Introducing Katherine Deumling, a Portland, Oregon culinary teacher, cook, avid gardener, and food activist. Deumling studied food and culture in Italy and Mexico, and grew up in Germany. Combining her personal life experiences, and professional studies, Deumling offers classes to “bring better food and more fun into the kitchen”. Join us on May 1, 2012 […]
Food Farmer Earth, a new Cooking Up a Story series that launches April 17, 2012 part of the YouTube Original Programming Initiative.
Chef Lisa Schroeder of Mother’s Bistro believes in the importance of eating home cooked meals, better than any restaurant for regular meals.
Farmer Rick Steffen, and culinary instructor Katherine Deumling share their views about the future of small family farms.
It’s an ubiquitous ingredient found in almost every Sushi restaurant : wasabi. But is it real wasabi ?
Susan Wilson of Sudan Farm talks about why some people find it difficult to eat lamb.
Executive Chef David Padberg, of Park Kitchen, demonstrates several different ways to cook wasabi, and use the whole plant: leaves, stems, and rhizome.
Culinary instructor, Melinda Casady demonstrates how to cook a favorite lamb dish at her Portland’s Culinary Workshop studio.
Deborah Madison talks about some of the botanical families, and their edible members that are organized by chapter in her new book, Vegetable Literacy.
Janice Greg from the Oregon State University Extension Service shares her knowledge on food storage of staple items over the winter season.