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.
Chef Robert Wiley shows us how to do a traditional southern style fish fry with fresh catfish, and hush puppies.
From Cooking Up a Story and our new Food.Farmer.Earth series, these are a loose group of videos on the subject of sustainable seafood. This playlist includes cooking and documentary style short videos.
We learn how to can sardines, and visit a sustainable seafood micro-cannery to see how albacore tuna is canned.
Harriet Fasenfest and Marge Braker, food preservation experts, demonstrate how to can fresh sardines, and a basic primer on working with pressure cookers.
Bill Taylor, of Taylor Shellfish Farms, a 4th generation oyster farmer shares his families century old connection to the shellfish industry.
It not only tasted rich, it was often served to the rich, and so it got its name: Oysters Rockefeller