Cooking Up A Story: A Show about People, Food, and Sustainable Living http://cookingupastory.com Stories about real people and their passionate connections with food and sustainable living. Wed, 07 Jan 2009 21:08:50 +0000 http://wordpress.org/?v=2.6 en http://feeds.feedburner.com/CookingUpAStory?format=skin2006 Creative Commons 2.5fondant,artisan,cheese,organic,farming,dr,bbq,whole,hog,food,tv,showsArts/FoodTV & FilmEducation/Educational TechnologyCooking Up A Storynofondant,artisan,cheese,organic,farming,dr,bbq,whole,hog,food,tv,showsStories about real people and their special connections with food and sustainable living. Each full episode contains a number of videos in addition to the main show. Please visit us on the web for stories, recipes, and more: http://cookingupastory.comStories about real people and their special connections with food and sustainable living. Each full episode contains a number of videos in addition to the main show. Please visit us on the web for stories, recipes, and more: http://cookingupastory.comhttp://creativecommons.org/licenses/by-nc-nd/2.5/http://cookingupastory.comhttp://cookingupastory.com/wp-content/themes/cuas_custom/images/CUAS_logoA_72.FB.jpgCooking Up A Story361129http://www.feedburner.comSubscribe with My Yahoo!Subscribe with NewsGatorSubscribe with BloglinesSubscribe with GoogleSubscribe with PageflakesSubscribe with PodnovaSubscribe with Attensa for OutlookAdd to Any Feed Reader Oregonian’s Top 100 Things They Love http://feeds.feedburner.com/~r/CookingUpAStory/~3/505592641/ http://cookingupastory.com/show/oregonians-top-100-things-they-love/#comments Wed, 07 Jan 2009 20:42:16 +0000 Cooking Up A Story http://cookingupastory.com/?p=2700 print edition of the Oregonian newspaper Food Day section yesterday. Thank you Kathleen Bauer, and the Oregonian! Below is an image from their online edition.

Oregonian newspaper 100 things we love in their Food Day section.

Included in their top 100 picks, they also mentioned the "King Corn", documentary as a film to watch. We second that motion. For those who may be unfamiliar with the documentary about the making of corn, and corn based products, check out this Food News series of interviews with King Corn director, Curt Ellis. Also on the Food Day list, Food Works, an organization helping to empower youth, and feed people in need. Subscribe Subscribe To Us By RSS

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]]> http://cookingupastory.com/show/oregonians-top-100-things-they-love/feed/ http://cookingupastory.com/show/oregonians-top-100-things-they-love/ Community Egg Co-op http://feeds.feedburner.com/~r/CookingUpAStory/~3/357086693/ http://cookingupastory.com/show/community-egg-coop/#comments Tue, 06 Jan 2009 08:01:37 +0000 Cooking Up A Story http://cookingupastory.com/index.php/2008/02/29/community-egg-coop/ Episode 31 Community Egg Co-op
This is a story about a community egg cooperative formed by a group of volunteers, bringing chickens to a working urban farm, and managing the production of eggs for themselves and a local CSA.

Recipes from the episode: Garden Greens Quiche; Barley Eggs

]]> Have you ever thought about raising chickens? Have you given much thought to the difference between a freshly gathered egg and one from the store? You may want to after meeting Patrick and Holly, and watching this story. They had raised chickens themselves in the past and wanted to again, but this time they wanted to raise more of them for themselves and through their local CSA (Community Supported Agriculture) to provide directly to others. Through serendipity and the community coming together, they were able to pull together a team of 14 people to take care of 30 chickens to form Eastside Egg Co-op.


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There are so many benefits to raising chickens. They are a great addition to any garden, they clear out whatever area of land defines their boundary, and they also leave their nitrogen rich manure for the next round of plantings. The eggs from these naturally raised chickens are higher in the good omega-3 fatty acids than eggs produced from factory farms, not to mention being fresher. Typically, eggs from the supermarket are at least 2 weeks old before they even reach the shelf.

  • A Hen At The Urban Farm
  • Hens Feeding and Being Given Drinking Water
  • Close Up Of Eggs
  • Chickens Under The Awning

If this is something you think you’d like to try, find out first if chickens are allowed where you live. If yes, like Patrick says, make it happen!


If you have some tips to share, I’m all ears! This is something I’m considering doing myself.



—Rebecca



Related: Henwaller (Patrick and Holly’s Blog); Eastside Egg Co-op Subscribe Subscribe To Us By RSS

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]]> http://cookingupastory.com/show/community-egg-coop/feed/ noEpisode 31 This is a story about a community egg cooperative formed by a group of volunteers, bringing chickens to a working urban farm, and managing the production of eggs for themselves and a local CSA. Recipes from the episode: Garden Greens QuichCooking Up A StoryEpisode 31 This is a story about a community egg cooperative formed by a group of volunteers, bringing chickens to a working urban farm, and managing the production of eggs for themselves and a local CSA. Recipes from the episode: Garden Greens Quiche; Barley Eggsfondant,artisan,cheese,organic,farming,dr,bbq,whole,hog,food,tv,showshttp://cookingupastory.com/show/community-egg-coop/http://cookingupastory.com/episode31/community.egg.coop.mp4 Next Time on Stories: a Good Food Farmer http://feeds.feedburner.com/~r/CookingUpAStory/~3/502926084/ http://cookingupastory.com/show/next-time-on-stories-a-good-food-farmer/#comments Mon, 05 Jan 2009 00:18:37 +0000 Cooking Up A Story http://cookingupastory.com/?p=2654

Preview: The winter months may be cold, wet, and sometimes lined with layers of snow, but not all farms lie dormant in the Pacific Northwest region. Anthony Boutard grows food year-round on his 142 acre farm, Ayers Creek Farm near Portland, Oregon. As a diversified farmer, Boutard grows a wide variety of food crops: fruits, nuts, greens, grains, and vegetables—all foods that he himself enjoys eating. Please subscribe to our RSS to be notified when this story posts.

