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St Ives Farmers' Market.The St Ives farmers' market gives you the chance to buy food and drink directly from local producers every week. Food sold at the market is grown or produced within 30 miles of St Ives, so shoppers know that they're buying genuinely local food. -The St Ives Farmers' Market support small-scale local producers and offer an alternative to the supermarket. The produce available is fresh, wholesome and varies through the seasons. -Buying local produce is better for the environment as it reduces "food miles" - the distance the food travels from field to plate. -You can meet food producers and chat to them about how their food was grown or raised, the ingredients involved or anything else you would like to know. -Supporting local businesses means more of your money stays in the local economy.If you can't find all you're looking for the farmers' market, why not visit the town's independent food shops, which also sell a great range of local food.Organised by GULP.GULP Stands for Great-tasting Unbeatable Local Produce.GULP is a new group based in St Ives with the aim of promoting local food. If you're interested in finding out more about GULP or the farmers' market,please get in touch : tim@andrewes.ndo.co.uk.Video produced by eiafilms.co.uk Original music by Disfunc.All rights reserved - April 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

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

Author: rameshrajamani Added: Sun, 13 Jan 2008 20:36:33 -0800 Duration: 41Sunset near Harry's Shopping Center

Author: rameshrajamani Added: Sun, 13 Jan 2008 20:36:33 -0800 Duration: 41Sunset near Harry's Shopping Center

5 million family farms have been lost since the 1930 s, and most of the surviving farms are not small family operations. As the population of family farmers continues to age, there is a critical shortage of young farmers to take their place. Michael Paine is a rare breed, not only does he come into farming without a prior farming background, he s also relatively young.

Cooking garden fresh foods made with love, from mother to daughter, generations of family knowledge passed down through oral tradition trace a living legacy of Lebanese food. Recipes from the episode: Summer Squash With Rice; My Father s Tomato Salad

5 million family farms have been lost since the 1930 s, and most of the surviving farms are not small family operations. As the population of family farmers continues to age, there is a critical shortage of young farmers to take their place. Michael Paine is a rare breed, not only does he come into farming without a prior farming background, he s also relatively young. Recipes from the episode: Fall Carrot Soup; Farm Pizza Download Show: MP4 | WMV| iPhone Post a comment Director s Journal I read this in my local paper awhile back: “Oregon is one of the only bright spots in the country where we’ve got young farmers coming into the business ”. Hmmm, I knew most farmlands were industrialized, but I thought, with the growing interest in locally produced food, I would think the family farm would also be growing. I contacted Dianne Stefani-Ruff from Portland Farmers Market, who made the quote, to see who might just be one of those new young farmers. She gave me the names of 4 or 5, and I never got past the first one I called, Mike Paine of Gaining Ground Farm. I knew right away he was someone who was very passionate about farming. He wasn’t born to farming, like many are, but raised in the suburbs. He had a garden as a young adult, but that was about it. His drive to become a farmer really sprouted from his experience in Africa in the Peace Corps in Costa Rica, and, finally from working on his Masters degree at UC-Davis in Agriculture. Sustainable agriculture is a growing field. Many farming methods that may have been lost to time are now returning. One that Michael puts to practice is using chickens to ready his fields. He puts them in portable coops that are moved along the field after the group of chickens scratch, peck the ground, and leave behind a rich manure. Recently he created a pond to catch the natural drainage of water from the hills. This water will be used to irrigate his crops. Using organic methods, some of the vegetables he grew this year were tomatoes, melons, squash, mixed green lettuces, eggplant, and beans. They were all beautiful. I really enjoyed his sharing all the different varieties he grew, many I never heard of. I think the people who come across his vegetables at the farmer’s market and who are shareholders in his CSA are very lucky indeed. If you’re not familiar with what a CSA is, check out the story I did on Laura Masterson’s farm, in Food Network: Community Supported Agriculture There is a lot of hard work involved in farming. I knew that. But what really surprised me is how hard it apparently is to get your first farm. It even surprised Mike. Does it surprise you? Here’s some alarming information about the state of family farms in America today, and the respective ages of these existing farmers. From Farm Aid: In the 1930s, there were close to seven million farms in the United States. Today, just over two million farms remain, and only about 25% of these are family farms.In 2004, the USDA Economic Research Service (ERS) predicts that 98 percent of total farm operator income will come from off farm sources and at last count only 7 percent of all farm families reported 100 percent on-farm income.More than half of today s farmers are between the ages of 45 and 64 and a quarter of the farmers in this age group plan to retire by 2005.Only six percent of our farmers are younger than 35. The complete Farm Aid article is titled, “Why Family Farmers Need Help” —Rebecca Additional Resources Food Routes Home Family Finance® Resource Center Edible Nation New Generation Takes Over Old Family Farm

