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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. 119

    Hash Throughout the World

  2. 120

    The Evangelist of Hash and His Dining Escapades

  3. 121

    How to Make a Red Flannel Hash with Corned Beef

  4. 122

    Next Week: Hash

  5. 123

    Healthy Foods to Feed Your Dog

  6. 124

    The Dog Food Dude Abides

  7. 125

    Making a Homemade Dog Food Treat

  8. 126

    Easy Homemade Dog Food Meal

  9. 127

    Next Week: Homemade Dog Food

  10. 128

    Beginners Guide to Growing Food—Expert Tips, Book Ideas

  11. 129

    Peek Inside An Organic Farm Supply Store

  12. 130

    How to Make a Turkey Chard Chili Meal

  13. 131

    Next Week: Urban Farm Store

  14. 132

    The Beer Engine and True Imperial Pint Measure

  15. 133

    An Authentic English Public House in America

  16. 134

    The Beginner's Guide to Making Home Brew

  17. 135

    Artisan Beer: Preview

  18. 136

    Teaching Cooking Classes at the Farmers Market

  19. 137

    The Farmer, The Chef, and the Popup Restaurant

  20. 138

    Kathryn Yeomans Makes a Risotto Rice Dish

  21. Next Week: Popup Restaurant

  22. 140

    The Origin of the Meat Pie

  23. 141

    Sweet & Savory Pies: A Love Story

  24. 142

    How to Make a Fresh Chocolate Cream Pie

  25. 143

    Next Week: Sweet and Savory Pies

  26. 144

    One Restaurateur's View Why Agricultural Sustainability Matters

  27. 145

    Historic Building Now a Restaurant: Raven & Rose

  28. 146

    How to Make a Ham and Cheese Croute

  29. 147

    Coming Next: Birth of a Restaurant

  30. 148

    Expert Tips for Safe Home Food Storage

  31. 149

    Buying Bulk Foods: Fill Your Pantry

  32. 150

    How to Make Black-Eyed Peas & Cornbread

  33. 151

    Next Week: Staple Foods

  34. 152

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

  35. 153

    The World of Distilled Spirits

  36. 154

    How to Make a Buck Drink

  37. 155

    How to Make an Irish Coffee

  38. 156

    Next Week: Spirits

  39. 157

    A Baker's Insider Tips for Making Artisan Bread

  40. 158

    little t american baker

  41. 159

    How to Make Holiday Soda Bread

  42. 160

    Next Week: Baking Bread

  43. 161

    What Make a Great Cookie?

  44. 162

    Gluten Free Baked Goods for All Eaters

  45. 163

    How to Make Brown Sugar Pecan Macaroon Cookies

  46. 164

    Next Week: Cookies

  47. 165

    Handcrafted Forged Chef Knives

  48. 166

    A Modern Blacksmith Making Ancient Japanese Culinary Knives

  49. 167

    The Kitchen Knife: A Basic Primer

  50. 168

    Next Week: Culinary Knives

  51. 169

    Growing Carrots: Red, Yellow, Purple & Orange

  52. 170

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

  53. 171

    How to Make Rutabaga Carrot Ginger Soup

  54. 172

    Next Week: Carrots

  55. 173

    Agriculture and Public Health: One Grape Grower Speaks Out

  56. 174

    A Viticulturist In his Vineyard During Harvest

  57. 175

    Good Value Wines for the Holidays

  58. 176

    Next Week: Wine

  59. 177

    How Modern Flour Made Local Grist Mills Disappear

  60. 178

    The Old Grist Mill Today

  61. 179

    How to Make Homemade Crackers and Spread

  62. 180

    Next Week: Crackers

  63. 181

    Cornfield in Winter: A Farmer's Reflections

  64. 182

    A Farmer and his Corn

  65. 183

    Street-Style Enchiladas with Homemade Adobo Sauce

  66. 184

    Next Week: Corn

  67. 185

    As the Urban Growth Boundary Approaches: A Wary Farmer Notices

  68. 186

    Corn Maze and Pumpkins at Harvest Time

  69. 187

    Decorating a Halloween Cake Using Fondant

  70. 188

    Next Week: Halloween

  71. 189

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

  72. 190

    Peppers: A Love of Spanish Food and Culture

  73. 191

    Roasted Peppers and Corn Tamales

  74. 192

    Next Week: Peppers

  75. 193

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

  76. 194

    Canning Food: Pickles

  77. 195

    How to Make Bread and Butter Pickles

  78. 196

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

  79. 197

    A Few Key Things to Know About Pickles & Cucumbers

  80. 198

    Coming Next: Pickles

  81. 199

    Householding: A Way of Life, and of Thinking

  82. 200

    Home Economics: Living Off the Farm

  83. 201

    Path to Food Preservation: Householding

  84. 202

    Next Week: Householding

  85. 203

    Benefits of a Food Club from the Members Perspective

  86. 204

    Food Club: Know Thy Food

  87. 205

    How to Make Squash Soup and Lamb Stuffed Squash

  88. 206

    Next Week: Buyer's Club

  89. 207

    A Look Inside A Modern Combine Harvester

  90. 208

    Wheat Harvest

  91. 209

    How to Make a Galette

  92. 210

    Next Week: Wheat

  93. 211

    Concerned about Mercury Levels In Tuna?

  94. 212

    Albacore Tuna: A Micro-Cannery Flourishes

  95. 213

    How to Can Sardines

  96. 214

    How to Fillet a Tuna

  97. 215

    Next Week: Sustainable Seafood

  98. 216

    Full Transparency in the Meat Buying Process

  99. 217

    A Traditional Old-Styled Butcher

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