How to Make a Fresh Chocolate Cream Pie
Lauretta Jean’s Kate McMillen demonstrates how to make a chocolate cream pie using fresh made dough, and a filling made from scratch. Here is a link to the recipe from the video.
Sweet & Savory Pies: A Love Story
When Philly native Sarah Curtis-Fawley travelled to Australia for what she just intended to be a year, fate seems to have intervened. Marrying, and eventually opening up a pie shop in Portland, Oregon specializing in sweet & savory pies, was simply not part of the original plan.
The Origin of the Meat Pie
In Australia, the meat pie is an iconic food. Where did the meat pastie originate, and what was it’s original purpose? Sarah Curtis-Fawley of the Pacific Pie Company shares the story about its origin. For more about Sarah Curtis-Fawley and her pie company, check out this episode’s story: Sweet & Savory Pies: A Love Story
Coming Next: Popup Restaurant
- Tuesday
Chef Kathryn Yeomans demonstrates how to make a creamy Risotto rice dish. Rissoto, an Italian rice makes a great base from which to make other dishes.
- Wednesday
A new food phenomenon is happening in some of the major cities across the country—pop-up restaurants! In this upcoming episode of Food.Farmer.Earth, we go behind-the-scenes with a chef, and a farmer as they prepare their fresh, farmer’s market ingredients for a 7+ course meal, and witness the whole pop-up event unfold at a restaurant.
- Thursday
Realizing many people never learned even the basics of home cooking, Chef Kathryn Yeomans teaches cooking classes at local farmer’s markets to folks who generally do not cook for themselves.
The Weekly Roundup
- How Farm-To-Table Chain Tender Greens Sprouts Entrepreneurs (Fast Company)
- Some Restaurants Going Cashless (Huffington Post)
- Canadian Icewine: Picked at Night, Under Starry, Icy Skies, by Volunteers (Reuters)
- Tea Party Libertarians and Organic Farmers Make Strange Bedfellows (US News)
- Milestone Looms for Farm-Raised Fish (NY Times)
- ‘Moo Man’ Whispers to Cows, Preaches Benefits of Raw Milk (ABC News)
- The Agriculture Fulcrum: Better Food, Better Climate (The Atlantic)
- The Hidden Costs of Coffee
- Messy Kids in the Kitchen: Talking Shop With Chef and Father’s Greg Johnson (Seattle Weekly)
- Making Yogurt (The View from Great Island)
- Can You Stomach the Truth About Quinoa (Guardian)
- If You Are Present With Food, It Will Notice (HuffPo / TEDx / Cookus Interruptus)
- The 50 Most Powerful People in Food (The Daily Meal)
This list does not single out per se, those trying to transform our food system toward a more environmentally conscious, more equitable and just system, just those deemed by the publication to be the biggest influencers over the foods we eat.
- Grass-Fed Beef Jerky (One Tomato, Two Tomato)
- How Forks Gave Us Overbites and Pots Saved the Toothless (The Atlantic)
- Inaugural Luncheon Recipes (Obama Foodorama)
- Farm Bill Extension Doesn’t Sit Well With Many Organic Farmers (Harvest PM)
- Tasty But No Longer Sustainable: Mackerel (Independent)
- Fairy Gingerbread with Pine Needles and Pepper (Hunger and Thirst)
- Flexitarianism: Isn’t It Just Vegetarianism With Cheating? (Guardian)