• Value Added Marketing: Wool Yarn into Apparel
  • Douglas Fir Snow Cone Intermezzo
  • Symphony of the Soil: The Creative Filmmaking Process
  • Symphony of the Soil: Interview with Deborah Koons Garcia
  • Organic Dairyman: It All Begins with the Soil
  • Introducing Insectary Plants for Your Garden
  • Widespread Obesity: Are Certain Chemicals Also a Big Contributor-2?
  • Widespread Obesity: Are Certain Chemicals Also a Big Contributor?
  • Cover Crop for the Home Garden
  • A Brewmaster's Tips For Drinking Premium Saké
  • Potting Up Tomato Seedlings
  • Organizing Seeds
  • Planting Beets
  • Container Gardening: Growing Salad Bowls
  • Growing and Caring for Potatoes
  • Lon Rombough: Grafting Fruit Trees
  • Harvesting Green Beans
  • Cover Crop for the Home Garden
  • Introducing Insectary Plants for Your Garden
  • Planting Starts for a Winter Garden
  • The Mind of a Chef | Puffed Egg | PBS
  • Fault Lines - Fast food, Fat profits: Obesity in America
  • New Generation Butchers Revive the Craft
  • Food Rebel | Ben Flanner | Brooklyn Grange
  • Rob Moxham - Innovation in the NSW aquaculture industry
  • Robyn O'Brien at TEDxAustin 2011
  • 300 Year Old Food Forest in Vietnam
  • Inside Story - The politics of global food security
  • Ben's Mill: An Excerpt
  • Patty Cantrell - UVM - Leading The Necessary[r]Evolution for Sustainable Food Systems AMPLIFIED

founded: May, 2006

Recent Posts

It’s a Mad Mad Mad Mad World of Basque Peppers

It’s a Mad Mad Mad Mad World of Basque Peppers

Manuel Recio, of Viridian Farms, takes us on a guided tour of the many star attractions, his Basque peppers, that are growing on his Dayton, Oregon farm.

Food.Farmer.Earth
Peppers: A Love of Spanish Food and Culture

Peppers: A Love of Spanish Food and Culture

When Manuel Recio and his wife, Leslie Lukas-Recio, had the sudden opportunity to buy her family’s farm on Grand Island in Oregon, they saw it as an opportunity to work for themselves as well as a way to include their love of food and the culture of Spain.

Food.Farmer.Earth
Roasted Peppers and Corn Tamales

Roasted Peppers and Corn Tamales

Tucked away in a nondescript section of downtown Beaverton— a stones throw from Portland, Oregon— there’s a small, cozy restaurant that is known for their Central American cuisine. When in season, one of their signature dishes are authentic tamales made from fresh, roasted peppers.

Food.Farmer.Earth
Organic Certification Standards for Poultry: An Insider’s Look

Organic Certification Standards for Poultry: An Insider’s Look

Part 10: Beyond the intricacies of the production standards themselves, the story of organic poultry certification also includes one of the more fascinating sagas in the relationship between the organic community, the agribusiness establishment and the federal government.

Food Conversations
Coming Next: Peppers

Coming Next: Peppers

Gloria Vargas, of Gloria’s Secret Café, shows us how easy it is to make authentic tamales at home. A love of Spanish food and culture, partly a reflection of one partner’s Basque heritage, was the impetus behind Manuel and Leslie Recio’s decision to grow peppers from northern Spain.

Food.Farmer.Earth
Co-Packing Cannery: Offering Added Value Food Processing to Farmers

Co-Packing Cannery: Offering Added Value Food Processing to Farmers

A positive step in the direction of helping to develop a regional food system.

Food.Farmer.Earth
Canning Food: Pickles

Canning Food: Pickles

Paul Fuller and his wife Judy have been building their food processing business Sweet Creek Foods—they refer to it as a “glassery” rather than a cannery—for 12 years.

Food.Farmer.Earth
How to Make Bread and Butter Pickles

How to Make Bread and Butter Pickles

In this episode, Chef Kathryn Yeomans of The Farmer’s Feast demonstrates how to can home-made bread and butter pickles.

Food.Farmer.Earth
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