartmazov: http://cookingupastory.com/a-modern-blacksmith-making-ancient-japanese-culinary-knives
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73
17:50
The Kitchen Knife: A Basic Primer
by foodfarmerearth 5,259 views
Chef Melinda Casady, co-founder of Portland's Culinary Workshop demonstrates an "a to z" host of knife techniques working with a 10" chef knife. If you are only going to own one good kitchen knife, Casady recommends using the 10" knife as the one all-purpose kitchen knife.
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74
1:06
Next Week: Culinary Knives
by foodfarmerearth 1,184 views
Tuesday
Melinda Cassidy of Portland's Culinary Workshop demonstrates some of the essential knife skills to make food preparation easier in the home kitchen.
Wednesday
Arnon Kartmazov learned the ancient craft of the blacksmith from while apprenticing with masters in Israel and Japan. In addition to learning iron forging techniques as a "smithy", and more specialized skills making samurai swords, Kartmazov learned how to make exquisite Japanese culinary knives. We visit Kartmazov in his shop in Portland, Oregon, and see his work in action.
Thursday
Arnon Kartmazov displays some of his remarkable collection of culinary knives he has hand forged into existence. Combining artistic vision with craft, Kartmazov describes the characteristics that define a quality kitchen knife, and his perspective on making them.
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75
2:18
Growing Carrots: Red, Yellow, Purple & Orange
by foodfarmerearth 2,296 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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76
4:58
A Critical Head Start for Pre-Schoolers: Eating Healthy Foods
by foodfarmerearth 1,578 views
Head Start began as an eight-week demonstration project in 1965 to help break the cycle of poverty, providing preschool children of low-income families with a comprehensive program to meet their emotional, social, health, nutritional and psychological needs. Since then it has become the nation's largest federally funded early child care and education program for children zero to five years old.
Read the complete text: http://cookingupastory.com/a-critical-head-start-for-pre-schoolers-eating-healthy-foods
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77
12:37
How to Make Rutabaga Carrot Ginger Soup
by foodfarmerearth 1,082 views
Winter is the season for eating fresh, root vegetables, and Kathryn Yeomans of The Farmer's Feast shows us how to make a hearty vegetable soup to warm the soul, and fill the belly. The key to making a good soup is allowing for adequate cooking times, and freshness (taste) of the ingredients that make up the soup.
Check out the complete recipe for making Rutabaga Carrot Ginger Soup on http://cookingupastory.com/how-to-make-rutabaga-carrot-ginger-soup
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78
1:03
Next Week: Carrots
by foodfarmerearth 575 views
Tuesday
How to Make Rutabaga Carrot Ginger Soup
Chef Kathryn Yeomans of The Farmer's Feast shares how to make a delicious hot wintry carrot soup full of root vegetables that are readily available this time of year. A great, hearty meal to serve to family and friends.
Wednesday
Harvest for Healthy Kids
Good food habits develop early, and tend to last a lifetime. A local Head Start program has partnered with Portland State University's School of Community Health to introduce young children to locally grown seasonal fruits and vegetables. The program is called Harvest for Healthy Kids and has found initial success, finding that the students "are more likely to 'like' certain vegetables than their peers who did not participate in the program."
Thursday
Carrots
Did you know that carrots come in a number of different sizes, colors, and flavors, and are certainly not adequately represented in the typical supermarket. Farmer Shari Sirkin of Dancing Roots Farm talks about some of the lovely carrots she grows, and a new carrot variety for her, Shin Kuroda, that she is harvesting now.
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79
7:17
Agriculture and Public Health: One Grape Grower Speaks Out
by foodfarmerearth 853 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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80
6:27
A Vineyard Grower Keeps Growing Along with His Wine Grapes
by foodfarmerearth 1,255 views
Kevin Chambers of Resonance Vineyards in Carleton, Oregon, is on the 32nd harvest for this property, and he's using everything in his 3 decades of growing grapes to create a broader theory of how an effective farm should operate—a theory that combines the best from biodynamics, organics, and conventional agriculture.
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81
11:17
Good Value Wines for the Holidays
by foodfarmerearth 640 views
Fortunately, when it comes to evaluating wines, price is not necessarily the key defining metric for determining a good wine to drink. In this video, Bruce Bauer, a wine aficianado and proprietor of VINO, a boutique wine shop in Portland, Oregon, shares some of his favorite moderate to low-priced wines from the Pacific Northwest region, and the world.
