Embracing Wild Nutrition: Jo Robinsons Insights on Healthier Diets Food Farmer Earth 2026-09-26 | Embracing Wild Nutrition: Jo Robinsons Insights on Healthier Diets
Temple Grandin Designed Cattle Chute At Texas Tech Research Facility Food Farmer Earth 2020-07-09 | As you see in this video clip, the cattle chute at Texas Tech Agricultural Laboratories Headquarters Receiving Cattle Station is where cattle are weighed for research projects. This chute was designed by Temple Grandin (en.wikipedia.org/wiki/Temple_Grandin) who was singularly instrumental in helping the cattle industry reduce cattle stress and injury during the slaughter process. Reducing stress is also important because the hormones associated with increase stress can effect the flavor and toughness of meat. This is a largely unpublished, extended clip from the 30 minute documentary we did as part of our partnership with SARE: Water Scarcity For Farmers on the Texas High Plains youtu.be/cWVhEwaikpASee also: Temple Grandin Humane Treatment of Livestock youtu.be/ZIoSxj2BPB0Follow us:...twitterhttp://twitter.com/cookingupastoryFacebookhttp://www.facebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthWebsite RSS Feedhttp://cookingupastory.com/feedCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
How to BBQ Beef Brisket Like a World Champion Food Farmer Earth 2020-06-04 | World champion competition BBQ cook and owner of the legendary Oklahoma’s Joe’s restaurant in Kansas City (now called, Joe's Kansas City Bar-B-Que) shares his process and rub recipe (see below or at end of video) for barbecuing beef brisket. Watch Jeff Stehney's Guide to Barbecuing Pulled Pork: youtu.be/b-ay8IEdmCcFrom the DVD, BBQ Secrets: The Master Guide to Extraordinary Barbecue Cooking (cookingupastory.com/bbq-secrets-master-guide-to-extraordinary-barbecue-cookin-dvd), Jeff Stehney details his process for cooking brisket which includes how to trim the fat, making a rub recipe, smoking woods he uses, internal meat temperatures and more steps along the way. The end result, taking a relatively cheap cut of meat and turning it into a tender delicacy.Jeff Stehney's Brisket Rub Recipe (from the BBQ Secrets DVD recipe booklet)6 Tablespoons sugar4 T salt3 T MSG3 T chile powder2 T paprika2 T lemon pepper2T onion powder2 T garlic powder2 T black pepper1 T cayenne pepperInstructions; Place all ingredients into a container and thoroughly mix together. This brisket rub is designed for large cuts of meat. It has a high percentage of sugar. The longer the cooking time and the lower the temperature, the more sugar I prefer in my rubs, White sugar and lemon pepper taste better with the brisket while brown sugar and cumin enhance the pork flavor. Follow us:...twitterhttp://twitter.com/cookingupastoryFacebookhttp://www.facebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthWebsite RSS Feedhttp://cookingupastory.com/feedCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
Backyard Ecosystems: A Homesteaders Guide to Permaculture Food Farmer Earth 2020-05-05 | A homesteader shares how permaculture principles transform her backyard into a self-sustaining ecosystem, integrating chicken coops, vegetable gardens, and ponds to create a harmonious, functional space. She emphasizes the importance of considering the interrelatedness of each element in the garden, aiming for multiple functions for every component to maximize efficiency and sustainability.What is permaculture and how does its basic principles apply to designing a backyard food garden? Charlyn Ellis of 21st Street Urban Homestead outlines the broad concepts of permaculture design and how she uses it in her own backyard garden. For a concise and easy to grasp list of the 12 guiding principles of Permaculture, check out this link by one of its co-originators, David Holmgren. justlists.wordpress.com/2010/01/14/principles-of-permacultureTranscript (lightly edited):Permaculture is a way of thinking about organic agriculture that asks you to think about it as a system, rather than in discrete parts. So a permaculture garden has the chicken coop integrated into the vegetable garden sitting on the bed. It has a pond with ducks in it that you then use the eggs, the idea is everything you put in your garden should have at least two if not three or more functions for it. So you're really thinking in terms of integration and systems, rather than discrete parts. That makes sense. Rebecca asks: Does that also fit into your being a homesteader?[Charlyn continues]What does homesteading need to be, yeah they're definitely connected, one of their key ideas is a zone. So things most often used are closest to home. And then you work outward. So, the things you eat every day like the berries if you walk by and small tomatoes, they need to be right next to your house, your fruit crops can be further away. So your trees are would be at the back of your property and then you might go beyond for your wheat and your grains and things like that and even further for your chocolate, which nobody cares about. So there's the idea of zoning and permaculture ties into the idea of what you do on your homestead. And then I like the idea of thinking in terms of systems, and the inter-relatedness of things rather than everybody being unique. You see it's on my refrigerator the principles of permaculture until I took the ones that I liked the most. And I just put them around. So, the idea that you want to think about something for a long while before you act. Watch your site for a year before you plant anything, that is a permaculture concept, to be thoughtful but not waste your time. Rather than saying, this "something" is a huge problem. Instead think, how can I think differently about that problem, in this example, a dry bed. Come July, the watering system just doesn't reach back there very well because it does all of these beds first and then it gets there. So next year, Okay, what can I put in there that thrives on less water, walla, by July, 3, garlic. So I'm gonna try planting garlic next year in the dry bed area. By flipping the problem on its head, the problem becomes an opportunity to plant something new. It's, it's another way of looking at things.Follow us:Cooking Up a Story website:https:///cookingupastory.comFacebookhttp://www.facebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthCooking Up a Story channel on YouTubeyoutube.com/cookingupastory