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]]> http://cookingupastory.com/show/next-time-on-stories-a-good-food-farmer/feed/ no Preview: The winter months may be cold, wet, and sometimes lined with layers of snow, but not all farms lie dormant in the Pacific Northwest region. Anthony Boutard grows food year-round on his 142 acre farm, Ayers Creek Farm near Portland, Oregon. As a Cooking Up A Story Preview: The winter months may be cold, wet, and sometimes lined with layers of snow, but not all farms lie dormant in the Pacific Northwest region. Anthony Boutard grows food year-round on his 142 acre farm, Ayers Creek Farm near Portland, Oregon. As a diversified farmer, Boutard grows a wide variety of [...]fondant,artisan,cheese,organic,farming,dr,bbq,whole,hog,food,tv,showshttp://cookingupastory.com/show/next-time-on-stories-a-good-food-farmer/http://player.wizzard.tv/p/k-e77084c5685b674b/c4eb4b27afe0c530deb5e85309b1a61b.m4v/k-261f704b1f9fb55b.m4v Waste: Why Is So Much Food Wasted-2 http://feeds.feedburner.com/~r/CookingUpAStory/~3/501906079/ http://cookingupastory.com/show/waste-why-is-so-much-food-wasted-3/#comments Sat, 03 Jan 2009 17:21:44 +0000 Cooking Up A Story http://cookingupastory.com/?p=2630

When it comes to understanding the nature of how much food gets wasted in the US, and other industrialized nations, journalist Jonathan Bloom has made it almost his singular mission in life to do something about it.

Check out part 2 of this Food News interview: Waste: Why Is So Much Food Wasted-2Subscribe Subscribe To Us By RSS

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]]> http://cookingupastory.com/show/waste-why-is-so-much-food-wasted-3/feed/ http://cookingupastory.com/show/waste-why-is-so-much-food-wasted-3/ Waste: Why Is So Much Food Wasted-2 http://feeds.feedburner.com/~r/CookingUpAStory/~3/501889326/ http://cookingupastory.com/food-news/waste-why-is-so-much-food-wasted-2/#comments Sat, 03 Jan 2009 17:08:02 +0000 Cooking Up A Story http://cookingupastory.com/?p=2625 Wasted Food Blog, believes food is too valuable to waste. In this segment, Bloom offers some suggestions for supermarkets on ways they can reduce the tremendous amount of food that gets thrown into dumpsters. He points out that in other generations, food was considered important, and a conscious effort was made to reduce waste. With all the hunger and starvation that occurs, conservation of food may offer an effective, relatively low cost solution toward addressing this problem. Do you think food is too important to be treated as just a commodity? How did your parents view food on the table?



See also: Waste: Why Is So Much Food Wasted-1

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]]> http://cookingupastory.com/food-news/waste-why-is-so-much-food-wasted-2/feed/ noShould food be treated as a precious commodity, or simply a commodity when expedient to just throw out? Jonathan Bloom, journalist, and author of Wasted Food Blog, believes food is too valuable to waste. In this segment, Bloom offers some suggestions for Cooking Up A StoryShould food be treated as a precious commodity, or simply a commodity when expedient to just throw out? Jonathan Bloom, journalist, and author of Wasted Food Blog, believes food is too valuable to waste. In this segment, Bloom offers some suggestions for supermarkets on ways they can reduce the tremendous amount of food that gets [...]fondant,artisan,cheese,organic,farming,dr,bbq,whole,hog,food,tv,showshttp://cookingupastory.com/food-news/waste-why-is-so-much-food-wasted-2/http://player.wizzard.tv/p/k-f823e0b92b198fa0/cd32be6afbd7661e403c72af37789f19.m4v/k-5dd5b2bbf4b5d5a1.m4v All Things Considered to feature Cooking Up a Story http://feeds.feedburner.com/~r/CookingUpAStory/~3/499705889/ http://cookingupastory.com/show/all-things-considered-to-feature-cooking-up-a-story/#comments Wed, 31 Dec 2008 19:58:09 +0000 Cooking Up A Story http://cookingupastory.com/?p=2588 Photo: courtesy of Lynn Redlin

Sometimes the tables get turned. Cooking Up a Story has been telling stories for almost three years; now it (happily) finds itself the subject of an upcoming story on NPR's All Things Considered show. In the picture above, Rebecca Gerendasy puts an audio microphone on farmer Anthony Boutard of Ayers Creek Farm, as she works on a new story. April Baer of OPB is capturing audio b-roll for the piece she is producing for All Things Considered that will air Monday, January 5, 2009.

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]]> http://cookingupastory.com/show/all-things-considered-to-feature-cooking-up-a-story/feed/ http://cookingupastory.com/show/all-things-considered-to-feature-cooking-up-a-story/ Winery In Winter http://feeds.feedburner.com/~r/CookingUpAStory/~3/497954525/ http://cookingupastory.com/show/winery-in-winter/#comments Mon, 29 Dec 2008 08:00:45 +0000 Cooking Up A Story http://cookingupastory.com/index.php/2006/05/30/winery-in-winter/ Episode 2 Winery In Winter
What goes on at a small winery during the winter months? If you think it's a slow time of year, you may be in for a surprise. Recipe from the episode: The Best Mushroom Soup ]]> [sniplet postmetadata] [sniplet emailandshare]
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Director’s Journal

What goes on at a small winery during the winter months?

