• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking Up a Story

Cooking Up a Story

A Show about Food and Sustainable Farming

  • Written Contributors
    • Kathleen Bauer
    • Liz Crain
    • David Gumpert
    • Heather Jones
    • Mark Keating
    • Joe Miller
    • Joya Parsons
    • Lynn Torrance Redlin
    • Rebecca Thistlethwaite
    • TwoJunes
    • Nathan Winters
  • Videos
    • Stories
    • Interviews & Talks
    • Growing Food
    • DIY food
  • Recipes
  • About Us
    • Privacy Policy
    • Terms of Use
    • Store Policies:
    • Contact Us
  • Instructional DVDs
  • Show Search
Hide Search
Home - Blog - Food.Farmer.Earth Newsletter: Backyard Goats

Food.Farmer.Earth Newsletter: Backyard Goats

How to Make Soft Goat’s Milk Cheese: Chèvre

Backyard Goats

Cheese-making enthusiast, and member of the Going Goat Cooperative, Nori Gordon shows us how she makes soft goat milk (chèvre) cheese.

An Urban Goat Farm: Abita Springs Farm

Ed Arcement and his wife Nancy love cheese. Indeed, their mutual enthusiasm for this processed food is why they chose to attend a national goat show in Spokane, Washington. They found themselves suddenly bidding on a particular goat, and to their surprise, won!

Expert Advice For Raising Goats in the City

Naomi Montacre of Naomi’s Organic Farm Store offers detailed tips and advice for raising goats in the city.

Coming Next: Saké

  • Tuesday
    Gabe Rosen of Biwa Restaurant in Portland, Oregon, demonstrates how to make a Saké Simmered Salmon. Easy to make, it’s infused with many delicious flavors from the saké, kombu (edible kelp), and fresh ginger.
  • Wednesday
    We visit a commercial saké plant (Saké One) where we learn about saké from one of the very few saké brewers in the U.S..
  • Thursday
    How does one drink saké, hot or cold? Does it age well over time? Saké One brewmaster Greg Lorenz, sheds light on some of the preconceived notions around this traditional Japanese drink, and offers information not readily known in this country.

The Weekly Roundup

  • Not All Eggs Are Created Equal (EcoCentric Blog)
    Would you ever have thought the need for a buyer’s guide in order to buy eggs that reflect your values for quality, animal welfare, and the environment? Well you probably do, and here’s one such guide that may prove useful.
  • Antibiotics and the Meat We Eat (New York Times)
    As a past commissioner of the FDA, David Kessler knows what he is talking about, and he’s not afraid to speak the truth. 80% of all antibiotic use in this country is for treating livestock. We are fast approaching the end of the miracle antibiotic revolution in public health, and a growing number of scientists are pointing their finger at the large-scale agriculture industry as a major contributor to the growing problem of antibiotic resistance in humans.
  • Cedars-Sinai study: Obesity may be linked to microorganisms living in the gut (Cedars-Sinai)
    Are there more to the causes of obesity than diet and lifestyle? This is potentially one new factor to examine more closely.
  • Out to Pasture: The Future of Farming? (YouTube Video)
    The Center For a Livable Future teamed up with the film department at the Maryland Institute College of Art to produce this excellent half hour video that examines and compares two very different approaches to animal farm production.

By:
Cooking Up a Story
Published on:
March 31, 2013

Categories: Food News Wire, the Blog

Primary Sidebar

Advertisement

Flower Farmer, Dori Clay Sculpture - Rebecca Gerendasy Clay - Art
Flower Farmer, Dori -clay sculpture
Rebecca Gerendasy Clay - Art

Footer

Copyright ©2025 Potter Productions. All Rights Reserved.

Cooking Up a Story Logo
"Bringing the people behind our food to life"

A 10-year exploration of our food system through original videos, and written posts by CUPS contributors. Explore our Stories, Interviews, DIY Food, Recipes, Growing Food categories as experts and passionate foodies share their first-hand knowledge of food and sustainable farming.