Aggregating food related news worthy of digest.
Chef Kathryn Yeomans of The Farmer’s Feast demonstrates how to make a succulent wild and cultivated mushroom dish with fresh salmon to deeply satisfy all earthly pleasures.
Dustin Olsen and his wife Jennifer run the Mushroomery where they grow wild and cultivated organic mushrooms: Blue Oysters, White Elm, Almond Portobello, Lion’s Mane, Shitake, and others.
Dustin Olsen of The Mushroomery in Lebanon, Oregon shares some tips for growing a variety of mushrooms in your own backyard.
Nori Gordon, of the Going Goaty Collective, demonstrates how to make chevre from fresh raw goat milk. Gordon, and the other members of the collective, milk their mini-LaMancha goat twice a day, producing about 2 quarts to a gallon per day throughout the year. For those who may be wondering, Gordon makes about a pound and a half of cheese from each gallon of fresh goat milk collected.
For Ed and Nancy Arcement, their love affair with goats first began with artisan goat cheese. Ed loves it to eat, and Nancy thoroughly enjoys making it. They purchased their first milking goat, Variety, in 2005. Now they have 7 girls (all goats), producing enough milk not only to make award-winning cheese, but extra raw milk to legally sell from their Abita Springs Farm to neighbors and friends.
Wondering if raising backyard goats is feasible for you? Long time goat owner (and lover!) Naomi Montacre of Naomi’s Organic Farm Store, shares some basic tips and advice to get you started.
The Weekly Roundup
- Understanding the Wisdom of Rachel Carson (Cooking Up a Story)
- Weeds get respect at S.F. garden show (SFGate)
- Habits, not hospitals, affect counties’ health rankings (USA Today)
“Residents of the nation’s least healthy counties die at twice the rate of those living in their states’ healthiest counties, despite a major improvement in the rate of premature deaths, according to a national survey of county health statistics released Wednesday.”
- Ecotrust Honors 6 Sustainable Food Heroes (Oregon Public Media)
- Burgers, Fries and Lies (New York Times)
If well off companies (as in this example, of Five Guys Burgers and Fries with 1 billion in annual revenues) can grouse over the new healthcare legislation, and its effect on their bottom-line ($60,000 less in profits, for having to provide healthcare coverage to all their employees beginning in 2014), should society be sympathetic to their plight? Not for one nanosecond!