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Food.Farmer.Earth
A journey of wide discovery about our food and sustainable agriculture.
One Restaurateur’s View Why Agricultural Sustainability Matters
Lisa Mygrant, owner of the new Raven & Rose restaurant shares her personal views on why sustainable farming is so important to her.
Historic Building Now a Restaurant: Raven & Rose
Owner Lisa Mygrant describes the new Raven and Rose restaurant as “American farmhouse cooking with a nod to the British Isles.” Built inside an historic building, the kitchen and the bar would source ingredients as much as possible from local and sustainable sources.
How to Make a Ham and Cheese Croute
Chef David Padberg of the new Raven and Rose restaurant in Portland, Oregon demonstrates how to make his variation of the classic ham and cheese croute. Wow!
Coming Next: Birth of a Restaurant
Coming Next: Chef David Padberg demonstrates an unusual way to serve up a grilled ham and cheese sandwich. The dream was always to own a restaurant, and almost by chance, it finally came true.
Expert Tips for Safe Home Food Storage
Janice Greg from the Oregon State University Extension Service shares her knowledge on food storage of staple items over the winter season.
Buying Bulk Foods: Fill Your Pantry
Fill Your Pantry, an annual post-harvest event sponsored by Ten Rivers Food Web and Willamette Farm and Food Coalition seeks to establish a regional food economy that benefits Willamette Valley farmers, consumers, and the local community.
How to Make Black-Eyed Peas & Cornbread
Chef Robert Wiley demonstrates a holiday tradition, showing us his version of black-eyed peas and cornbread.
Coming Next: Staple Foods
Coming Tuesday: Chef Robert Wiley shows how to make black-eyed peas and cornbread. Find out the meaning of “Fill Your Pantry”, and how they may help develop new regional food markets.