Cooking Up A Story: A Show about People, Food, and Sustainable Living

Pickled Green Beans

Cooking Up A Story — Wed, 24 Sep 2008 18:51:30 +0000

Ingredients:

2 pounds green beans

1 teaspoon cayenne pepper

4 heads dill or 4 teaspoon dill seed

2 ½ cups water

2 ½ cups vinegar

¼ cup canning salt

Instructions:

Sterilize canning jars.

Wash, trim ends and cut beans into 4-inch pieces.

Pack beans, lengthwise, into hot pint jars, leaving ½ inch head space. To each pint, add ¼

teaspoon cayenne pepper, 1 clove garlic, and 1 dill head or 1 teaspoon dill seed.

Combine remaining ingredients and bring to boil.

Pour, boiling hot liquid over beans, leaving ½ inch head space. Remove air bubbles.

Wipe jar rims.

Adjust lids.

Process 5 minutes in boiling water bath.

Let beans stand for at least 2 weeks before tasting to allow the flavor to develop.

Makes 4 pint jars

Recipe courtesy of Katrina Wiest, Bend LaPine Schools Nutrition Services

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Yogurt Smoothie

Cooking Up A Story — Wed, 24 Sep 2008 18:22:59 +0000

Ingredients:

3 cups Vanilla Yogurt

1 ½ cups Strawberries; frozen, sweetened, and sliced

1 cup Blueberries; frozen and unsweetened

1 medium (7" to 7-7/8") Banana

1 ½ cups orange juice

Instructions:

In blender add Orange Juice, Yogurt, Frozen Berries and banana.

Blend to smooth

Pour into 8 oz glasses

Enjoy!

Optional: Another idea, pour blended smoothie into ice cube trays and freeze. As the smoothie sets up put popsicle sticks into semi solid cubes and freeze until set. Enjoy a smoothie pop!

Number of Portions: 8; Size of Portions: 8 oz serving

Recipe courtesy of Katrina Wiest, Bend LaPine Schools Nutrition Services

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Building A Bridge To Somewhere: Farm To School

Cooking Up A Story — Wed, 24 Sep 2008 16:03:28 +0000

By now, we've all heard about that mythical bridge to nowhere, but this story is quite the opposite. It's about a farmer that builds a bridge (metaphorically speaking) from his fields to the school lunchroom cafeterias. In the process, fresh, and wholesome foods are provided to growing kids, and a small local food economy develops. This is part of a growing trend across the country.

View the video here.

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Director's Journal

Okay, if you’ve been following along, you know I like to see how things work…it satisfies the engineer in me (thanks, Dad!). And, I love to garden, cook from scratch, participate in my community, work toward leaving a smaller carbon footprint…did I say anything about my kids yet? 3 of them. All boys. All healthy eaters. And, all in school.

Which leads me to the current story about the importance of teaching our kids about where our food comes from, that it doesn’t come from just a grocery store, it doesn’t come along with the ‘free’ toy, and it doesn’t just miraculously appear on their plate full of wholesome goodness and taste. A lot of work goes into bringing our food to our table. And, most of us know about the challenges of putting together a well-balanced meal, day-after-day.

The National Farm to School Network is an ongoing grassroots effort to build a local food economy, a bridge between the farmer in the field and the student in the cafeteria. Kids are beginning to learn that broccoli actually tastes good, and administrators are learning that kids will eat healthy foods when they are fresh and taste good. When you factor in possible healthcare costs down the road, from diet-related illnesses, everyone wins: fresh, healthier food for school kids, support for local farmers, and less food waste at school.

Now, just imagine, if you are the lunch lady at school and you have thousands of hungry kids filing into the cafeteria that are yammerin’ for something good to eat. You’re hoping good healthy food, and the kids are probably just hoping for it to be good tasting!

Why not both?