I wanted to do something on wine. But here it was, January. I missed those plump juicy grapes by months. But hold on, isn’t that what I usually see when it comes to wineries: the harvest and the crush? Then wonder set in. What exactly does a winery do in the winter months? I had images of roaring fires, cold toes getting warmed, and mugs of hot cocoa being passed around. Sounded cozy to me.

  • movie still

    Lynn walks off in the distance.

  • movie still

    Close-up of a grape vine.


Lynn Penner-Ash was game for me to make a visit to their Penner-Ash Winery and document what actually did transpire during a ‘typical’ winter day.


It turned out the biggest challenge for the shoot was to accept the fact that the sun was not going to burn off the dense fog. As luck would have it, the day before was partly sunny, with a nice view of the snowy mountains. As I drove down into the valley that January morning, I entered near zero visibility. But, I was hopeful that in a few hours the fog would lift, and the crisp blue skies would appear, like magic. But, alas, it was winter, and the valley was socked in for the duration of the day. As Lynn led us into the vineyard, calling du jac, I began seeing the vines winter beauty in a new way.


Have you had a winter experience at a winery? What was it like?


—Rebecca


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]]> http://cookingupastory.com/show/winery-in-winter/feed/ noEpisode 2 What goes on at a small winery during the winter months? If you think it's a slow time of year, you may be in for a surprise. Recipe from the episode: The Best Mushroom Soup Cooking Up A StoryEpisode 2 What goes on at a small winery during the winter months? If you think it's a slow time of year, you may be in for a surprise. Recipe from the episode: The Best Mushroom Soup fondant,artisan,cheese,organic,farming,dr,bbq,whole,hog,food,tv,showshttp://cookingupastory.com/show/winery-in-winter/http://cookingupastory.com/episode2/WineryInWinter.mp4 High Fructose Corn Syrup Pronounced Innocent! http://feeds.feedburner.com/~r/CookingUpAStory/~3/495006414/ http://cookingupastory.com/show/high-fructose-corn-syrup-pronounced-innocent/#comments Wed, 24 Dec 2008 21:04:39 +0000 Cooking Up A Story http://cookingupastory.com/?p=2541 NPR's ALL Things Considered, I listened to a report summarizing a recent series of scientific studies that concluded High Fructose Corn Syrup, and table sugar are indistinguishable in effect when it comes to their association with the development of obesity: "...earlier this month, several scientific papers concluded that high-fructose corn syrup isn't any worse than table sugar when it comes to gaining weight. So our love affair with either kind of sugar is problematic."

Having been following this story for about a year, I was surprised at the new information that seemed to vindicate this ingredient from being the "smoking gun" link to obesity. It was clear that high fructose corn syrup (HFCS), even if these recent studies remain valid over time, is still a refined sugar, and like all refined sugars, better to be consumed in lower amounts. Does that make HFCS innocent of all charges? I don't think we know enough to say one way or the other. Also, these studies raises another question, since HFCS is absorbed differently in the body than other refined sugars, does it warrant further study for other possible health implications? To that, I believe the answer is decidedly yes.

Since HFCS is not a naturally occurring product found in nature, and is made through an industrial process, I thought this trailer from King Corn would be an interesting treat to watch. Despite the obvious humor, it leads to a sobering question: do we wish to be bombarded with this particular ingredient in so many of the foods we eat?

Click On Image To Play Video

Finally, here's an article about an interesting study ( Fructose Sets Table For Weight Gain Without Warning ) that came out earlier this year about the possible role of the hormone leptin with weight gain and obesity. The gist of the study (I did not read the actual report) hypothesizes that regular consumption of high levels of fructose sugars can lead to a silent (otherwise unnoticed) development of leptin resistance. Leptin resistance has been associated with obesity in the past, but it has been thought to usually occur in response to obesity, not preceding it. In this study, the rats that developed leptin resistance from their fructose diet, became obese (gained weight quickly) after being switched to a high-fat diet. Their brains did not receive the (leptin) chemical signal to eat less. The non-fructose group did not become leptin resistant, and their switch to a high-fat diet triggered the normal response to eat less food, presumably giving their bodies a better chance to burn off (metabolize) the high caloric foods.

Clearly, from a scientific perspective, there is still much to learn about the role of diet-related chronic diseases, including obesity.

What do you think about the role of HFCS and obesity? Do you think that all table sugars should be equally reduced in food products? What about honey?

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]]> http://cookingupastory.com/show/high-fructose-corn-syrup-pronounced-innocent/feed/ noYesterday evening on NPR's ALL Things Considered, I listened to a report summarizing a recent series of scientific studies that concluded High Fructose Corn Syrup, and table sugar are indistinguishable in effect when it comes to their association with theCooking Up A StoryYesterday evening on NPR's ALL Things Considered, I listened to a report summarizing a recent series of scientific studies that concluded High Fructose Corn Syrup, and table sugar are indistinguishable in effect when it comes to their association with the development of obesity: "...earlier this month, several scientific papers concluded that high-fructose [...]fondant,artisan,cheese,organic,farming,dr,bbq,whole,hog,food,tv,showshttp://cookingupastory.com/show/high-fructose-corn-syrup-pronounced-innocent/http://cookingupastory.com/current_posts/HFCS.King_Corn.site1.mp4 Cashew Shortbread Cut-out Cookies http://feeds.feedburner.com/~r/CookingUpAStory/~3/493153626/ http://cookingupastory.com/show/cashew-shortbread-cut-out-cookies-2/#comments Tue, 23 Dec 2008 02:35:48 +0000 Cooking Up A Story http://cookingupastory.com/?p=2518 ]]>

