(What is artisan? - Edit Wiki)
Videos 1 to 30
 DIY CONCRETE TEXTURE ROLLERS
from YouTube :: Videos by OVERLAYSOLUTIONS
June 10, 2008
CONCRETE TEXTURE ROLLERS OFFERED BY SOMETHING BETTER COMPANY. CREATED BY OVERLAY SOLUTIONS/ JODY SMITH FOR MY FRIENDS AT BETTERPATHS.COM Author: OVERLAYSOLUTIONS Keywords: DIY CONCRETE TEXTURE ROLLERS TRAINING ART COUNTERTOPS FOUNTAINS ARTISAN BLEND DO IT YOURSELF JODY SMITH OVERLAY SOLUTIONS Added: June 10, 2008
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 Artisan Handcrafted Designer Fashion Jewelry Designs
from my videos
May 21, 2008
Author: shaynabjewelry Added: Wed, 21 May 2008 12:49:32 -0800 Duration: 145http://www.shaynabjewelry.com ShaynaB Jewelry designs artisan, handcrafted, women's fashion designer jewelry necklaces, bracelets and earrings. Call us for our handcrafted jewelry designs at 1-800-717-0475.
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 4. How to build a bio-gas plant.
from recent posts - blip.tv (beta)
April 24, 2008
'How to build a bio-gas plant' is the 'practical' second part of 'Farmer's Gold'. Haji is a small farmer who builds bio-gas plants for local farmers. We follow him as he takes measure for establishing the best place for a plant, as he starts digging and laying the foundation for a plant.
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 Market Day, Olive Wood, & Mozart EP.#17
from recent posts - blip.tv (beta)
April 21, 2008
(www.ARoadRetraveled.com) The HUGE Annual Market Day in Assisi; visit to the Olive Wood Shop to learn about the significance of Olive Wood both for the sacred and practicalin Italy; Mozart Concert at St Francis Upper Basilica with images of the frescoes from the life of St Francis.
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 A Minister's Daughter: Chocolate
from Cooking Up A Story
April 18, 2008
A minister’s daughter lends her unique perspective to the making of religious icons out of rich chocolate. Director’s Journal I admit that I was one of those kids who took their time eating the chocolate bunny. It was full of wonder and delight, and I wanted it to last a long time. Starting at the bottom (thus keeping the head and ears intact as long as possible), I slowly made my way up. No way could I keep it as an iconic image to treasure. It tasted too good. By golly, it was chocolate! But, I don’t think I could bite into one of these gilded images. They’re too beautiful. I’d probably put it in a place to be looked at like a painting or sculpture. Though, unless I was able to hide the deep aroma of chocolate, it wouldn’t last long in my household. My kids do not put art above chocolate (they bite off the bunny ears with voracious giggling delight). For this journal I found the following definitions for serendipity: 1. Making discoveries, by accident and sagacity, of things not in quest of. 2. Discovering something by accident while investigating something quite different. For example, finding a biological culture “ruined” by mould, and discovering the antibiotic penicillin as a consequence. 3. A fortunate occurrence created by unanticipated luck. Enter Richard, the customer. I had just finished, for the moment, shooting in the back area where Sarah makes her chocolate wonders. Time to mosey out front to see what was going on there. Richard was perusing the hutch full of gilded icons, all individually wrapped in cellophane and tied with a red satin ribbon. Lynn went over and asked if he minded being filmed. I was hoping he might actually buy something. But he did more than that. He began saying why he was buying what he did (“Blessed Mother”), and for whom. Another wonderful story [checkout ‘Leftovers’]. Before leaving with his gift, he expressed, without any prompting on our part, what made Alma Chocolate (aka, Sarah Hart), special. Wow.
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Winery In Winter
from Cooking Up A Story
April 18, 2008
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. Director’s Journal I wanted to do something on wine. But here it was, January. I missed those plump juicy grapes by months. But hold on, isn’t that what I usually see when it comes to wineries: the harvest and the crush? Then wonder set in. What exactly does a winery do in the winter months? I had images of roaring fires, cold toes getting warmed, and mugs of hot cocoa being passed around. Sounded cozy to me. Lynn Penner-Ash was game for me to make a visit and document what actually did transpire during a ‘typical’ winter day. It turned out the biggest challenge for the shoot was to accept the fact that the sun was not going to burn off the dense fog. As luck would have it, the day before was partly sunny, with a nice view of the snowy mountains. As I drove down into the valley that January morning, I entered near zero visibility. But, I was hopeful that in a few hours the fog would lift, and the crisp blue skies would appear, like magic. But, alas, it was winter, and the valley was socked in for the duration of the day. As Lynn led us into the vineyard, calling du jac, I began seeing the vines winter beauty in a new way.
