Aggregating food related news worthy of digest.
Tim Healea, renowned for the quality of the breads that he makes at his bakery (little t american baker) in Portland, Ore., said he never dreamed he’d have a career in the food business, much less own his own bakery. As a matter of fact, he calls his discovery of his passion for bread a complete accident.
Tim Healea of little t american baker shares some important tips for making better artisan breads at home. According to Healea, a Portland, Ore., baker whose specialty is breadmaking, by incorporating a few basic tricks that he outlines in this video, the home baker “can produce really good results at home.”
Bartender David Shenaut of Raven and Rose Restaurant demonstrates how to make two of his favorite drinks- his version of Irish Coffee, and a drink he invented that he calls “Souracher.”
Bartlett Pear Brandy, Unoaked Oat Whiskey, Cranberry Liqueur-these are but a few fruit brandys, spirits, and liqueurs that craft distiller Sebastian Degens makes at Stone Barn Brandyworks in Portland, Oregon. Part of a growing movement, micro-distilleries are cropping up across the country, producing small quantities of fine handcrafted distilled products. In Wednesday’s upcoming episode, Degens talks about the different products that he makes, and the enjoyment of working within the local community.
What defines the three distinct categories of distilled spirits: fruit brandy, liqueur, and whiskey? Watch this upcoming Food.Farmer.Earth episode on Thursday to find out.
The Weekly Roundup
- Wasted: How America is losing 40% of its food (National Resources Defense Council)
And if we paid more for our food, would we waste less?
- Please, mom and dad, just have a taste (NY Times)
Essay about what happens when children grow up to be more adventurous about food than their parents.
- Will Monsanto destroy Mexico’s corn? (Al Jazeera)
- Diner’s Guide (Restaurant Opportunities Group)
App informs diners about conditions for food workers, including whether they get health care and paid sick leave.
- Holstein beef is what’s for dinner (Harvest Public Media)
- Braising in the ammo box at Firehouse 8 (CHOW)
Oakland (Calif.) firefighters use an old “ammo box” to cook up dinner for a crowd.
- Cowboy cookies in a jar (Ag Proud)
Easy, handmade gift idea.
- 24/7 All-You-Can-Eat Local Food (UVM Food Feed)
What if it were as easy to get your hands on fresh, local food as it is to get a burger and fries? Blog riffs on “Farm Stand in Vermont” story from Cooking Up a Story.
- Sweet Potato Gnocchi with Maple Brown Butter Sauce (The Cultureist)
- Comeback Caramel (Gastronomica)
The Candy Professor looks at the history of caramel, and talks about small-batch delights.
- Do you observe ‘Trashless Tuesdays’? (Organic Authority)
- Is homemade egg nog worth the effort? (The Kitchn)
- National Update Your Parents’ Spice Rack Month (Eatocracy)
- Stories from a Slow Food Nation (Slow Food USA)
Submit your own photos, essays, videos and original art and check out other people’s stories.
- The Complete Book of Self-Sufficiency (John Seymour)
1976 classic now available via PDF.
- How home food delivery strengthens elderly people’s ability to stay in the community (The Atlantic)
By spending just a few extra dollars on Meals on Wheels, state and federal governments could save millions in nursing home costs.
- Winter Recipe: Turnip Puff (Homegrown)
They call it an edible hug.
- Secret Farm Bill threatens an environmental cliff (Environmental Working Group)
- How much of the fresh produce we grow never leaves the farm (Civil Eats)
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