The kids are home for the holidays, and boredom (for them) sets in. What do you do? Of course, you bake holiday cookies. Check out this video, and the recipes that go along with them, and enjoy: Cashew Shortbread Cut-out CookiesSubscribe Subscribe To Us By RSS

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]]> http://cookingupastory.com/show/cashew-shortbread-cut-out-cookies-2/feed/ http://cookingupastory.com/show/cashew-shortbread-cut-out-cookies-2/ Favorite Sugar Cookies Recipe http://feeds.feedburner.com/~r/CookingUpAStory/~3/492751708/ http://cookingupastory.com/recipes/favorite-sugar-cookies/#comments Tue, 23 Dec 2008 02:04:36 +0000 Cooking Up A Story http://cookingupastory.com/?p=2500 « From the episode: Cashew Shortbread Cut-out Cookies]]>

This is the recipe I’ve used year after year to make traditional cookie cut-out shapes. It has been kid-tested, and adult tested for that matter too! But this isn’t a recipe to be brought out only for the winter holiday season, for I use it year round for any special occasion that calls for cookie cutters.

Preheat oven to 350 degrees. Download (PDF)

Ingredients:

  • ½ cup unsalted butter
  • 1 cup sugar
  • 2 cups sifted all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • 1 egg, lightly beaten
  • 1 Tablespoon brandy (optional)
  • ½ teaspoon real vanilla extract

    • Instructions:

  • Cream butter and sugar together.
  • Sift together dry ingredients; add to butter mixture and beat well.
  • Add egg, brandy, and vanilla, and beat together again until well blended.
  • Chill dough for at least 1 hour.

  • Roll out evenly, about 1/8 inch thick.
  • Cut into desired shapes.
  • Place on cookie sheet, about ½ apart from each other.
  • Bring leftover dough together, roll out, and cut out shapes once again.
  • Bake for 8-10 minutes.
    Optional:
  • Frost and decorate with chips, sprinkles, coconut, crunched up peppermint candies; lots of different possibilities. Let yourself, and your helpers, get creative!
    • yield: Makes approximately 2 dozen cut-out cookies

    Recipe courtesy of Rebecca Gerendasy, Cooking Up a Story


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    ]]>     http://cookingupastory.com/recipes/favorite-sugar-cookies/feed/ no« From the episode: Cashew Shortbread Cut-out CookiesCooking Up A Story« From the episode: Cashew Shortbread Cut-out Cookiesfondant,artisan,cheese,organic,farming,dr,bbq,whole,hog,food,tv,showshttp://cookingupastory.com/recipes/favorite-sugar-cookies/http://cookingupastory.com/recipes/Hazelnut-Tassies-Recipe.pdf     Cashew Shortbread Recipe http://feeds.feedburner.com/~r/CookingUpAStory/~3/492758244/ http://cookingupastory.com/recipes/cashew-shortbread-recipe/#comments Tue, 23 Dec 2008 01:22:54 +0000 Cooking Up A Story http://cookingupastory.com/?p=2484 « From the episode: Cashew Shortbread Cut-out Cookies]]>

    Shortbread is one of our favorite cookies with which to experiment. We make a new version nearly every week by adding different spices or nuts or citrus zest. Ours are made in the Scottish “sandy” style and therefore have a very crumbly, buttery texture.

    Preheat oven to 350 degrees. Line two sheet pans with parchment paper. Download (PDF)

    Ingredients:

  • 10 oz (2 cups) unbleached flour (we use Shepherd’s Grain low-gluten flour)
  • 8 oz. (2 sticks) unsalted butter, cut into 1-inch cubes
  • 5 oz (2/3 cup) granulated sugar
  • 1 oz (¼ cup) fine rice flour
  • ¼ t. salt
  • 2 oz toasted cashews (if salted, omit above salt from recipe.)

    • Instructions:

    In a food processor fitted with a blade attachment, pulse all ingredients until the ingredients are equally distributed, and the dough comes together in a crumbly mass.
  • Turn the dough out onto a lightly floured piece of parchment paper.
  • Shape and flatten the dough into a disk.
  • Lightly sprinkle the dough with flour.
  • Using a rolling pin, roll the dough evenly to ¼ inch thickness.
  • Use cookie cutters to cut the dough into desired shapes.
  • Place cookies on prepared sheet pans.
  • Bake until lightly golden in color (approximately 10-12 minutes.)
  • From time to time, we like to dip our shortbread in tempered, melted chocolate.

    • Variations:
  • Instead of cashews, feel free to substitute other nuts, lemon zest, orange zest, baking spices, candied ginger, or whatever combination of these flavors you think might be to your liking! We love to make lavender shortbread in the summer by substituting 2 T. fresh lavender for the nuts. In the winter, we make spice shortbread by adding pie spices and candied ginger to the dough. Experiment, and have fun!
    • yield: 4 dozen

    Recipe courtesy of Caitlin Daniels, Two Tarts Bakery


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    ]]>     http://cookingupastory.com/recipes/cashew-shortbread-recipe/feed/ no« From the episode: Cashew Shortbread Cut-out CookiesCooking Up A Story« From the episode: Cashew Shortbread Cut-out Cookiesfondant,artisan,cheese,organic,farming,dr,bbq,whole,hog,food,tv,showshttp://cookingupastory.com/recipes/cashew-shortbread-recipe/http://cookingupastory.com/recipes/Hazelnut-Tassies-Recipe.pdf     Cashew Shortbread Cut-out Cookies http://feeds.feedburner.com/~r/CookingUpAStory/~3/492758245/ http://cookingupastory.com/cooking/cashew-shortbread-cut-out-cookies/#comments Tue, 23 Dec 2008 01:08:08 +0000 Cooking Up A Story http://cookingupastory.com/?p=2477 Recipe from the episode: Cashew Shortbread Recipe; Favorite Sugar Cookies Recipe

