As we begin the new year, Rebecca and I are excited for some of the changes that we are embarking upon for 2015, we would like to share with you. First, a look at some of what’s coming soon on CUPS.
Additional videos coming soon:
Boondockers Farm focuses on sustainable farming that promotes biodiversity and conservation of endangered animal species with their own breeding program for ducks and chickens. Join us for a visit to their farm as they pack up their newly hatched Ancona ducklings for shipment to customers around the country.
The Culinary Breeders Network seeks to bridge the gap between plant breeders, farmers and chefs to create new vegetable varieties that contain more desirable food properties. Instead of breeding with the emphasis on obtaining higher yields, crops are bred for multiple characteristics that include better flavors, higher nutritional values and better disease resistance. We talk with the organizer of this event, a top chef in Portland, a farmer, and a Cornell University researcher that has developed a Jalapeño pepper that’s sweet and flavorful but without the spicy heat.
Eggs 101. Are you confused by all the different labels on the supermarket egg cartons? Want to support humane treatment of chickens but aren’t sure about the different designations? You aren’t alone. We talk with a local egg expert to get the skinny on what those confusing labels really mean, and more importantly, what they do not.
It’s farmed elk but if you think these massive beasts are tame, think again. During our visit when they were in heat, they were quite violent and potentially dangerous. We find out more about these exotic creatures and how the wild elk farm operates.
The lavender flowers in bloom are beautiful as is the location of this lavender farm overlooking the Dundee Hills outside Portland, Oregon. Lavender has many desirable uses, a culinary herb, it’s also used as a key ingredient in specialty soaps, teas, and other household products. Find out more about this farm and the varieties of lavender crop that’s grown here.
The Road Ahead: About the New Site
Over a six month period of time beginning in early 2014, and with considerable contribution from a talented developer/designer husband and wife team (3200 Creative), we launched a newly redesigned WordPress site in September. A major goal of the site was to make it more enjoyable and easer to discover our original content, whether of recently published posts or of older, evergreen material.
Introducing the Store
Perhaps the biggest change on the site and our biggest immediate challenge, is the new store. It is a celebration of the individual artisan and the highly distinctive products that they make for the kitchen and the home. We apply great care toward toward finding local artisans who produce exceptional handcrafted products.
At this stage, the store is small, but we see it as the future for generating revenue to help pay for the original work we do. If you like our content, one way to show your appreciation is by considering the purchase of these new products. It’s also a way to reward individual artisans who work hard to produce handcrafted products that are harder to find in the marketplace. Many items ship for free, otherwise we charge a $8 flat rate fee, per order.
Bi-weekly Newsletter: Coming soon
We will shortly be launching a free, bi-weekly newsletter for our subscribers. Not only to make it easier for Cooking Up a Story viewers to keep abreast of what’s coming up and what they may have missed over the previous period, but also a good way to discover additional content of interest. Subscribers will receive periodic discounts on select store products and will be able to pass those savings on to their friends.
We hope you will visit us as often as you like and share with others what you discover. We remain committed to producing work worthy of your attention.
Thanks for your participation and ongoing support as we continue the journey, together…