Food Farmer Earth
Wild and Cultivated Mushrooms at the Farmers Market
Fall is upon us, the summer's harvest is coming to an end, and many farmers are getting fields ready for next years crop. But not everyone is slowing their pace. If you grow mushrooms -- whether cultivated or from the wild -- your busy...
Food Farmer Earth
Thermal Banking Greenhouse Design -Sustainable Energy
Steven Schwen of Earthen Path Organic Farm (Lake City, Minnesota) has built an innovative greenhouse that allows him to extend his growing season while reducing energy costs.
Food Farmer Earth
The Grape Grower
Lon Rombough, author of The Grape Grower: A Guide to Organic Viticulture shares his passion for plants and growing grapes; a lifetime of study and practice as a world renowned plant breeder and grower. He shares his unique story while...
Food Farmer Earth
What Make a Great Cookie?
In this video we ask long-time baker and pastry chef Mary O'Rourke of The Waffle Window what she thinks makes a great cookie. Her answer may surprise you.
Food Farmer Earth
Teaching Cooking Classes at the Farmers Market
While Kathryn Yeomans loves to create popup restaurant events, where she's able to be like "cinderella at the ball" having her own restaurant for a night, she admits she also has to have a full-time job. For Yeoman's, that's teaching...
Food Farmer Earth
Why Winter Crops Grow Sweeter
Farmer Tom DeNoble of DeNoble Farm Fresh Produce talks about the crops he grows in winter, and the special role that colder temperatures play with his brassica crops.
Food Farmer Earth
Pressure Canner Basics Excerpt
Retired Oregon State University extension food preservation educator runs through the basics of operating a pressure canner to can low acid foods.
Food Farmer Earth
It's a Mad Mad Mad Mad World of Basque Peppers
It's a mad, mad, mad mad world of Basque peppers featuring a virtual who's who of the pepper variety kingdom. Manuel Recio, of Viridian Farms, takes us on a guided tour of the star-studded attractions peppered throughout his farm.
Food Farmer Earth
Object Focus: The Bowl 2
The first part of the exhibit "Reflect + Respond" is an assembly of bowls drawn from private collections —170 bowls—from functional bowls to decorative art pieces put on display at the museum. The second part of the exhibit "Engage + Use...
Food Farmer Earth
Local Farmer Grows Beans from Basque Region
Manuel Recio, of Veridian Farms, shows us some of the uncommon types of beans that he grows on his farm in Grand Island, Oregon, near Portland. Garrafón Valenciano, Tarbais, Tolosa, and Caparrones de Anguiano are grown in the Basque...
Food Farmer Earth
Pastured Pig to Plate, One Writer's Experience
As a food writer, and blogger, Kathleen Bauer prefers to write from first-hand experience. The idea for pasture to plate came after responding to an offer from a farmer to purchase half a pastured pig.
Food Farmer Earth
How to Make Jack's Beef Stroganoff with Wild Mushrooms
Chris Czarnecki, a 4th generation restaurateur and chef, demonstrates one of his signature dishes at The Joel Palmer House in Dayton, Oregon. He shares their secret on how to infuse beef tenderloin with the unique flavor of the fresh...
Food Farmer Earth
How to Make Rutabaga Carrot Ginger Soup
Winter is the season for eating fresh, root vegetables, and Kathryn Yeomans of The Farmer's Feast shows us how to make a hearty vegetable soup to warm the soul, and fill the belly. The key to making a good soup is allowing for adequate...
Food Farmer Earth
How to Make Fresh Fruit Soda
David Yudkin, of Hot Lips Soda, demonstrates how to make seasonal fruit soda, using watermelon and fresh berries.
Food Farmer Earth
Food Farmer Earth: Katherine Deumling Profile
Introducing Katherine Deumling, a Portland, Oregon culinary teacher, cook, avid gardener, and food activist. Deumling studied food and culture in Italy and Mexico, and grew up in Germany. Combining her personal life experiences, and...
Food Farmer Earth
A Small Scale Integrated Livestock Farm
Husband and wife team, farmers Mike Guebert and Linda Bangs live on 10 acres of land, raising and tending to a variety of livestock. Currently, they have 2 Jersey cows, and 40 goats that provide raw milk; about 250 laying chicken hens...
Food Farmer Earth
A Successful Cherry Farmer's Toughest Challenge
Mike Omeg, of Omeg Orchards talks about the biggest challenge he faces as a large specialized cherry farmer in an industry that continues to rapidly evolve.
Food Farmer Earth
A 4th Generation Oyster Fisherman
In this episode, Bill Taylor, a fourth generation oyster farmer and President of Taylor Shellfish Farms, shares his family's century-old connection to the shellfish industry his great-grandfather helped develop, and to the South Puget...
Food Farmer Earth
Concerned about Mercury Levels In Tuna?
Is it safe to eat tuna? We talk with Michael Morrissey Ph.D, formerly with the Oregon State University Seafood Lab in Astoria, Oregon, and the lead author of a 2005 study that examined mercury levels in West Coast albacore tuna. As we...
Food Farmer Earth
A Viticulturist In his Vineyard During Harvest
Kevin Chambers of Resonance Vineyards in Carleton, Oregon, is on the 32nd harvest for this property, and he's using everything in his 3 decades of growing grapes to create a broader theory of how an effective farm should operate—a theory...
Food Farmer Earth
A Good Food Farmer
This is not your typical story, for Anthony Boutard, of Ayers Creek Farm, is not your typical farmer. Trained as a forester, he and his wife, Carol, backed into farming -- as he likes to tell it. He shares many stories, including how he...
Food Farmer Earth
little t american baker
Tim Healea, renowned for the quality of the breads that he makes at his bakery (little t american baker) in Portland, Oregon, said he never dreamed he'd have a career in the food business, much less own his own bakery. As a matter of...
Food Farmer Earth
Irish Potatoes with Stout Beer and Fresh Kale
First, Ivy Manning visited with Shari Sirkin, of Dancing Roots Farm, and learned more about kale. Now it's time to take that kale into the kitchen and create something delicious and easy to make, with ingredients that are commonly found...
Food Farmer Earth
How to Make Dungeness Crab & Green Garlic Quiche
Tressa Yellig, executive chef, and owner of Salt, Fire, and Time, a prepared foods grocery, and culinary education center, demonstrates how to make a Dungeness Crab and Green Garlic Quiche. Yellig uses fresh ingredients, including duck...