[LESS INFO] 6 VIEWS | ADDED 20:46:08 05/30/12
Part 2: Curt Ellis shares his story about the pervasiveness of corn in our daily foods.
[LESS INFO] 0 VIEWS | ADDED 19:17:14 05/15/12
Part 1; You can almost hear the voice of Gomer Pyle: “Surprise,” “Surprise,” “Surprise”! Of course, the big surprise may be on all of us. The documentary “King Corn” reveals the often unseen, and unreflected world of industrial food manufacturing, in this case, as it relates to the use and production of corn. The surprise is how much corn is a part of our daily diet of common foods that we eat, particularly the use of the sweetener additive, high fructose corn syrup.
[LESS INFO] 0 VIEWS | ADDED 14:14:06 05/01/12
Jon Bansen, a third-generation dairy farmer, demonstrates one of his techniques for using nature to control his fly populations. For those who may be so inclined, here are instructions on how to make your own bird house.
[LESS INFO] 12 VIEWS | ADDED 02:13:17 01/27/12
Leading a lifetime of work devoted to organic gardening and open pollinated plant breeding in the public interest, Kapuler, a molecular biologist by training, poetically expresses his reverence for all living things as embodied in his concept of a garden, and his daily work planting, breeding, and cataloguing his organic seeds.
[LESS INFO] 0 VIEWS | ADDED 00:31:13 01/19/12
In part 2, Kathy Hessler, Director of the Animal Law Clinic at Lewis and Clark Law School in Portland (Oregon), discusses some of the important work that is being done to try and address the problems associated with factory farms.
[LESS INFO] 0 VIEWS | ADDED 17:23:00 01/12/12
In this Friends of Family Farmer?s sponsored talk, Kathy Hessler, Director of the Animal Law Clinic at Lewis and Clark Law School in Portland (Oregon), discusses the important subject of factory farms in relation to animal welfare protections under existing federal and state laws.
[LESS INFO] 2 VIEWS | ADDED 20:47:39 09/12/11
For sustainable food activist Temra Costa, women rarely get their proper due in agriculture. As Costa notes in the introduction in her book, Farmer Jane: Woman Changing the Way We Eat: "They are our heroes of today through their everyday acts of living, by becoming the fastest growing number of diversified farmers in the country, controlling the majority of household spending, dominating nonprofits dedicated to shifting the balance from conventional to sustainable foods, and through the creation of menus and businesses that reflect their socio-environmental values".
[LESS INFO] 3 VIEWS | ADDED 19:39:24 09/05/11
Visit cookingupastory.com for more stories and videos. This new event, now open year-round, the Molalla Country farm loop tour covers roughly a 35 mile area within Oregon's Clackamas County, with the town of Molalla somewhat situated within the geographic tour center. As we see in the video, the main purpose is education, to witness the important role that farming plays in modern society, and to connect folks to where their food and fiber are grown and raised. It's a good way for individual communities to draw visitors to their area, for the general public to sample fresh produce, taste area wines, gather gardening ideas, and for farmers and local businesses to market their products to more people. In addition to what was just mentioned, the diversity of the 28 farms in this farm loop are quite remarkable, and include: a variety of nurseries, an elk farm, a goat farm where they also make artisan (goat) cheese, a trading company, livestock farms, and much more.
[LESS INFO] 11 VIEWS | ADDED 00:07:45 08/22/11
How can Tom Trantham?s cows graze alfalfa and not be susceptible to bloat? The short answer: feed the cows a total mix ration (TMR) each evening when they come in from the fields. The key, according to Trantham, is to make sure the rumen continues to work over the nighttime hours so that it is already active when they start grazing the next day. View this video to learn more about Trantham?s strategy and the ingredients in his TMR.
[LESS INFO] 74 VIEWS | ADDED 03:29:35 08/16/11
Visit cookingupastory.com for more videos and stories. Frikeh (also spelled Freekeh, and Fereek), pronounced "free-ka", is a middle-eastern dish made from immature (green) wheat whose natural development is permanently arrested by a roasting process in the field.
[LESS INFO] 0 VIEWS | ADDED 02:01:01 08/02/11
It's berry season once again, and for those who may be looking for new recipe ideas to highlight the summer season, Jack Campbell, aka Chef Jacques, offers up some of his berry creations. They range from quick sauces (a coulis) to simple dessert ideas - all easy, delicious, and fun.