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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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  2. 125

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  3. 126

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  14. 137

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  15. 138

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  16. 139

    The Beginner's Guide to Making Home Brew

  17. 140

    Artisan Beer: Preview

  18. 141

    Teaching Cooking Classes at the Farmers Market

  19. 142

    The Farmer, The Chef, and the Popup Restaurant

  20. 143

    Kathryn Yeomans Makes a Risotto Rice Dish

  21. Next Week: Popup Restaurant

  22. 145

    The Origin of the Meat Pie

  23. 146

    Sweet & Savory Pies: A Love Story

  24. 147

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  25. 148

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  26. 149

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  27. 150

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  28. 151

    How to Make a Ham and Cheese Croute

  29. 152

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  30. 153

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  31. 154

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  32. 155

    How to Make Black-Eyed Peas & Cornbread

  33. 156

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  34. 157

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  35. 158

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  36. 159

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  37. 160

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  38. 161

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  39. 162

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  40. 163

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  41. 164

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  42. 165

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  43. 166

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  44. 167

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  45. 168

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  46. 169

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  47. 170

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  48. 171

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  49. 172

    The Kitchen Knife: A Basic Primer

  50. 173

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  51. 174

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  52. 175

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  53. 176

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  54. 177

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  55. 178

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  56. 179

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  57. 180

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  58. 181

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  59. 182

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  60. 183

    The Old Grist Mill Today

  61. 184

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  62. 185

    Next Week: Crackers

  63. 186

    Cornfield in Winter: A Farmer's Reflections

  64. 187

    A Farmer and his Corn

  65. 188

    Street-Style Enchiladas with Homemade Adobo Sauce

  66. 189

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  67. 190

    As the Urban Growth Boundary Approaches: A Wary Farmer Notices

  68. 191

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  69. 192

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  70. 193

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  71. 194

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  72. 195

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  73. 196

    How to Make Roasted Peppers and Corn Tamales

  74. 197

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  75. 198

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  76. 199

    Canning Food: Pickles

  77. 200

    How to Make Bread and Butter Pickles

  78. 201

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

  79. 202

    A Few Key Things to Know About Pickles & Cucumbers

  80. 203

    Coming Next: Pickles

  81. 204

    Householding: A Way of Life, and of Thinking

  82. 205

    Home Economics: Living Off the Farm

  83. 206

    Path to Food Preservation: Householding

  84. 207

    Next Week: Householding

  85. 208

    Benefits of a Food Club from the Members Perspective

  86. 209

    Food Club: Know Thy Food

  87. 210

    How to Make Squash Soup and Lamb Stuffed Squash

  88. 211

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  89. 212

    A Look Inside A Modern Combine Harvester

  90. 213

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  91. 214

    How to Make a Galette

  92. 215

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  93. 216

    Concerned about Mercury Levels In Tuna?

  94. 217

    Albacore Tuna: A Micro-Cannery Flourishes

  95. 218

    How to Can Sardines

  96. 219

    How to Fillet a Tuna

  97. 220

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  98. 221

    Full Transparency in the Meat Buying Process

  99. 222

    A Traditional Old-Styled Butcher

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