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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. 124

    Hash Throughout the World

  2. 125

    The Evangelist of Hash and His Dining Escapades

  3. 126

    How to Make a Red Flannel Hash with Corned Beef

  4. 127

    Next Week: Hash

  5. 128

    Healthy Foods to Feed Your Dog

  6. 129

    The Dog Food Dude Abides

  7. 130

    Making a Homemade Dog Food Treat

  8. 131

    Easy Homemade Dog Food Meal

  9. 132

    Next Week: Homemade Dog Food

  10. 133

    Beginners Guide to Growing Food—Expert Tips, Book Ideas

  11. 134

    Peek Inside An Organic Farm Supply Store

  12. 135

    How to Make a Turkey Chard Chili Meal

  13. 136

    Next Week: Urban Farm Store

  14. 137

    The Beer Engine and True Imperial Pint Measure

  15. 138

    An Authentic English Public House in America

  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

    How to Make a Fresh Chocolate Cream Pie

  25. 148

    Next Week: Sweet and Savory Pies

  26. 149

    One Restaurateur's View Why Agricultural Sustainability Matters

  27. 150

    Historic Building Now a Restaurant: Raven & Rose

  28. 151

    How to Make a Ham and Cheese Croute

  29. 152

    Coming Next: Birth of a Restaurant

  30. 153

    Expert Tips for Safe Home Food Storage

  31. 154

    Buying Bulk Foods: Fill Your Pantry

  32. 155

    How to Make Black-Eyed Peas & Cornbread

  33. 156

    Next Week: Staple Foods

  34. 157

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

  35. 158

    The World of Distilled Spirits

  36. 159

    How to Make a Buck Drink

  37. 160

    How to Make an Irish Coffee

  38. 161

    Next Week: Spirits

  39. 162

    A Baker's Insider Tips for Making Artisan Bread

  40. 163

    little t american baker

  41. 164

    How to Make Holiday Soda Bread

  42. 165

    Next Week: Baking Bread

  43. 166

    What Make a Great Cookie?

  44. 167

    Gluten Free Baked Goods for All Eaters

  45. 168

    How to Make Brown Sugar Pecan Macaroon Cookies

  46. 169

    Next Week: Cookies

  47. 170

    Handcrafted Forged Chef Knives

  48. 171

    A Modern Blacksmith Making Ancient Japanese Culinary Knives

  49. 172

    The Kitchen Knife: A Basic Primer

  50. 173

    Next Week: Culinary Knives

  51. 174

    Growing Carrots: Red, Yellow, Purple & Orange

  52. 175

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

  53. 176

    How to Make Rutabaga Carrot Ginger Soup

  54. 177

    Next Week: Carrots

  55. 178

    Agriculture and Public Health: One Grape Grower Speaks Out

  56. 179

    A Viticulturist In his Vineyard During Harvest

  57. 180

    Good Value Wines for the Holidays

  58. 181

    Next Week: Wine

  59. 182

    How Modern Flour Made Local Grist Mills Disappear

  60. 183

    The Old Grist Mill Today

  61. 184

    How to Make Homemade Crackers and Spread

  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

    Next Week: Corn

  67. 190

    As the Urban Growth Boundary Approaches: A Wary Farmer Notices

  68. 191

    Corn Maze and Pumpkins at Harvest Time

  69. 192

    Decorating a Halloween Cake Using Fondant

  70. 193

    Next Week: Halloween

  71. 194

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

  72. 195

    Peppers: A Love of Spanish Food and Culture

  73. 196

    How to Make Roasted Peppers and Corn Tamales

  74. 197

    Next Week: Peppers

  75. 198

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

  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

    Next Week: Buyer's Club

  89. 212

    A Look Inside A Modern Combine Harvester

  90. 213

    Wheat Harvest

  91. 214

    How to Make a Galette

  92. 215

    Next Week: Wheat

  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

    Next Week: Sustainable Seafood

  98. 221

    Full Transparency in the Meat Buying Process

  99. 222

    A Traditional Old-Styled Butcher

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