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Published on Jan 25, 2013

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.

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.

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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  1. 120

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  2. 121

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  3. 122

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  4. 123

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  5. 124

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  10. 129

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  11. 130

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  12. 131

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  13. 132

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  14. 133

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  15. 134

    An Authentic English Public House in America

  16. 135

    The Beginner's Guide to Making Home Brew

  17. 136

    Artisan Beer: Preview

  18. 137

    Teaching Cooking Classes at the Farmers Market

  19. 138

    The Farmer, The Chef, and the Popup Restaurant

  20. 139

    Kathryn Yeomans Makes a Risotto Rice Dish

  21. Next Week: Popup Restaurant

  22. 141

    The Origin of the Meat Pie

  23. 142

    Sweet & Savory Pies: A Love Story

  24. 143

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  25. 144

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  26. 145

    One Restaurateur's View Why Agricultural Sustainability Matters

  27. 146

    Historic Building Now a Restaurant: Raven & Rose

  28. 147

    How to Make a Ham and Cheese Croute

  29. 148

    Coming Next: Birth of a Restaurant

  30. 149

    Expert Tips for Safe Home Food Storage

  31. 150

    Buying Bulk Foods: Fill Your Pantry

  32. 151

    How to Make Black-Eyed Peas & Cornbread

  33. 152

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  34. 153

    Liqueur, Brandy, or Whiskey—how do Distilled Spirits differ?

  35. 154

    The World of Distilled Spirits

  36. 155

    How to Make a Buck Drink

  37. 156

    How to Make an Irish Coffee

  38. 157

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  39. 158

    A Baker's Insider Tips for Making Artisan Bread

  40. 159

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  41. 160

    How to Make Holiday Soda Bread

  42. 161

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  43. 162

    What Make a Great Cookie?

  44. 163

    Gluten Free Baked Goods for All Eaters

  45. 164

    How to Make Brown Sugar Pecan Macaroon Cookies

  46. 165

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  47. 166

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  48. 167

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  49. 168

    The Kitchen Knife: A Basic Primer

  50. 169

    Next Week: Culinary Knives

  51. 170

    Growing Carrots: Red, Yellow, Purple & Orange

  52. 171

    A Critical Head Start for Pre-Schoolers: Eating Healthy Foods

  53. 172

    How to Make Rutabaga Carrot Ginger Soup

  54. 173

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  55. 174

    Agriculture and Public Health: One Grape Grower Speaks Out

  56. 175

    A Viticulturist In his Vineyard During Harvest

  57. 176

    Good Value Wines for the Holidays

  58. 177

    Next Week: Wine

  59. 178

    How Modern Flour Made Local Grist Mills Disappear

  60. 179

    The Old Grist Mill Today

  61. 180

    How to Make Homemade Crackers and Spread

  62. 181

    Next Week: Crackers

  63. 182

    Cornfield in Winter: A Farmer's Reflections

  64. 183

    A Farmer and his Corn

  65. 184

    Street-Style Enchiladas with Homemade Adobo Sauce

  66. 185

    Next Week: Corn

  67. 186

    As the Urban Growth Boundary Approaches: A Wary Farmer Notices

  68. 187

    Corn Maze and Pumpkins at Harvest Time

  69. 188

    Decorating a Halloween Cake Using Fondant

  70. 189

    Next Week: Halloween

  71. 190

    It's a Mad Mad Mad Mad World of Basque Peppers

  72. 191

    Peppers: A Love of Spanish Food and Culture

  73. 192

    Roasted Peppers and Corn Tamales

  74. 193

    Next Week: Peppers

  75. 194

    Co-Packing Cannery: Offering Added Value Food Processing to Farmers

  76. 195

    Canning Food: Pickles

  77. 196

    How to Make Bread and Butter Pickles

  78. 197

    Weird, Wild, & Tasty: Glacier Lettuce and Oyster Lettuce

  79. 198

    A Few Key Things to Know About Pickles & Cucumbers

  80. 199

    Coming Next: Pickles

  81. 200

    Householding: A Way of Life, and of Thinking

  82. 201

    Home Economics: Living Off the Farm

  83. 202

    Path to Food Preservation: Householding

  84. 203

    Next Week: Householding

  85. 204

    Benefits of a Food Club from the Members Perspective

  86. 205

    Food Club: Know Thy Food

  87. 206

    How to Make Squash Soup and Lamb Stuffed Squash

  88. 207

    Next Week: Buyer's Club

  89. 208

    A Look Inside A Modern Combine Harvester

  90. 209

    Wheat Harvest

  91. 210

    How to Make a Galette

  92. 211

    Next Week: Wheat

  93. 212

    Concerned about Mercury Levels In Tuna?

  94. 213

    Albacore Tuna: A Micro-Cannery Flourishes

  95. 214

    How to Can Sardines

  96. 215

    How to Fillet a Tuna

  97. 216

    Next Week: Sustainable Seafood

  98. 217

    Full Transparency in the Meat Buying Process

  99. 218

    A Traditional Old-Styled Butcher

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