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 RandoCycles PartTwo
from Dailymotion - channel travel
March 05, 2008
Pour tout savoir sur le cyclotourismeAuthor: videobiwi Tags: vélo randonnée paris pékin paul domela cyclisme artisan atelier voyages découvertes tour du monde Posted: 05 March 2008 Rating: 0.0 Votes: 0
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 Community Egg Co-op
from Cooking Up A Story: A Show about People, Food, and Sustainable Living
February 29, 2008
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. View the video here. Download Show: MP4 | WMV | iPhone Post a comment Recipes from the episode: Garden Greens Quiche; Barley Eggs Director s Journal I’ve been wanting to do a story on eggs for quite awhile, so when Deborah Kane, of Ecotrust Food Farms, told me about the Eastside Egg project, I almost became giddy. Yay! Chickens and eggs! It’s very cool how serendipity played into this coming together. Patrick and Holly, previous chicken owners themselves, belong to a local CSA which had recently lost its egg supplier. Patrick suggested the idea of a cooperative to Laura Masterson who knew of a local urban farm which had a Heifer International grant for small livestock. And voilá, the Eastside Egg Cooperative of Zenger Farm was hatched, er, born. There are so many benefits to raising chickens. They are a great addition to any garden, they clear out whatever area of land defines their boundary, and they also leave their nitrogen rich manure for the next round of plantings. The eggs from these naturally raised chickens are higher in the good omega-3 fatty acids than eggs produced from factory farms, not to mention being fresher. Typically, eggs from the supermarket are at least 2 weeks old before they even reach the shelf. Craig Clark, another co-op member and one who also raises his own chickens at home, said taking care of chickens run somewhere between a cat and a dog. If you have the right set up, and as long as they have access to quality food and fresh water, he says they can be left for up to 3 days. Please note: this is only on occasion, if you have to leave home for a few days. I recently discovered a website put together by another filmmaker, Patti Moreno, whose passion is living in a sustainable way. She shares her knowledge of gardening, cooking, crafting, and more, on her website GardenGirlTV. The one that tied in beautifully with “Community Egg Co-op” is her upcoming 6 part series “How to Build a Chicken Tractor”. If you’re interested in building a coop for a raised bed, check out Patti’s video here, and check out her website too! If this is something you think you’d like to try, find out if chickens are allowed where you live, and if yes, like Patrick says, make it happen! —Rebecca Additional Resources Henwaller (Patrick and Holly’s blog) Chicken Feed: The World of Chickens Greener Eggs and Ham (PDF) ATTRA – Pastured Poultry, an Introduction
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 Huntington's Downtown Depot Celebrates West Virginia Day
from YouTube :: Tag // virginia
February 12, 2008
Downtown Depot is a unique store that features only WV art that has been 'juried in' to Tamarack, the state's quality standard showcase for West Virginia artisans. This day it celebrated the state's 144th birthday and featured demonstrations by several artisans whose work the Depot features. Author: NewsYouNeed Keywords: performing arts West Virginia Downtown Depot Huntington artisan Carter Seaton Added: February 12, 2008
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 The Worlds Original Marmalade Festival
from - blip.tv (beta)
February 12, 2008
Check out our great citrus happening. We, that is Artisan-food, organised the foodie side of this fantastic festival. Alongside lining up some of Cumbria's best artisan producers we opened up a restaurant in the barn. It was called Nick and Matt's Citrus restaurant, obviously named after the chefs. It was a fantastic event blessed by perfect weather. We had some real fun. Martin - www.Artisan-food.com
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 PROFESSION CHARCUTIER
from Dailymotion - channel dating
February 08, 2008
C'est l'un des derniers « vrais » charcutiers traiteurs de Perpignan. L'un des derniers qui élabore encore lui même saucisses, jambons, boudins et autres pâtés en croûte. Il n'a que 42 ans, mais Eric Thibaut a parfois l'impression d'être l'un des derniers dinosaures de sa profession. L'un des derniers des Mohicans à encore mettre la main à la pâte pour faire du fameux adage campagnard « tout est bon dans le cochon » une formule appétissante qui fleure bon ces produits du terroir qui flattent autant l'embonpoint que la bonne humeur joviale du palais. © Jean-Luc Bobin/L'Indépendant/février 2008 www.lindependant.com http://ephemere.midiblogs.comAuthor: INDEP Tags: charcutier artisan artisanat traiteur métier profession cochon jambon Posted: 08 February 2008 Rating: 0.0 Votes: 0
