founded: May, 2006
Chef Erin Andrews of KitchenCru demonstrates how to make a hearty chili using ground turkey meat, and fresh winter chard.
Previews: Chef Erin Andrews demonstrates how to cook a Turkey Chard Chili. A close-up look at one urban farm store. Naomi Montacre shares some food gardening tips, and resources for beginners.
Sobel shows his cask-conditioned beer engine, and how the beer is hand-pulled into a full imperial pint or half pint jar that he serves to his customers.
Ted Sobel of Brewers Union Local 180 shares his story of bringing the English public house to America. His brewery produces only cask-conditioned brews.
In this episode, veteran beer-making instructor Jeremy Frey from F. H. Steinbart Company, one of the oldest home beer supply houses in the country, shows us how to make a batch of home-made beer. Below is the recipe from the video.
Coming next week on the Food.Farmer.Earth series, we take a look at artisan beer. Jeremy Fry from F.H.Steinbart Company demonstrates how to make artisan beer. We visit an english style pub that only makes cask conditioned beers.
Yeoman’s teaches people how to cook at farmer’s markets with whole, fresh ingredients, something she sees as somewhat of a lost art.
The pop-up restaurant, where a chef takes over a restaurant kitchen, offering a set menu to those who’d reserved a seat in advance appealed to the chef, and the farmer who worked together to make this live event possible.