An Organic Farmer Talks Corn Food Farmer Earth 2020-04-07 | From the archives: Anthony Boutard of Ayers Creek Farm in Gaston, Oregon shares some of his near encyclopedic knowledge of the different varieties of heirloom corn.Transcript:Just wanted to take a minute to talk about the different types of corn, it's amazing diversity is probably has the greatest diversity of any of the grains. And it's it's a it's an intriguing plant because the corn we know evolved in a corn in a, in a continent, without steel, and without draught animals. So, it evolved, by hand, hand in stone is what I would say it's very easy it's great for the backyard gardener. It's one grain that can grow much more easily in backyard than European grains that grew, you know that evolved with the size and width draft them, animals, and that is a huge difference and you see that in all of the, the American vegetables or pretty much all of them. The sweet potatoes the potatoes, the tomatoes and peppers you see this amazing diversity, because your hand selecting your fruits your hand selecting your greens, you're looking at them and you spit the ponder them that's why corn is wonderful because you can hand select it, we have here a very dark purple husk one these can be used for dyeing fabrics, the husks on these. This was just an off type growing out in the field as the only year of its sort in the field of blue corn that I had growing here. So this is it this is a flower type corn This is a Dent Corn. And then corns and make a sticky, sticky polenta on mash. They're commonly used for animal feed these are different types of popcorn. This is Cochiti Pueblo, which is a very very diverse take this is Amish butter which we drove for popcorn. It's a sharp pointed type, what's called the right screen. And it makes also great cornmeal. And then this is called Pink Beauty we've grown this in the past. This one is such a wonderful dual purpose corn that we grow it and install both popcorn and white grits because people love white grits, and this is the first year, we're going to be trying some of these old open pollinated kernels. And the thing about these these are on sweet corn. Open pollinated sweet corn. What's neat about sweet corn is it doesn't go into the full starch synthesis. So, it shrinks down dramatically and they're always wrinkled they always have this wrinkled kernel, and this is an old test corn called Black Aztec or black Mexican.There's another one is called Rainbow Inc and these will be sweet corn fields, you'll be able to roast them or cook them over boil them up. Eat them on the summer’s eve. This is RainbowInca it's got all sorts of types in that one. Then we get into the flint corns and these are the ones we typically grow here because they're very very short season. And you can see the range of of Flint, this is a more flowery type came from the Great Lakes area. The Seneca nation. This is called White Cap is a very old variety from Rhode Island from the east coast, and the white ones are almost always associated with fish eating cultures, they go well with fish. They also great with lamb but. And then, this is what we'll be planting today. And this is called Roy’s Calais Flint. And it's more of a library of genetic types than an actual variety. It's an eight row Flint. So, these are the old New England 8 row Flint's in Connecticut in 1924 they did, they did some research and they and they were growing, I believe was 72 different types of plant corn in the state of Connecticut alone. One of the most productive corn states at that time, it's been since been taken over by the Corn Belt for Connecticut was actually a very, very productive coronary, and this is called rice calcium deficit and this is a plant a hard green corn, that makes a superb corn meal. So I just want to explain these things first and people sort of can see the range.Follow us:...twitterhttp://twitter.com/cookingupastoryFacebookhttp://www.facebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthWebsite RSS Feedhttp://cookingupastory.com/feedCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
The Ogallala Aquifer: Charting the Waters of the Texas High Plains Food Farmer Earth 2020-03-24 | This video outlines the challenges posed by the depletion of the Ogallala Aquifer in the Texas High Plains, highlighting the overuse of this vital water source for irrigation and its rapid decline. It also emphasizes the need for sustainable water management practices to preserve the aquifer for future agricultural use, discussing the historical context and the aquifer's critical role in supporting the region's agriculture.The Ogallala Aquifer is a massive underground, freshwater reservoir that extends across eight states from South Dakota to Texas. Critical for large-scale production agriculture, nowhere is the aquifer more in danger of running dry than in the Texas High Plains. Lucia Barbato of the Texas Tech University Center for Geospatial Technology explains the Ogallala Aquifer using sophisticated maps of the region. This underground water supply is critical for irrigation tor area farmers and it’s a finite freshwater resource that’s running dry. This is an extended interview from the 30 minute documentary we filmed in 2010 about the efforts of area stakeholders, producers (farmers), scientists, universities and state and federal government agencies, to more accurately measure water