Food Farmer Earth
A Mom Teaches Her Children the Importance of Food
Being a mom is really connected to feeding your kids, says Sarah Gilbert, a stay-at-home working mother. As she learned from her mother growing up, Gilbert strives to educate and instill an appreciation for fresh, locally produced food...
Food Farmer Earth
Benefits of a Food Club from the Members Perspective
The food buyer's club Know Thy Food brings community, transparency and a greater sense of empowerment to its members who are free to choose from a massive catalogue listing of local sustainable organic foods to buy. We ask a few of the...
Food Farmer Earth
Agriculture and Public Health: One Grape Grower Speaks Out
When it comes to organics vs. biodynamics vs. conventional farming, you get a lot of "you're with us, or you're against us." As Kevin Chambers explains in this video, when it comes to his farming practices at Resonance Vineyards in...
Food Farmer Earth
Aquaponics: Preview
Tuesday Chef Robert Wiley, of Sheridan Fruit Company, demonstrates how to make a classic fish fry with marinaded catfish and homemade hush puppies. Wiley shares plenty of tips for those looking to improve their own catfish fry. Wednesday...
Food Farmer Earth
An Urban Farmer in the City
Throughout her young adult life, Amanda Morse has worked entirely in the nonprofit food sector. When she moved to Portland, Oregon, she was ready to apply her skills in a new direction. Knowing she wanted to live in the city, Morse...
Food Farmer Earth
Parisian Herbed Gnocchi with Fresh Pea Pesto
Chef Aaron Woo of Natural Selection in Portland, Oregon, shows us how to make a Parisian herbed gnocchi served over a bed of English peas and basil pesto.
Food Farmer Earth
Decorating a Halloween Cake Using Fondant
Fondant is a popular way to decorate cakes for many occasions. It's almost like working with play dough, only it's sweet! Robin Hassett, of The Dessert Tray, decorates a spooky cake with tombstones, bats, and pumpkins - just in time for...
Food Farmer Earth
The Farmer, The Chef, and the Popup Restaurant
What's a pop-up?" It's the question that Kathryn LaSusa Yeomans gets asked the most about her recent venture. A seasoned chef who early in her career trained with the likes of Lidia Bastianich and Diana Kennedy, Yeomans worked in...
Food Farmer Earth
Seed Art
Cathy Camper, a local Portland artist, makes interpretive portraits and images of nature from seeds. Her art pieces sparkle with color, and imagination; in a sense, they pay homage to the beauty and simplicity that abounds in nature....
Food Farmer Earth
How to Make Greek Yogurt and Plain
Tressa Yellig, executive chef and owner of Salt, Fire, & Time, a community supported kitchen service, demonstrates how to make plain yogurt, and from there, Greek yogurt. As Yellig explains, every culture has its own form of souring...
Food Farmer Earth
Home Economics: Living Off the Farm
When Virginia Yoder and her husband Emerson began to farm on their 50 acre property, near Molalla, Oregon, in the mid to late 1940's, America's food supply was still bound tightly to the seasons. Canning and preserving food was a common...
Food Farmer Earth
Harvesting Fresh Fruit Berries For A Local Farmer's Market
In this short video, we filmed a berry farmer, one of the largest direct to market sellers in the area, as they harvested and prepared their fresh berries for a local farmer's market. Unger Farms, located in Cornelius, Oregon (about 25...
Food Farmer Earth
Growing Fresh Berries for the Farmer's Market
Summer is the heart of berry season in Oregon, and we visit Unger Farm, a thriving fresh, berry farm, whose primary market are local farmer's markets—during the peak of season, 17 of them— each week!
Food Farmer Earth
Gluten Free Baked Goods for All Eaters
As the café name implies, the bakery was created " to bring together" (the literal meaning of tula in Scandinavian) those who can't consume products containing gluten, and regular eaters into the same communal environment that offers...
Food Farmer Earth
Expert Tips for Safe Home Food Storage
Janice Gregg from the Oregon State University Extension Service shares some of her knowledge on how to store staple foods over the winter months. As Gregg explains, edible grains, fruits, squashes, and other staples have different...
Food Farmer Earth
Bone Marrow and Smoked Cherry Ice Cream with Bourbon
Tyler Malek of Salt and Straw, a Portland, Oregon hand-crafted ice cream shop has two reasons to celebrate. Not only did they open their first store a year-ago, outgrowing their city food cart where they began, their business has been so...
Food Farmer Earth
A Upick Farm Diversifies Its Income Streams
Theresa Draper has up to 10 people relying on her, and her Upick farm for their income. Draper has found that by diversifying her 40 acre farm, adding added value products, and being creative, for example, opening an old farm house to...
Food Farmer Earth
Buying Bulk Foods: Fill Your Pantry
Fill Your Pantry, an annual post-harvest event sponsored by Ten Rivers Food Web, and Willamette Farm and Food Coalition, seeks to establish a regional food economy that benefits farmers, consumers, and the local community. As Jen...
Food Farmer Earth
Backyard Goats: Preview
Tuesday Nori Gordon, of the Going Goaty Collective, demonstrates how to make chevre from fresh raw goat milk. Gordon, and the other members of the collective, milk their mini-LaMancha goats twice a day, and produce about 2 quarts to a...
Food Farmer Earth
An Urban Goat Farm: Abita Springs Farm
Ed Arcement and his wife Nancy love cheese. Indeed, their mutual enthusiasm for this processed food is why, in 2005, they chose to attend a national goat show in Spokane, Washington. They found themselves suddenly bidding on a particular...
Food Farmer Earth
Winter Greenhouse Farming
Rick Steffen could be thought of as a small farmer for all seasons. That's because he grows a variety of crops, some unusual like his fruit orchards—inside a series of 55 greenhouses, some up to a half-acre in size, near Portland,...
Food Farmer Earth
How to Make Homemade Butter from Farm Fresh Milk
Harriet Fasenfest, author of A Householder's Guide to the Universe shares her intimate knowledge how to make fresh butter, and the different characteristics that come from milk in the Spring versus the Winter season.
Food Farmer Earth
Coming Next: Pickles
Tuesday: in the Kitchen Pickling cucumbers is a gateway food into the wonderful craft of homemade canning. Kathryn Yeomans, of The Farmer's Feast, shows us how to make one of her favorites: bread and butter pickles. Wednesday: to the...
Food Farmer Earth
Cashew Shortbread Cut-out Cookies
Caitlin Daniels of Two Tarts Bakery, gives us another idea how to make delicious fun with some of our favorite cookie cutters.