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. Thu, 20 Nov 2008 19:12:36 +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 Calling All Friends of Cooking Up a Story http://feeds.feedburner.com/~r/CookingUpAStory/~3/459896451/ http://cookingupastory.com/food-news/calling-all-friends-of-cooking-up-a-story/#comments Thu, 20 Nov 2008 18:56:28 +0000 Cooking Up A Story http://cookingupastory.com/?p=1953 CUpS Survey

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]]> http://cookingupastory.com/food-news/calling-all-friends-of-cooking-up-a-story/feed/ http://cookingupastory.com/food-news/calling-all-friends-of-cooking-up-a-story/ Lebanese Salad Dressing http://feeds.feedburner.com/~r/CookingUpAStory/~3/441585697/ http://cookingupastory.com/recipes/lebanese-salad-dressing/#comments Tue, 04 Nov 2008 00:39:21 +0000 Cooking Up A Story http://cookingupastory.com/?p=1904 « From the episode: Seed Art]]> Download Lebanese Salad Dressing (PDF)

Ingredients:

  • 1 cup lentils
  • 4 cups water
  • 1 cup rice
  • 2 large onions, chopped
  • 4 tablespoons olive oil
  • Salt and pepper to taste

    • Instructions:

  • Juice of 3 lemons
  • 1/3 cup olive oil
  • 1 Tablespoon of crushed mint leaves
  • 1 clove crushed garlic
  • salt and pepper to taste
    • Mix all ingredients, as a dressing for tossed salad. You may want to sprinkle a little sumac powder over the finished tossed salad.
    Makes enough for one large salad that serves 8

    Recipe courtesy of Cathy Camper


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    ]]>     http://cookingupastory.com/recipes/lebanese-salad-dressing/feed/ no« From the episode: Seed ArtCooking Up A Story« From the episode: Seed Artfondant,artisan,cheese,organic,farming,dr,bbq,whole,hog,food,tv,showshttp://cookingupastory.com/recipes/lebanese-salad-dressing/http://cookingupastory.com/recipes/e39.Lebanese_Salad_Dressing.pdf     Mjeddrah (Lebanese Porridge) http://feeds.feedburner.com/~r/CookingUpAStory/~3/441585699/ http://cookingupastory.com/recipes/mjeddrah-lebanese-porridge/#comments Tue, 04 Nov 2008 00:18:37 +0000 Cooking Up A Story http://cookingupastory.com/?p=1898 « From the episode: Seed Art]]> Download Lebanese Porridge Recipe (PDF)

    Ingredients:

  • 1 cup lentils
  • 4 cups water
  • 1 cup rice
  • 2 large onions, chopped
  • 4 tablespoons olive oil
  • Salt and pepper to taste

    • Instructions:

  • Rinse the lentils. Bring them to boil in the water, and then simmer for about 25 minutes.
  • Fry the onions in the olive oil, until onions are translucent. Reserve some cooked onions as garnish.
  • Add the onions, rice, salt and pepper to the lentils, and simmer for about an hour, until rice and lentils are tender. You may have to add a cup or two more of water. Serve warm in a big bowl, garnished on top with reserved onions.
  • Serve with tossed salad and Arabic flat bread.

    • 4 servings

    Recipe courtesy of Cathy Camper


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    ]]>     http://cookingupastory.com/recipes/mjeddrah-lebanese-porridge/feed/ no« From the episode: Seed ArtCooking Up A Story« From the episode: Seed Artfondant,artisan,cheese,organic,farming,dr,bbq,whole,hog,food,tv,showshttp://cookingupastory.com/recipes/mjeddrah-lebanese-porridge/http://cookingupastory.com/recipes/Lebanese_Porridge.pdf     Warm Green Bean Salad http://feeds.feedburner.com/~r/CookingUpAStory/~3/441585701/ http://cookingupastory.com/recipes/warm-green-bean-salad/#comments Mon, 03 Nov 2008 23:50:08 +0000 Cooking Up A Story http://cookingupastory.com/?p=1883 « From the episode: Seed Art]]> Download Warm Green Bean Salad Recipe (PDF)

    Ingredients:

  • large handful of fresh green beans
  • 2 Tablespoons Parmesan or Asiago cheese, grated
  • 1 garden tomato
  • 4-6 Greek Kalamata olives
  • 2 Tablespoons sliced almonds vinagrette dressing (optional) bagette, sliced

    • Instructions:

  • Boil or steam the green beans so they are cooked but still bright green and crunchy.
  • Sprinkle with grated cheese and almonds. Decorate with slices of tomato and olives.
  • Add dressing if you like. Accompany with a couple of slices of crusty bread.

    • I always just made it for myself as a whole meal!