Bauer provides solid wine buying tips in addition to specific recommendations, including suggestions for pairing certain styles of wine with different foods, flavor differences between oak barrel versus stainless steel barrel fermented wines, and a general guide to some of the defining characteristics of rieslings, malbecs, and other wine varietals.
For those curious to try different wines, and for those looking for more general information on choosing a type of wine to buy, Bauer offers a good introductory lesson. There's even a short demonstration on a simple way to open a bottle of sparkling wine.
Here's a list of the wines that appear in the video, and their retail price:
Peterson Zinfandel 24
Owen Roe Sharecropper's Cabernet Sauvignon 15
J. Christopher Pinot Noir 27
Love & Squalor Riesling 18
Walter Scott Pinot Blanc 17
Louis Perdrier Brut Rosé 10
Pinot Grigio 12
Ferraris Barbera 15
Andezon Cotes du Rhone 15
Altovinum Evodia Granache 11
Crios Malbec 15
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82
1:00
Next Week: Wine
by foodfarmerearth 288 views
Tuesday
It's late Autumn, and Kevin Chambers of Resonance Vineyard in Carleton, Oregon is harvesting the last of his 2012 wine grapes, the Gewürztraminers, along with his oldest vines of Pinot Noir grapes that he produces on his farm. The warm sunny weather, still lingering over from the summer, was expected to rapidly change. A storm was predicted for the next day, and so his crew was determined to finish the harvest today, or risk losing the grapes that remained. We talk with this veteran grower about his grapes, and what he tries to achieve with them.
Wednesday
Kevin Chambers just wants to keep growing the best grapes he can. And as he shares some of his insights as a grower that spans over two decades, we learn how his farming practices, and environmental philosophy have evolved over time. A deeply thoughtful, and knowledgeable grower, some of his ideas he tells us are not so enthusiastically shared by growers on either the organic or the conventional side.
Thursday
Proprietor Bruce Bauer from Vino, a Portland, Oregon wine shop, shares his recommendations on some of his favorite moderate-to-low cost wines from the Northwest and beyond that would make excellent choices for the holiday season.
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83
2:55
How Modern Flour Made Local Grist Mills Disappear
by foodfarmerearth 1,035 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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84
4:47
The Old Grist Mill Today
by foodfarmerearth 1,890 views
It's a national landmark, and the only working hydro-powered grist mill in Washington State. Built in 1876, The Cedar Creek Grist Mill, located in southwestern Washington, just outside the town of Woodland is situated above the banks of the Cedar Creek. The mill offers visitors a unique view into a by-gone era of community grist mills that once formed a foundation for local farm communities throughout the country.
visit The Cedar Creek Grist Mill online: http://www.cedarcreekgristmill.com/
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85
11:11
How to Make Homemade Crackers and Spread
by foodfarmerearth 2,142 views
Cookbook author, and cooking instructor Ivy Manning demonstrates how easy it is to make tasty crackers, and spread from fresh, seasonal ingredients. According to Manning, "DIY crackers are a great way to save—the average box of "gourmet" crackers costs $6, a batch of homemade crackers or crisps costs pennies!" For those looking for more cracker and dip recipe ideas, Ivy Manning's latest book Crackers & Dips: 60 Handmade Snacks is due out Spring, 2013.
For the cracker and spread recipes, please visit: http://cookingupastory.com/how-to-make-homemade-crackers-and-spread
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86
1:00
Next Week: Crackers
by foodfarmerearth 496 views
Tuesday
Food writer and cookbook author Ivy Manning takes the mystery out of making homemade crackers. For the upcoming holiday season - she shares one of her favorites, a hazelnut cracker recipe. In addition, Manning shows us how to make a complimentary spread called Figgy Bourbon Conserve that she also uses as a spread for her crackers. What a way to begin the holidays!
Wednesday
Along a rushing creek, in a small, rural community in south central Washington, there sits an old hydro-powered grist mill. Unlike many of her bygone counterparts, this mill not only has survived, it operates as a working museum that draws visitors from around the world. Saved by a handful of volunteers, aptly named "The Friends of the Cedar Creek Grist Mill", they set to work to restore the building to its original splendor. Watch how they used to grind grain into flour and meal and get a memorable sense of living history.
