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  1. 33 Next Week: Homemade Dog Food by foodfarmerearth
  2. 34 Beginners Guide to Growing Food—Expert Tips, Bo... by foodfarmerearth
  3. 35 Peek Inside An Organic Farm Supply Store by foodfarmerearth
  4. 36 How to Make a Turkey Chard Chili Meal by foodfarmerearth
  5. 37 Next Week: Urban Farm Store by foodfarmerearth
  6. 38 The Beer Engine and True Imperial Pint Measure by foodfarmerearth
  7. 39 An Authentic English Public House in America by foodfarmerearth
  8. 40 The Beginner's Guide to Making Home Brew by foodfarmerearth
  9. 41 Next Week: Artisan Beer by foodfarmerearth
  10. 42 Teaching Cooking Classes at the Farmers Market by foodfarmerearth
  11. 43 The Farmer, The Chef, and the Popup Restaurant by foodfarmerearth
  12. 44 Kathryn Yeomans Makes a Risotto Rice Dish by foodfarmerearth
  13. 45 Next Week: Popup Restaurant by foodfarmerearth
  14. 46 The Origin of the Meat Pie by foodfarmerearth
  15. 47 Sweet & Savory Pies: A Love Story by foodfarmerearth
  16. 48 How to Make a Fresh Chocolate Cream Pie by foodfarmerearth
  17. 49 Next Week: Sweet and Savory Pies by foodfarmerearth
  18. 50 One Restaurateur's View Why Agricultural Sustai... by foodfarmerearth
  19. 51 Historic Building Now a Restaurant: Raven & Rose by foodfarmerearth
  20. 52 How to Make a Ham and Cheese Croute by foodfarmerearth
  21. ▶ Coming Next: Birth of a Restaurant by foodfarmerearth
  22. 54 Expert Tips for Safe Home Food Storage by foodfarmerearth
  23. 55 Buying Bulk Foods: Fill Your Pantry by foodfarmerearth
  24. 56 How to Make Black-Eyed Peas & Cornbread by foodfarmerearth
  25. 57 Next Week: Staple Foods by foodfarmerearth
  26. 58 Liqueur, Brandy, or Whiskey—how do Distilled Sp... by foodfarmerearth
  27. 59 The World of Distilled Spirits by foodfarmerearth
  28. 60 How to Make a Buck Drink by foodfarmerearth
  29. 61 How to Make an Irish Coffee by foodfarmerearth
  30. 62 Next Week: Spirits by foodfarmerearth
  31. 63 A Baker's Insider Tips for Making Artisan Bread by foodfarmerearth
  32. 64 little t american baker by foodfarmerearth
  33. 65 How to Make Holiday Soda Bread by foodfarmerearth
  34. 66 Next Week: Baking Bread by foodfarmerearth
  35. 67 What Make a Great Cookie? by foodfarmerearth
  36. 68 Gluten Free Baked Goods for All Customers by foodfarmerearth
  37. 69 How to Make Brown Sugar Pecan Macaroon Cookies by foodfarmerearth
  38. 70 Next Week: Cookies by foodfarmerearth
  39. 71 Handcrafted Forged Chef Knives by foodfarmerearth
  40. 72 A Modern Blacksmith Making Ancient Japanese Cul... by foodfarmerearth
  41. 73 The Kitchen Knife: A Basic Primer by foodfarmerearth
  42. 74 Next Week: Culinary Knives by foodfarmerearth
  43. 75 Growing Carrots: Red, Yellow, Purple & Orange by foodfarmerearth
  44. 76 A Critical Head Start for Pre-Schoolers: Eating... by foodfarmerearth
  45. 77 How to Make Rutabaga Carrot Ginger Soup by foodfarmerearth
  46. 78 Next Week: Carrots by foodfarmerearth
  47. 79 Agriculture and Public Health: One Grape Grower... by foodfarmerearth
  48. 80 A Vineyard Grower Keeps Growing Along with His ... by foodfarmerearth
  49. 81 Good Value Wines for the Holidays by foodfarmerearth
  50. 82 Next Week: Wine by foodfarmerearth
  51. 83 How Modern Flour Made Local Grist Mills Disappear by foodfarmerearth
  52. 84 The Old Grist Mill Today by foodfarmerearth
  53. 85 How to Make Homemade Crackers and Spread by foodfarmerearth
  54. 86 Next Week: Crackers by foodfarmerearth
  55. 87 Cornfield in Winter: A Farmer's Reflections by foodfarmerearth
  56. 88 A Farmer and his Corn by foodfarmerearth
