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founded: May, 2006
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Food.Farmer.Earth Newsletter: Saké
April 7, 2013 04:04 -
Food.Farmer.Earth Newsletter: Backyard Goats
March 31, 2013 04:03 -
Food.Farmer.Earth Newsletter: Wild and Cultivated Mushrooms
March 24, 2013 04:03 -
Food.Farmer.Earth Newsletter: Aquaponics
March 17, 2013 04:03 -
Food.Farmer.Earth Newsletter: Root Vegetables
March 10, 2013 04:03
Recent Posts
Coming Next: Popup Restaurant
Coming Next: Chef Kathryn Yeomans demonstrates how to make a creamy Risotto rice dish. Also, a behind-the-scenes look at a Popup restaurant party, and a cooking class teaching people how to cook.
The Origin of the Meat Pie
In Australia, the meat pie is still an iconic food. Where did the meat pastie arise, and what was it’s original purpose?
Sweet & Savory Pies: A Love Story
Meat pies are a staple of Australia but are hard to find here. That formed the impetus for Sarah Curtis-Fawley and her husband to open the Pacific Pie Company specializing in sweet & savory pies.
How to Make a Fresh Chocolate Cream Pie
Lauretta Jean’s Kate McMillen demonstrates how to make a chocolate cream pie using fresh made dough, and a filling made from scratch.
Coming Next: Sweet and Savory Pies
Next on Food.Farmer.Earth: Kate McMillan, owner of Lauretta Jeans bakery, demonstrates how to make a chocolate cream pie from scratch. A look at Pacific Pie Company where Kate McMillan makes both sweet and savory pies.
One Restaurateur’s View Why Agricultural Sustainability Matters
Lisa Mygrant, owner of the new Raven & Rose restaurant shares her personal views on why sustainable farming is so important to her.
Historic Building Now a Restaurant: Raven & Rose
Owner Lisa Mygrant describes the new Raven and Rose restaurant as “American farmhouse cooking with a nod to the British Isles.” Built inside an historic building, the kitchen and the bar would source ingredients as much as possible from local and sustainable sources.
How to Make a Ham and Cheese Croute
Chef David Padberg of the new Raven and Rose restaurant in Portland, Oregon demonstrates how to make his variation of the classic ham and cheese croute. Wow!