Which takes me to the farmer, who may grow fresh fruits, vegetables, or raise chickens (& eggs!), pasture feed their cattle, pigs, and maybe make cheese or pickles too. There’s a good chance, if they are a ‘small’ farmer, they are looking for many different markets to sell their food. This is the basis of a local food economy, where the farmer supplies a valuable commodity and service, and the community, as a whole, benefits not just financially but in broad sustainable terms: promoting a healthier environment, strengthening the sense of community, and encouraging healthier eating habits.

—Rebecca

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From the Desk of the New York Times

Cooking Up A Story — Wed, 24 Sep 2008 03:40:00 +0000

On the subject of Food...
(free registration required to view articles)

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FOOD NEWS LIVE: National Farm To School Movement

Cooking Up A Story — Wed, 24 Sep 2008 01:54:55 +0000

View the video here.

From our first live broadcast:
If you're not familiar with the farm to school movement, it's all about getting fresh, clean, good food to our kids in school and help create new markets for local farmers. It started as a grassroots movement and has spread across the country. Get in on the conversation with Deb Eschmeyer of the National Farm to School Network, and hear just how far our food system has strayed. Two surprise nuggets (no, not chicken nuggets): a school age child that tastes watermelon for the first time, and knows that flavor only from the bubble gum he chews; the senate in Washington, that has their own organic kitchen with access to fresh, and locally grown foods, but not a single public school in Washington D.C that has an operating kitchen. This is a call to arms, and a call for change in direction, to help our kids grow into healthy adults. If we are to place country first, let's think first about promoting the welfare of all children.
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TED Talks

Cooking Up A Story — Tue, 23 Sep 2008 03:51:36 +0000

Ideas worth spreading from the brilliant minds of TED thinkers and doers... Subscribe To Us By RSS

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Speaking of Food

Cooking Up A Story — Mon, 22 Sep 2008 18:51:59 +0000

a daily sampling from reliable, online sources (OK, including us)

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Sustainable food news …

Cooking Up A Story — Sun, 21 Sep 2008 21:22:55 +0000

A healthy dose of daily information about food...

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Zucchini Bread

Cooking Up A Story — Tue, 09 Sep 2008 04:36:38 +0000

Ingredients:

3 eggs

1 cup oil

2 cups sugar

2 cups peeled and grated zucchini

3 tsp vanilla

2 tsp cinnamon

1/2 cup of nuts

3 cups flour

1 tsp baking soda

1 tsp salt

1/4 tsp baking powder

Instructions:

Stir together eggs, sugar and zucchini.

Sift together flour, baking soda, salt, cinnamon, and baking powder.

. Add dry mixture to zucchini mixture.

Stir in vanilla and nuts.

Bake at 325º for 1 hour. (May need up to 15 minutes more, depending on oven)

Cool completely before freezing.

Some options: To make Chocolate Chip Zucchini Bread simply add 6oz chocolate chips and 1/2 cup of cocoa.
For Pineapple Zucchini Bread add 1-8oz can of pineapples, drained.
Makes about 2 loaves

Recipe courtesy of Ann Marie Solitaire, Janus Youth Programs.

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Food Works

Cooking Up A Story — Tue, 09 Sep 2008 03:06:26 +0000

Food Works provides opportunities to young people to make a difference in their communities. The youth comes from a diverse background, 14 to 21 years in age, they learn valuable skills how to communicate more effectively with adults, grow and market the food they produce at farmers markets, and provide fresh produce to low income families nearby.

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Director's Journal

“More grows in a garden than what the gardener plants” - Old Spanish Proverb

That proverb stands true to what I witnessed at the Food Works project recently. Each year, through the Janus Youth Programs, a group of up to 10 teenagers from various NE Portland neighborhoods have a chance to give back to their community, and themselves, by growing food.

The project is designed as a job that pays in dollars and school credit. These young people learn how to grow food on a one acre plot of land, manage it as a business, and sell the produce. But that’s not all, they learn what it means to give back to their community by giving away, once a week during the summer, the fresh, clean, and good food they grew with their own hands.

