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Backroad Journeys: Shaver-Hill Maple Farm

Shaver Hill Maple Farm

 

 

 

 

 

 

 

 

A 300-acre family farm in Harpersfield, New York passed down from generation to generation since 1912, Shaver Hill Maple Farm offers some of New York State’s finest locally made maple syrup products and freshly tapped maple syrup. Co-owned by Dennis Hill and his two sons, David and Dwayne, they shifted from dairy farming to maple syrup in 2004 to specialize in only maple syrup on the farm. They offer specialty maple syrup products and are a distributor for equipment for other maple syrup farmers. Visitors can purchase maple syrup products on hand or online and sometimes get a farm tour, if they’re lucky.

Maple Weekend Festival: During March (and April 2-3), Shaver Hill hosts a maple syrup festival along with other maple syrup producers in the region:http://www.nysmaple.com/nys-maple-weekend/

A favorite recipe from the farm:
Maple Milk Punch
3/4 Gallon of Milk
1 Liter of Ginger Ale
1 Quart of Vanilla Ice Cream
Maple Syrup to Taste
Makes Approximately 2 1/2 Gallons

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Shaver-Hill Maple Farm
310 Shaver Road
Harpersfield, NY 13786
607-652-6792
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Foodology with Gregory Gould

GouldOur guest is Gregory Gould, Albuquerque based foodologist, food scholar and activist.

Foodology is the interdisciplinary study of food from the perspectives of economics, sociology, anthropology, history, agriculture, medicine, nutrition, biology, religion and politics.

Gregory Gould presents lectures and workshops on food history to provide better information on issues related to Diabetes prevention and obesity.

See our previous feature about the work Gregory Gould is doing here:

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Special Edition: Eating Words – The Edible Institute Food Writing Conference in the City of Literature

Edible Words Logo FinalLater this year, some of the best writers in food are gathering at Eating Words in Iowa City. Eating Words is Edible Institute’s first conference devoted exclusively to the art of food writing and journalism. Over three days in October, you’ll learn about memoir writing, food journalism, and perfecting the perfect pitch.
Host Mary Reilly, publisher of Edible Pioneer Valley and host of the Kitchen Workshop chatted about what to expect with Tracey Ryder, Edible Communities‘ founder; Kurt Friese, Publisher of Edible Iowa (and host of The Blue Plate Special right here on Edible Radio), and Barry Estabrook, author of Pig Tales and Tomatoland. , who blogs at PoliticsOfThePlate.com.
There’s plenty more information about Eating Words here: agenda, speakers, and contemporaneous events like a Brewfest and the Iowa City Book Festival!
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The Blue Plate Special: Celebrating Paula Wolfert with Emily Kaiser Thelin

Writer Emily Kaiser Thelin. Photo by Quentin Bacon

Emily Kaiser Thelin is a writer and editor based in Berkeley with a focus on food, drink, travel and design. A two-time finalist for James Beard awards, from 2006 to 2010 she was a food editor at Food & Wine. In 2007 she co-authored The Harney and Sons Guide to Teawith Michael Harney, published by Penguin Press. Her work has also appeared in the Best Food WritingseriesOprah, Dwell, Gourmet, The Wall Street Journal, The New York Timesand The Washington Post.

Now she is hard at work with her friend and mentor Paula Wolfert on their new Kickstarter-funded project: UNFORGETTABLE: Bold Flavors from a Renegade Life, a retrospective on Wolfert’s life and career in light of the onset of Alzheimers.

In this episode of The Blue Plate Special, hosts Kurt and Christine Friese talk to Thelin about Wolfert’s remarkable career and how the new project is coming together.

Click here to contribute the campaign, see their video and the recipes discussed in this episode.

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Get you tickets now for Eating Words: The Edible Institute Food Writing Conference in the City of Literatur

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Underground Airwaves – Building Terraces with Weston Miller

Weston Miller of Oregon State Extension

Weston Miller of Oregon State Extension

On this episode we hear from Weston Miller, assistant professor of Consumer Horticulture with Oregon State Extension. Weston primarily works with the Master Gardeners Program and the Beginning Urban Farmer Apprenticeship, which he started nearly 5 years ago. He talks about the role that Extension plays in modern times and the resources that are available to the homestead-minded residents of Portland. He also talks about his new call-in radio show, Grow PDX, on xray.fm and his appearances on TV and in print. The story and interview were recorded at KBOO Community Radio in Portland, OR. Find more information about OSU Metro Extension at extension.oregonstate.edu/metro.

 

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Underground Airwaves: Kris Soebroto & The Sisters of the Road Café

Kris Soebroto with Underground Airwaves host Chris Segal

Kris Soebroto with Underground Airwaves host Chris Segal

On Underground Airwaves, we talk a lot about the enjoyment of food. But for many people there are economic and social factors that keep them from the opportunities of enjoying good, healthy food. At the Sisters of the Road Cafe, they are attempting to make eating good food available to all people. Their hot food barter model allows them to serve fresh foods that you would normally not find in a soup kitchen or homeless shelter. They also focus on dining with dignity, which creates an inclusive community where everyone’s needs can be served. We have a story from Kris Soebroto who has worked at Sisters of the Road for several years. She has gotten to know the community at Sisters intimately and has seen first hand the humanizing effect of a dignified dining experience. She talks about the work they are attempting at Sisters and how some of the things we take for granted, such as giving a gift, can be incredibly meaningful. The story and interview were recorded at KBOO Community Radio in Portland, OR. Find more information about the Sisters of the Road Cafe at SistersOfTheRoad.org.

