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Posts Tagged ‘food farmer earth’
Food.Farmer.Earth Newsletter: Saké
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.
How to Make a Saké Simmered Salmon Dish
Gabe Rosen of in Portland, Oregon, demonstrates how to make a Saké Simmered Salmon.
Food.Farmer.Earth Newsletter: Wild and Cultivated Mushrooms
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…
Growing Backyard Mushrooms
Dustin Olsen of The Mushroomery in Lebanon, Oregon shares some tips for growing a variety of mushrooms in your own backyard.
A Glimpse Inside a Wild and Cultivated Organic Mushroom Farm
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.
Food.Farmer.Earth Newsletter: Aquaponics
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…
Coming Next: Wild and Cultivated Mushrooms
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…
Designing a Sustainable Aquaponics System: An Inventor’s Touch
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.