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Food.Farmer.Earth
A journey of wide discovery about our food and sustainable agriculture.
Teaching Cooking Classes at the Farmers Market
Yeoman’s teaches people how to cook at farmer’s markets with whole, fresh ingredients, something she sees as somewhat of a lost art.
The Chef, The Farmer, and the Pop-Up Restaurant
The pop-up restaurant, where a chef takes over a restaurant kitchen, offering a set menu to those who’d reserved a seat in advance appealed to the chef, and the farmer who worked together to make this live event possible.
Kathryn Yeomans Makes a Risotto Rice Dish
Kathryn Yeomans of the Farmer’s Feast demonstrates how to make a creamy risotto rice dish.
Coming Next: Popup Restaurant
Coming Next: Chef Kathryn Yeomans demonstrates how to make a creamy Risotto rice dish. Also, a behind-the-scenes look at a Popup restaurant party, and a cooking class teaching people how to cook.
The Origin of the Meat Pie
In Australia, the meat pie is still an iconic food. Where did the meat pastie arise, and what was it’s original purpose?
Sweet & Savory Pies: A Love Story
Meat pies are a staple of Australia but are hard to find here. That formed the impetus for Sarah Curtis-Fawley and her husband to open the Pacific Pie Company specializing in sweet & savory pies.
How to Make a Fresh Chocolate Cream Pie
Lauretta Jean’s Kate McMillen demonstrates how to make a chocolate cream pie using fresh made dough, and a filling made from scratch.
Coming Next: Sweet and Savory Pies
Next on Food.Farmer.Earth: Kate McMillan, owner of Lauretta Jeans bakery, demonstrates how to make a chocolate cream pie from scratch. A look at Pacific Pie Company where Kate McMillan makes both sweet and savory pies.