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Coming Next: Pacific Northwest Oysters
Tuesday – in the Kitchen with Chef Ethan Powell (of The Parish) to make Oysters Rockefeller. Powell shows you how to shuck an oyster and make the very rich Oysters Rockefeller. How did it get its name? Powell shares some of the myth.
Wednesday – to the Field to visit Taylor Shellfish, the oldest shellfish company on the West Coast and the largest in the country. We find out more about their history, and about the Pacific oysters they grow and harvest.
Thursday– On Food Wisdoms, a professional oyster shucker talks about the special challenges of his occupation, and what he especially likes about his work.
in the Kitchen: Salmon Gravlax with Creme Fraiche
Portland Chef Annie Cuggino of Veritable Quandary demonstrates how to turn simple ingredients (including micro greens from The Side Yard) into Salmon Gravlax and Creme Fraiche in this video from Food.Farmer.Earth. The Salmon Gravlax with Creme Fraiche recipe is included in the text for the video on CUPS..
to the Field: Growing Micro Greens and Organic Produce for Restaurants
Chef Stacey Givens, founder and owner of The Side Yard in Portland, Oregon, and chef at Raptor Ridge Winery, talks about growing micro greens and selling them to the city’s finest restaurants. If you want to learn more about micro greens, check out the video and our FAQ on YouTube.
Food Wisdom: Selling Micro Greens Chef-to-Chef
Stacey Givens talks about her relatively rare business selling micro greens and micro vegetables to other chefs in this video from Food.Farmer.Earth.
The Weekly Roundup:
- Could an Organic Farm Lose Certification Because of Non-Organic Neighbors (FarmPlate) “The non-organic farm has a legal obligation to prevent the pesticides from crossing over. Failure to do so may result in a charge akin to trespassing.”
- Grants for Farmers Available (Animal Welfare Approved) Grants of up to $5,000 for pastured meat, dairy and eggs.
- The 9 Worst Picnic Foods (Rodale) Save your waistline and maybe even your life with these healthy alternatives.
- How to Store Produce Without Plastic (Fresh The Movie)
- Vermont Calf Has Identity Crisis (WCAX) When it comes to friends, Rezzy prefers hens to cattle.
- The Awesome Whisk (Cooking Up a Story) Inside the only whisk factory in the United States.
- Watermelon Ice with No Added Sugar (Southern Queen of Vegan Cuisine)
- Gardener Feeds Family on $100/Month (CNN) And she has food left over to give to food pantries.
- The Economic Case for Food Stamps (The Atlantic) “Moody’s Economy.com confirmed the economic boost in an independent study that found that every SNAP dollar spent generates $1.73 in real GDP increase.”
- Has Organic Been Oversized? Avoiding Tragedy on Maple Street (Cooking Up a Story) Organic history expert Mark Keating explores whether the recent NY Times article about the organic industry is encouraging people in the community to attack each other.
- Alaska Family Enjoys Local Food Challenge (KTVA) Their toddler likes kale and caribou.
- Know Your Farmer, Know Your Food Compass Relaunches (Cooking Up a Story) The USDA debuts revamped website focused on small farms and sustainable agriculture.
- How Agribiz Bought the Farm Bill (Mother Jones)
- ‘Food in Jars’ Author Spins Blog Success Into New Cookbook (Oregon Live) Since 2009, Marissa McClellan has been tirelessly teaching and blogging, an effort that has garnered her a loyal following with up to 350,000 page views a month.