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Cooking Up A Story Cooking Up A Story Stories about real people and their special connections with food. Articles
Ken Meter: Building A Local Food Economy: Part 1
2008-06-05 21:10:00 View the video here. As the pendulum has swung toward a globalized economy, more people are realizing the huge costs associated with the singular pursuit of maximizing profit, employing cheap labor, and ignoring environmental concerns. A shift is underway to promote sustainable local economies, in part, a necessary response to increased fuel costs, and ... More About: Economy , Building , Food , Local , Part
Raised On Grass: Pastured Fed Animals
2008-06-04 02:27:00 Episode 34 New to the life of farming, a middle-aged couple make a career change from a professional life in silicon valley to commercially raising pasture fed animals on their newly purchased farm in Oregon. Mentoring under Joel Salatin, a successful farmer in Virginia, they packed up their belongings and spent 5 months living on his farm, and learning the ways of managing pasture fed cows, pigs, chickens, ducks, lambs, and sheep. Recipes from the episode: Mom's Potato Salad; Easy Baked Chicken More About: Animals , Grass
Mom?s Potato Salad
2008-06-04 02:25:00 From the episode: Raised On Grass: Pasture Fed Animals More About: Salad , Potato
Easy Baked Chicken
2008-06-04 02:20:00 From the episode: Raised On Grass: Pasture Fed Animals More About: Baked , Chicken , Easy
WASTE NOT: From Commercial Trash to Garden Gold
2008-05-23 00:50:00 Article by Lizzy Caston, from the Edible Portland Magazine Photo by N. Scott Trimble Bijou Caf� staff dump the contents of an indoor compost bin into a larger, outdoor bin to be picked up by their garbage hauler. How Portland deals with its trash is changing ? residentially and commercially. In May 2008, Portland ... More About: Commercial , Garden , Gold , Waste , Trash
Blueberry Muffins
2008-05-22 23:45:00 From the episode: Commercial Composting: Why One Restaurant Recycles More About: Muffins
Oatmeal Pancakes
2008-05-22 23:36:00 From the episode: Commercial Composting: Why One Restaurant Recycles More About: Pancakes , Oatmeal
Commercial Composting: Why One Restaurant Recycles
2008-05-22 22:50:00 Episode 33 Saving the planet may well stem from the small act of many, than bigger actions undergone by the few. One restaurant chooses to participate in a city-wide program, recycling its food waste into reusable garden compost?the owner explains why. Recipes from the episode: Oatmeal Pancakes; Blueberry Muffins More About: Commercial , Restaurant , Show
Diary of a Young Farmer: April?s Cash Crop
2008-04-29 19:56:00 Written by Zoe Bradbury, from Our Friends at Edible Portland Magazine Zo� Bradbury left her urban job in Portland to start farming on the south coast of Oregon. She’s blogging here about her experiences. Below is her fifth entry in Diary of a Young Farmer. As Zoe experiences the springtime cash flow ... More About: April , Cash , Crop
faces: An Introduction
2008-04-25 00:47:00 Cooking Up A Story is excited and honored to partner with The Center For Health Research (TCHR), and to share their stories with Cooking Up A Story audiences. TCHR is funded by Kaiser Permanente, and by individual research grants provided by the National Institutes of Health (NIH), National Cancer Institute (NCI), Center For Disease Control ... More About: Faces , Introduction
Sky Vegetables: A Brilliant Notion
2008-04-24 22:26:00 Article by Fred Gerendasy Photo: Left to right, Keith Agoada; Sawyer Emmer; and Troy Vosseller One of the big challenges facing our modern industrial food system is the heavy reliance upon fossil fuels for the growing of crops, and the transporting of them long distances to market. An average head of lettuce travels 1500 miles ... More About: Vegetables , Brilliant