Many of these young folks are from low-income families and many are immigrants. Some struggled with the language, some struggled with their shyness. But they all grew. They grew in self-assurance. They became urban farmers by planning, planting, and harvesting their crops on a farm within a metropolitan area. They learned about the value of food by selling at the local Farmers Market. They discovered there is a growing need for local access to fresh, clean foods, and through their own involvement helped people within their community. They learned through hard work and direct community involvement that there are important roles for young people to play in society.

So you see, food, works. It really does.

—Rebecca

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Devin T. Stewart

Cooking Up A Story — Fri, 05 Sep 2008 00:26:48 +0000

Devin T. Stewart is Director of the Global Policy Innovations program at the Carnegie Council for Ethics in International Affairs. In this capacity, he edits Policy Innovations and directs several projects on business ethics, trade, and media. The Global Policy Innovations program provides a forum for pragmatic alternatives to the current global economic order. Their blog Fairer Globalization: offers reflections on articles and events related to the Carnegie Council's Global Policy Innovations online magazine. Subscribe To Us By RSS

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Leopold Center for Sustainable Agriculture

Cooking Up A Story — Fri, 05 Sep 2008 00:24:23 +0000

The Leopold Center for Sustainable Agriculture is a research and education center with statewide programs to develop sustainable agricultural practices that are both profitable and conserve natural resources. The center explores and cultivates alternatives that secure healthier people and lanscapes in Iowa and the nation. The Center's mission includes an educational component to inform the agricultural community and the general public about its research findings. The Center collaborates with ISU Extension and other university, state, and local organizations to communicate research findings. It also supports conferences, seminars and special events related to the three research initiatives. The Leopold Center publishes a quarterly newsletter, The Leopold Letter, and a monthly e-mail newsletter, Notes from the Leopold Center. Subscribe To Us By RSS

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Andy Larson

Cooking Up A Story — Fri, 05 Sep 2008 00:23:26 +0000

Andy Larson grew up on a family dairy farm in north central Illinois before pursuing education in environmental science, sustainable agriculture, and business. Larson received two bachelors degrees in anthropology and environmental sciences from the University of Notre Dame and a master's degree in natural resources and environmental sciences from the University of Illinois. He has worked previously in agricultural entrepreneurship at University of Illinois Extension and is currently the Iowa State University Extension Specialist in Small Farm Sustainability. Subscribe To Us By RSS

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Environmental News Network

Cooking Up A Story — Fri, 05 Sep 2008 00:19:50 +0000

Environmental News Network gathers, sifts, selects and publishes environmental news from a variety of trusted global sources, large and small 24 hours a day. ENN's ultimate publishing goal is to inform, educate and inspire its audience to seek and through trusted information initiate solutions to our global environmental problems and lend support to creating a sustainable, problem-free future for coming generations. Subscribe To Us By RSS

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Ecotrust Food and Farms

Cooking Up A Story — Thu, 04 Sep 2008 23:29:41 +0000

Ecotrust is an international, nonprofit organization that is firmly committed to the notion that the true value of a currency must be measured in triple-bottom-line economics that includes sustainability, and social justice. Ecotrust Food and Farms seeks to improve public understanding of local agriculture and increase the market share of locally grown food. See About Ecotrust for more information. Subscribe To Us By RSS

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Artichoke Pesto

Cooking Up A Story — Tue, 26 Aug 2008 22:17:33 +0000

Ingredients:

8 oz artichoke hearts – fresh or frozen, but not marinated in oil

3-4 cloves fresh garlic, peeled and choppped

½ cup fresh Italian parsley leaves

½ cup fresh basil leaves

2 T. fresh thyme leaves

Juice of one lemon, or to taste

sea salt

freshly ground black pepper

½ cup toasted walnuts

½ cup Parmesan cheese

Olive oil – as needed (about ¼ cup)

Instructions:

In a food processor, chop the artichoke hearts and garlic together using about 6 pulses.

Add the fresh herbs, lemon juice, salt, and pepper. Pulse until herbs are chopped and mixed into artichokes.