    Recipe courtesy of Cathy Camper


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    ]]>     http://cookingupastory.com/recipes/warm-green-bean-salad/feed/ no« From the episode: Seed ArtCooking Up A Story« From the episode: Seed Artfondant,artisan,cheese,organic,farming,dr,bbq,whole,hog,food,tv,showshttp://cookingupastory.com/recipes/warm-green-bean-salad/http://cookingupastory.com/recipes/Warm_Green_Bean_Salad_Recipe.pdf     Seed Art http://feeds.feedburner.com/~r/CookingUpAStory/~3/441578290/ http://cookingupastory.com/show/seed-art/#comments Mon, 03 Nov 2008 22:46:54 +0000 Cooking Up A Story http://cookingupastory.com/?p=1878 Episode 39 plant seeds assembled together into a colorful design pattern
    An artist makes interpretive portraits and images of nature from seeds.

    Recipes from the episode: Lebanese Salad Dressing; Mjeddrah (Lebanese Porridge); Warm Green Bean Salad

    ]]>
    Please take our 3 question survey!

    View the video here.

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    Director's Journal

    Are you a seed saver? A collector, maybe? I have been off and on over the years. Mainly I pick up seedpods of various plants that I think are beautiful. They sit in the windowsill, on my desk, next to the lamp. Just someplace so I can be reminded how exquisite Mother Earth can be. I like to notice the different shapes they come in, their colors, and even the textures. They really are something to behold. Yes, yes, they are essential for every gardener, but, in the case of Cathy Camper, they are the main ingredients for her works of art: Seed Art. For those of you from the Midwest, this art form is better known as Crop Art

    • Seed Art artist, Cathy camper
    • close up of seeds in a bowl used to make seed art
    • Artist adding seeds to her bird art
    • Close up of seed art portrait
    • Close up of seed art grasshopper

    When I got ear of what Cathy did with seeds, well, I was blown away! I thought I looked at them. Well, she sees them in a whole different way. While filming she mentioned she came across a bunch of brown curled seed pods, and her immediate thought was: dreadlocks! Look again when you see the Bob Marley portrait. She was so right. And a red maple seed will never just be a child’s imaginative ‘helicopter’ to me anymore. It will also be a woman’s lower lip.



    A whole new way of viewing, and of seeing, art in nature.





    —Rebecca


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    ]]>     http://cookingupastory.com/show/seed-art/feed/ noEpisode 39 An artist makes interpretive portraits and images of nature from seeds. Recipes from the episode: Lebanese Salad Dressing; Mjeddrah (Lebanese Porridge); Warm Green Bean SaladCooking Up A StoryEpisode 39 An artist makes interpretive portraits and images of nature from seeds. Recipes from the episode: Lebanese Salad Dressing; Mjeddrah (Lebanese Porridge); Warm Green Bean Saladfondant,artisan,cheese,organic,farming,dr,bbq,whole,hog,food,tv,showshttp://cookingupastory.com/show/seed-art/http://services.brightcove.com/services/viewer/federated_f8/717175604     Home Made Pie Crust Recipe http://feeds.feedburner.com/~r/CookingUpAStory/~3/428827678/ http://cookingupastory.com/recipes/home-made-pie-crust-recipe/#comments Wed, 22 Oct 2008 17:40:07 +0000 Cooking Up A Story http://cookingupastory.com/?p=1843 Portland Pie-Off! Soon to follow will be Tricia showing how to make one of her now-famous Tomato pies. But first, the crust!! Download Home Made Pie Crust Recipe (PDF)

    Ingredients:

  • 2 1/2 cups of flour
  • 1/2 cup shortening
  • 1/2 cup salted butter
  • 1 Tablespoon salt

    • Instructions:

  • Add first 3 ingredients together, stir.
  • Put in butter until it reaches a pea-size chunks.
  • Add water.
  • Mix ingredients together with hands and divide into two even balls of dough.
  • Shake out some flour onto a clean surface.
  • Take one of the balls of dough, slightly flatten it, and begin to roll it out evenly, into a large circle.
  • Gently fold in half, then half again, and place into pie tin or plate, and unfold completely.
  • Cut off excess from edges; fold under edges; press edges down gently with fork. You are now ready to fill with your filling of choice.
  • Bake at 475 degrees F for 10-15 minutes, then turn temperature down to 350 degrees F until done (30-45 minutes depending on pie filling).

    • Makes enough for 1 double crust pie (top and bottom), or enough for 2 bottom crust pies.

    Recipe courtesy of Catherine Schon, of Sassafras Catering


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    ]]>     http://cookingupastory.com/recipes/home-made-pie-crust-recipe/feed/ noCooking Up A Storyfondant,artisan,cheese,organic,farming,dr,bbq,whole,hog,food,tv,showshttp://cookingupastory.com/recipes/home-made-pie-crust-recipe/http://cookingupastory.com/recipes/Home_Made_Pie_Crust_Recipe.pdf     Home Made Pie Crust http://feeds.feedburner.com/~r/CookingUpAStory/~3/428837106/ http://cookingupastory.com/cooking/home-made-pie-crust/#comments Wed, 22 Oct 2008 17:30:53 +0000 Cooking Up A Story http://cookingupastory.com/?p=1841 x  Post a comment
     Subscribe To Us By RSS Subscribe By Email]]>     Sassafras Catering demonstrates how to make a tasty home made pie crust. Recipe from this Show: Home Made Pie Crust Recipe


