Cheese-making enthusiast, and member of the Going Goat Cooperative, Nori Gordon shows us how she makes soft goat milk (chèvre) cheese.
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Up until recently, scientists have assumed that the dawn of agriculture began in more specific areas of the Fertile Crescent known as the Southern Levant, an area that occupies portions of Israel and Jordan. Surprising new evidence seems to refute this belief.
We visit with one entrepreneur’s emerging marijuana business, CannaMan Farms, to glimpse first-hand a new frontier unfolding before our eyes.
The Portland fermentation festival offers beginners the experience to taste first-hand a variety of fermented foods under one roof. This video provides a peek inside the tent.
This week on Food.Farmer.Earth: Chef Michele Knaus makes a Red Flanel Hash. Clark Haass spreads the word about hash, and talks about its origins. The Weekly Roundup and coming next episodes.
Coming next on Food.Farmer.Earth: veteran chef turned food activist, Michele Knaus, shows how to make a Red Flannel hash. Clark Haass loves hash. We join Haass for one of his hascapade events, bringing patrons together with restaurants serving hash.
Clark Haass, author of “Hashcapades: The Art of the Perfect Hash Adventure,” talks about the ubiquitous nature of hash, and how it’s found in many other cultures, each with their own characteristic versions of it.
Meat pies are a staple of Australia but are hard to find here. That formed the impetus for Sarah Curtis-Fawley and her husband to open the Pacific Pie Company specializing in sweet & savory pies.
When Rick Woodford’s dog developed cancer, he began to cook homemade meals for his best friend to ease his remaining days. In the process, something quite amazing happened… The Dog Food Dude shows how to make homemade dog food, a meal and a treat for your dog. Coming Next: Hash, and The Weekly Roundup…
“Home Dairy” shares the history of home dairy making with a solid overview of tools and equipment essential to the tasks.