. Add walnuts and Parmesan cheese, and two tablespoons of olive oil and pulse until mixed.

Add additional olive oil until desired pesto consistency is reached – more for a sauce consistency, less for a thicker end result.

Taste for seasoning.

Makes about 2 cups 2-4 people

Recipe courtesy Michele Knaus, EatLikeAChef. See Michele Make Artichoke Pesto

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Artichoke Pesto

Cooking Up A Story — Tue, 26 Aug 2008 21:51:28 +0000

Want to put a chunky twist to pesto? This not only adds a new flavor, but also a great texture to a great sauce that originated from Italy. Try it on pasta, bruschetta, seafood, or even as a condiment! Recipe from this Show: Artichoke Pesto Recipe

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Crookneck Squash and Tomato Slices

Cooking Up A Story — Wed, 20 Aug 2008 23:54:58 +0000

Ingredients:

4 yellow crookneck squash, sliced 1/4 in thick

4 medium tomatoes, sliced 1/4 in thick

2 green onions, minced

4 tbsp olive oil

2 tbsp wine vinegar

1 tbsp Dijon style mustard

1/2 tsp salt and pepper

Instructions:

In a lightly oiled 1 quart shallow baking dish, alternate squash and tomato slices.

Sprinkle with green onions.

. Combine oil, vinegar, mustard, salt and pepper. Drizzle over vegetables.

Bake at 400 degrees for 10-15 minutes.

Let cool before serving; the flavor will be superior. *Another option: Slices of eggplant can be added. Increase baking time to 35 minutes and top with Parmesan cheese.

Serves 2-4 people

Recipe courtesy of Robyn’s Mom, directly from her kitchen.

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Kale Philo Bake

Cooking Up A Story — Wed, 20 Aug 2008 23:30:29 +0000

Ingredients:

1-2 bunches of kale

1 pkg of Philo dough

1/4 lb of Feta cheese

1 med onion

2 cloves of fresh chopped garlic

2 Tablespoons of Olive Oil

1 med Tomato sliced

Optional a squeeze of fresh lemon

Instructions:

Sauté kale in 1 Tablespoon of Olive Oil, and set aside.

Sauté onion and garlic in remaining Olive Oil.

When translucent, sauté in kale.

In mixing bowl toss mixture with feta and squeeze of lemon.

Prepare a 13 X 8 inch pan.

Brush bottom with olive oil and evenly lay out kale mixture.

Top with philo dough brushing with olive oil and add another layer of kale mixture. Continue until you have between 6 & 8 layers.

Top with sliced tomatoes and bake until golden brown at 375 for 40 – 45 minutes

Serves 4

Recipe courtesy of Backyard Farmer: Joannah Vaugh

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Organic Foods: Backyard Agriculture

Cooking Up A Story — Wed, 20 Aug 2008 21:51:29 +0000

A simple idea led two women into a thriving new farming enterprise. Build backyard mini-farms for homeowners who want to start growing their own fresh herbs and vegetables lasting throughout most of the year. As mentioned in the Director's Journal, a considerable amount of food can be grown in a small area of land. As food prices rise, these types of mini-farms take on new economic meaning!

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Director's Journal

It’s no easy task being a farmer. What makes it even more challenging these days is to find affordable land in the first place. I hear frequent stories along these lines from those just starting out, and, from those who have been farming for awhile. The veteran farmers shake their heads and say something has to change if we’re going to rely on getting our food locally.

That’s why when I heard about Donna Smith and Robyn Streeter of Your Backyard Farmer, I got really excited! For the right farmer, and the right landowner, this is such a no-brainer. It’s one of those why-didn’t-I-think-of-that moments! I mean, there are all these home lots all through the country, most covered in grass (which you can’t eat), and many which would be perfect for a mini-farm.

