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Specials & Highlights
First Aired - 01/10/2012 02:00PM
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An Idaho farm girl, Marci found her roots after meeting her partner Greg and traveling the world together. After graduating from the University of Idaho with a degree in Conservation Social Science and a certificate on Sustainable Small Acreage Farming and Ranching, as well as several apprenticeships each, they decided to venture out on their own and launched Deep Roots Farm & Design. Selling vegetables at the Tuesday Grower's Market in Moscow, ID and directly to restaurants in the area has created a solid foundation for the future. Marci's favorite part of farming is the satisfaction that comes from pulling weeds and thinning rows of young carrots. She also loves educating others and planning new garden designs for clients. As co-chicken wrangler, she hopes to see volunteers coming to the farm over the season to share creative ideas for innovation and help move chicken pens. This episode is sponsored by Hearst Ranch.
"[Farmers] want to stop exporting all their goods to China . . .it's exciting with all these large farmers looking more locally"
--Marci Miller on Greenhorn Radio
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Greenhorn Radio: Deep Roots Farm (18:34)
Tags:
agriculture, Young farmers, farming, Greenhorns, Severine Fleming, CSA, lentils, oats, New York Times, corn, systems thinking, planning for profit, extension groups, agricultural extension, farming scholarships, grant funding, buying seeds, school debt, Ithaca, Idaho, Deep Roots Farm, Marcy Miller,To comment on this episode click here. There are currently Comments
First Aired - 10/17/2011 06:00PM
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The Mind Kitchen comes to The Matt & Rachel Show. Tune in for the innagural game-show themed edition of the show and find out what the three contestants do with raspberries, goat, seaweed, lentils and lobster mushrooms. Also hear from Jen De La Vega, winner of the most recent Takedown. Find out about her Randwiches here (http://Randwich.es
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The Matt & Rachel Show: Mind Kitchen Returns!! (15:00)
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Matt Timms, Rachel Wharton, Heritage Radio Network, Matt & Rachel Show, Mindkitchen, Mind Kitchen, Jen de la Vega, Bacon Takedown, rasberries, goat, seaweed, lentils, lobser mushrooms,Contestants Submit Their Meals (15:00)
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And the winner is.... (15:00)
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Jen wins!, Randwiches, www.Randwich.es, random sandwiches, pastries, Facts and Cheese,To comment on this episode click here. There are currently Comments
First Aired - 09/29/2009 06:30PM
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On today's Why We Cook: a bean primer. Erica gives a brief history of beans, offers some preparation techniques, and reveals the secrets behind a first-class black bean soup.
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Beans! (8:05)
Tags:
Institute of Culinary Education, Why We Cook on Facebook, www.whywecook.com, the quiet little beans, nutritional powerhouses, downtown farmers' market Albuquerque, fall greens, Ithaca black beans in Union Square Farmers' Market, freshly dried beans, mesquite honey, salt cedar honeys, Marble Brewery, beans are quiet sleeper foods, soak them and bring them back to life,Beans: A History (12:27)
Tags:
beans have been cultivated in the Americas for thousands of years, evidence of cultivation in Asia as far back as 7BC, in non-meat producing areas daily protein intake comes from beans lentils peanuts and other legumes, beans very easy to cultivate and preserve, complete proteins, beans plus grain equals complete protein, over 4000 identified cultivars of beans in US, three sisters method of cultivation, beans absorb nitrogen from air and deposit in the soil, cover cropping, replenishing nitrogen in soil, Erica's distaste for raw food philosophy, some kinds of raw beans esp. kidney beans contain a harmful toxin that must be destroyed by cooking, boil beans for ten minutes, oligosaccharides,Cooking Beans the Right Way (9:53)
Tags:
rinsing and soaking and changing water gets rid of oligosaccharides in beans, bring beans to a boil and then lower heat to a lazy bubble, black beans and lentils don't need soaking, put in fridge to soak overnight, start with new water after soaking, toss lentils with olive oil chopped up tomato, lentils on New Years Eve bring prosperity and good luck in many cultures, avoid cooking beans with salt sugar or anything acidic, too much salt makes beans mealy, Savoy, Peter Hoffman, always taste more than three or four beans to make sure they're all done, beans are filled with soluble fiber, when you're cooking don't let your food control you, black bean soup: simmer your beans add bay leaf render out some bacon add in chopped onions garlic celery let caramelize add tomato paste add dried spices, add cooked beans when done, black bean soup gets better as it sits in fridge,To comment on this episode click here. There are currently Comments