The Fight Over the World?s Food Systems
2008-04-21 18:07:00 Raj Patel, author of Stuffed and Starved: The Hidden Battle for the World Food System, provides his analysis of recent riots relating to the disastrous rise in global food prices. In this video produced by Democracy Now, Mr. Patel offers his analysis of the recent riots taking place in developing countries most effected by “this ... More About: Fight , The World , Systems
Green Grape Pie
2008-04-19 03:06:00 In this case, “green” means unripe. The original recipe was for mustang grapes, Vitis candicans, a wild grape species native to Texas, but there is no reason this wouldn’t work with other grapes. The resulting pie is something on the order of a gooseberry pie. The grapes don’t have to be seedless, because they are picked before the seeds have had a chance to harden and are still soft and relatively small. The grapes can be picked when they are nearly full size, but still green. Once they begin to show any kind of ripening, the seeds have started to harden and will be noticeable in the pie. Ingredients: 1 cup (250 g) of grapes 1 cup (202 g) of sugar enough water to dissolve sugar Cook these ingredients together until thickened, then add 1 Tablespoon (15 g) of butter. Instructions: Simmer all ingredients until the grape skins are tender. Pour the mixture into a pie shell and bake at 350℉ (175℃), ... More About: Green
Favorite Grape Pie
2008-04-19 02:46:00 This is a good recipe for leftover cooked barley. It’s simple, filling, and tasty. I’m not going to try and measure everything out here. Just use enough barley for each person, a handful of cheese and 1 or 2 eggs per person. Ingredients: 4 cups (approximately 1 kg) of tart seedless* grapes 1 1/4 cups (253 g) of sugar 1/3 cup (79 ml) tapioca Cook these ingredients together until thickened, then add 1 Tablespoon (15 g) of butter. Instructions: Use this mixture as filling for a two crust (top and bottom crust) pie. Sprinkle the top crust with sugar and bake at 400℉ (205℃) for 45 minutes, or until golden brown. *For this pie, D.C. would accept only a blue seedless grape from Vineland, Ontario, “VeePie”, though “Glenora” and “Seedless Concord” will work. -This was the favorite of the late D.C. Paschke of North East, Pennsylvania who worked with grapes for nearly 80 years... More About: Favorite
The Grape Grower
2008-04-19 02:12:00 Lon Rombough, author of The Grape Grower: A Guide to Organic Viticulture shares his passion for plants and growing grapes; a lifetime of study and practice as a plant breeder and grower. He shares his unique story while pruning grape vines and fruit trees on his property. View the video here. Download Show: Post a comment Recipes from the episode: Favorite Grape Pie; Green Grape Pie Director’s Journal My backyard came with a grape vine. It was winter when I moved in, and I had no idea what type of grape it was. Canes were stretching their arms out and under it all I found an old gnarly trunk. Never having a grape vine before, I left it alone, figuring, if I was lucky, I’d get some grapes at the end of summer. Sure enough, some of the most delicious seedy Concord grapes emerged. My family ate them up. The 2 youngest complained of the seeds, but everybody loved the flavor. Last summer Lynn made some jam, and I made a pie. Otherwise, it was just ...
Truitt Brothers: Preserving the Bounty in the Modern Age
2008-04-15 18:28:00 Article by Ellen Jackson; Photo by David Loveall Related Video Story: Green Green Beans [This article reprinted courtesy of Edible Portland Magazine ] AS A COOK, I have an uneasy relationship with canned foods. Other than the small, silver foil-wrapped tins of LeSueur Early Peas, for which I?ll admit a three-year-old?s fondness, not much of ... More About: Brothers , The Bounty , Modern , Bounty
Whiskey We?ve Got, But Where?s the Meat?