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    ]]>     http://cookingupastory.com/cooking/home-made-pie-crust/feed/ http://cookingupastory.com/cooking/home-made-pie-crust/     A City Looks Toward Defining Its Future http://feeds.feedburner.com/~r/CookingUpAStory/~3/425646713/ http://cookingupastory.com/food-news/a-city-looks-toward-defining-its-future/#comments Sat, 18 Oct 2008 22:14:31 +0000 Cooking Up A Story http://cookingupastory.com/?p=1779 Damascus, Oregon (population: 10,000) ponders how to integrate existing urban agriculture into its future urban fabric.

    City of Damascus, Oregon population sign
    Photograph courtesy of Tom Gerendasy
    Written by Fred Gerendasy

    Damascus is located about 20 miles southeast of Portland, incorporating the surrounding communities of Damascus and Carver to become a city in 2004. It occupies roughly 10,000 acres (16 miles); now designated inside the Portland Metropolitan urban growth boundary. Comprised of a few food producing urban farms; some hobby farms situated on 10 acre plots; a smattering of urban refugees, nurseries, and other small commercial enterprises; the city is developing a comprehensive master plan to prepare for its anticipated population growth upon build out, (somewhere) between 20,000 - 60,000 new residents.

    hillside view of Damascus, Oregon

    An important part of the master plan will address the issues of how to preserve their urban farms inside the urban growth boundary. I attended a workshop that brought together community leaders, city and county planners, local farmers, Portland Farmer's Market representatives, and others, to listen and discuss ideas how to preserve and promote urban agriculture against the backdrop of future commercial and residential development.

    home construction in Damascus, Oregon

    Larry Thompson, from Thompson Farms, a successful urban farmer whose 120 acre farm is located nearby, spoke in part to the importance of environmentally friendly farming practices being necessary inside an urban area. Uncontrolled runoff, and the use of pesticides and other chemicals in proximity to homes is not a viable option. Using sustainable farming practices, he grows over 40 types of food crops through much of the year, and direct markets to farmer's markets, farm stands, and pick-your-own services.

    One of the interesting conversations I experienced occurred outside the larger group. Speaking with a produce manager of a local supermarket chain, his desire was to help form a community farmer cooperative to market a wide range of food products to local supermarkets including the big retailers like Safeway, Albertsons, and others. His belief was that fresh, locally produced foods need not cost any more to the consumer if a coordinated system involving farmers, distributors, local retailers, and an independent certification agency, could be put in place to maximize regional efficiencies of scale and production. Presumably, the higher costs of growing foods using sustainable practices, and insuring a fair price to the farmer, may be offset through major reductions in transportation costs. As he pointed out to me, a full truck carrying 28 pallets of produce, costs about $100 per pallet to ship from California to Oregon ($2800), and returns the same distance home, empty!

    At least in the big supermarkets, why do we have to pay more for local foods compared to products that come shipped from long distances away? Isn't there enough potential profit through the entire food chain: the farmer to obtain a fair price for his products, and to pay his workers a living wage; the local distributor to profitably deliver short distances; and the retailer to sell without having to charge more to their customers? How can a head of lettuce that travels 1500 miles to market be less expensive than a sustainable grown head of lettuce, originating only 50 miles away? What about important savings on CO2 emissions, fuel conservation, and overall reduced environmental pollution from using sustainable farming practices, how do we factor in those benefits to local communities, and society as a whole? I was intrigued with his vision.

    Could his idea have practical implications for Damascus? What if the local Safeway stores (or other supermarkets) sold as much (Damascus area) food as was available to sell? What if such a model expanded across the country, region by region, and included pasture-fed beef, pork, and dairy producers? The idea that local farmers could substantially support themselves and their communities: economically, culturally, and environmentally—while improving the availability and appeal of eating healthy, tastier and fresh, foods, all—without necessarily increasing prices to customers— would be an incredible goal!

    As Larry Thompson said in response to a question, there’s a role for the mega-farm to play in feeding the world. The urban farms, and the small family farms can feed local communities. Given the unrelenting dangers of global warming, increasing concerns about food security, rising costs relating to peak oil, not to mention significant diet-related public health concerns, maybe it’s time to start building local food economies.

    The young city of Damascus may well consider such an option for its future.

