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Articles: 1, 2, 3, 4, 5, 6, 7

Organic Dairyman- Part 1: A Family Tradition
2007-05-01 06:31:00
There is an unique rhythm to life in being a dairy farmer. Jon Bansen is a third generation farmer, and owes his livelihood to his grandfather who began the family tradition.
More About: Family , Tradition , Organic , Part , Dairy

Gourmet Mac & Cheese
2007-04-20 20:19:00
From the episode: Organic Dairyman- Part 1: A Family Tradition
More About: Cheese , Gourmet

Danish Soup
2007-04-20 20:16:00
There are four components to this soup, the broth, meatballs, dumplings, and rice and raisins. Ingredients: Broth 3 beef soup bones 12-16 cups water 2 onions, coarsely chopped 1 lb. bag of carrots, coarsely chopped 1 celery bunch, coarsely chopped 1 Tablespoon fresh parsley, chopped salt to taste Ingredients: Meatballs 1 lb. ground beef ½ teaspoon salt ½ teaspoon allspice ½ cup soda cracker crumbs 1 egg, slightly beaten 1 cup cream or half and half Ingredients: Dumplings 1 lb. ground beef ½ cup butter (1 stick), melted 1 cup flour 1 cup boiling water ½ teaspoon salt 3 eggs Ingredients: Rice and Raisins Enough cooked rice for the number of people you are serving ½ - 1 cup of raisins ...
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Organic Dairyman- Part 1: A Family Tradition
2007-04-20 06:18:00
There is an unique rhythm to life in being a dairy farmer. Jon Bansen, a third generation farmer, owes his way of life to his grandfather who began the family tradition. Recipes from the episode: Danish Soup; Gourmet Mac & Cheese Download Show: MP4 | iPod | WMV Post a comment Director’s Journal This one was so much fun to do. I mean, who doesn’t love cows? Okay, maybe somebody out there. But I think you’ll like Jon Bansen’s cows. They’re jerseys. The brown ones. No black and white ones here. You see, he’s a 3rd generation dairyman and his dad and grandfather always had jerseys. I found them to be very sweet and curious. I found out a lot about cows and raising them on an organic farm. Jon feeds them primarily grass. Cows are ruminants. They are one of only a handful of animals whose digestive system is built around eating grass. And the time of year also affects the type of milk they produce. In the Spring the grass has a higher natural sugar co...
More About: Family , Tradition , Organic , Part , Organ

Journey Of A Barbecue Champion
2007-04-20 01:10:00
It's a long road, and it's not easy, a look at a barbecue champion.
More About: Journey , Barbecue , Champion , Cham , Hampi

A Conversation With Dan Imhoff, Part 6: What Can You Do?
2007-04-10 00:29:00
Passage of the 2007 Farm Bill may occur this year in September, but to insure a bill that promotes an abundant supply of healthy, nutritional foods and rewards sustainable farming practices, will require that citizens let their legislators know they are watching their farm vote. There is a tremendous amount at stake, not just for the small farmer, but for everyone who values health, nutrition, good land stewardship, and domestic energy production. If ever a time, it’s time now for a food fight!
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A Conversation With Dan Imhoff, Part 5: Why Is The Farm Bill So Important?
2007-04-07 01:08:00
Politics can often seem far removed from our present reality; sometimes, far removed from reality itself. How many of us know much about the Farm Bill , or realize how much over the decades it has shaped agriculture production in this country? For those inclined towards disinterest, or for those unaware, this segment may put fire in your belly.
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A Conversation With Dan Imhoff, Part 4: Shifting Winds
2007-04-04 03:41:00
Furthering the conversation, Dan Imhoff explains how there are cracks appearing in the alliance. A number of opposing interest groups may be coming together to push the Farm Bill toward rewarding better farming practices: encouraging farmers to grow and produce nutritious foods, and employ farming methods that preserve the land for future generations.
More About: Part , Winds , Conversation

A Conversation With Dan Imhoff, Part 3: The System Is Broken
2007-04-01 20:26:00
Almost 25% of the Farm Bill provides 23 billion dollars in subsidies to farmers who grow commodity crops, but almost no money to help farmers grow crops that are healthy for people to eat. According to Dan Imhoff, the system of farm subsidies rewards bad farming practices that harm the land, and places the farmers who want to employ good farming practices, at a clear disadvantage. In Part 3, Imhoff explains the inequities of the Farm Bill, and offers some suggestions to help remedy these problems. For additional information, download this webcast: Food Fight: A Teach-in On the 2007 Farm Bill
More About: System , Part 3 , Broken , Conversation

A Good Justice For Sausages
2007-03-31 19:59:00
We explore the history behind a successful sausage making family business spanning 4 generations.
More About: Justice , Just , Sausage , Good , Usage