    ]]>


    The kids are home from school, boredom levels rise, what to do? Cookies! Caitlin Daniels of Two Tarts Bakery, gives us another idea how to have delicious fun with some of our favorite cookie cutters. She demonstrates using a Christmas tree cut-out on this Cashew Shortbread recipe. Year after year I’ve been making my favorite sugar cookie recipe, but this year I’m going to start a new tradition. What’s your favorite Holiday time cookie?
    Recipe from this Show: Cashew Shortbread Recipe; Favorite Sugar Cookies
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    ]]>     http://cookingupastory.com/cooking/cashew-shortbread-cut-out-cookies/feed/ no Recipe from the episode: Cashew Shortbread Recipe; Favorite Sugar Cookies RecipeCooking Up A Story Recipe from the episode: Cashew Shortbread Recipe; Favorite Sugar Cookies Recipefondant,artisan,cheese,organic,farming,dr,bbq,whole,hog,food,tv,showshttp://cookingupastory.com/cooking/cashew-shortbread-cut-out-cookies/http://player.wizzard.tv/p/k-6398139c3d847fb3/6a3944f2f9ebc1488d0622ab18093b94.m4v/k-37f7f3ea139a68b5.m4v     What does Sustainable Food Mean to You? http://feeds.feedburner.com/~r/CookingUpAStory/~3/490901371/ http://cookingupastory.com/show/2383/#comments Sat, 20 Dec 2008 21:44:32 +0000 Cooking Up A Story http://cookingupastory.com/?p=2383
    Here's a brief sampling of definitions for sustainable food from around the web:

    Sustainable Table: Sustainable agriculture involves food production methods that are healthy, do not harm the environment, respect workers, are humane to animals, provide fair wages to farmers, and support farming communities.

    BBC News: Rather than steaming ahead at the current rate, with little thought for future generations, sustainability is about seeking ways of providing food, water and energy that are long-lasting and have less of an impact on the environment.

    Yale Sustainable Food Project: We say that “a practice can be called sustainable if and only if it can be continued indefinitely without degrading the systems and resources upon which it relies.”

    National Sustainable Agriculture Information Service (ATTRA): Sustainable agriculture is one that produces abundant food without depleting the earth’s resources or polluting its environment. It is agriculture that follows the principles of nature to develop systems for raising crops and livestock that are, like nature, self-sustaining. Sustainable agriculture is also the agriculture of social values, one whose success is indistinguishable from vibrant rural communities, rich lives for families on the farms, and wholesome food for everyone.

    Slow Food We believe that the food we eat should taste good; that it should be produced in a clean way that does not harm the environment, animal welfare or our health; and that food producers should receive fair compensation for their work.

    Click On Image To Play Video The fiery Carlo Petrini, founder of Slow Food International, and the poet-philosopher of the sustainable food movement gets to the soul of the matter in these brief snippets pulled from a talk last year in Portland, Oregon. For those who like to consume their information whole, the entire talk is available here: From Fast Food Nation to Slow Food Nation

    What does sustainable food or sustainable agriculture mean to you?

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    ]]>     http://cookingupastory.com/show/2383/feed/ noNot coming from the sustainable food movement directly, I can easily see how many people (maybe even most people) do not have a clear idea what is meant by sustainable food, or sustainable agriculture. Organic, I think many people understand as the absencCooking Up A StoryNot coming from the sustainable food movement directly, I can easily see how many people (maybe even most people) do not have a clear idea what is meant by sustainable food, or sustainable agriculture. Organic, I think many people understand as the absence of "bad" things like pesticides, chemical fertilizers, animal hormones, etc.. But that [...]fondant,artisan,cheese,organic,farming,dr,bbq,whole,hog,food,tv,showshttp://cookingupastory.com/show/2383/http://cookingupastory.com/current_posts/Petrini1.mp4     Michael Pollan on Tom Vilsack Appointment to Head Agriculture Department http://feeds.feedburner.com/~r/CookingUpAStory/~3/488897518/ http://cookingupastory.com/show/michael-pollan-on-tom-vilsack-appointment-to-head-agriculture-department/#comments Thu, 18 Dec 2008 17:45:54 +0000 Cooking Up A Story http://cookingupastory.com/?p=2351

    There was an old commercial on television once (does anyone remember it?), "when E.F. Hutton talks, people listen" and a noisy room would instantly go quiet as the wise investment advisor spoke. Boy, has that pendulum shifted!

    Today, when Michael Pollan talks about food, people listen. Or, let's hope they do!. On NPR this morning, Pollan put into very simple terms what is at stake in reforming our food system. He also shares his concerns for Obama's choice to head the department of Agriculture, the former governor of Iowa, Tom Vilsack.

    Pollan asserts that reform of the food system is essential if we are to meaningfully address the problems of climate change, public health, healthcare reform, and energy independence. Vilsack has close ties to agribusiness, and his embrace of corn-based ethanol, pits him against the direction of change toward a sustainable food economy.

