Food Farmer Earth
Street-Style Enchiladas with Homemade Adobo Sauce
Chef and restaurateur Kelly Myers of Xico in Portland, Oregon shows us how to make a quick form of enchiladas she refers to as street style, they are cooked on a grill or stovetop without any baking. Myers also whips up a tasty adobo...
Food Farmer Earth
Salmon En Papillote with Wild Mushrooms
Chef Kathryn Yeomans of The Farmer's Feast demonstrates how to make a succulent wild and cultivated mushroom dish with fresh salmon to deeply satisfy all earthly pleasures, including that of the olfactory senses.
Food Farmer Earth
What Makes Good Cheese and the Many Different Varieties of Cheese?
There's a seasonality to the taste of cheese that follows in part from what the animals (cows, goats, etc.) are eating in the pasture, and is reflected in the taste of their milk. Rudy Marchesi, and Claudia Lucero talk about the general...
Food Farmer Earth
Supa Fresh Youth Farm: Helping Underserved Teens Learn Life Skills
Mia Bartlett, a career specialist with YouthSource, a program of the Oregon Human Development Corp., was walking her dog one day near Tigard. It wandered off, and she found it in what looked like an overgrown garden full of blackberries...
Food Farmer Earth
Salmon Gravlax with Creme Fraiche
Portland Chef Annie Cuggino of Veritable Quandary, demonstrates how to turn simple ingredients, into well—what you see in this video!
Food Farmer Earth
Wheat Harvest
The day we visited David Brewer of Emerson Dell Farm in late July, he was nearing the end of his wheat harvest on about 1200 acres of dry-land crop. Brewer's soft white winter wheat has low gluten strength, and most of it is shipped to...
Food Farmer Earth
The World of Distilled Spirits
Yeast never sleeps," said Sebastian Degens. Which is a good thing, since Degens and his wife, Erika, depend on it to ferment the fruit and grain mashes they distill at their Stone Barn Brandyworks in Portland, Oregon.
Food Farmer Earth
Sweet & Savory Pies: A Love Story
When Philly native Sarah Curtis-Fawley travelled to Australia for what she just intended to be a year, fate seems to have intervened. Marrying, and eventually opening up a bakery (the Pacific Pie Company) in Portland, Oregon specializing...
Food Farmer Earth
The Beginner's Guide to Making Home Brew
In this episode, veteran beer-making instructor Jeremy Frey, from F. H. Steinbart Company, one of the oldest home beer supply houses in the country, shows us how to make a batch of home-made beer.
Food Farmer Earth
The Beer Engine and True Imperial Pint Measure
Publican Ted Sobel of the Brewers Union Local 180, shows his cask-conditioned beer engine, and how the beer is hand-pulled into a full imperial pint or half pint jar that he serves to his customers.
Food Farmer Earth
The Evangelist of Hash and His Dining Escapades
Clark Haass is bent on world domination, but not in the evil-overlord, bwa-ha-ha sense. He wants to bring the world to the table over a heaping plate of hash.
Food Farmer Earth
Symphony of the Soil: Interview with Deborah Koons Garcia
Deborah Koons Garcia's exceptional, new film, Symphony of the Soil, pays loving homage to the beauty and the wondrous mystery of soil, celebrating not just the incredible soil diversity found on four of the world's continents, it also...
Food Farmer Earth
Symphony of the Soil: The Creative Filmmaking Process
Part 2: Independent Filmmaker, Deborah Koons Garcia talks about her latest film Symphony of the Soil, and some of the ways that she brings together animation, watercolor images, and original music, to provide a better understanding about...
Food Farmer Earth
Vegetable Literacy: Deborah Madison Describes Some Plant Families
In the interview above, Deborah Madison talks about some of the botanical families, and their edible members that are organized by chapter in her book.
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.