A journey of wide discovery about our food and sustainable agriculture.
Naomi Montacre of Naomi’s Organic Farm Store offers detailed tips and advice for raising goats in the city.
Ed Arcement and his wife Nancy love cheese. Indeed, their mutual enthusiasm for this processed food is why they chose to attend a national goat show in Spokane, Washington. They found themselves suddenly bidding on a particular goat, and to their surprise, won!
Cheese-making enthusiast, and member of the Going Goat Cooperative, Nori Gordon shows us how she makes soft goat milk (chèvre) cheese.
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?
Dustin Olsen of The Mushroomery in Lebanon, Oregon shares some tips for growing a variety of mushrooms in your own backyard.
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.
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.
Next on Food.Farmer.Earth: Chef Kathryn Yeomans makes a mushroom and salmon en papillote. We visit a certified organic wild mushroom farm in Oregon., and more…