    While Pollan is "cautiously optimistic" that Vilsack will take a broader view in his responsibilities as Secretary of Agriculture, I guess I remain hopeful that the new Obama administration will recognize and avoid policies that obviously conflict with the public interest. In the case of food, corn-based ethanol production is a bad idea because it drives up the cost of food, and on balance does little toward addressing climate change, or energy independence.

    Listen to the Pollan interview on NPR Radio, and tell us what you think.

    Related: AgSuck: Looks like Tom Vilsack to head USDA; Vilsack on organic ag and ethanol; Past Interviews with Michael PollanSubscribe Subscribe To Us By RSS

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    ]]>     http://cookingupastory.com/show/michael-pollan-on-tom-vilsack-appointment-to-head-agriculture-department/feed/ http://cookingupastory.com/show/michael-pollan-on-tom-vilsack-appointment-to-head-agriculture-department/     Why Is Food Waste So Important? http://feeds.feedburner.com/~r/CookingUpAStory/~3/488089876/ http://cookingupastory.com/show/why-is-food-waste-so-important/#comments Wed, 17 Dec 2008 23:00:53 +0000 Cooking Up A Story http://cookingupastory.com/?p=2301

    When it comes to understanding the nature of how much food gets wasted in the US, and other industrialized nations, journalist Jonathan Bloom has made it almost his singular mission in life to do something about it. His research has uncovered some surprising facts that may change how you think about food waste.

    Watch the Food News Video Interview, and tell us what you think: Waste: Why Is So Much Food Wasted?Subscribe Subscribe To Us By RSS

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    ]]>     http://cookingupastory.com/show/why-is-food-waste-so-important/feed/ http://cookingupastory.com/show/why-is-food-waste-so-important/     Waste: Why Is So Much Food Wasted? http://feeds.feedburner.com/~r/CookingUpAStory/~3/488047759/ http://cookingupastory.com/food-news/waste-why-is-so-much-food-wasted/#comments Wed, 17 Dec 2008 22:00:29 +0000 Cooking Up A Story http://cookingupastory.com/?p=2296
    Jonathan Bloom, a journalist, had an epiphany while volunteering at the DC Central Kitchen 3 years ago. The result was his blog Wasted Food and his upcoming book on the subject. From the farm to your kitchen, Mr. Bloom discusses what he has uncovered from his research of food waste throughout the industrial nations.



    Did you have any idea it was this bad? What do you think you could do different? I would love to hear your ideas.

    See also: An Abundance of Food, Wasted

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    ]]>     http://cookingupastory.com/food-news/waste-why-is-so-much-food-wasted/feed/ noDid you know that around 40% of the food we produce gets thrown out? A whopping 40%! How did that come to be? I know we're considered to be the 'throw-away' society - if it breaks, tears, or tarnishes just buy a new 'one' - but food? This really surprisedCooking Up A StoryDid you know that around 40% of the food we produce gets thrown out? A whopping 40%! How did that come to be? I know we're considered to be the 'throw-away' society - if it breaks, tears, or tarnishes just buy a new 'one' - but food? This really surprised me, with the cost of [...]fondant,artisan,cheese,organic,farming,dr,bbq,whole,hog,food,tv,showshttp://cookingupastory.com/food-news/waste-why-is-so-much-food-wasted/http://player.wizzard.tv/p/k-f823e0b92b198fa0/cd32be6afbd7661e403c72af37789f19.m4v/k-8e8db8348135c895.m4v     Notice To All Sites Embedding Cooking Up a Story Videos http://feeds.feedburner.com/~r/CookingUpAStory/~3/486105957/ http://cookingupastory.com/food-news/notice-to-all-sites-embedding-cooking-up-a-story-videos/#comments Tue, 16 Dec 2008 00:32:32 +0000 Cooking Up A Story http://cookingupastory.com/?p=2276
    To those of you that have not already been contacted directly, this notice is to inform you that the Brightcove players that you may have embedded on your site to play Cooking Up a Story videos will no longer be active after December 16, 2008.

    They have been our player (and a wonderful player) for almost 3 years, and as Brightcove transitions to a new player platform, we too are moving ahead in a highly focused direction. As you may know, we are developing a brand new, state of the art site to house our existing and new content as we focus on building a vibrant and interactive community on cookingupastory.com.

    For all those wishing to continue to share our videos, please send me an email to obtain your custom embed code, or feel free to obtain the code directly from the new player on our site.

    Thanks for your continued support. Happy holidays!

    Fred
    fred(at)cookingupastory(dot)com Subscribe Subscribe To Us By RSS

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    ]]>     http://cookingupastory.com/food-news/notice-to-all-sites-embedding-cooking-up-a-story-videos/feed/ http://cookingupastory.com/food-news/notice-to-all-sites-embedding-cooking-up-a-story-videos/     Sausage Making: A Good Justice http://feeds.feedburner.com/~r/CookingUpAStory/~3/482091167/ http://cookingupastory.com/show/a-good-justice/#comments Thu, 11 Dec 2008 16:00:17 +0000 Cooking Up A Story http://cookingupastory.com/index.php/2006/05/24/a-good-justice/ Episode 1 A Good Justice
    We explore the history behind a successful sausage making family business spanning 4 generations. Recipe from the episode: Sauerkraut Soup ]]>     Have you ever wondered what goes into a humble sausage? And, if you knew, would you continue to eat it? Well, good news is on the horizon. This 4th generation German sausage-maker, from Otto’s Sausage Kitchen, makes incredible styles of handmade sausages, without the fillers, and other unnatural ingredients. So, maybe you don’t eat these foods everyday, but they are made with care and love of craft—I would choose any of these over the mass produced hot dog and sausage brands. Again, it comes down to local and fresh.