Cooking garden fresh foods made with love, from mother to daughter, generations of family knowledge passed down through oral tradition trace a living legacy of Lebanese food. View the video here. Download Show: MP4 | WMV | iPhone Post a comment Recipes from the episode: My Father’s Tomato Salad; Summer Squash Stuffed with Rice. Director s Journal This was a story which found me. Linda is a neighbor of Ed, the story, and introduced herself. A cookbook author, gardener, and artist? Hmmm, I wanted to know more. We began to talk on the phone and I liked the idea of doing a story on someone with such a rich family history in which food played such a major role. Not just the making of a dish, but also in the growing of the ingredients (when possible), and the presentation of it; based on her Lebanese cooking traditions. It was so much fun to hang out with Linda! I was treated to my first cup of Arabic coffee (which definitely gave me an extra boost of energy!), got a tour of the biggest kitchen garden I’ve ever seen (which included tasting freshly plucked figs!), and I got to watch a new way to prepare squash. See for yourself in the video above, How to Make Summer Squash Stuffed with Rice. While the food was cooking, Linda took us into her Studio. She showed us the original cookbook draft, which had led to an article in the Saudi Aramco World magazine. Her illustrations were wonderful and oh-so-colorful. I came away feeling richer, fuller. Not only did I get to meet Linda, but through her, her mom, Alice. I am so glad Linda endeavored over the years to write down recipes that were typically handed down through only oral traditions. And to also share family stories with these recipes. In a sense, by reading the cookbook, her family becomes a part of your family. That’s a nice gift. —Rebecca Additional Resources Linda Dalal Sawaya, cookbook author, artist, and writer Ethnic Cuisine: Lebanon Kitchen Gardeners International Lebanese Cuisine

It was once a common way to extend food beyond the immediate season. Two friends become involved in the ancient practice of preserving food, and in the process form a closer bond with nature and each other. Recipe from the episode: Small Batch Fresh Strawberry Jam Download Show: MP4 | WMV| iPhone Post a comment Director s Journal When’s the last time you canned something? Or, bought a lot of berries, peaches or beans, got the pots out, prepped the food, rolled up your sleeves, and got to it? Awhile, I bet. I live in an area that has an abundance of fresh food growing, and when I have a chance I take one of my boys and we go U-Picking. Berries are our favorite, I come home with pounds of them. I make a pie, maybe a crumble, and then freeze the rest. But I’d like to put them up, can them. Share the goodness with family and friends. But it’s been years, I needed a refresher. Enter Harriet and Marge from Preserve, two long time friends who got together to start teaching the lost art of preserving. It fits in with today’s path toward sustainable living: Buying local, growing your own, and preserving the abundance season by season. Watch the ‘how2 make Small Batch Jam’ and give it a shot (the recipe is posted through the link above). It’s actually fun. I brought home some fresh picked strawberries, made my own small batch, kept one jar for us and gave the other to a neighbor. You can even invite some friends over and make it a happening! Let me know how yours turned out! On another note, there is a Farm Bill Update posted on the Slow Food Seacoast website stating “On July 17,the House Agriculture Committee will meet to debate two Farm Bill drafts. If they make it out of committee on time, the week of July 26 is reserved for floor debate in the House on Farm Bill content. The Senate schedule has not yet been released. Now is the right time to make our voices heard. “ They go on to add a link to an e-letter for your representative, courtesy of the Farm and Food Policy Project. It’s time to put healthy, affordable food on our tables. —Rebecca Additional Resources Preserve Canning Supplies Pick Your Own

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, tεʀwaʀ, in French) shares his philosophy on sustainability, and good restaurant entrepreneurship. 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 too. It was the way I was living back in the 70’s and 80’s, but somewhere along the way, I got further away from it. I thought this might be a way to revisit that way of cooking and preparing meals and snacks. When I got home I researched the book and Mr. Stein; what I discovered was a man working toward bringing the sustainable way of living into everyday life. Upon checking out his website, I found he was building a restaurant, literally from the ground up. Wow. That had to be a lot of work. I’ve lived through a kitchen remodel, and that was stressful enough, but a whole building, a whole concept? That got me thinking and wondering, and, again, I wanted to know more. I was also interested in seeing what his cookbook offered. So, between teaching classes and creating a new restaurant, he demonstrated one of his favorites, Dungeness Crab and Fuji Apple Salad with Curry Mayonnaise (watch how2). Lots of good stuff in it, and not so hard to make. Well, I admit, I put the mixer to work when it came to making the mayonnaise. This was another one of those items I used to make all the time from scratch, but stopped years ago. The flavor of homemade mayonnaise is so different from that of the general store-bought kind. It took me back. Enjoy the show, learn how to make a great dish, and check out the new recipes. I’ve been remodeling the site, so to speak, let me know what you think! I even got the gumption to go in front of the camera…scroll through Food News. Can you find me? —Rebecca Additional Resources Terroir Restaurant Wine Bar Oregon Dungeness Crab Commission Community Alliance with Family Farmers What’s in Season in Your State?