    See also: Urban Land Institute: Urban Farming and Local Food Forum
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    ]]>     http://cookingupastory.com/food-news/a-city-looks-toward-defining-its-future/feed/ http://cookingupastory.com/food-news/a-city-looks-toward-defining-its-future/     Pickled Green Beans http://feeds.feedburner.com/~r/CookingUpAStory/~3/402089881/ http://cookingupastory.com/recipes/1623/#comments Wed, 24 Sep 2008 18:51:30 +0000 Cooking Up A Story http://cookingupastory.com/recipes/1623/ « From the episode: Building A Bridge To Somewhere: Farm To School]]> Ingredients:
  • 2 pounds green beans
  • 1 teaspoon cayenne pepper
  • 4 heads dill or 4 teaspoon dill seed
  • 2 ½ cups water
  • 2 ½ cups vinegar
  • ¼ cup canning salt

    • Instructions:

  • Sterilize canning jars.
  • Wash, trim ends and cut beans into 4-inch pieces.
  • Pack beans, lengthwise, into hot pint jars, leaving ½ inch head space. To each pint, add ¼
  • teaspoon cayenne pepper, 1 clove garlic, and 1 dill head or 1 teaspoon dill seed.
  • Combine remaining ingredients and bring to boil.
  • Pour, boiling hot liquid over beans, leaving ½ inch head space. Remove air bubbles.
  • Wipe jar rims.
  • Adjust lids.
  • Process 5 minutes in boiling water bath.
  • Let beans stand for at least 2 weeks before tasting to allow the flavor to develop.

    • Makes 4 pint jars



    Recipe courtesy of Katrina Wiest, Bend LaPine Schools Nutrition Services


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    ]]>     http://cookingupastory.com/recipes/1623/feed/ http://cookingupastory.com/recipes/1623/     Yogurt Smoothie http://feeds.feedburner.com/~r/CookingUpAStory/~3/402089882/ http://cookingupastory.com/recipes/1604/#comments Wed, 24 Sep 2008 18:22:59 +0000 Cooking Up A Story http://cookingupastory.com/recipes/1604/ « From the episode: Building A Bridge To Somewhere: Farm To School]]> Ingredients:
  • 3 cups Vanilla Yogurt
  • 1 ½ cups Strawberries; frozen, sweetened, and sliced
  • 1 cup Blueberries; frozen and unsweetened
  • 1 medium (7" to 7-7/8") Banana
  • 1 ½ cups orange juice

    • Instructions:

  • In blender add Orange Juice, Yogurt, Frozen Berries and banana.
  • Blend to smooth
  • Pour into 8 oz glasses
  • Enjoy!
  • Optional: Another idea, pour blended smoothie into ice cube trays and freeze. As the smoothie sets up put popsicle sticks into semi solid cubes and freeze until set. Enjoy a smoothie pop!

    • Number of Portions: 8; Size of Portions: 8 oz serving



    Recipe courtesy of Katrina Wiest, Bend LaPine Schools Nutrition Services


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    ]]>     http://cookingupastory.com/recipes/1604/feed/ http://cookingupastory.com/recipes/1604/     Building A Bridge To Somewhere: Farm To School http://feeds.feedburner.com/~r/CookingUpAStory/~3/402089883/ http://cookingupastory.com/show/building-a-bridge-to-somewhere-farm-to-school/#comments Wed, 24 Sep 2008 16:03:28 +0000 Cooking Up A Story http://cookingupastory.com/?p=1566 Episode 38 acres of land covered with greenhouses to grow food for school lunch programs
    This farm to school story is about a farmer that builds a bridge (metaphorically speaking) from his fields to the school lunchroom cafeterias.

    Recipes from the episode: Yogurt Smoothie; Pickled Green Beans

    ]]>

    View the video here.

    Download Show:
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    Director's Journal

    Okay, if you’ve been following along, you know I like to see how things work…it satisfies the engineer in me (thanks, Dad!). And, I love to garden, cook from scratch, participate in my community, work toward leaving a smaller carbon footprint…did I say anything about my kids yet? 3 of them. All boys. All healthy eaters. And, all in school.

    • a farmer, Jeff Rosenblad working in his fields
    • red ripe strawberries in the field
    • A young boy picking cherry tomatoes at a farm
    • tractor plowing a field inside a greenhouse structure

    Which leads me to the current story about the importance of teaching our kids about where our food comes from, that it doesn’t come from just a grocery store, it doesn’t come along with the ‘free’ toy, and it doesn’t just miraculously appear on their plate full of wholesome goodness and taste. A lot of work goes into bringing our food to our table. And, most of us know about the challenges of putting together a well-balanced meal, day-after-day.


    The National Farm to School Network is an ongoing grassroots effort to build a local food economy, a bridge between the farmer in the field and the student in the cafeteria. Kids are beginning to learn that broccoli actually tastes good, and administrators are learning that kids will eat healthy foods when they are fresh and taste good. When you factor in possible healthcare costs down the road, from diet-related illnesses, everyone wins: fresh, healthier food for school kids, support for local farmers, and less food waste at school.



    Now, just imagine, if you are the lunch lady at school and you have thousands of hungry kids filing into the cafeteria that are yammerin’ for something good to eat. You’re hoping good healthy food, and the kids are probably just hoping for it to be good tasting!


    Why not both?


