Food Farmer Earth
Record Number of Fall Chinook Pass Through Bonneville Dam
2013 marks a record year for the Chinook (King) salmon runs on the Columbia River. Over 1 million salmon have passed through the Bonneville Dam located near the mouth of the Columbia River. Historically, the Fall Chinook run is the...
Food Farmer Earth
Saving Seeds from the Garden, part 2
Part 2: After harvesting seeds, how do you properly store them for the next year? Robyn Streeter, co-owner of Your Backyard Farmer, has been actively growing food and teaching others how to grow food for many years. She demonstrates the...
Food Farmer Earth
Raising Backyard Chickens
Naomi Montacre, co-founder of Naomi's Organic Farm Supply, a Portland organic feed and products store, shares some of her expert knowledge on raising backyard chickens. n part 1, Montacre describes some of the basic considerations...
Food Farmer Earth
Profile of a Culinary Educator
On Food Farmer Earth, a short profile of Melinda Casady, co-owner of Portland's Culinary Workshop, a hands-on training center designed to educate aspiring food enthusiasts how to expand their potential in the kitchen.
Food Farmer Earth
The Future of Small Family Farms
Farmer Rick Steffen, and culinary instructor Katherine Deumling share their views about the future of small family farms. According to the most current USDA census data (2007), and the recently published survey data from the Economic...
Food Farmer Earth
Teaching Kids: Hands on Learning in the Kitchen and on the Farm
Mia Bartlett of Supa Fresh Youth Farm and Chef Lisa Schroeder of Mother's Bistro share their philosophies of teaching kids important lessons by offering them hands-on experience in the kitchen and on the farm.
Food Farmer Earth
The Albion Strawberry: Everbearing June through October
Kathy Unger, of Unger Farms, talks about her Albion strawberries, and their amazing longevity for reliably producing fruit from June through to the end of October. Their flavor, is perhaps second only to the (unbelievably great) Hood...
Food Farmer Earth
Weird, Wild, & Tasty: Glacier Lettuce and Oyster Lettuce
Manuel Recio of Viridian Farms not only grows 20 different varieties of peppers from the Basque region of Spain (part of his families heritage), he also grows some unusual greens as you will see in this video: Glacier lettuce from the...
Food Farmer Earth
The Old Grist Mill Today
It's a national landmark, and the only working hydro-powered grist mill in Washington State. Built in 1876, The Cedar Creek Grist Mill, located in southwestern Washington, just outside the town of Woodland is situated above the banks of...
Food Farmer Earth
The Origin of the Meat Pie
In Australia, the meat pie is an iconic food. But where did the meat pastie originate, and what was it's original purpose? Sarah Curtis-Fawley of the Pacific Pie Company shares the story about its origin.
Food Farmer Earth
Lambing Season on the Farm
WARNING: This video contains graphic images of a lamb being born. Spring is lambing season, and so we wanted to visit a farm that specializes in raising lambs. Sudan Farm, located in Canby, Oregon does just that, it raises lambs for...
Food Farmer Earth
Mother's Chicken Soup and So Much More!
Mother's Bistro chef Lisa Schroeder shares her professional, culinary skills in the making the quintessential home-made chicken soup. Not only does Schroeder offer easy recipes to follow (see link below), she provides shortcuts to save...
Food Farmer Earth
Path to Food Preservation: Householding
Householding seeks to restore the pride and practice of home economics with an emphasis on sustainability, equity, and health." —Harriet Fasenfest, author of The Householder's Guide to the Universe In this video, Harriet Fasenfest shares...
Food Farmer Earth
Peppers: A Love of Spanish Food and Culture
When Manuel Recio and his wife, Leslie Lukas-Recio, had the sudden opportunity to buy her family's farm on Grand Island in Oregon, they saw it as an opportunity to work for themselves as well as a way to include their love of food and...
Food Farmer Earth
Organic Foods Backyard Agriculture
A simple idea led two women into a thriving new agricultural enterprise. Creating backyard mini-farms for homeowners who want to start growing their own fresh herbs and vegetables, but lack the time or know-how to do it themselves.
Food Farmer Earth
Mother Food
She's a chef extraordinaire; a whirling dervish force of nature. Lisa Schroeder, owner of Portland, Oregon's popular restaurant—Mother's Bistro— explains the vision behind her restaurant, and her passion to preserve the fine art of...
Food Farmer Earth
Liqueur, Brandy, or Whiskey—how do Distilled Spirits differ?
What is the difference between a liqueur and a brandy? Or, a whiskey and a fruit brandy? Artisan distiller Sebastian Degens of Stone Barn Brandyworks defines the three basic groups, collectively referred to as spirits.
Food Farmer Earth
One Restaurateur's View Why Agricultural Sustainability Matters
Lisa Mygrant, owner of the new Raven & Rose restaurant shares her personal views on why sustainable farming is so important to her. Having grown up in a family that grew their own food, and having completed a brand new degree program at...
Food Farmer Earth
Peek Inside An Organic Farm Supply Store
After moving to the Big Apple in 2001, Naomi Montacre quickly figured out that she preferred the countryside more than the urban lifestyle. After living in an inexpensive loft in Brooklyn for five years, working odd jobs to save money,...
Food Farmer Earth
Making a Homemade Dog Food Treat
Canine cookbook author Rick Woodford , Feed Your Best Friend Better, demonstrates an easy granola bar recipe that your dog will enjoy. Woodford believes in using fresh ingredients that come from the same common foods that humans will eat.
Food Farmer Earth
Object Focus: The Bowl 5
The working bowl is familiar to most of us -- mix a batter, turn a dough, whip up some eggs. Here's an example of some working bowls, some very old to some very new.
Food Farmer Earth
Object Focus: The Bowl 4
The beginning of production ware can be traced back to the porcelain bowls produced in the Chinese region of Jingdezhen. Namita Wiggens shows us some of these early bowls that are part of this exhibit. and we see how the tea bowl has...
Food Farmer Earth
Object Focus: The Bowl 3
The exhibition aptly starts with a bowl that is representational of our 'first' bowl -- two hands cupped together. As Wiggens explains, the ability to put food into a container, a bowl, allows us to share a meal with someone else.
Food Farmer Earth
Object Focus: The Bowl
When was the last time you thought about a bowl? Is there one that's a favorite in your life? Did the advent of the bowl truly represent the dawn of human civilization? These are just a few of the questions that museum curator Namita...