Cooking Up A Story's story links

A shift is underway to promote sustainable local economies, in part, a necessary response to increased fuel costs, and global warming threats. Creating a local food economy means...

Saving the planet may well stem from the small act of many, than bigger actions undergone by the few. One restaurant chooses to participate in a city-wide program, recycling its food waste into reusable garden compost—the owner explains why. 

As the saying goes, it takes money to make money. But, as a new farmer, after all the startup costs, how do you go about getting the funds just to plant your first season crops in order bring in the money in the Fall? Farmer Zoë Bradbury shares her experiences starting out in this ongoing series, 'Diary of a Young Farmer', from EdiblePortland.

One of the big challenges facing our modern industrial food system is the heavy reliance upon fossil fuels for the growing of crops, and the transporting of them long distances to market. An average head of lettuce travels 1500 miles before reaching the supermarket shelf, a longer distance than many of us travel on vacation. But what if our fresh produce could be grown in the supermarket, the same destination point where it eventually would be sold? 

Lon Rombough, author of The Grape Grower: A Guide to Organic Viticulture shares his passion for plants and growing grapes; a lifetime of study and practice as a plant breeder and grower. He shares his unique story while pruning grape vines and fruit trees on his property. 

This is a story about a third generation dairy farmer facing a critical choice: continue raising his herd of dairy cows practicing conventional farming, or switch over to an organic dairy operation.

There’s more to eating than just its effect upon our health. Pleasure, a sense of community, our sense of connection with nature, these are all highly important aspects of eating that may get overlooked.

Part 2 of interview by Deborah Kane of Ecotrust, with Michael Pollan when he was in town recently on the book tour for "In Defense of Food".  If you haven't read this book, or "Omnivore's Dilemma", I highly recommend both. Something worth thinking about...

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. 

Michael Pollan’s new book, In Defense of Food, provides the backdrop for his talk at the Bagdad Theater in Portland, Oregon, and this prior interview with Deborah Kane of the environmental nonprofit organization, Ecotrust.

Jon Bansen believes that since he converted his farm over to being organic and sustainable, he’s becomes a much better farmer, and built a better business. In this story, there may be important lessons for both farmers and the American Public. Family favorite recipe from Jon: Egg Enchiladas. Can be found on website, cookingupastory.com

An inside look at a plant that freezes fresh, and locally produced fruits for use year round.

Recipes from this show are: Blueberry Muffins and Blueberry Delight Pie. Both can be found at cookingupastory.com 

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. Pat shares one of her favorite recipes: Pat's Stuffed Chicken Breast on the website: cookingupastory.com

There is an unique rhythm to life in being a dairy farmer. Jon Bansen, a third generation farmer, owes his way of life to his grandfather who began the family tradition.