    Which takes me to the farmer, who may grow fresh fruits, vegetables, or raise chickens (& eggs!), pasture feed their cattle, pigs, and maybe make cheese or pickles too. There’s a good chance, if they are a ‘small’ farmer, they are looking for many different markets to sell their food. This is the basis of a local food economy, where the farmer supplies a valuable commodity and service, and the community, as a whole, benefits not just financially but in broad sustainable terms: promoting a healthier environment, strengthening the sense of community, and encouraging healthier eating habits.





    —Rebecca


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    ]]>     http://cookingupastory.com/show/building-a-bridge-to-somewhere-farm-to-school/feed/ noEpisode 38 This farm to school story is about a farmer that builds a bridge (metaphorically speaking) from his fields to the school lunchroom cafeterias. Recipes from the episode: Yogurt Smoothie; Pickled Green BeansCooking Up A StoryEpisode 38 This farm to school story is about a farmer that builds a bridge (metaphorically speaking) from his fields to the school lunchroom cafeterias. Recipes from the episode: Yogurt Smoothie; Pickled Green Beansfondant,artisan,cheese,organic,farming,dr,bbq,whole,hog,food,tv,showshttp://cookingupastory.com/show/building-a-bridge-to-somewhere-farm-to-school/http://services.brightcove.com/services/viewer/federated_f8/717175604     From the Desk of the New York Times http://feeds.feedburner.com/~r/CookingUpAStory/~3/402318003/ http://cookingupastory.com/aggregated-food-news/1558/#comments Wed, 24 Sep 2008 03:40:00 +0000 Cooking Up A Story http://cookingupastory.com/show/1558/ (free registration required to view articles)

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    ]]>     http://cookingupastory.com/aggregated-food-news/1558/feed/ http://cookingupastory.com/aggregated-food-news/1558/     FOOD NEWS LIVE: National Farm To School Movement http://feeds.feedburner.com/~r/CookingUpAStory/~3/401354753/ http://cookingupastory.com/food-news/food-news-live-national-farm-to-school-movement/#comments Wed, 24 Sep 2008 01:54:55 +0000 Cooking Up A Story http://cookingupastory.com/?p=1545

    View the video here.

    From our first live broadcast:
    If you're not familiar with the farm to school movement, it's all about getting fresh, clean, good food to our kids in school and help create new markets for local farmers. It started as a grassroots movement and has spread across the country. Get in on the conversation with Deb Eschmeyer of the National Farm to School Network, and hear just how far our food system has strayed. Two surprise nuggets (no, not chicken nuggets): a school age child that tastes watermelon for the first time, and knows that flavor only from the bubble gum he chews; the senate in Washington, that has their own organic kitchen with access to fresh, and locally grown foods, but not a single public school in Washington D.C that has an operating kitchen. This is a call to arms, and a call for change in direction, to help our kids grow into healthy adults. If we are to place country first, let's think first about promoting the welfare of all children.
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    ]]>     http://cookingupastory.com/food-news/food-news-live-national-farm-to-school-movement/feed/ no View the video here. From our first live broadcast: If you're not familiar with the farm to school movement, it's all about getting fresh, clean, good food to our kids in school and help create new markets for local farmers. It started as a grassroots moCooking Up A Story View the video here. From our first live broadcast: If you're not familiar with the farm to school movement, it's all about getting fresh, clean, good food to our kids in school and help create new markets for local farmers. It started as a grassroots movement and has spread across the country. Get in on the [...]fondant,artisan,cheese,organic,farming,dr,bbq,whole,hog,food,tv,showshttp://cookingupastory.com/food-news/food-news-live-national-farm-to-school-movement/http://services.brightcove.com/services/viewer/federated_f8/717175604     TED Talks http://feeds.feedburner.com/~r/CookingUpAStory/~3/400446021/ http://cookingupastory.com/aggregated-food-news/1504/#comments Tue, 23 Sep 2008 03:51:36 +0000 Cooking Up A Story http://cookingupastory.com/show/1504/ {"pipe_id":"58094d6c561531cd4ded6ad18d9595ec","_btype":"list","width":"500","height":"400"}Subscribe Subscribe To Us By RSS

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    ]]>     http://cookingupastory.com/aggregated-food-news/1504/feed/ http://cookingupastory.com/aggregated-food-news/1504/     Speaking of Food http://feeds.feedburner.com/~r/CookingUpAStory/~3/400068908/ http://cookingupastory.com/aggregated-food-news/on-the-subject-of-food/#comments Mon, 22 Sep 2008 18:51:59 +0000 Cooking Up A Story http://cookingupastory.com/?p=1492
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    ]]>     http://cookingupastory.com/aggregated-food-news/on-the-subject-of-food/feed/ http://cookingupastory.com/aggregated-food-news/on-the-subject-of-food/     Sustainable food news … http://feeds.feedburner.com/~r/CookingUpAStory/~3/399314377/ http://cookingupastory.com/aggregated-food-news/sustainable-food-news/#comments Sun, 21 Sep 2008 21:22:55 +0000 Cooking Up A Story http://cookingupastory.com/show/1439/
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    ]]>     http://cookingupastory.com/aggregated-food-news/sustainable-food-news/feed/ http://cookingupastory.com/aggregated-food-news/sustainable-food-news/     Zucchini Bread http://feeds.feedburner.com/~r/CookingUpAStory/~3/387364975/ http://cookingupastory.com/recipes/zucchini-bread/#comments Tue, 09 Sep 2008 04:36:38 +0000 Cooking Up A Story http://cookingupastory.com/?p=1359 « From the episode: Food Works]]> Ingredients:
  • 3 eggs
  • 1 cup oil
  • 2 cups sugar
  • 2 cups peeled and grated zucchini
  • 3 tsp vanilla
  • 2 tsp cinnamon
  • 1/2 cup of nuts
  • 3 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/4 tsp baking powder

