A journey of wide discovery about our food and sustainable agriculture.
Mary O’Rourke of The Waffle Window takes a traditional Irish Soda bread, shakes it up with a few seasonal winter ingredients to bring us her rendition: Holiday Soda Bread O’Rourke.
Veteran pastry chef and owner of The Waffle Window shares her perspective on what makes for a good cookie, and a great cookie.
The bakery was created “ to bring together” those who can’t consume gluten products, and regular eaters into the same communal environment for all its customers.
Pastry chef Mary O’Rourke of The Waffle Window in Portland, Oregon shares one of her favorite holiday cookies made from three simple ingredients.
Coming Next on Food.Farmer.Earth—We explore the baking world of cookies, and with an eye toward gluten free ones.
Arnon Kartmazov of Bridgetown Forge shows us some of the handcrafted knives that he has produced in his blacksmith shop, and talks about their unique characteristics.
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.