    I discovered Otto’s through the newspaper. What grabbed my attention was the on-premise use of an old smokehouse. What was that about? And the fact the business had been in the family for 4 generations. Cool. Bound to be some interesting stories there. I called and talked to Gretchen about filming a mini-documentary, and she said, sure, come on over. It was a cool morning in early March when Lynn and I showed up. We walked in, introduced ourselves to Gretchen, and did a quick survey of the shop. I put a wireless microphone on Gretchen and began to check levels on the camera. I heard her say, “Hi Grandpa! I’m glad you could make it down!” I turned and saw an elderly man walk in from the back of the shop. “This is Edwin, Otto’s son.”


    During an earlier phone conversation I had asked her about sharing any old photos she might have because I did want to explore some of the history of the shop. She invited Edwin to participate, but didn’t tell me because she wasn’t sure if he would be able to make the 50+ mile drive that morning (he is 86 years old, she later told me). Well, he did. After introducing myself, and not knowing how long he would be able to stay, I immediately put a microphone on him, found a place to sit him down, and Lynn began an impromptu interview with the eldest member of this sausage making family, the Eichentopf’s. Afterwards we all drifted to the back area where all the sausages are freshly made, and grandpa rolled up his sleeves, and went to work with the others.


    Does anyone still make their own sausages? Let us know if you tried to make them, and whether you succeeded.
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    ]]>     http://cookingupastory.com/show/a-good-justice/feed/ noEpisode 1 We explore the history behind a successful sausage making family business spanning 4 generations. Recipe from the episode: Sauerkraut Soup Cooking Up A StoryEpisode 1 We explore the history behind a successful sausage making family business spanning 4 generations. Recipe from the episode: Sauerkraut Soup fondant,artisan,cheese,organic,farming,dr,bbq,whole,hog,food,tv,showshttp://cookingupastory.com/show/a-good-justice/http://cookingupastory.com/episode1/agoodjustice.mp4     Hazelnut Tassies Recipe http://feeds.feedburner.com/~r/CookingUpAStory/~3/478879049/ http://cookingupastory.com/recipes/hazelnut-tassies-recipe/#comments Mon, 08 Dec 2008 20:43:08 +0000 Cooking Up A Story http://cookingupastory.com/?p=2139 « From the episode: Hazelnut Tassies]]>
    Preheat oven to 350 degrees. Butter 2 - dozen mini muffin cups. Download Hazelnut Tassies Recipe (PDF)

    A favorite holiday cookie recipe.

    Ingredients:

    For the dough:
  • 2 cups unbleached flour (we use Shepherd’s Grain low-gluten flour)
  • 8 oz. unsalted butter, cut into 1-inch cubes
  • 6 oz cream cheese

    • For the filling:
  • 1 cup roasted, skinned hazelnuts
  • 3/4 cup brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1/4 tsp. fine sea salt
  • 1 Tbsp. melted butter

    • Instructions:

    For the dough:
  • In a food processor fitted with a blade attachment, pulse all ingredients until the ingredients are equally distributed, and the dough comes together in a mass.
  • Divide the dough into 24 pieces.
  • Roll each piece into a ball; using your thumbs, press evenly into the bottom and sides of each muffin cup.

    • For the filling:
  • Pulse all ingredients in a food processor fitted with a blade attachment, just until the ingredients are incorporated.
  • Divide the filling equally among the cups (you may use a small piping bag or a spoon to accomplish this.)
  • Bake the Tassies in the preheated oven until they are lightly browned, and the filling has set (approximately 15 minutes.)
  • Cool for 10 minutes, then turn out of the pans (this will be easier while the Tassies are still a bit warm.)

    • Optional: For the ganache:
  • 8 oz. dark chocolate (at least 60% chocolate mass)
  • 4 oz heavy cream
  • Over a double boiler, melt the dark chocolate.
  • Whisk in the cold cream until the mixture is satiny.
  • When the Tassies are completely cool, top each with a dollop of ganache and a whole roasted hazelnut.
    • Yield: 2 dozen.

    Recipe courtesy of Elizabeth Beekley, Two Tarts Bakery


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    ]]>     http://cookingupastory.com/recipes/hazelnut-tassies-recipe/feed/ no« From the episode: Hazelnut TassiesCooking Up A Story« From the episode: Hazelnut Tassiesfondant,artisan,cheese,organic,farming,dr,bbq,whole,hog,food,tv,showshttp://cookingupastory.com/recipes/hazelnut-tassies-recipe/http://cookingupastory.com/recipes/Hazelnut-Tassies-Recipe.pdf     Hazelnut Tassies http://feeds.feedburner.com/~r/CookingUpAStory/~3/478887201/ http://cookingupastory.com/cooking/hazelnut-tassies/#comments Mon, 08 Dec 2008 20:33:46 +0000 Cooking Up A Story http://cookingupastory.com/?p=2134 Recipe from the episode: Hazelnut Tassies Recipe

    ]]>

    I don’t know about you, but I love to bake, and the Holidays are a perfect excuse to make lots of cookies! And it’s a great time to share cookie recipes and their results. I’m always on the lookout for something a little different for the Holidays, and I found it with Elizabeth Beekley and Anna Phelps of Two Tarts Bakery.

    One of Elizabeth’s favorite recipe’s is a twist on the popular Pecan Tassie, by using locally grown hazelnut’s from Freddy Guys, and making it her own: Hazelnut Tassies. If hazelnuts (also known as filberts) aren’t available in your area, you might want to try pistachios or stick with pecans. Happy baking!