    • Instructions:

  • Stir together eggs, sugar and zucchini.
  • Sift together flour, baking soda, salt, cinnamon, and baking powder.
  • . Add dry mixture to zucchini mixture.
  • Stir in vanilla and nuts.
  • Bake at 325º for 1 hour. (May need up to 15 minutes more, depending on oven)
  • Cool completely before freezing.
    • Some options: To make Chocolate Chip Zucchini Bread simply add 6oz chocolate chips and 1/2 cup of cocoa.
    For Pineapple Zucchini Bread add 1-8oz can of pineapples, drained.
    Makes about 2 loaves

    Recipe courtesy of Ann Marie Solitaire, Janus Youth Programs.

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    ]]>     http://cookingupastory.com/recipes/zucchini-bread/feed/ http://cookingupastory.com/recipes/zucchini-bread/     Food Works http://feeds.feedburner.com/~r/CookingUpAStory/~3/387364976/ http://cookingupastory.com/show/food-works/#comments Tue, 09 Sep 2008 03:06:26 +0000 Cooking Up A Story http://cookingupastory.com/?p=1324 Episode 37 picture of fresh produce being put in a basket
    Food Works provides opportunities to young people to make a difference in their communities. The youth comes from a diverse background, 14 to 21 years in age, they learn valuable skills how to communicate more effectively with adults, grow and market the food they produce at farmers markets, and provide fresh produce to low income families nearby.

    Recipe from the episode: Zucchini Bread

    ]]>

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    Director's Journal

    “More grows in a garden than what the gardener plants” - Old Spanish Proverb

    • Close
    • Two youth carry a container of food picked from the field
    • Two youth pushing down fresh picked produce in containers
    • three youth work in the farm fields

    That proverb stands true to what I witnessed at the Food Works project recently. Each year, through the Janus Youth Programs, a group of up to 10 teenagers from various NE Portland neighborhoods have a chance to give back to their community, and themselves, by growing food.


    The project is designed as a job that pays in dollars and school credit. These young people learn how to grow food on a one acre plot of land, manage it as a business, and sell the produce. But that’s not all, they learn what it means to give back to their community by giving away, once a week during the summer, the fresh, clean, and good food they grew with their own hands.


    Many of these young folks are from low-income families and many are immigrants. Some struggled with the language, some struggled with their shyness. But they all grew. They grew in self-assurance. They became urban farmers by planning, planting, and harvesting their crops on a farm within a metropolitan area. They learned about the value of food by selling at the local Farmers Market. They discovered there is a growing need for local access to fresh, clean foods, and through their own involvement helped people within their community. They learned through hard work and direct community involvement that there are important roles for young people to play in society.


    So you see, food, works. It really does.


    —Rebecca



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    ]]> http://cookingupastory.com/show/food-works/feed/ noEpisode 37 Food Works provides opportunities to young people to make a difference in their communities. The youth comes from a diverse background, 14 to 21 years in age, they learn valuable skills how to communicate more effectively with adults, grow and Cooking Up A StoryEpisode 37 Food Works provides opportunities to young people to make a difference in their communities. The youth comes from a diverse background, 14 to 21 years in age, they learn valuable skills how to communicate more effectively with adults, grow and market the food they produce at farmers markets, and provide fresh produce to low income families nearby. Recipe from the episode: Zucchini Breadfondant,artisan,cheese,organic,farming,dr,bbq,whole,hog,food,tv,showshttp://cookingupastory.com/show/food-works/http://services.brightcove.com/services/viewer/federated_f8/717175604     Devin T. Stewart http://feeds.feedburner.com/~r/CookingUpAStory/~3/384276289/ http://cookingupastory.com/local-food-sustainable-network/devin-t-stewart/#comments Fri, 05 Sep 2008 00:26:48 +0000 Cooking Up A Story http://cookingupastory.com/?p=1218

    Devin T. Stewart is Director of the Global Policy Innovations program at the Carnegie Council for Ethics in International Affairs. In this capacity, he edits Policy Innovations and directs several projects on business ethics, trade, and media. The Global Policy Innovations program provides a forum for pragmatic alternatives to the current global economic order. Their blog Fairer Globalization: offers reflections on articles and events related to the Carnegie Council's Global Policy Innovations online magazine. Subscribe Subscribe To Us By RSS