Donna says you’d be surprised by the amount of food that can be harvested from a relatively small space. She figures 100 square feet of space will feed one adult. Picture it, a 10 by 10 bed or plot. Now that’s not too big. Multiply that by the number of people you’d like to feed in your family, or, if you have the space, another family or 2.

So many communities and organizations around the world are looking at creative ways to bring good, clean, fresh food closer to home. There’s City Farmer in Vancouver, BC; Pittsburgh, PA; Middlesbrough, UK; and San Francisco recently planted a Victory Garden.

There are lots of different ways ( Resources For City Farms ) to accomplish this effort of growing and providing food locally and lots of folks working hard to make it happen. Do you have other ideas to share? Or, know of other groups that are working toward bringing food home…right to your doorstep? Building a local food economy is just one more step toward a more sustainable way of living. Good for you, good for me, and good for the planet.

—Rebecca

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Pear and Currant Chutney

Cooking Up A Story — Tue, 22 Jul 2008 18:29:13 +0000

Allow this chutney to ripen in the refrigerator for up to four weeks; it improves with age.

Ingredients:

1 1/2 cups dried pineapple, chopped

1 1/2 cups dried apricots, chopped

2 cups dried pears, chopped

2 cups dried apples, chopped

2 cups dark raisins or dried cranberries

1 cup golden raisins

1 cup Clear Creek Pear Brandy

3 cups all purpose flour

2 tsp. baking powder

2 tsp. ground cinnamon

1 tsp. salt

1/2 tsp. ground nutmeg

1/2 tsp. allspice

1/2 tsp. ground cloves

2 cups walnuts

1 1/2 cups hazelnuts

2 cups pecans

4 large eggs, beaten frothy

1 3/4 cups brown sugar, firmly packed

1 1/4 cups applesauce

3/4 cup melted butter, cooled

1/2 cup molasses

Instructions:

Put currants and brandy into a medium saucepan and simmer over medium heat until currants are plump and have absorbed most of the liquor, about 7 minutes

Add pears, celery, sugar, lemon juice, ginger, and cayenne and stir well.

Return to a simmer, reduce heat to medium-low, and simmer until pears are very soft and translucent and juices are thick and syrupy, about 1 hour.

Put chutney into a clean jar with a tight lid; set aside to let cool.

Cover and refrigerate until ready to serve. Serve at room temperature

Makes 2 1/2—3 cups

Recipe courtesy of Steve McCarthy, Clear Creek Distillery

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Clear Creek Brandied Pear Salad

Cooking Up A Story — Tue, 22 Jul 2008 00:29:39 +0000

Ingredients:

2 firm ripe pears, peeled and sliced, core removed

2 Tbsp powdered sugar

4 Tbsp flour

2 Tbsp light oil, corn or safflower

Salad greens to make six salads

2 strips of bacon

1/4 cup rice wine vinegar

2 Tbsp brown sugar

Pepper

1/4 pound of gorgonzola cheese

chopped hazelnuts

1/4 cup Clear Creek Pear Brandy

Instructions:

In a paper bag, place flour and sugar. Add pear slices a fewat a time, shaking in bag to coat, remove and add more until all are coated. Set aside on a plate.

Fry bacon strips and remove from pan, leaving drippings

Add oil to the bacon drippings and heat until hot, but not smoking.

Fry the pear slices until golden brown. Remove from pan and set aside

Remove the pan from the heat and let cool for just a minute. Very slowly and carefully, trying not to spatter, add the vinegar and sugar, pinch of pepper. Toss all of the greens into the pan with the vinegar and oil mixture, toss very quickly until just coated and quickly remove to salad plates.

Top greens with pear slices. Sprinkle with gorgonzola cheese and chopped hazelnuts.

Have a match standing by, pour the Clear Creek Pear Brandy into the remaining dressing in the fry pan. Ignite with a match, and pour flaming over the salads!

Serves 6 side salads, 4 substantial salads

Recipe courtesy of Steve McCarthy, Clear Creek Distillery

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Prepping Artichokes

Cooking Up A Story — Mon, 21 Jul 2008 23:23:41 +0000

Just when you may have thought there is nothing new to learn about cooking artichokes, this demonstration with Michele Knaus offers some surprising tips. I know it's made my artichokes better to eat!

