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Food.Farmer.Earth
A journey of wide discovery about our food and sustainable agriculture.
Coming Next: Corn
Coming next, Kelly Meyers of Xico demonstrates how to make a quick variation of enchiladas, and Anthony Boutard takes us into his world as he shares his knowledge and passion about corn.
As the Urban Growth Boundary Approaches: A Wary Farmer Notices
Bill Zimmerman, a small farmer in Vancouver, Washington talks about the approaching urban growth boundary (UGB) that may soon encompass his farm.
Corn Maze and Pumpkins at Harvest Time
Fall is a busy time of year on Bi-Zi Farms, and is marked by their annual public harvest festival they refer to as The Pumpkin Patch designed to entertain families of all ages.
Decorating A Cake for Halloween Using Fondant
Halloween is fast approaching, and Robin Hassett of the Dessert Tray bakery shows us how to decorate a scary fondant cake.
Coming Next: Halloween
Coming next: a look at Food.Farmer Earth upcoming episodes on the theme of halloween. Robin Hassett, of The Dessert Tray, sets a spooky graveyard scene on a halloween cake. A farm in Washington State gears up for its annual harvest public celebration.
It’s a Mad Mad Mad Mad World of Basque Peppers
Manuel Recio, of Viridian Farms, takes us on a guided tour of the many star attractions, his Basque peppers, that are growing on his Dayton, Oregon farm.
Peppers: A Love of Spanish Food and Culture
When Manuel Recio and his wife, Leslie Lukas-Recio, had the sudden opportunity to buy her family’s farm on Grand Island in Oregon, they saw it as an opportunity to work for themselves as well as a way to include their love of food and the culture of Spain.
Roasted Peppers and Corn Tamales
Tucked away in a nondescript section of downtown Beaverton— a stones throw from Portland, Oregon— there’s a small, cozy restaurant that is known for their Central American cuisine. When in season, one of their signature dishes are authentic tamales made from fresh, roasted peppers.