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Sheep Cheese: Ancient Heritage Dairy
from Cooking Up A Story: A Show about People, Food, and Sustainable Living
January 15, 2008
Sheep cheese tastes distinctive, characteristically strong, and very different from cow or goat cheese. On this family sheep farm, the making of cheese reflects a slower pace of life along with a direct connection to the land. Consuming this cheese requires a careful eating pace. View the video here. Download Show: MP4 | WMV | iPhone Post a comment Recipes from the episode: Ancient Heritage Dairy Pasta Surprise! Director s Journal One of the great pleasures doing these stories is getting to go where the story is actually located. In this case it was the foothills of the Cascade Range of Oregon: Pines, firs, windy roads, and hills growing into mountains. As Lynn and I pulled into the dairy, I was first greeted by yaps from Bonnie, their herding dog. From around the corner appeared a smiling Kathy Obringer. She hopped into the car and we drove straight away over to the cheese room where she showed us the results of her family’s hard work. As always, it was educational. Every cheese has its timeline, and it’s all marked down on the calendar. Kathy and Elle, her daughter, checked it a couple of times during the short time we spent in there. The small rounds aging in the standing fridge. The larger rounds hibernating in the walk-in. My favorite part of the process that I got to witness (and film) was Elle adding dry cocoa to the outside rind of the all sheep’s milk ‘Scio Heritage’ cheese. It was rubbed, brushed, and oiled. An antique bronze color emerged. I asked if it changed the taste of it, and Kathy didn’t think so, but it did make it so beautiful. It was time to bring in the sheep for their second milking of the day. Hank rode his bike out to the part of the pasture where they were grazing, as Bonnie charged ahead. Next thing I knew the sheep were filing in through the gate, with Hank and Bonnie on their heels. Well, really, it was Bonnie. Hank was making sure the slowpokes didn’t stay behind nibbling their way back. Inside the milking parlour, Elle herded them into the milking stall where they happily ate the grain mixture (made especially for them!) as they were milked. Afterwards that group would be led outside, waiting for a new pasture area, as another round of sheep were milked. It was a cycle that seemed so natural. One growing into another: the cheese cycle, the farming cycle, the cycle of work in harmony with nature. As I packed up to leave, I took a moment to soak it all in. One more time to smell the trees, feel the wind on my face, and to hear the chirps, yaps, and baaaas. —Rebecca Additional Resources Ancient Heritage Dairy Dairy Sheep Association of North America Facts about Sheep’s Milk Learn more about Sheep
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 FN - Actualité Nationale du 21/12/2007
from Dailymotion - TV Universe group
December 25, 2007
Partie actualité nationale de l'émission FN du 21/12/2007. Découvrez le programme 2007 du FN et de Jean-Marie Le Pen en vidéos : http://www.dailymotion.com/playlist/xc4p_xxx000xxx_programme Rendez-vous dans mes groupes FN dont FN-Le Pen-2007 : http://www.dailymotion.com/groups/xxx000xxx/moderator Voir mes favoris , mes tags et mes playlists : http://www.dailymotion.com/xxx000xxx Plus d'infos ? Plus de vidéos ? http://www.frontnational.comAuthor: xxx000xxx Tags: le pen fn politique france sarkozy mpf ump droite logement paris copinage fraude transparence hlm banlieue petit commerce grande distribution artisan emploi dimanche travail voeux noel Posted: 25 December 2007 Rating: 5.0 Votes: 1
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Monastery Mustard
from Cooking Up A Story: A Show about People, Food, and Sustainable Living
December 06, 2007