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    ]]>     http://cookingupastory.com/local-food-sustainable-network/devin-t-stewart/feed/ http://cookingupastory.com/local-food-sustainable-network/devin-t-stewart/     Leopold Center for Sustainable Agriculture http://feeds.feedburner.com/~r/CookingUpAStory/~3/384276290/ http://cookingupastory.com/local-food-sustainable-network/leopold-center-for-sustainable-agriculture/#comments Fri, 05 Sep 2008 00:24:23 +0000 Cooking Up A Story http://cookingupastory.com/?p=1246

    The Leopold Center for Sustainable Agriculture is a research and education center with statewide programs to develop sustainable agricultural practices that are both profitable and conserve natural resources. The center explores and cultivates alternatives that secure healthier people and lanscapes in Iowa and the nation. The Center's mission includes an educational component to inform the agricultural community and the general public about its research findings. The Center collaborates with ISU Extension and other university, state, and local organizations to communicate research findings. It also supports conferences, seminars and special events related to the three research initiatives. The Leopold Center publishes a quarterly newsletter, The Leopold Letter, and a monthly e-mail newsletter, Notes from the Leopold Center.Subscribe Subscribe To Us By RSS

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    ]]>     http://cookingupastory.com/local-food-sustainable-network/leopold-center-for-sustainable-agriculture/feed/ http://cookingupastory.com/local-food-sustainable-network/leopold-center-for-sustainable-agriculture/     Andy Larson http://feeds.feedburner.com/~r/CookingUpAStory/~3/384276291/ http://cookingupastory.com/local-food-sustainable-network/andy-larsen/#comments Fri, 05 Sep 2008 00:23:26 +0000 Cooking Up A Story http://cookingupastory.com/?p=1230 Iowa State University Extension Specialist in Small Farm Sustainability. Subscribe Subscribe To Us By RSS

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    ]]>     http://cookingupastory.com/local-food-sustainable-network/andy-larsen/feed/ http://cookingupastory.com/local-food-sustainable-network/andy-larsen/     Environmental News Network http://feeds.feedburner.com/~r/CookingUpAStory/~3/384270037/ http://cookingupastory.com/local-food-sustainable-network/enivornmental-network-news/#comments Fri, 05 Sep 2008 00:19:50 +0000 Cooking Up A Story http://cookingupastory.com/?p=1258 Environmental News Network gathers, sifts, selects and publishes environmental news from a variety of trusted global sources, large and small 24 hours a day. ENN's ultimate publishing goal is to inform, educate and inspire its audience to seek and through trusted information initiate solutions to our global environmental problems and lend support to creating a sustainable, problem-free future for coming generations. Subscribe Subscribe To Us By RSS

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    ]]>     http://cookingupastory.com/local-food-sustainable-network/enivornmental-network-news/feed/ http://cookingupastory.com/local-food-sustainable-network/enivornmental-network-news/     Ecotrust Food and Farms http://feeds.feedburner.com/~r/CookingUpAStory/~3/384270038/ http://cookingupastory.com/local-food-sustainable-network/ecotrust-food-and-farms/#comments Thu, 04 Sep 2008 23:29:41 +0000 Cooking Up A Story http://cookingupastory.com/?p=1237
    Ecotrust is an international, nonprofit organization that is firmly committed to the notion that the true value of a currency must be measured in triple-bottom-line economics that includes sustainability, and social justice. Ecotrust Food and Farms seeks to improve public understanding of local agriculture and increase the market share of locally grown food. See About Ecotrust for more information.Subscribe Subscribe To Us By RSS

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    ]]>     http://cookingupastory.com/local-food-sustainable-network/ecotrust-food-and-farms/feed/ http://cookingupastory.com/local-food-sustainable-network/ecotrust-food-and-farms/     Artichoke Pesto http://feeds.feedburner.com/~r/CookingUpAStory/~3/375615716/ http://cookingupastory.com/recipes/artichoke-pesto-2/#comments Tue, 26 Aug 2008 22:17:33 +0000 Cooking Up A Story http://cookingupastory.com/?p=1055 « From the episode: Artichoke Pesto]]> Ingredients:
  • 8 oz artichoke hearts – fresh or frozen, but not marinated in oil
  • 3-4 cloves fresh garlic, peeled and choppped
  • ½ cup fresh Italian parsley leaves
  • ½ cup fresh basil leaves
  • 2 T. fresh thyme leaves
  • Juice of one lemon, or to taste
  • sea salt
  • freshly ground black pepper
  • ½ cup toasted walnuts
  • ½ cup Parmesan cheese
  • Olive oil – as needed (about ¼ cup)

    • Instructions:

  • In a food processor, chop the artichoke hearts and garlic together using about 6 pulses.
  • Add the fresh herbs, lemon juice, salt, and pepper. Pulse until herbs are chopped and mixed into artichokes.
  • . Add walnuts and Parmesan cheese, and two tablespoons of olive oil and pulse until mixed.
  • Add additional olive oil until desired pesto consistency is reached – more for a sauce consistency, less for a thicker end result.
  • Taste for seasoning.