    Recipe from this Show: Hazelnut Tassies Recipe
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    ]]>     http://cookingupastory.com/cooking/hazelnut-tassies/feed/ no Recipe from the episode: Hazelnut Tassies RecipeCooking Up A Story Recipe from the episode: Hazelnut Tassies Recipefondant,artisan,cheese,organic,farming,dr,bbq,whole,hog,food,tv,showshttp://cookingupastory.com/cooking/hazelnut-tassies/http://player.wizzard.tv/p/k-6398139c3d847fb3/6a3944f2f9ebc1488d0622ab18093b94.m4v/k-78392e86198efad9.m4v     OPB Calling: Think Out Loud http://feeds.feedburner.com/~r/CookingUpAStory/~3/465506869/ http://cookingupastory.com/food-news/opb-calling-think-out-loud/#comments Tue, 25 Nov 2008 22:01:24 +0000 Cooking Up A Story http://cookingupastory.com/?p=2015 Think Out Loud, is an informative one hour show that delves into the Portland, Oregon politics, culture, and leading edge issues of the day, sometimes covering topics about food and sustainability. I just received a notice from them that they will be having an interesting topic this Thursday, November 27 at 9am (PST) on KOPB radio that may be of interest to listeners.

    Here's what they sent us (with a slight modification for public display):

    Oregon Public Broadcasting and Think Out Loud will be offering a Thanksgiving "Best-of Food" special set to air on Thursday at 9am. The radio program will focus on the policies, politics, recipes, and realities of eating local. Hosts Emily Harris and David Miller talk with a snout-to-tail chef and a Wallowa cattle rancher, a master preserver and a blogging canner, and Harry MacCormack, the founder of Oregon Tilth, who says 30 percent of our food should come from where we live.

    In addition to the on air portion, Think Out Loud will have an online discussion at where listeners can add (including much loved Thanksgiving recipes) to the conversation.

    Think Out Loud is a call-in and online radio program that airs weekdays (for channel listings, please visit ) at 9am and again at 9pm.Subscribe Subscribe To Us By RSS

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    ]]>     http://cookingupastory.com/food-news/opb-calling-think-out-loud/feed/ http://cookingupastory.com/food-news/opb-calling-think-out-loud/     Tomato Pie Recipe http://feeds.feedburner.com/~r/CookingUpAStory/~3/465605331/ http://cookingupastory.com/recipes/tomato-pie-recipe/#comments Tue, 25 Nov 2008 19:35:31 +0000 Cooking Up A Story http://cookingupastory.com/?p=1997 « From the episode: Tomato Pie]]> Download Tomato Pie Recipe (PDF)

    Best Overall Pie!

    Best Overall Pie!

    Ingredients:

  • 4 - 5 large tomatoes, peeled, cored and sliced 1/4 inch thick
  • 1 10-inch pie crust
  • ¼ teaspoon dried basil
  • 2 cups medium cheddar cheese, shredded
  • ½ cup mayonnaise
  • 2 Tablespoons butter
  • 1½ large sweet onions, sliced in 1/4 inch rings (Vidalia or Walla Walla sweets work best)
  • 1 teaspoon sugar
  • 1 Tablespoon spice mix (Italian herbs or other favorite seasoning)
  • 1/2 teaspoon cracked pepper
  • Salt to taste

    • Instructions:

  • Preheat oven to 350º degrees.
  • Melt butter in a sauté pan and add onions. Cook at medium low for about 30 minutes until caramelized, stirring every few minutes to avoid burning.
  • Lightly salt tomatoes and drain in colander for 20 minutes.
  • Pre-bake pie shell for 10 minutes in 350º degree oven with pie weights to avoid bubbles.
  • Mix cheddar with mayonnaise and 1/4 Teaspoon of the cracked pepper and set aside.
  • Add one layer of tomatoes to pie shell and cover with dash of salt, pepper, sugar and basil. Add the rest of the tomato slices and seasonings in layers.
  • Spread cheese mixture evenly on top of tomatoes.
  • Sprinkle spice mix on top of cheese.
  • Add caramelized onions to the top of the pie in an even layer.
  • Bake pie at 350º degrees for 30 minutes. Cover with foil if the crust begins to burn.
    • Makes 6-8 servings.

    Recipe courtesy of Tricia Butler, Sassafras Catering


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    ]]>     http://cookingupastory.com/recipes/tomato-pie-recipe/feed/ no« From the episode: Tomato PieCooking Up A Story« From the episode: Tomato Piefondant,artisan,cheese,organic,farming,dr,bbq,whole,hog,food,tv,showshttp://cookingupastory.com/recipes/tomato-pie-recipe/http://cookingupastory.com/recipes/Tomato-Pie-Recipe.pdf     Tomato Pie http://feeds.feedburner.com/~r/CookingUpAStory/~3/465605334/ http://cookingupastory.com/cooking/tomato-pie/#comments Tue, 25 Nov 2008 18:54:05 +0000 Cooking Up A Story http://cookingupastory.com/?p=1975 Recipes from the episode: Tomato Pie Recipe

    ]]>
    Twitter is a great thing. It’s where I ‘met’ Tricia Butler of Sassafras Catering. We had similar interests and lived nearby, so we decided to get together for coffee one day. Since we both love food, she told me about her Tomato Pie recipe. Tomato pie?! I had never heard of such a thing. Tomato preserves maybe (which my mom makes), but not a pie.

    Tricia agreed to demonstrate how to make this old family Southern tradition and share the recipe. She says everyone in her family makes it different. Different type of tomatoes, different cheeses, different spices, and, yes of course, different secrets.

    Consider making Tomato Pie your next family tradit