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Next Week: Popup Restaurant

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Published on Jan 25, 2013

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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  1. 113

    Hash Throughout the World

  2. 114

    The Evangelist of Hash and His Dining Escapades

  3. 115

    How to Make a Red Flannel Hash with Corned Beef

  4. 116

    Next Week: Hash

  5. 117

    Healthy Foods to Feed Your Dog

  6. 118

    The Dog Food Dude Abides

  7. 119

    Making a Homemade Dog Food Treat

  8. 120

    Easy Homemade Dog Food Meal

  9. 121

    Next Week: Homemade Dog Food

  10. 122

    Beginners Guide to Growing Food—Expert Tips, Book Ideas

  11. 123

    Peek Inside An Organic Farm Supply Store

  12. 124

    How to Make a Turkey Chard Chili Meal

  13. 125

    Next Week: Urban Farm Store

  14. 126

    The Beer Engine and True Imperial Pint Measure

  15. 127

    An Authentic English Public House in America

  16. 128

    The Beginner's Guide to Making Home Brew

  17. 129

    Artisan Beer: Preview

  18. 130

    Teaching Cooking Classes at the Farmers Market

  19. 131

    The Farmer, The Chef, and the Popup Restaurant

  20. 132

    Kathryn Yeomans Makes a Risotto Rice Dish

  21. Next Week: Popup Restaurant

  22. 134

    The Origin of the Meat Pie

  23. 135

    Sweet & Savory Pies: A Love Story

  24. 136

    How to Make a Fresh Chocolate Cream Pie

  25. 137

    Next Week: Sweet and Savory Pies

  26. 138

    One Restaurateur's View Why Agricultural Sustainability Matters

  27. 139

    Historic Building Now a Restaurant: Raven & Rose

  28. 140

    How to Make a Ham and Cheese Croute

  29. 141

    Coming Next: Birth of a Restaurant

  30. 142

    Expert Tips for Safe Home Food Storage

  31. 143

    Buying Bulk Foods: Fill Your Pantry

  32. 144

    How to Make Black-Eyed Peas & Cornbread

  33. 145

    Next Week: Staple Foods

  34. 146

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

  35. 147

    The World of Distilled Spirits

  36. 148

    How to Make a Buck Drink

  37. 149

    How to Make an Irish Coffee

  38. 150

    Next Week: Spirits

  39. 151

    A Baker's Insider Tips for Making Artisan Bread

  40. 152

    little t american baker

  41. 153

    How to Make Holiday Soda Bread

  42. 154

    Next Week: Baking Bread

  43. 155

    What Make a Great Cookie?

  44. 156

    Gluten Free Baked Goods for All Eaters

  45. 157

    How to Make Brown Sugar Pecan Macaroon Cookies

  46. 158

    Next Week: Cookies

  47. 159

    Handcrafted Forged Chef Knives

  48. 160

    A Modern Blacksmith Making Ancient Japanese Culinary Knives

  49. 161

    The Kitchen Knife: A Basic Primer

  50. 162

    Next Week: Culinary Knives

  51. 163

    Growing Carrots: Red, Yellow, Purple & Orange

  52. 164

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

  53. 165

    How to Make Rutabaga Carrot Ginger Soup

  54. 166

    Next Week: Carrots

  55. 167

    Agriculture and Public Health: One Grape Grower Speaks Out

  56. 168

    A Viticulturist In his Vineyard During Harvest

  57. 169

    Good Value Wines for the Holidays

  58. 170

    Next Week: Wine

  59. 171

    How Modern Flour Made Local Grist Mills Disappear

  60. 172

    The Old Grist Mill Today

  61. 173

    How to Make Homemade Crackers and Spread

  62. 174

    Next Week: Crackers

  63. 175

    Cornfield in Winter: A Farmer's Reflections

  64. 176

    A Farmer and his Corn

  65. 177

    Street-Style Enchiladas with Homemade Adobo Sauce

  66. 178

    Next Week: Corn

  67. 179

    As the Urban Growth Boundary Approaches: A Wary Farmer Notices

  68. 180

    Corn Maze and Pumpkins at Harvest Time

  69. 181

    Decorating a Halloween Cake Using Fondant

  70. 182

    Next Week: Halloween

  71. 183

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

  72. 184

    Peppers: A Love of Spanish Food and Culture

  73. 185

    Roasted Peppers and Corn Tamales

  74. 186

    Next Week: Peppers

  75. 187

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

  76. 188

    Canning Food: Pickles

  77. 189

    How to Make Bread and Butter Pickles

  78. 190

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

  79. 191

    A Few Key Things to Know About Pickles & Cucumbers

  80. 192

    Coming Next: Pickles

  81. 193

    Householding: A Way of Life, and of Thinking

  82. 194

    Home Economics: Living Off the Farm

  83. 195

    Path to Food Preservation: Householding

  84. 196

    Next Week: Householding

  85. 197

    Benefits of a Food Club from the Members Perspective

  86. 198

    Food Club: Know Thy Food

  87. 199

    How to Make Squash Soup and Lamb Stuffed Squash

  88. 200

    Next Week: Buyer's Club

  89. 201

    A Look Inside A Modern Combine Harvester

  90. 202

    Wheat Harvest

  91. 203

    How to Make a Galette

  92. 204

    Next Week: Wheat

  93. 205

    Concerned about Mercury Levels In Tuna?

  94. 206

    Albacore Tuna: A Micro-Cannery Flourishes

  95. 207

    How to Can Sardines

  96. 208

    How to Fillet a Tuna

  97. 209

    Next Week: Sustainable Seafood

  98. 210

    Full Transparency in the Meat Buying Process

  99. 211

    A Traditional Old-Styled Butcher

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