Posts By Cooking Up a Story

Food.Farmer.Earth Newsletter: Wild and Cultivated Mushrooms

Food.Farmer.Earth Newsletter: Wild and Cultivated Mushrooms

This week on Food.Farmer.Earth: 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. A visit to The Mushroomery where they grow wild and cultivated organic mushrooms. Dusin Olsen of The Mushroomery shares tips on growing backyard mushrooms, The Weekly Roundup, and more…

Coming Next: Backyard Goats

Coming Next: Backyard Goats

Preview of next week’s episodes: Nori Gordon, of the Going Goaty Collective, demonstrates how to make chevre from fresh raw goat milk. A visit to a small backyard goat farm. What do you need to raise your own backyard goats?

Growing Backyard Mushrooms

Growing Backyard Mushrooms

Dustin Olsen of The Mushroomery in Lebanon, Oregon shares some tips for growing a variety of mushrooms in your own backyard.

A Glimpse Inside a Wild and Cultivated Organic Mushroom Farm

A Glimpse Inside a Wild and Cultivated Organic Mushroom Farm

Dustin Olsen and his wife Jennifer run the Mushroomery where they grow wild and cultivated organic mushrooms: Blue Oysters, White Elm, Almond Portobello, Lion’s Mane, Shitake, and others.

Salmon En Papillote with Wild Mushrooms

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.