Thursday
Where did all the small grist mills go? Why did they shut down? Museum volunteer Tom Henrich, explains the demise of the local community grist mill.
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87
3:17
Cornfield in Winter: A Farmer's Reflections
by foodfarmerearth 644 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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88
7:33
A Farmer and his Corn
by foodfarmerearth 2,452 views
Organic farmer Anthony Boutard sells direct to the public rather than to distributors, he (and his wife Carol) joined what they describe as a "cook's market," the small but well-curated selection of vendors at the Hillsdale Farmers' Market just outside the city's core. Many of the city's premier chefs soon heard about the quality and unusual variety of Ayers Creek's produce, especially the chicories, tomatoes, garlic and the polenta that Anthony grinds from heirloom flint corn. And many became regular customers.
That corn has become Anthony Boutard's passion, so much so that he wrote a book about it called "Beautiful Corn: America's Original Grain from Seed to Plate." Not bad for a crop he says was originally just a whim, borne from childhood memories like the smell of cornbread fresh from the oven. Read the full text: http://cookingupastory.com/a-farmer-and-his-corn
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89
15:19
Street-Style Enchiladas with Homemade Adobo Sauce
by foodfarmerearth 2,877 views
Chef and restaurateur Kelly Myers of Xico in Portland, Oregon shows us how to make a quick form of enchiladas she refers to as street style, they are cooked on a grill or stovetop without any baking. Myers also whips up a tasty adobo sauce from scratch using dried chilli peppers, and spices. Check out the two recipes from this video on CUPS: http://cookingupastory.com/street-style-enchiladas-with-home
made-adobo-sauce
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90
1:03
Next Week: Corn
by foodfarmerearth 514 views
Tuesday
Kelly Myers, of Xico (pronounced "chee-ko") in Portland, demonstrates how to make a quick variation of enchiladas that she refers to as 'street style'. In addition, Meyers shows us how to make an adobo sauce from scratch using dried chilies.
Wednesday
Anthony Boutard is both a mischievous character, and a serious farmer who methodically indulges his personal culinary tastes in what he chooses to grow. His life-long love of corn led Boutard to seek out a superior corn to grow in order to produce an excellent (not just good) cornbread. In turn, that effort took a surprising turn as he became more engrossed in selecting new varieties of corn to plant each year in his field. His field work, and ongoing research on the subject of corn also led to a book he wrote, and that has just been published: Beautiful Corn. One of the chapters from his book will be posted Monday, November 5th on Cooking Up a Story: http://cookingupastory.com
Thursday
After harvest, farmers often disk under the crops for the winter, and leave them undisturbed until Spring. Not so, at Boutard's Ayers Creek farm- at least not in the cornfield. The corn is left standing, their long stalks dried and yellowing, continue to rustle in the wind. Among the leaves, and the rows of remaining stalks, an abundance of life is both below and above the ground's surface. The birds fly in over winter, the occasional fox, and the spiders too come by—that is precisely the point of letting the corn stalks remain just in their place.
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91
4:10
As the Urban Growth Boundary Approaches: A Wary Farmer Notices
by foodfarmerearth 1,057 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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92
4:29
Corn Maze and Pumpkins at Harvest Time
by foodfarmerearth 526 views
Fall is a busy time of year on Bi-Zi Farms in Vancouver, Washington, and is marked by their annual Fall harvest festival they call "The Pumpkin Patch" designed to entertain families with kids of all ages. In addition to the 7-acre corn maze that Bill Zimmerman says can take up to 2 hours to walk through, there's a pumpkin shooting contest, a hay bale maze for younger kids, a petting zoo, and live blue grass music. In this video, Bill Zimmerman shares his story, and what the Fall season means to him.
