Food Farmer Earth
Expert Advice For Raising Goats in the City
Naomi Montacre of Naomi's Organic Farm Supply offers detailed tips and advice for raising goats in the city.
Food Farmer Earth
Eau De Vie Pear Brandy: A Personal Quest
Eau De Vie, the French word meaning "water of life", is a spirited drink produced from the distillates of fermented and mashed fruit. Steve McCarthy began a long quest to produce a world-class pear Eau De Vie, and turn it into a...
Food Farmer Earth
Healthy Foods to Feed Your Dog
According to Rick Woodford, author of Feed Your Best Friend Better, cooking the right homemade food for your dog helps provide a greater variety of amino acids, vitamins, and especially phytochemicals and antioxidants that "help...
Food Farmer Earth
Hash Throughout the World
Clark Haass talks about the ubiquitous nature of hash, and how it's found in many other cultures, each with their own characteristic versions of it.
Food Farmer Earth
Harvesting and Saving Seeds from the Garden, part 1
Part 1: As an avid gardener and co-founder of 'Your Backyard Farmer', Donna Smith demonstrates how to harvest fresh seeds from the food garden. Being able to save seeds from prior harvests for future plantings, completes the garden...
Food Farmer Earth
From the Farmer's Field: Lacinato Kale
In this video, Cookbook author Ivy Manning, visits Shari Sirkin of Dancing Roots Farm, in Troutdale, Oregon, to investigate Kale from a farmer's perspective. The sweet Lacinato kale is ready for winter harvest.
Food Farmer Earth
Eating Bambi
Susan Wilson of Sudan Farm talks about why some people find it difficult to eat lamb, and how she feels about on the subject. If a livestock animal happens to be cute, why does that make it harder for people to eat?
Food Farmer Earth
Easy Homemade Dog Food Meal
The Dog Food Dude Rick Woodford, author of Feed Your Best Friend Better, demonstrates an easy to make Mutt Loaf recipe that's nutritious and tasty that your dog will love.
Food Farmer Earth
Douglas Fir Snow Cone Intermezzo
This is an extra video from the original Food.Farmer.Earth story about Kathryn Yeomans and her pop up restaurant event. It's the first time that I saw a Doug Fir snow cone freshly made (or for that matter, anything edible made from the...
Food Farmer Earth
Corn Maze and Pumpkins at Harvest Time
Fall is a busy time of year on Bi-Zi Farms in Vancouver, Washington, and is marked by their annual Fall harvest festival they call "The Pumpkin Patch" designed to entertain families with kids of all ages. In addition to the 7-acre corn...
Food Farmer Earth
Braised Lamb with Hazelnut Brown Ale
Recipe Enclosed Below: Culinary instructor, Melinda Casady demonstrates how to cook a favorite lamb dish in her Portland Culinary Workshop studio in Portland, Oregon.
Food Farmer Earth
Artisan Cheese: Preview
We learn how to make homemade ricotta cheese, and visit with a true renaissance food artisan whose professional life and personal life revolve around food.
Food Farmer Earth
A Love of Good Farmhouse Food
Rudy Marchesi has crafted his life around a world devoted to food. Both professionally, as owner of a vineyard and winery on 230 acres near Portland, Oregon, and in his personal life, with a nearby residence that he has carved out as a...
Food Farmer Earth
Artisan Butcher and Charcuterie: Preview
Tuesday The Craft of Artisan Sausage Making Chef Eric Finley, co-owner of Chop Butchery & Charcuterie demonstrates how to make 3 different types of homemade sausages: Italian Chicken; Merguez Lamb; and Chorizo. Wednesday A Traditional,...
Food Farmer Earth
A Look Inside A Modern Combine Harvester
Farmers across the country (and increasingly the world) rely upon technology as an integral part of their day to day farming operations. In The Dalles, Oregon, fifth generation farmer David Brewer shows us the insides of his John Deere...
Food Farmer Earth
Buyer's Club: Preview
Tuesday Chilled Squash Soup and Lamb-Stuffed Squash Fall season brings a multitude of summer squash to the garden and the market. Chef Donald Kotler, of restaurant TOAST, shares two tasty dishes that use both zucchini and yellow squash....
Food Farmer Earth
Canning Food: Pickles
Paul Fuller and his wife Judy have been building their food processing business Sweet Creek Foods—they refer to it as a "glassery" rather than a cannery—for 12 years. They started with pickles, then moved on to jams, tomatoes, salsa and...
Food Farmer Earth
How to Make Artichoke Pesto
Want to put a chunky twist to pesto? This not only adds a new flavor, but also a great texture to this sauce that originated from Italy. Try it on pasta, bruschetta, seafood, or even as a condiment!
Food Farmer Earth
How to Make Bread and Butter Pickles
In this episode, chef Kathryn Yeomans of The Farmer's Feast demonstrates how to can home-made bread and butter pickles. For those looking for their first canning adventure, or for those new to pickling cucumbers, Yeoman's shows you the...
Food Farmer Earth
How to Make Strawberry Shortcake with Kids
Lisa Schroeder, of Mother's Bistro helps her two grandchildren (ages 8 and 9) make strawberry shortcake using fresh, locally grown strawberries, heavy cream, and more than a dash of kitchen fun!
Food Farmer Earth
How to Make Hazelnut Tassies
I'm always on the lookout for something a little different for the Holidays, and I found it with Elizabeth Beekley and Anna Phelps of Two Tarts Bakery in Portland, Oregon. One of Elizabeth's favorite recipe's is a twist on the popular...
Food Farmer Earth
How to Make Microbrew-Braised Rutabagas
Venerable cookbook author, culinary instructor, and restaurant consultant, Diane Morgan demonstrates a recipe for making Microbrew-Braised Rutabagas from her new cookbook Roots: The Definitive Compendium with more than 225 Recipes.
Food Farmer Earth
How to Make Holiday Soda Bread
In this episode of Food.Farmer.Earth, veteran pastry chef and owner of The Waffle Window, Mary O'Rourke, demonstrates a favorite holiday recipe.
Food Farmer Earth
How to Make Sour Cream Mashed Rutabagas with Fresh Dill
Award-winning cookbook author Diane Morgan stirs up the world of mashers with this creamy rendition of mashed potatoes using a combination of russet potatoes and rutabagas.