Winery In Winter
2007-03-31 03:04:00
What goes on at a small winery during the winter months? If you think it's a slow time of year, you may be in for a surprise.
More About: Wine , Winter , Inter

Living Life As Dr. BBQ
2007-03-31 03:02:00
He's a BBQ spokesmen, a parking lot chef, and a cookbook author who has quite a story to tell.
More About: Life , Living , Ving

A Minister's Daughter: Chocolate
2007-03-31 03:00:00
A minister?s daughter lends her unique perspective to the making of religious icons out of rich chocolate.
More About: Mini , Chocolate , Cola , Minister , Daughter

Type 1 Diabetes: Calvin's War
2007-03-31 02:59:00
Calvin is a 10 ?year old boy with a deep enthusiasm for life. But every day is a constant battle against an enemy that will not relent; an enemy that requires careful vigilance and treatment; an enemy that science can not?as yet?defeat. Calvin has Type 1 Diabetes : this is Calvin?s War .
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The Awesome Whisk
2007-03-31 02:57:00
They are found in almost every kitchen, but surprisingly there?s only one U.S. manufacturer. Follow us inside the Best Manufacturers plant for a rare visit to see how a whisk is made.
More About: Awesome , The A , Some

Going Whole Hog
2007-03-31 02:56:00
Going whole hog for world champion BBQer Mike Davis is an every day experience. A cancer survivor, Davis has made barbecue not only his life?s passion, he has made it into a highly successful career.
More About: Hole , Whole , Going , Goin

Green Green Beans
2007-03-31 02:55:00
Follow along as we travel from the field to the factory to learn how some of the best and freshest green beans get picked, processed, and canned all within a few short hours of time.
More About: Beans , Green , Bean

Dutch Oven Gathering: Dog Gone Good!
2007-03-31 02:53:00
Cookout at a Dutch Oven Gather ing. It?s a D.O.G., and if you have never been to one before, you?re in for a treat.
More About: Ring , Gone , Good

Cake Decorating: Fun With Fondant
2007-03-31 02:52:00
Fondant adds a special zest to cakes, pastries, and candies. See for yourself as a cake decorator creates fun with fondant.
More About: Fun , With , Cake , Decor , Decora

Cheese BY Hand
2007-03-31 02:51:00
Out of a personal sense that something was missing, began a journey through America, one cheese at a time.
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Artisan Cheese On The Farm
2007-03-31 02:50:00
Farmstead cheese is made only from milk that comes from the animals raised on that particular farm. Distinctive in taste, and quality, one such cheesemaker gives us a glimpse of what it is like to be a cheesemaker on a small farm.
More About: Cheese , Farm , Artis

Food Network: Community Supported Agriculture
2007-03-30 00:40:00
Community Supported Agriculture (CSA) offers a holistic approach to the production of food in urban areas. One farmer explains how she created her subscription based farm, and how it helps provide food for the local community.
More About: Food , Community , Network , Food Network

A Conversation With Dan Imhoff, Part 2: Historical Roots and Evolution of t
2007-03-29 20:15:00
The Farm Bill comes up for renewal every 5 to 7 years. But upon passage, that is just the beginning of a yearly battle for allocation of those funds. Part 2 reveals the surprising truth about what the Farm Bill really offers, and how it has evolved from its original purpose. For more information
More About: Evolution , Historical , Roots , Conversation

A Conversation with Dan Imhoff: An Introduction to the Farm Bill-Part 1
2007-03-28 05:11:00
The 2007 Farm Bill legislation will cost taxpayers $90 billion dollars in farm subsidies, and will only benefit a small percentage of farmers. Indeed, Dan Imhoff, author of Food Fight: The Citizen’s Guide to the Food and Farm Bill explains, little money goes to the small farmer, and almost nothing to promote the production of fresh foods for healthy human consumption. How did we come to have farm bills that actually promote diet related illnesses? Historically, what was their original purpose, and how has the farm bill changed in recent decades? This is part one of a continuing conversation with Dan Imhoff that examines the federal Farm Bill program.
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Vanilla Bean Panna Cotta with Rhubarb, Lemoncello Compote
2007-03-20 02:21:00
Ingredients: Panna Cotta 1/2 gallon heavy cream 1 cup sugar 1 vanilla bean 7 sheets gelatin Ingredients: Compote 6 stalks rhubarb (the larger and redder the better) 1/2 cup sugar 1/2 cup 2005 Cooper Mountain Vin Glace Pinot Blanc juice of 1 lemon 1-3 T roses grenadine for color 2 T butter Instructions: Panna Cotta Scrape the vanilla bean into the cream, and toss the bean in as well. Add the sugar and scald the milk (do not boil, almost boil). Add the gelatin sheets 1 at a time and whisk in until fully incorporated then add another until all is added. Pour into 8 oz. ramekin moulds and let chill for 1-2 hours. Instructions: Compote Slice the rhubarb into 1/2 inch pieces, Combine all ingredients for compote (see above) into a pot. Cook on medium heat until it becomes a puréed consistency. Taste for sugar (some people like more sw...
More About: Bean , Vanilla

