Arnon Kartmazov of Bridgetown Forge shows us some of the handcrafted knives that he has produced in his blacksmith shop, and talks about their unique characteristics.
Arnon Kartmazov of Bridgetown Forge works all day on his feet. Like the traditional blacksmith of old, he forges steel, repeatedly pounding and pressing the heated mass with his might and swiftness into conforming shape.
Chef Melinda Casady, co-founder of Portland’s Culinary Workshop demonstrates an “a to z” host of knife techniques working with a 10″ chef knife.
Food.Farmer.Earth Newsletter: Carrots— There’s an exciting world out there of diverse carrot varieties — yellows, purples, and reds — which offer distinct tastes and textures. Farmer Shari Sirkin of Dancing Roots Farm talks about some of the carrot varieties she grows on her farm, including the Shin Kuroda that she is harvesting now. Kathryn Yeomans of The Farmer’s Feast shows us how to make a hearty vegetable Carrot soup. A look at a local Head Start program that helps pre-schoolers nutritionally so they can succeed later in life. The Weekly Roundup of top stories on the web, and more…
Next on Food.Farmer.Earth: Melinda Cassidy of Portland’s Culinary Workshop demonstrates some of the essential knife skills to make food preparation easier in the home kitchen. Arnon Kartmazov learned the ancient craft of the blacksmith while apprenticing in Israel and Japan. Melinda Cassidy demonstrates some of the essential knife skills in the home kitchen.
There’s an exciting world out there of diverse carrot varieties, yellow’s, purple’s, and red’s that offer their own distinct tastes and textures.
Head Start began as an eight-week demonstration project in 1965 to help break the cycle of poverty, providing preschool children of low-income families with a comprehensive program to meet their emotional, social, health, nutritional and psychological needs. Since then it has become the nation’s largest federally funded early child care and education program for children zero to five years old.
Kathryn Yeomans of The Farmer’s Feast demonstrates how to make a hearty root vegetable soup using carrots and potatoes to fill the belly.