From a very old family recipe, that remains a closely guarded secret, this mustard is hand-made by the Benedictine Sisters at Queen of Angels Monastery. The proceeds help feed a small community of local homeless people, and migrant families. Recipes from the episode: Sister Terry s Favorite Deviled Eggs; Hallelujah Jalapeno Pork with Salsa Download Show: MP4 | WMV| iPhone Post a comment Special Announcement: We would like to welcome the audiences of Edible Portland magazine, Edible Communities network of national sites, Edible Nation, and Ecotrust to our Cooking Up A Story site. We look forward to your active participation as we continue to grow a sustainable community. Thanks for your support! Director s Journal I remember it was back in August. It was a typical hot, dry day (nice to think of hot days while writing this in December!). I wanted to get a short trip to the Farmer’s Market before the day was gone. So many beautiful fruits and vegetables to pick from. I was in heaven. Almost. I passed a booth with 2 ladies with bright aprons selling…hmmm, let me see, what’s in those bottles? Mustard? And it’s called Monastery Mustard? Why? I looked around to get a hint. Up on their big banner, behind where they stood, was printed “Benedictine Sisters”. Oh, okay. Of Mt. Angel. Okay, too coincidental. There’s something more here, there’s bound to be a good story. I walked over and introduced myself to one of the ladies, who turned out to be Sister Terry. I began to ask her about the mustard and how it came about, and I was intrigued. We exchanged information and I contacted her in a few days to come down to Mt Angel to visit, talk, and film the making of their mustard. Community life is important to these Sisters. The community in their Monastery, the town community of Mt. Angel, and the larger community they reach through their participation at local farmer’s markets. And I think, in part, that’s what Sustainability speaks to. Acting locally, participating in your community, has an effect, eventually, on a much larger, global level. Like water rings from a single drop of water, it spreads outward. After filming the making the mustard, and seeing how it’s made (and about it’s intent) Lynn and I bought a couple of jars. I had not yet tasted any of their mustard. It was mid-afternoon and we stopped to pick up a sandwich at a local shop. Once in the car, sandwich in hand, I opened a jar of Glorious Garlic, and took a small taste. And then another, and yet another. It was hard to stop. I had never tasted a mustard quite as good. Now I was in heaven. At least my taste buds were! Curt Ellis has a definition of Sustainability that I agree with: “It’s food you want to eat when you know it’s backstory”. This fits in to what I learn about foods more and more. What’s your definition of Sustainability? —Rebecca Additional Resources Monastery Mustard The Benedictine Sisters of Mt. Angel Napa Valley Mustard Festival Community Sustainability Find your local Farmer’s Market Some Mustard Seed Basics
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 Iraqi Artisans Still Dedicated to Tradition
from Alive in Baghdad
November 26, 2007
Baghdad, Iraq - Iraq is famous for many things, including woodcrafts. Woodcarving in particular is something well-known in Iraq. Iraqi families such as those of Abu Mustafa Al-Rubaie have been handing their skills down from generation to generation. Iraqi artists are one of many groups who have been the target of violence, such as bakers, academics, and those seen to be connected with the Multi-National Coalition forces.The development of the craft has become rare as well-known artists and professionals of all variety with the means have fled the country. Today there is just one institute still teaching the skills of these Iraqi artisans. The Fine Arts Academy in Baghdad, where many artists have displayed work and taught, continues to provide lessons in woodcarving. Many artists are learning and developing their craft alone, displaying their work primarily in some of the remaining galleries of the Karrada neighborhood.This artform is displayed by Iraqis and Muslims all over, some for purely decoration, but many others for religious purposes. There are woodcarvings and paintings that display images of Imam Ali, the Ka aba in Mecca, and various sayings from the Qur an, among others.Abu Mustafa is most proud of his work creating images and paintings with the ay at or verses of the Qur an. He also takes pride in keeping true to the traditional methods of the original creators of these works, and makes each by hand. Other artists have begun using machines that enable the reproduction of facsimiles with a minimum of effort on the part of the artist, after the original is finished. If you appreciate our work, please consider making a donation, or becoming a paying subscriber and providing ongoing support for the work of Iraqi journalists. Although we are dedicated to continuing to offer this work for free, it is primarily with the support of our viewers that we can continue our work. Please feel free to contact us if you have any comments, suggestions for stories, or other feedback!
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