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93
33:01
Decorating a Halloween Cake Using Fondant
by foodfarmerearth 17,571 views
Fondant is a popular way to decorate cakes for many occasions. It's almost like working with play dough, only it's sweet! Robin Hassett, of The Dessert Tray, decorates a spooky cake with tombstones, bats, and pumpkins - just in time for Halloween. In this video, you will learn how to prepare a cake for decorating with fondant, how to create fondant colors, and how to work with fondant. Hassett has been baking and working with fondant for years, and you can learn more about how she became a baker by watching this related video: Cake Decorating: Fun with Fondant.: http://youtu.be/IsrgS9eB1bE
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94
1:04
Next Week: Halloween
by foodfarmerearth 377 views
Tuesday
Halloween: A spooky Decorated Fondant Cake
Robin Hassett, of The Dessert Tray, sets a spooky graveyard scene on a seven layer fondant decorated cake. Hassett shows us how to work with this sweet play-dough like material to produce a frightening result that is sure to delight the child in all of us.
Wednesday
Harvest Time on the Farm
What started as a project selling corn from a small farm stand turned into a full-scale farm store that critically supports the farming operation of the farm. Harvest time is naturally their busiest time of year, not only for the harvesting of their food crops, it's their public celebration, The Pumpkin Patch event, that celebrates the end of their growing season. We take a behind-the-scenes visit as they prepare for this event, and include a look at their 7-acre corn maze.
Thursday
Urban Development and the Local Community Farmer
As cities grow outward, developers want more land to accommodate this growth. But what about the local farmer whose property once was in 'the middle of nowhere' but now faces a busy road and the ultimate possibility of being rezoned out of business? Are growing more homes and businesses in agricultural areas more important to a community than preserving working farms?
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95
3:56
It's a Mad Mad Mad Mad World of Basque Peppers
by foodfarmerearth 848 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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96
4:53
Peppers: A Love of Spanish Food and Culture
by foodfarmerearth 875 views
When Manuel Recio and his wife, Leslie Lukas-Recio, had the sudden opportunity to buy her family's farm on Grand Island in Oregon, they saw it as an opportunity to work for themselves as well as a way to include their love of food and the culture of Spain. And so began Viridian Farms. Read the complete post: http://cookingupastory.com/peppers-a-love-of-spanish-food-an
d-culture
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97
14:45
Roasted Peppers and Corn Tamales
by foodfarmerearth 2,739 views
Tucked away in a nondescript section of downtown Beaverton— a stones throw from Portland, Oregon— there's a small, cozy restaurant that is known for their Central American cuisine. It's aptly named Gloria's Secret Cafe', where El Salvadorian native Gloria Vargas prepares her signature tamales. As Vargas explains in the video, it's not that hard to make authentic tamales, and true to her word, she shows us just how to do it. For the complete tamale recipe, visit: http://cookingupastory.com/roasted-peppers-and-corn-tamales
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98
1:07
Next Week: Peppers
by foodfarmerearth 734 views
Tuesday
Roasted Peppers and Corn Tamales
Gloria Vargas, of Gloria's Secret Café, shows us how easy it is to make authentic tamales at home. Vargas, originally from El Salvador, loves this time of year because of all the different kinds of peppers that are available at the farmer's market. She especially loves making tamales, and really takes the mystery out of making this savory dish.
Wednesday
Peppers of the Basque Region
A love of Spanish food and culture, partly a reflection of one partner's Basque heritage, was the impetus behind Manuel and Leslie Recio's decision to grow peppers from northern Spain. Since the climate of Western Oregon where they farm, and the Basque region of Spain are very similar, not only have they met with success in the growing of these traditional Basque varieties of peppers, they have also been successful introducing these new peppers into the marketplace, as well.
Thursday
Peppers - Hot or Sweet?
Manuel Recio shows us some of his favorite native Basque pepper varieties that he grows on his farm near Portland, Oregon , and talks about some of their defining characteristics. While most of the peppers grown in the Basque region of Spain are sweet, not spicy hot in temperature, Recio also tells us what makes a pepper hot.
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99
1:53
Co-Packing Cannery: Offering Added Value Food Processing to Farmers
by foodfarmerearth 866 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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100
6:06
Canning Food: Pickles
by foodfarmerearth 1,741 views
Paul Fuller and his wife Judy have been building their food processing business Sweet Creek Foods—they refer to it as a "glassery" rather than a cannery—for 12 years. They started with pickles, then moved on to jams, tomatoes, salsa and tuna. But what they were really building, according to Paul, was an essential piece of a regional food system. Read more about this story: http://cookingupastory.com/canning-food-pickles
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