A journey of wide discovery about our food and sustainable agriculture.
Arnon Kartmazov of Bridgetown Forge works all day on his feet. Like the traditional blacksmith of old, he forges steel, repeatedly pounding and pressing the heated mass with his might and swiftness into conforming shape.
Chef Melinda Casady, co-founder of Portland’s Culinary Workshop demonstrates an “a to z” host of knife techniques working with a 10″ chef knife.
Next on Food.Farmer.Earth: Melinda Cassidy of Portland’s Culinary Workshop demonstrates some of the essential knife skills to make food preparation easier in the home kitchen. Arnon Kartmazov learned the ancient craft of the blacksmith while apprenticing in Israel and Japan. Melinda Cassidy demonstrates some of the essential knife skills in the home kitchen.
There’s an exciting world out there of diverse carrot varieties, yellow’s, purple’s, and red’s that offer their own distinct tastes and textures.
Head Start began as an eight-week demonstration project in 1965 to help break the cycle of poverty, providing preschool children of low-income families with a comprehensive program to meet their emotional, social, health, nutritional and psychological needs. Since then it has become the nation’s largest federally funded early child care and education program for children zero to five years old.
Kathryn Yeomans of The Farmer’s Feast demonstrates how to make a hearty root vegetable soup using carrots and potatoes to fill the belly.
Chef Kathryn Yeomans of The Farmer’s Feast shares how to make a delicious hot wintry carrot soup. A local Head Start program has partnered with Portland State University’s School of Community Health to introduce young children to locally grown seasonal fruits and vegetables. Also, farmer Shari Sirkin of Dancing Roots Farm talks about some of the lovely carrots she grows,
As Kevin Chambers explains in this video, when it comes to farming at Resonance Vineyard in Carleton, Ore., he uses wisdom from all three areas in what he calls a “three-legged stool” of “eclectic farming” — which can be hard for more dogmatic folks to take.
Kevin Chambers of Resonance Vineyards in Carleton, Oregon, is on the 32nd harvest for this property, and he’s using everything in his 3 decades of growing grapes to create a broader theory of how an effective farm should operate—a theory that combines the best from biodynamics, organics, and conventional agriculture.
Bruce Bauer, proprietor of Vino, a wine shop in Portland, Oregon, shares some of his favorite— moderate to low prices wines— from the Pacific Northwest, and the world.