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First Aired - 06/16/2009 06:30PM
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Erica talks veggie preparations and techniques with chef and farmer David Ramirez.
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Cooking Vegetables: A Primer (8:10)
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how to cook vegetables, Dave Ramirez, The Lantern Chapel Hill, in Fall 2008 Dave switched from restaurant to farming, sub-acre farming, seasonality, Chanterelle,Cobbling Gardens Together with Dave (11:45)
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backyard gardening, patching together farms from several backyards, square foot gardening, great possibilities for farming, Dave is growing salad greens, heirloom tomatoes, chilly peppers, snow and snap peas, green beans, all naturally grown, protect themselves from insects via natural means, sometimes they lose crops, Chefs Garden in Ohio has extended their growing season using greenhouses, seasonality, Dave sells to restaurants and farmers' markets, farmers' market in Hillsboro has not suffered from local economy, locavore movement gaining strength and visibility,Cooking Seasonal (20:40)
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Dave Ramirez, average age of farmers, finding next generation of farmers, University of Washington, organic farming program, Michael Pollan, In Defense of Real Food, eating seasonally, preparation, cleaning, spin dry, old washing machine, mesh bag, storing salad greens, ziploc with air, paper towel, packaged greens are a week old, sauteeing, braising, southern style, techniques, blanching, softens, drop it in ice water, handle your vegetables as little as possible, let them stand for themselves, roasting vegetables, Chef's Garden, Ohio,To comment on this episode click here. There are currently Comments
First Aired - 06/08/2009 05:00PM
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Marla Camp, Publisher of Edible Austin talks with Judith McGeary, Founder of Farm and Ranch Freedom Alliance, Emily Olson of Foodzie.com, Nina Wanat of BonBonBar and Jeffrey Lorien of Zhi Tea and Author Eugenia Bone.
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Introduction and Show Summary with Publisher of Edible Austin, Marla Camp (1:50)
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Edible Communities, Edible Austin,National Animal Identification System Listening Sessions with Judith McGeary (8:39)
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Farm and Ranch Freedom Alliance, local, diversity, lobbying, USDA, National Animal Identification System, listening sessions, negative reactions, get involved and attend, www.farmandranchfreedom.org, microchips, databases, traceability, technology, costly, grassroots, organic, consumers, ranchers, lobbyists,New Local Food Maker's Online Marketplace with Co-Founder Emily Olson and Producer Nina Wanat (8:33)
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www.Foodzie.com, online marketplace, gourmet foods, Emily worked with buyers, learned of struggles for small producers to sell their products, consumer, forager, know your producer, Nina studied baking and pastry in Napa, experimented with different flavors and fresh ingredients, creator of the BonBonBar, Nina's blog helped development of candies, real food by real people, unique, Daily Candy, specialty gifts, single malt scotch ganache, marketing, exposure, chocolate, e-mail producer@foodzie.com, high quality, direct relationships, criteria, marshmallows,Marla Talks Marketing and Producing with Foodzie.com's Emily Olson and Zhi Tea's Jeffrey Lorien (6:12)
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marketing strategy, Zhi Tea, contemporary tea drinking, tribe, community, branding, partnering with producers, business, community tasting events, artisan foods, Foodzie.com gives credibility and a further reach,Downtown on the Farm with Carol Ann Sayle and Marla Camp (8:26)
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5 acre urban farm in downtown Austin Texas, writer, artist, farmer, organic, spokesperson, resource, information, local, fresh, food, column writer for Edible Austin, chickens, heat, water, Atlantic Food Channel, year-round vegetable farm, weeds grew better than vegetables, started eating weeds, nutritional benefits, blog, nutrition, Boggy Creek Farm, Huffington Post, backyard chickens, seminar brought 200 people to farm to learn how to raise chickens,To comment on this episode click here. There are currently Comments
First Aired - 06/04/2009 04:00PM
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Severine interviews veteran Northern California rice farmer, Mike Bosworth.
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An Intro to Rice Farming with Michael Bosworth (8:11)
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Mike Bosworth, rice farming, fifth generation Northern California farmer, flooding rice fields, decomposes organic matter after harvests, provides excellent ecosystem for migratory water foul, embracing new farming technologies, where does rice go after its harvested?, moisture in grain, white rice lower nutritional value, rice taken to cold storage facility, organic and contains no synthetic fumigants, bran is scratched of brown rice to make white rice, both come from same plant in same field,What Happens to Rice After Factory? (4:16)
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organic rice, cold storage, pests, cold replaces poison to combat pests, Mike direct markets his rice, shortens supply chain,Mike's Farm: Goings On (6:01)
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institutions that support farming, Community Alliance With Family Farmers, CAFF, Growers Collaborative, links local growers with local institutions and supermarkets, people caring more about where their food comes from, rice requires more acreage to sustain a farm family, Mike's farm is mistakenly confused for a corporate or commercial farm,Rice Politics: Future of the Grain (7:39)
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transgenic rice, biotechnology used to manipulate rice, lends beneficial attributes to the grain, drought tolerance, transgenic rice will not be adopted on a mass level, Mike's rice: Japonica variety, 85% medium grain rice, all sushi rice in US comes from California, rice production in California started in 1912, Slow Food Arc of Taste, rice resources: learn more,To comment on this episode click here. There are currently Comments
