Upload

Loading...

This video is unavailable.

Watch Queue

TV Queue

Watch QueueTV Queue

    Loading...

Watch Queue
TV Queue
__count__/__total__

Next Week: Popup Restaurant

Want to watch this again later?

Sign in to add this video to a playlist.
546 views

Like this video?

Sign in to make your opinion count.

Don't like this video?

Sign in to make your opinion count.

Loading...

Loading...

Transcript

The interactive transcript could not be loaded.

Loading...

Loading...

Ratings have been disabled for this video.
Rating is available when the video has been rented.
This feature is not available right now. Please try again later.

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.

Food Farmer Earth - a journey of wide discovery about our food
http://www.youtube.com/ffe

Subscribe to Food Farmer Earth-receive the latest videos
http://www.youtube.com/subscription_c...

Visit Cooking Up a Story for more stories, recipes, photos, and complete written posts
http://cookingupastory.com

Follow us:
Google+
https://plus.google.com/+foodfarmerea...
twitter
http://twitter.com/cookingupastory
Facebook
http://www.facebook.com/cookingupastory
Pinterest
https://www.pinterest.com/foodfarmere...

Website RSS Feed
http://cookingupastory.com/feed

Cooking Up a Story channel on YouTube
http://www.youtube.com/cookingupastory

Loading...

  1. 126

    Hash Throughout the World

  2. 127

    The Evangelist of Hash and His Dining Escapades

  3. 128

    How to Make a Red Flannel Hash with Corned Beef

  4. 129

    Next Week: Hash

  5. 130

    Healthy Foods to Feed Your Dog

  6. 131

    The Dog Food Dude Abides

  7. 132

    Making a Homemade Dog Food Treat

  8. 133

    Easy Homemade Dog Food Meal

  9. 134

    Next Week: Homemade Dog Food

  10. 135

    Beginners Guide to Growing Food—Expert Tips, Book Ideas

  11. 136

    Peek Inside An Organic Farm Supply Store

  12. 137

    How to Make a Turkey Chard Chili Meal

  13. 138

    Next Week: Urban Farm Store

  14. 139

    The Beer Engine and True Imperial Pint Measure

  15. 140

    An Authentic English Public House in America

  16. 141

    The Beginner's Guide to Making Home Brew

  17. 142

    Artisan Beer: Preview

  18. 143

    Teaching Cooking Classes at the Farmers Market

  19. 144

    The Farmer, The Chef, and the Popup Restaurant

  20. 145

    Kathryn Yeomans Makes a Risotto Rice Dish

  21. Next Week: Popup Restaurant

  22. 147

    The Origin of the Meat Pie

  23. 148

    Sweet & Savory Pies: A Love Story

  24. 149

    How to Make a Fresh Chocolate Cream Pie

  25. 150

    Next Week: Sweet and Savory Pies

  26. 151

    One Restaurateur's View Why Agricultural Sustainability Matters

  27. 152

    Historic Building Now a Restaurant: Raven & Rose

  28. 153

    How to Make a Ham and Cheese Croute

  29. 154

    Coming Next: Birth of a Restaurant

  30. 155

    Expert Tips for Safe Home Food Storage

  31. 156

    Buying Bulk Foods: Fill Your Pantry

  32. 157

    How to Make Black-Eyed Peas & Cornbread

  33. 158

    Next Week: Staple Foods

  34. 159

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

  35. 160

    The World of Distilled Spirits

  36. 161

    How to Make a Buck Drink

  37. 162

    How to Make an Irish Coffee

  38. 163

    Next Week: Spirits

  39. 164

    A Baker's Insider Tips for Making Artisan Bread

  40. 165

    little t american baker

  41. 166

    How to Make Holiday Soda Bread

  42. 167

    Next Week: Baking Bread

  43. 168

    What Make a Great Cookie?

  44. 169

    Gluten Free Baked Goods for All Eaters

  45. 170

    How to Make Brown Sugar Pecan Macaroon Cookies

  46. 171

    Next Week: Cookies

  47. 172

    Handcrafted Forged Chef Knives

  48. 173

    A Modern Blacksmith Making Ancient Japanese Culinary Knives

  49. 174

    The Kitchen Knife: A Basic Primer

  50. 175

    Next Week: Culinary Knives

  51. 176

    Growing Carrots: Red, Yellow, Purple & Orange

  52. 177

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

  53. 178

    How to Make Rutabaga Carrot Ginger Soup

  54. 179

    Next Week: Carrots

  55. 180

    Agriculture and Public Health: One Grape Grower Speaks Out

  56. 181

    A Viticulturist In his Vineyard During Harvest

  57. 182

    Good Value Wines for the Holidays

  58. 183

    Next Week: Wine

  59. 184

    How Modern Flour Made Local Grist Mills Disappear

  60. 185

    The Old Grist Mill Today

  61. 186

    How to Make Homemade Crackers and Spread

  62. 187

    Next Week: Crackers

  63. 188

    Cornfield in Winter: A Farmer's Reflections

  64. 189

    A Farmer and his Corn

  65. 190

    Street-Style Enchiladas with Homemade Adobo Sauce

  66. 191

    Next Week: Corn

  67. 192

    As the Urban Growth Boundary Approaches: A Wary Farmer Notices

  68. 193

    Corn Maze and Pumpkins at Harvest Time

  69. 194

    Decorating a Halloween Cake Using Fondant

  70. 195

    Next Week: Halloween

  71. 196

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

  72. 197

    Peppers: A Love of Spanish Food and Culture

  73. 198

    How to Make Roasted Peppers and Corn Tamales

  74. 199

    Next Week: Peppers

  75. 200

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

  76. 201

    Canning Food: Pickles

  77. 202

    How to Make Bread and Butter Pickles

  78. 203

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

  79. 204

    A Few Key Things to Know About Pickles & Cucumbers

  80. 205

    Coming Next: Pickles

  81. 206

    Householding: A Way of Life, and of Thinking

  82. 207

    Home Economics: Living Off the Farm

  83. 208

    Path to Food Preservation: Householding

  84. 209

    Next Week: Householding

  85. 210

    Benefits of a Food Club from the Members Perspective

  86. 211

    Food Club: Know Thy Food

  87. 212

    How to Make Squash Soup and Lamb Stuffed Squash

  88. 213

    Next Week: Buyer's Club

  89. 214

    A Look Inside A Modern Combine Harvester

  90. 215

    Wheat Harvest

  91. 216

    How to Make a Galette

  92. 217

    Next Week: Wheat

  93. 218

    Concerned about Mercury Levels In Tuna?

  94. 219

    Albacore Tuna: A Micro-Cannery Flourishes

  95. 220

    How to Can Sardines

  96. 221

    How to Fillet a Tuna

  97. 222

    Next Week: Sustainable Seafood

  98. 223

    Full Transparency in the Meat Buying Process

  99. 224

    A Traditional Old-Styled Butcher

Advertisement
to add this to Watch Later

Add to