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Eau De Vie Pear Brandy: A Personal Quest

Cooking Up A Story — Mon, 21 Jul 2008 23:02:36 +0000

Eau De Vie, the French word meaning "water of life", is a spirited drink produced from the distillates of fermented and mashed fruit. Steve McCarthy, began a long quest to produce a world-class pear Eau De Vie, and turn it into a profitable business.

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Director's Journal

Summer has to be one of my favorite times of the year. It’s not that the Winter and Spring rains have finally stopped (I love the rain and all it brings!). It’s the fruit. The berries, cherries, peaches, pears, apples, figs, apricots, nectarines, and, well, you get the picture.

I feel so fortunate to live in an area of great abundance when it comes to many of these fruits. And Steve McCarthy, of Clear Creek Distillery, appears to be like minded. But he has taken it a step further as you see in the video. His family has been growing pears off and on for over 100 years, and about 23 years ago he began his quest to turn those pears, and eventually other fruit, into Eau de Vie. It may have taken him 2 decades to accomplish, but almost single-handedly he created the market for Eau de Vie in North America!

I was not familiar with Eau De Vie and was curious. Turns out it has a very rich history in Europe.

Cognac and brandy are types of Eau de Vie; in effect, any fruit whose essence is distilled, qualifies as one. Quite often consumed as a digestif (the opposite of an aperitif), taken (in small amounts) after a meal to (perhaps) aid in digestion. The key to a great Eau De Vie is its aroma; the smell almost lies to you with the pure sweet essence of fruit, delivering upon its sweet promise instead, the taste of a bone dry alcohol.

As fascinating as it was to observe the process of hand-crafting Eau De Vie, and learning about other brandies and liqueurs, I’m more drawn to the personal story of Steve McCarthy. Against the odds, striving year after year to perfect his products, he persevered, and developed it into a successful business endeavor. He is a true renaissance man: an artisan, businessman, engineer, manufacturer, marketer, retailer, and optimist—rolled into one.

—Rebecca

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Ken Meter: Building A Local Food Economy: Part 3

Cooking Up A Story — Tue, 17 Jun 2008 23:41:55 +0000

View the video here.

This final installment, Ken Meter expresses optimism for the future of local food economies, but a healthy respect for the challenges that lie ahead. Interestingly, Ken Meter suggests we choose foods that are healthier for us to eat as a guide toward supporting local food economies. By contrast, Michael Pollan argues we are too obsessed as a nation with food being eating largely on the basis of health, ignoring other important reasons for eating, such as pleasure, community, culture, etc.. Are they in disagreement? Oddly, I think, not. Pleasure in Pollan’s terms means food that not only tastes good, but also feels good, after we eat it. Ken Meter speaks in terms of health, but the types of food, their seasonality and localness also correspond more closely with better tasting foods, and pleasurable eating. Of course, community, and culture rest comfortably in both camps. After viewing the Michael Pollan interviews, what’s your take on how the two interviews compare?

Related: Complete Michael Pollan Interviews

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Ken Meter: Building A Local Food Economy: 2

Cooking Up A Story — Tue, 10 Jun 2008 21:17:17 +0000

View the video here.

Building a local food economy also depends upon retaining local farms, and encouraging the development of new ones. In part 2, Ken Meter outlines the problem with the diminishing availability of affordable farmland. He also shares a couple of stories about two enterprising community efforts: one that makes land more accessible for farming; the other, that helps farmers and local businesses benefit by partnering together.

Related: Real Wealth Nations: Creating A Caring Economics (book);
Farmland Information Center (find out about farmlands in your State);
Leopold Center For Sustainable Agriculture—Buying Food Grown In And Around Black Hawk County Keeps Millions Of Dollars In Local Economy
University Of Northern Iowa Local Food Project
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