Dustin Olsen run the Mushroomery, an organic mushroom farm where he (& his wife) grow wild & cultivated mushrooms.
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.
Aquaponics is a method of raising produce and fish together within a mutually benefiting system where the fish provides the nutrients for the plants, and the plants grow without soil, or for the need of additional nutrients. Chef Robert Wiley demonstrates how to make a classic fish fry with marinaded catfish and homemade hush puppies.
When it comes to farming through the winter months, Tom DeNoble of DeNoble’s Farm Fresh Produce in Tillamook is no romantic. “Winter farming is a big gamble,” he said. “It’s like rolling the dice every year.”
Veteran cookbook author Diane Morgan demonstrates how to make two rutabaga-centric dishes. Who’s growing produce locally in the winter, we visit one farmer who does. In the winter, many vegetables taste sweeter, find out which ones, and why.
Clark Haass is bent on world domination, but not in the evil-overlord-bwa-ha-ha sense. He wants to bring the world to the table over a heaping plate of hash.
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.
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.
Chef Robert Wiley shows us how to do a traditional southern style fish fry with fresh catfish and hushpuppies.
When Jackson, ‘The Food Dude’ Rick Woodford’s “best buddy” was diagnosed with terminal cancer, he wanted to help his friend enjoy the remaining days of his life. He had no idea where that would end up leading him…