    • Makes about 2 cups 2-4 people

    Recipe courtesy Michele Knaus, EatLikeAChef. See Michele Make Artichoke Pesto

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    ]]>     http://cookingupastory.com/recipes/artichoke-pesto-2/feed/ http://cookingupastory.com/recipes/artichoke-pesto-2/     Artichoke Pesto http://feeds.feedburner.com/~r/CookingUpAStory/~3/375620205/ http://cookingupastory.com/cooking/artichoke-pesto/#comments Tue, 26 Aug 2008 21:51:28 +0000 Cooking Up A Story http://cookingupastory.com/?p=1050 x  Post a comment
     Subscribe To Us By RSS Subscribe By Email]]>     Artichoke Pesto Recipe

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    ]]>     http://cookingupastory.com/cooking/artichoke-pesto/feed/ http://cookingupastory.com/cooking/artichoke-pesto/     Crookneck Squash and Tomato Slices http://feeds.feedburner.com/~r/CookingUpAStory/~3/370442995/ http://cookingupastory.com/recipes/crookneck-squash-and-tomato-slices/#comments Wed, 20 Aug 2008 23:54:58 +0000 Cooking Up A Story http://cookingupastory.com/?p=701 « From the episode: Organic Foods: Backyard Agriculture]]> Ingredients:
  • 4 yellow crookneck squash, sliced 1/4 in thick
  • 4 medium tomatoes, sliced 1/4 in thick
  • 2 green onions, minced
  • 4 tbsp olive oil
  • 2 tbsp wine vinegar
  • 1 tbsp Dijon style mustard
  • 1/2 tsp salt and pepper

    • Instructions:

  • In a lightly oiled 1 quart shallow baking dish, alternate squash and tomato slices.
  • Sprinkle with green onions.
  • . Combine oil, vinegar, mustard, salt and pepper. Drizzle over vegetables.
  • Bake at 400 degrees for 10-15 minutes.
  • Let cool before serving; the flavor will be superior. *Another option: Slices of eggplant can be added. Increase baking time to 35 minutes and top with Parmesan cheese.

    • Serves 2-4 people

    Recipe courtesy of Robyn’s Mom, directly from her kitchen.

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    ]]>     http://cookingupastory.com/recipes/crookneck-squash-and-tomato-slices/feed/ http://cookingupastory.com/recipes/crookneck-squash-and-tomato-slices/     Kale Philo Bake http://feeds.feedburner.com/~r/CookingUpAStory/~3/370442996/ http://cookingupastory.com/recipes/kale-philo-bake/#comments Wed, 20 Aug 2008 23:30:29 +0000 Cooking Up A Story http://cookingupastory.com/?p=689 « From the episode: Organic Foods: Backyard Agriculture]]> Ingredients:
  • 1-2 bunches of kale
  • 1 pkg of Philo dough
  • 1/4 lb of Feta cheese
  • 1 med onion
  • 2 cloves of fresh chopped garlic
  • 2 Tablespoons of Olive Oil
  • 1 med Tomato sliced
  • Optional a squeeze of fresh lemon

    • Instructions:

  • Sauté kale in 1 Tablespoon of Olive Oil, and set aside.
  • Sauté onion and garlic in remaining Olive Oil.
  • When translucent, sauté in kale.
  • In mixing bowl toss mixture with feta and squeeze of lemon.
  • Prepare a 13 X 8 inch pan.
  • Brush bottom with olive oil and evenly lay out kale mixture.
  • Top with philo dough brushing with olive oil and add another layer of kale mixture. Continue until you have between 6 & 8 layers.
  • Top with sliced tomatoes and bake until golden brown at 375 for 40 – 45 minutes

    • Serves 4

    Recipe courtesy of Backyard Farmer: Joannah Vaugh

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    ]]>     http://cookingupastory.com/recipes/kale-philo-bake/feed/ http://cookingupastory.com/recipes/kale-philo-bake/     Organic Foods: Backyard Agriculture http://feeds.feedburner.com/~r/CookingUpAStory/~3/370436037/ http://cookingupastory.com/show/organic-foods-backyard-agriculture/#comments Wed, 20 Aug 2008 21:51:29 +0000 Cooking Up A Story http://cookingupastory.com/?p=640 Episode 36 Organic Foods: Backyard Agriculture
    A simple idea led two women into a thriving new farming enterprise. Build backyard mini-farms for homeowners who want to start growing their own fresh herbs and vegetables lasting throughout most of the year.

    Recipes from the episode: Kale Philo Bake; Crookneck Squash and Tomato Slices

    ]]>

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    Director's Journal

    It’s no easy task being a farmer. What makes it even more challenging these days is to find affordable land in the first place. I hear frequent stories along these lines from those just starting out, and, from those who ha