An inside look at a hand-made pie factory. Recipes from the episode: Zesty Marionberry Sauce; and Holiday Pecan Pie with Scotch Download this episode Director s Journal I love pies. I love making pies. But sometime there isn’t the time, and sometimes the ingredients aren’t there. So, I go to the market and get one already made, and ready for me to pop into the oven. But who made them? And where did all that fruit come from? Well, I wanted to find out. And, so I did. That satisfied my curiosity, but Lynn wanted to know how to make fresh pumpkin pie. Very fresh pumpkin, straight from the source. After we talked to Don last time about all his sunflowers on his farm, she went over to check out the pumpkins. Larita came over and answered her questions, and then some. Thanks, Larita! I wanted to add something new to the show this time. Did you notice? It’s appropriately called how2. It will be in this segment that you will get tips and learn how to do something new. Or maybe something old in a new way. Valerie, from Saint Cupcake, gave a demonstration on how to make a lattice top for a pie. I’ve been doing this myself for years, but she did something I had never seen before, and it makes so much sense. It was one of those, ‘Why didn’t I think of that’ moments. Speaking of thinking, let me know if you’d like to see more how2s. Send an email or throw in a comment, and, while you’re at it, do you have a pie tip to share? ‘Tis the season. —Rebecca Additional Resources Willamette Valley Fruit Company Oregon Raspberry Blackberry Commission About Pie Favorite Pie Recipes Saint Cupcake

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. Recipes from the episode: Old Fashioned Green Beans and Bacon; and Green Beans A La Poulet Download this episode | Download food4thot Director s Journal For those of you who have been following, I like to see how things are made, how they work. Take me to a factory and it’s like putting a kid in a candy store. I eat it up. So when I learned that one of the first processing plants to become Food Alliance certified was in my backyard, I thought this is one I’d like to see. And to learn how sustainable practices were crossing over from grower to processor. It sounded like a logical progression. We started where the green beans are grown, out in a bean field. A very large bean field. They had 4 pickers going at once. And I don’t mean 4 people bending, sifting, and picking. These pickers were closer to the size of a Hummer on steroids. Who invented these things? They attacked 4 rows at time, bristly brushes lowered into the bean bushes (yes, I’m having fun). And out popped scratch-free green beans. Beautiful beans. Then they got dumped into a waiting hauler, which dumped them into a waiting bin at Truitt Brothers. And then the fun began. Conveyor belts galore. It was dizzying. From one to another, to another, to another, almost into infinity. I think you will get a sense of it from the film. I’m not sure why they had to travel such a distance in such a way, but I’m sure each step had its purpose. Those beans were washed, jiggled, and tumbled so many times, I can’t imagine any leaf, rock, or piece of dirt that made it to the can. Only beans, just a few hours old. As Sue Root said, you can’t get much fresher than that. —Rebecca Additional Resources University of Florida, IFAS extension, Canning Vegetables University of Illinois Extension, Growing Green Beans Bean Picker

Community Supported Agriculture (CSA) offers a holistic approach to the production of sustainable food grown in urban areas. In this story, we learn of one urban farmer who successfully uses the CSA model to produce long-term sustainable crops that are fresh, cost efficient to produce, environmentally friendly, and that offers local members a stake in the harvest crops. Recipes from the episode: Oven Roasted Tomatoes Spanish Eggplant Salad; and Caponata Pasta Download this episode | Download food4thot Director s Journal Have you gone to your local farmer’s market lately and tried to make your way through the bustle? Have you noticed at the grocery store they sometimes highlight items from a local grower? Ever notice in growing numbers the restaurants offering dishes made from ingredients grown locally? I have. And it seems to be a growing trend. I grew up in farm country (Iowa). Summers were great. I remember going to a nearby corner where a local farmer always sold grocery bags full of corn just picked that morning. I also remember the great taste of tomatoes in the summer. In fact, I only remember eating freshly sliced tomatoes in the summer. This was before food was imported from around the world or grown primarily in hothouses. Now it seems there never is a specific season for any certain fruit or vegetable. You can practically get anything any time of the year. But the flavor isn’t always quite the way I remember it. That’s part of the reason I became interested in buying locally, and buying by season. It was a natural fit for me to meet Laura Masterson, who runs a small local farm. It was fascinating to watch her zoom from restaurant, to farm, and back home where members pick up the weekly harvest. And she is not alone. I know there are thousands of small farmers across the country (and many around the world) who are facing great odds day to day, producing and selling through a Community Supported Agriculture program. Laura brings up many important points to think about. Is there a future for the small farmer near urban areas? If Oregon leads the nation in slowing urban land development, how well are other areas handling these issues? How important is it to preserve a direct connection between the land, and the food that we eat? This week we have created a new segment, Starting a Conversation. In this piece, Laura raises unsettling questions about the long-term future of small farms near urban areas in Oregon. But these are issues that extend beyond Oregon; similar concerns face many local communities across America, and other areas of the world. The ultimate survival of the small farmer in urban areas will be up to the people to decide through their government representatives. Land use policies can either protect the urban farm or allow for its demise. —Rebecca Additional Resources 47th Avenue Farm Alternative Farming Systems Information Center Local Harvest Sustainable Agriculture Research and Education Edible Communities

