Janice Greg from the Oregon State University Extension Service shares her knowledge on food storage of staple items over the winter season.
Food.Farmer.Earth newsletter: Chef Kathryn Yeomans demonstrates how to can bread and butter pickles. We visit Sweet Creek Foods where they process pickles, jams, tomatoes, salsa and tuna. The Weekly Roundup, and more.
A positive step in the direction of helping to develop a regional food system.
Paul Fuller and his wife Judy have been building their food processing business Sweet Creek Foods—they refer to it as a “glassery” rather than a cannery—for 12 years.
In this episode, Chef Kathryn Yeomans of The Farmer’s Feast demonstrates how to can home-made bread and butter pickles.
Fermenting foods has long been an important technique for extending the life of foods well beyond their harvest season. Otherwise, as humans, we would have very little to eat in the winter and probably suffer from unpleasant nutritional deficiencies like scurvy.
Food.Farmer.Earth newsletter: Harriet Fasenfest shares practical tips for how to put up food for use throughout the year. Virginia Yoder provides a fascinating glimpse into a way of life that has largely vanished from the American landscape. The Weekly Roundup, and more.
Harriet Fasenfest explains how her love of food gardening, of cooking, and her early exposure to social issues evolved into her own brand of political consciousness that guides her present life.
When Virginia Yoder and her husband Emerson began to farm on their 50 acre property, near Molalla, Oregon, in the mid to late 1940′s, America’s food supply was still bound directly with the seasons.
If you are thinking about growing and preserving your own food, Fasenfest outlines an approach that you can customize to fit your specific householding needs.