Grilled Asparagus with Goat Cheese Fondue and Toasted Hazelnuts
2007-03-20 02:12:00
Ingredients 2 lbs. local asparagus (washed and woody end cut off) 1/2 cup whole Oregon hazelnuts (toasted, skins removed and rough chopped) 4 oz. fresh goats milk cheese (chevre) softened at room temperature 6 cups heavy cream 1 T champagne vinegar salt and pepper to taste extra virgin olive oil Instructions First, get a pot of water big enough to hold the asparagus and bring it to a boil. Salt the water generously. Have an ice bath ready to shock the asparagus. Boil asparagus for 2 minutes and plunge immediately into ice bath. Remove when chilled completely. Using a heavy saucepan reduce the heavy cream but be careful because if you heat cream too quickly it will spill over pot and all over your stovetop. If you place a silver spoon in the cream, it will hold (that’s a chefy trick, but make sure you take out the spoon when finished). Reduce the cream by 1/2 then toss i...
More About: Cheese , Asparagus , Grilled , Spar , Haze

A Conversation with Steve Cohen
2007-03-08 23:25:00
Food Policy Councils are a relatively new phenemenon across the country. Designed to identify and address key issues that impact food on cities, states, and regions, Steve Cohen from the Portland, Oregon Office of Sustainable Development, explains the roles of a Food Policy Council, and shares his views why they are important.
More About: Conversation

The Vision: A Sustainable Restaurant
2007-03-05 07:19:03
Creating a restaurant from the ground up is an ambitous endeavor in itself. To base the theme of such a restaurant around locally produced food, good land stewardship, and preserving social tastes is even more grand. Stu Stein, owner of Terroir (pronounced, t??wa?, in French) shares his philosophy and vision. Recipes from the episode: Dungeness Crab and Fuji Apple with Curry Mayonnaise; Game Hen en Cocotte with Sweet Potato Bread; Cornmeal Fried Oysters with a Salad of Organic Greens and Lemon-Caper Aioli Director’s Journal I was having coffee not too long ago with a friend, and she asked if I knew about the cookbook, The Sustainable Kitchen, and the guy behind it, Stu Stein. I liked the title, and what I would think would be the idea behind the title: bringing sustainable practices into an everyday kitchen. This is something I wanted to do, not just for me in my simple quest to becoming greener, but to live in a way that became natural, and second nature, to my family to...
More About: Restaurant , Rant , Rest , Aura , Sion

Dungeness Crab and Fuji Apple with Curry Mayonnaise
2007-03-02 10:48:00
This recipe, a delicious, easy-to-make alternative to crab cakes, showcases the sweet-saltiness of the West Coast’s favorite, Dungeness crab.The flavor of the dish is pleasantly complex without the recipe being complicated for the cook to make. We can say with assurance that the final result is definitely greater than the sum of its parts. We’ve also included our recipe for an elegant, easy curry mayonnaise. If you’re in a crunch for time, simply substitute purchased mayonnaise and add curry powder to taste. Crab Salad Ingredients 1 pound fresh, cleaned Dungeness crab meat, drained of excess water 1/2 Fuji apple, peeled and cut into small dice 1/2 stalk celery, cut into small dice 1/2 European cucumber, seeds removed and cut into small dice 1 shallot, cut into small dice 1/4 bulb fennel, cut into small dice 1 teaspoon fennel fronds (tops), finely chopped 1 teaspoon lemon zest, finely chopped juice of 1/2 lemon ...
More About: Apple , Curry , Genes

Game Hen en Cocotte with Sweet Potato Bread
2007-03-02 09:38:00
This is a cooking method that actually benefits from using a slightly older, slightly gamier bird.The game hen we are referring to is a naturally raised Guinea hen or Guinea fowl, also known as a pintade or African pheasant. A mature Guinea fowl has a fifty-fifty ratio between meat and carcass. These birds are moist, meaty and substantially leaner than chicken. Do not use a Rock Cornish hen or Rock Cornish game hen because they are a cross between the Cornis hand White Rock breeds of chicken and are very young, small and somewhat flavorless. Ingredients 1/4 pound all-natural sliced bacon cut into 1 1/2 inch by 1/2 inch rectangles 4 cloves garlic, peeled 1 lemon, cut into quarters 1 stalk celery 1 sprig fresh thyme 1 bay leaf 3 1/2-4 pounds whole guinea hen, washed,giblets removed kosher salt and cracked black pepper, to taste 1/4 pound button mushrooms or shiitake mushrooms, stems removed but left whole ...
More About: Sweet , Potato , Game , Bread , Brea