Marge Braker, a home economics instructor, shows us how to can crushed tomatoes using a boiling-water canner.
Veteran food author Deborah Madison’s new cookbook “Vegetable Literacy” draws inspiration for its recipes directly from the garden.
This week on Food.Farmer.Earth: a visit to a saké brewer to learn about the making of premium saké . Gabe Rosen of Biwa Restaurant in Portland, Oregon, demonstrates how to make a Saké Simmered Salmon. The Weekly Roundup, and more.
Gabe Rosen of in Portland, Oregon, demonstrates how to make a Saké Simmered Salmon.
This week on Food.Farmer.Earth: Chef Kathryn Yeomans of The Farmer’s Feast demonstrates how to make a succulent wild and cultivated mushroom dish with fresh salmon to deeply satisfy all earthly pleasures. A visit to The Mushroomery where they grow wild and cultivated organic mushrooms. Dusin Olsen of The Mushroomery shares tips on growing backyard mushrooms, The Weekly Roundup, and more…
Dustin Olsen and his wife Jennifer run the Mushroomery where they grow wild and cultivated organic mushrooms: Blue Oysters, White Elm, Almond Portobello, Lion’s Mane, Shitake, and others.
This week on Food.Farmer.Earth, a look at small scale aquaponics, chef Robert Wiley demonstrates a southern style catfish fry recipe, the Weekly roundup, and more…
Next on Food.Farmer.Earth: Chef Kathryn Yeomans makes a mushroom and salmon en papillote. We visit a certified organic wild mushroom farm in Oregon., and more…
A key strength behind the aquaponics system, the growing of fish and plants together within a mutually benefitting system, to increase natural efficiencies. Inventor Curt Jungwirth has taken the design a step further in his quest to reduce waste and increase efficiencies even more.
Ann Forsthoefel talks about the learning curve she has experienced developing her small scale aquaponics system of growing food she plans to sell to local markets.