Cookout at a Dutch Oven Gathering. It s a D.O.G., and if you have never been to one before, you re in for a treat. Recipes from the episode: Peach Cobbler and Columbia Mud Pie Download this episode | Download food4thot Director s Journal Sometime last fall my husband and I visited a nearby sporting goods store, looking for some camping gear. It was a beautiful day and my window was down as we drove into the parking lot. My nose caught some wonderful aromas—somebody was cooking something, somewhere. I spied some ez-ups near the entrance of the store. Hey Fred, let’s go check that out before we go in. What we discovered was a group of very dedicated Dutch oven cookers (I later found out that the store invited them over to demonstrate cooking on cast iron). I swear by my cast iron fry pan— it’s home is the stovetop, and seldom does it get put away because it’s always being used for something. But I’ve never cooked in a cast iron pot—a Dutch oven—inside, let alone outdoors. I was interested. After our shopping, we stopped by to talk to the cooks (there were 4 or 5 of them) and sample their creations. The dishes were all different from each other and all very yummy. Writing about that day 6 months later, and not knowing at the time I was going to write about it, I don’t remember the details of what exactly they cooked and served, but I do retain the memory of how good it all was and how amazed I was with the diversity of meals they made. As we chatted I learned that they had started a group and got together to cook and share food outdoors during each of the 4 seasons, come rain, snow, or too much sunshine. Even in the winter? Yup, even in the winter. Their love for the Dutch oven prevailed. I took a mini-flyer about their group, thinking this was something I’d like to do too. Months later I started filming for Cooking Up a Story, and I remembered my Dutch oven experience. I found the flyer and I called about filming their next DOG. The next one was scheduled for the first weekend in March. It had been a beautiful early Spring day, but as the sun set, the temperature gave a quick reminder winter was still close by. Nothing deterred these folks. Most were old hands at it. Up went the tables, charcoal was lit, ingredients were put together, and into the pot they went, where the magic happened. As the ‘food table’ grew and people ate, one of the cooks said you’ve got to put that camera down and eat. As I hesitated he said, There’s always time for food. Y’know, he was right. I stopped and filled a plate and was amazed, again, at the variety and the taste. Inside or out, it works. —Rebecca Additional Resources Lone Star Dutch Oven Society International Dutch Oven Society Lodge Manufacturing Company Camp Chef Maca Supply Company Texas Cowboy Cooking DUTCH OVENS CHRONICLED: Their Use in the United States; John G. Ragsdale Macscouter.com Ovens HQ Byron Bills Dutch Oven Cooking Wikipedia: Dutch Oven

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. Recipe from the episode: Pat s Stuffed Chicken Breast Download this episode | Download food4thot Director s Journal When Rebecca suggested we do a story revolving around cheese, I think she was surprised with my (over) enthusiasm. Years ago as a college student living in France, I developed a real taste for great cheeses. Every evening after dinner, the cheese plate would arrive with what I thought were the most delectable morsels in the world. The light bulb went on! Since then, I have learned that other great cheeses grace the planet. And more and more of them are here in our own backyard. And I also now realize that cheeseheads exist beyond the confines of Green Bay, Wisconsin. So when I “had” to go to the featured cheese shop, Curds and Whey, to scout this story, it took no arm-twisting. And once I met David Schiffelbein and heard his story, I knew I’d found a mecca for this cheese lover. David happily turned me on to Pat Morford’s cheeses and again, no arm-twisting necessary to see how she created these great little cheesy gems. She was, as David promised, open, friendly, and very generous with her time and her product. Before her interview, she fed us an olive tapenade chèvre on a rustic piece of toasted bread and another little number that went well with avocado. Nirvana. I am clearly impressed by what I ate, but I am even more impressed by how hard Pat works at making her product and how hard David works at getting products like hers to the public. These creators and purveyors add a dimension to our lives that wasn’t there, say, 40 years ago when individually-wrapped orange-y cheese singles dominated American lunch boxes. I say, thank you! —Beth Harrington Additional Resources Three Ring Farm Curds Whey American Cheese Society Pacific NW Cheese Project Goat Dairy Foods (UC-Davis)