A journey of wide discovery about our food and sustainable agriculture.
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…
A key strength behind the aquaponics system, the growing of fish and plants together within a mutually benefitting system, to increase natural efficiencies. Inventor Curt Jungwirth has taken the design a step further in his quest to reduce waste and increase efficiencies even more.
Ann Forsthoefel talks about the learning curve she has experienced developing her small scale aquaponics system of growing food she plans to sell to local markets.
Chef Robert Wiley shows us how to do a traditional southern style fish fry with fresh catfish, and hush puppies.
Aquaponics is a method of raising produce and fish together within a mutually benefiting system where the fish provides the nutrients for the plants, and the plants grow without soil, or for the need of additional nutrients. Chef Robert Wiley demonstrates how to make a classic fish fry with marinaded catfish and homemade hush puppies.
Farmer Tom DeNoble of DeNoble Farm Fresh talks about the crops he grows in winter, and the special role that colder temperatures play with his brassica crops.