2008-04-07 22:14:00 Article and Photo by Luis Carlos Diaz [This article reprinted courtesy of Global Voices ] Venezuela is one of the principal oil-exporting countries of the world. However, petroleum is not edible and, lamentably, Venezuela’s national food industry is not able to feed its population. So Venezuela is, since its economy stopped having an agricultural focus ... More About: Meat
A New Kind of Co-op: GROWN Locally
2008-03-28 18:38:00 [This Article From Our Friends at Local Harvest ] Nearly a decade ago, an idea was born in a field outside of Decorah, Iowa. After a field day at Sunflower Fields Farm, several farmers wondered if they could band together, coordinate their marketing efforts, and sell their products to local institutions under a ... More About: Grown
Michael Pollan: In Defense of Food 4
2008-03-17 16:59:00 View the video here. “It is the best of times, and the worst of times when it comes to food. But, I focus on the best, and there are alot of very positive things happening.” So says Michael Pollan in this final installment, as he completes the dots between government policy, public ... More About: Food , Defense , Michael Pollan
Michael Pollan: In Defense of Food 3
2008-03-14 23:28:00 View the video here. There’s more to eating than just its effect upon our health. Pleasure, a sense of community, our sense of connection with nature, these are all highly important aspects of eating that may get overlooked. In this segment with Deborah Kane of Ecotrust, Michael Pollan connects the dots, between our over-reliance ... More About: Food , Defense , Michael Pollan
Chanterelles: In Search Of The Elusive Mushroom
2008-03-11 19:38:00 Edible Portland Magazine Fall 2007 Issue: CHANTERELLES: IN SEARCH OF THE ELUSIVE MUSHROOM Written by Ellen Jackson Chanterelles grow exuberantly in the Northwest, and the golden (or yellow) variety is easy to find and identify?if you can persuade someone in the know to tell you where exactly to look. Wild mushroom hunting is a ... More About: Search , Mushroom
Michael Pollan: In Defense Of Food 2
2008-03-03 22:11:00 View the video here. Could it possibly be, our conceptions for eating, and our understanding of foods, have gone terribly awry? In this segment, Michael Pollan talks about how we (Americans) have come to view food through the lens of nutritionism, not only focused upon the good and bad nutrients within foods, the value ... More About: Food , Defense , Michael Pollan
Garden Greens Quiche
2008-02-29 23:56:00 From the episode: Community Egg Coop More About: Garden , Greens
Community Egg Co-op
2008-02-29 23:01:00 Episode 31 This is a story about a community egg cooperative formed by a group of volunteers, bringing chickens to a working urban farm, and managing the production of eggs for themselves and a local CSA. Recipes from the episode: Garden Greens Quiche; Barley Eggs More About: Community
Michael Pollan: In Defense Of Food
2008-02-19 20:31:00 View the video here. Michael Pollan’s new book, In Defense of Food , provides the backdrop for his talk at the Bagdad Theater in Portland, Oregon, and this prior interview with Deborah Kane of the environmental nonprofit organization, Ecotrust. Remarkably, Mr. Pollan is talking about a defense of food in a literal sense: it’s increasingly ... More About: Michael Pollan
Kitchen Literacy 3
2008-02-15 00:03:00 View the video here. In part 3 of Kitchen Literacy , Ann Vileisis talks about the need to start making connections between our consumption of food, and all the interrelated social, health, and environmental consequences that occur. Agricultural pollution is a large source of pollution in the United States. In her book, Ann looks to history to see how food, and our connection to food has changed, so that we may become better aware (again) about the food we choose to eat. Eating well is an effective way to improve our knowledge about food, our own health, and the health of the environment. What does eating well mean to you? Related: The Big Leap Warning: The views expressed in this (related) video are not the mainstream view on western society’s degree of consumption, corporate power, advertising, and effects upon the environment, and on indigenous peoples throughout the world. Regardless, they are worth hearing, and evaluating for yourself; these ideas relate, in our opin...
Kitchen Literacy-2
2008-01-30 20:41:00 View the video here. PART 2?Continuing our conversation with Ann Vileisis, author of Kitchen Literacy , she explains how over time we became gradually disassociated from how foods were produced, and where they originated. Most importantly, the advertising industry played a significant role in changing American values toward food, and easing the transformation to the ...
Kitchen Literacy
2008-01-25 18:55:00 View the video here. PART 1?A conversation with author, Ann Vileisis about Kitchen Literacy , what we know about our food, and how we came to know it. For Ann, her book Kitchen Literacy came about because she was struck by how much she didn’t know about the common foods she encountered in the supermarket. ...
Sticker Shock: Organics and healthier foods are more available, but not eve
More articles from this author:2008-01-17 22:28:00 Edible Portland Magazine: Winter 2008 Issue by Kevin Allman In 2007, Oregon governor Ted Kulongoski and several members of Congress took the ?food stamp challenge?: shopping and eating on a $21 per week budget that represented the average American?s food-stamp allotment. Kulongoski and his fellow politicians met with limited success; some managed the challenge, ... More About: Shock , Foods , Sticker , Organ 1, 2, 3, 4, 5, 6 |
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