  57. 89 Street-Style Enchiladas with Homemade Adobo Sauce by foodfarmerearth
  58. 90 Next Week: Corn by foodfarmerearth
  59. 91 As the Urban Growth Boundary Approaches: A Wary... by foodfarmerearth
  60. 92 Corn Maze and Pumpkins at Harvest Time by foodfarmerearth
  61. 93 Decorating a Halloween Cake Using Fondant by foodfarmerearth
  62. 94 Next Week: Halloween by foodfarmerearth
  63. 95 It's a Mad Mad Mad Mad World of Basque Peppers by foodfarmerearth
  64. 96 Peppers: A Love of Spanish Food and Culture by foodfarmerearth
  65. 97 Roasted Peppers and Corn Tamales by foodfarmerearth
  66. 98 Next Week: Peppers by foodfarmerearth
  67. 99 Co-Packing Cannery: Offering Added Value Food P... by foodfarmerearth
  68. 100 Canning Food: Pickles by foodfarmerearth
  69. 101 How to Make Bread and Butter Pickles by foodfarmerearth
  70. 102 Weird, Wild, & Tasty: Glacier Lettuce and Oyste... by foodfarmerearth
  71. 103 A Few Key Things to Know About Pickles & Cucumbers by foodfarmerearth
  72. 104 Coming Next: Pickles by foodfarmerearth
  73. 105 Householding: A Way of Life, and of Thinking by foodfarmerearth
  74. 106 Home Economics: Living Off the Farm by foodfarmerearth
  75. 107 Path to Food Preservation: Householding by foodfarmerearth
  76. 108 Next Week: Householding by foodfarmerearth
  77. 109 Benefits of a Food Club from the Members Perspe... by foodfarmerearth
  78. 110 Food Club: Know Thy Food by foodfarmerearth
  79. 111 How to Make Squash Soup and Lamb Stuffed Squash by foodfarmerearth
  80. 112 Next Week: Buyer's Club by foodfarmerearth
  81. 113 A Look Inside A Modern Combine Harvester by foodfarmerearth
  82. 114 Wheat Harvest by foodfarmerearth
  83. 115 How to Make a Galette by foodfarmerearth
  84. 116 Next Week: Wheat by foodfarmerearth
  85. 117 Concerned about Mercury Levels In Tuna? by foodfarmerearth
  86. 118 Albacore Tuna: A Micro-Cannery Flourishes by foodfarmerearth
  87. 119 How to Can Sardines by foodfarmerearth
  88. 120 How to Fillet a Tuna by foodfarmerearth
  89. 121 Next Week: Sustainable Seafood by foodfarmerearth
  90. 122 Full Transparency in the Meat Buying Process by foodfarmerearth
  91. 123 A Traditional Old-Styled Butcher by foodfarmerearth
  92. 124 How to Make Homemade Sausage by foodfarmerearth
  93. 125 Next Week: Artisan Butcher and Charcuterie by foodfarmerearth
  94. 126 A Upick Farm Diversifies Its Income Streams by foodfarmerearth
  95. 127 A Small Family Upick Farm and Farm Stand by foodfarmerearth
  96. 128 Home Made School Lunch Ideas For Young Children by foodfarmerearth
  97. 129 Next Week: U-pick Fruit by foodfarmerearth
  98. 130 Capturing the True Truffle Flavor In a Bottle by foodfarmerearth
  99. 131 Oregon White Truffle Hunting With Jack Czarnecki by foodfarmerearth
 

Coming Next: Birth of a Restaurant

foodfarmerearth foodfarmerearth·204 videos
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Published on Jan 3, 2013

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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Uploader Comments (foodfarmerearth)

  • suprsleep

    suprsleep 4 months ago

    Looks awesome

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  • foodfarmerearth

    foodfarmerearth 4 months ago

    and it's amazing what they did with the interior!

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    in reply to suprsleep (Show the comment)

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  • Cynthia A. Jones

    Cynthia A. Jones 4 months ago

    Congratulations!

    

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