How to Make Plain and Greek Yogurt
Tressa Yellig, executive chef and owner of Salt, Fire, & Time (a community supported kitchen service), demonstrates how to make plain yogurt, and from there, Greek yogurt. The practice of culturing dairy is one of the oldest forms of food preservation that exists, and what’s fascinating about yogurt is how different textures and flavors develop from the regional differences within the strains of culturing bacteria.
A Love of Jersey Cows and the Determination to Stay in Business
In this episode on Food.Farmer.Earth’s YouTube channel, we meet dairyman Garry Hansen, who couldn’t count on a consistent price for his milk. The volatility of the dairy market nearly drove him out of business. So to save his cows, he had to become a processor and distributor of his own milk.
A Sustainable Dairyman Talks about the Milk Pasteurization Process
Garry Hansen of Lady-Lane Farm describes the different pasteurization techniques that are used in the dairy business, and how his methods, a throw-back to an earlier era, are different.
Next Week: Truffles
Tuesday
- Executive Chef Chris Czarnecki demonstrates one of their signature dishes at The Joel Palmer House in Dayton, Ore.: Oregon White Truffle Infused Beef Stroganoff. He shares his secret on how to infuse the tender beef with the unique flavor of this sought after truffle.
Wednesday
- We meet the quintessential truffle hunter: Jack Czarnecki. Born into a family of mushroom hunters and restaurateurs, Czarnecki, a trained microbiologist, moved to Oregon from his hometown of Reading, Pennsylvania, and soon began to seek out the Oregon White Truffle for his new restaurant.
Thursday
- What’s a true truffle oil, how is it made, and why is it considered by many the preferred method for infusing foods with truffle flavors?
The Weekly Roundup
- Lard: Your grandma’s ingredient finds new life in artisan kitchens (Grit/Washington Post)
- How to make homemade ketchup (Marocmama)
- What’s really in Chipotle and Moe’s (100 Days of Real Food/Food Babe) Reporter tries to find out what’s in the food at these popular chains, which promote themselves as being sustainable and earth-friendly. She said that in some ways, especially when it comes to GMO’s, they’re not.
- Important food lessons from Julia Child on her 100th birthday (EcoSalon)
- Small dairy farms hit hardest by drought (Reuters) The US lost 2,500 dairy farms last year. How many will the drought wipe out this year?
- Red=Bad, Green=Good: Simple food labeling system gets people to eat healthier (The Atlantic) After six months, red-item purchases fell by 11 points. Green-item purchases rose by 6.6 points.
- Farm Camp: A new spin on camp food (Perennial Plate) Kids learn how to grow and cook their own food.
- Now is the time to plant your late-summer garden (Lousiana State U) Specific advice on what kinds of things to plant, and how to prepare the soil.
- In Vino Veritas: Inside the world of wine fraud (Huffington Post)
- Pets vs Livestock: The myths of backyard chickens (Ethicurean)
- USDA Secretary Tom Vilsack: A failure to communicate (Cooking Up a Story)
- Mobile restaurant able to cook fresh ingredients right in the farm field (Fast Company Design) With inspiring pictures of this mini-restaurant.
- The pros and cons of listing ingredients on a wine label (Eater) One vintner says: “At Gramercy Cellars, we use cultured yeasts, malolactic bacteria, nutrients (such as nitrogen) and vitamins for fermentation. Sulfur is used for stabilization…”
- Farmers Market at a Hospital (Urban Food Warrior)
- Grown-up ice pops (NPR Food) Made with blueberries, sweet corn, goat cheese, blackberries and other unusual ingredients.
Don’t miss our journeys of discovery connecting the dots between the earth, the farmers, and the food we eat. Join us throughout the week as we travel in the Kitchen, to the Field, and deep into Food Wisdoms on the “road to find out’ more about food, and the people behind our food. Like us on Facebook and follow us on Twitter for meaningful curated content.