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Cuisine Ka-Ching: Tastee with the Apple at the Core

Greg Hackenbracht of Tastee AppleGreg Hackenbracht Grows a Tastee Apple…

Family-owned and operated since 1974 in the historic Village of Newcomerstown, Ohio, Tastee Apple, Inc. has sold over 250,000,000 apples with candy, chocolate, caramel, and other toppings.  Entrepreneur, Greg Hackenbracht joins us on this segment of Cuisine KaChing. Greg started the Company along with his father, John, when he was only 19 years old.

For 40 years, Greg, along with his management team has been guiding the enterprise with his focus on quality, innovation, culture, process and profit with a passion for constant improvement. And, they’ve frown the Company organically by simply listening to their customers.

The only U.S.A.-based company in the industry certified by the Safe Quality Food Institute, all of the apples go through a unique, seven-step rating process to guarantee the quality and freshness of the fruit. They work with several select apple growers from Missouri, Washington and other locations, favoring the northern-most suppliers because they tend to produce a firmer, longer lasting apple, one that is most optimal for their particular process. Only fresh packers are used

Perfectly-ripe apples are “dipped” in made-from-scratch, small-batch, kettle-cooked caramel or a candy coating. After the apples cool, they are rolled in gooey toppings like milk, dark or white chocolate and then rolled in fresh peanuts, pecans, cookies, or pretzels. The candy and caramel apples are then carefully packaged, stored and shipped to stores throughout the country to enjoy with family and friends.

The company has achieved a fascinating balance of “home-made-from-scratch quality along with process-manufacturing and massive scale.

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Cuisine KaChing: Executive Chef, Jonathan Perno at Los Poblanos Farm

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I recently visited with Executive Chef, Jonathan Perno at Los Poblanos Farm. A native New Mexican, Jonathan trained at the California Culinary Academy and spent time at Postrio under Wolfgang Puck, Splendido and Alain Rondelli in San Francisco, Sweet Basil in Vail, Colorado, Splendido at The Château in Beaver Creek, Colorado, and Metropolitan in Salt Lake City, Utah. His résumé also includes the requisite European culinary tour, a return visit to work at La Tante Claire in London.

In addition, he spent a year in Berkley, California at an organic farm learning raised bed farming.

Jonathan is the perfect fit for Los Poblanos. His first few months here found him doing everything from harvesting honey from our bees for his homemade chocolates to preparing a 6-course chef’s meal for an anniversary dinner for 75. He is a strong advocate of the Farm to Table philosophy and the Slow Food Movement. While he’s absolutely content to let the fresh ingredients take all the credit, Jonathan has already impressed the most critical of foodies with his own unique perspective on food.

The Los Poblanos land was originally inhabited by the Anasazi (ancient pueblo Indians) in the 14th century. Many of the original settlers in this area were thought to have come from Puebla, Mexico, a citizen of which is called a “Poblano.” The land became part of the Elena Gallegos land grant around 1716. The original ranch land was owned by Ambrosio and Juan Cristobal Armijo through the 19th century but was reassembled by Albert and Ruth Simms in the 1930s. Los Poblanos today encompasses the original headquarters of the 800-acre ranch owned by the Congressman, Albert Simms, and his wife, Ruth Hanna McCormick Simms that extended to the crest of the Sandia Mountains. Our historic inn was their private residence and the center of operations of their dairy, farming, nursery, art businesses, and dynamic cultural and educational endeavors. In 1932, Ruth Hanna McCormick Simms commissioned architect John Gaw Meem and numerous WPA artists and craftsmen to renovate the ranch house and create the Cultural Center for political and community events and recreation with gardens designed by Rose Greeley.… Read the rest

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Smart Food with Josh Viertel, president of Slow Food USA

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Welcome to Smart Food, the Edible Radio podcast hosted by Jane Black. Jane’s guest today is Josh Viertel, the president of Slow Food USA.

For years, good-food advocates have tried to make the case that cheap isn’t everything. Organic eggs, sustainably raised beef and produce from small farms simply cost more to produce than the processed stuff you find on a lot of grocery store shelves. To a certain extent, they’ve been successful. But the message has also got a little twisted. It’s now conventional wisdom that good food costs more – and costs too much for the average, hardworking American. On this episode of Smart Food, Jane talks to Josh Viertel, the president of Slow Food USA, about efforts to combat the good-food-costs-more myth. He offers tips and tricks for inexpensive eating and Slow Food’s new challenge to its members to cook a delicious, sustainable meal for $5 or less per person.

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Welcome to Smart Food, the Edible Radio podcast hosted by Jane Black. Jane’s guest today is Barry Estabrook, journalist and author of Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit.

“My obituary headline would have read: Food Writer Killed by Flying Tomato.”

This is first line of Barry Estabrook’s new book, Tomatoland. It describes what might have happened as industrial tomatoes flew off the back of a truck as he drove at 60 miles an hour along I-75, a highway in southwest Florida. These tomatoes, picked hard and green, are designed so they cannot be damaged during shipping – though clearly scientists didn’t consider how they could damage others.

On this episode of Smart Food, Barry talks about the sweeping human and environmental dangers caused by the tomato industry, which go a lot further than flying, hard, green fruit. Workers are underpaid and, in extreme cases, enslaved. Pesticides endanger their health and that of nearby residents. Happily, he also points out efforts to improve the industry and bring back the juicy backyard tomatoes of the past.

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Welcome to Smart Food, the Edible Radio podcast hosted by Jane Black. Jane’s guest today is Oran Hesterman, CEO of the Fair Food Network and author of the book, Fair Food.

{readmorelink}LISTEN TO THIS PODCAST NOW…{/readmorelink} … Read the rest

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