usage and find ways to extend the life of aquifer for agricultural purposes.Watch Water Scarcity For Farmers on the Texas High Plains: youtu.be/cWVhEwaikpAPartial Transcript:This is a challenging land. It always has. It is today. The challenge is that while we are over at the southern end of the aquifer that's a virtually finite water supply. Because of the ability to tap that resource and use it for irrigation. A lot of it's already been used, it's a very rapid rate. We use it far in excess of it’s ability to recharge. And today we're dependent on that for agriculture as we know it. But that's changing, that change has got to come as rapidly as the decline, because we've got to learn other ways of keeping this land productive.The Ogallala Aquifer extends all the way up into South Dakota, Nebraska, Kansas, and they have a lot more water in some areas than we do here in West Texas, the Ogallala Aquifer in the southern part of Texas is cut off by the, the, the area over here that's been drained and eroded. And over here by the Pecos River. So really this is the only extent, that, that, that's left. So, we're not getting recharged anymore from the Rocky Mountains...Follow us:Cooking Up a Story website:https:///cookingupastory.comFacebookfacebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthCooking Up a Story channel on YouTubeyoutube.com/cookingupastory
Vandana Shiva on Hunger: Beyond Agricultural Inputs to Sustainability Food Farmer Earth 2020-03-10 | Vandana Shiva articulates how the shift towards a high-cost, chemically-intensive agriculture has paradoxically led to increased hunger among agricultural communities, with a focus on the role of monocultures and international trade in depleting local nutritional resources. She advocates for a sustainable model of local food production and biodiversity to combat hunger, critiquing the use of food as a geopolitical tool and emphasizing the importance of redefining food systems around sustainability and rights to food.“…food production must once again be an issue of sustainability, taking care of the earth and the human right to food must be an inalienable right.” - Dr. Vandana ShivaTrained as a physicist, Vandana Shiva is an organic farmer, social activist and renowned environmentalist. She warns that global hunger is a product of “intensive chemical farming” which turns biodiverse land into monocultures that are too costly for farmers to sustain and produces too little nutritional crops for local consumption. In this 2009 interview, Vandana Shiva talks about third world countries like her native India where agricultural communities are surrounded by fertile farmland and highly favorable growing conditions yet struggle with high rates of childhood hunger. Much of the food grown by indigenous farmers are exported to richer countries. Transcript:I think the first thing to recognize about hunger, is that today, it's a rural phenomena, it's mainly in third world countries it's mainly among communities that are actually agricultural communities. So why are people who are growing food going hungry themselves, they're going hungry, because everything they have grown has to be sold in order to pay for the costly seeds and the costly chemicals. So a high cost chemical intensive agriculture is a recipe for hunger. Secondly, The models of agriculture that chemical farming has promoted a monocultures. monocultures are nutritionally impoverished, the same acre of land. Using biodiversity using organic and ecological methods could produce five to 10 times more nutrition than a monoculture can so maximizing the production of commodities for international trade is directly proportionate to the decrease in nutrition availability to local communities which is why hunger grows. If the, the world has to be fed. It has to be fed by growing food locally, to be used locally as the biggest proportion of the food basket. Some elements will be traded internationally. But what is traded internationally should not be staple foods. What is traded internationally shouldn't be that extra flavor of spices from India, and coffee from Guatemala. That's all right. But to turn the world into a dependency on staples, has nothing to do with feeding the world, it has a lot to do with controlling the food supply. The United States evolved phrase during the Vietnam War and the war phrase was food as a weapon. The use of food as the ultimate weapon of control, and the tragedy is the growth of Agribusiness in the US has gone hand in hand with the US foreign policy to deliberately create hunger locally in order to make the world dependent on food supplies, through which you can then control countries and their decision making ability. So hunger is has become an instrument of war and food, responding to that artificially created hunger is an instrument for peace means you grow food locally you grow foods, the peace. You grow food non-violently, and the countries that are today was victims of hunger could be the highest produce of food. Africa has the largest land per eight by human being, per capita Africa is an abundant continent. And yet because of the deliberate policies. It has today been turned into a continent of under, India, which has the best source the best monsoons the highest biodiversity should not have any problem with growing in our food, and yet 70% of our children are going hungry, because the economic system is robbing them of their right to food. So, food production must once again be an issue of sustainability, taking care of the earth and the human right to food must be an inalienable right. These rights cannot be ensured through a marketplace where food has become a commodity and then a subject of speculation. We saw what speculation did in 2008 food prices doubled, and the companies that control the food system, double their profits, while riots took place in 40 countries. Follow us:Cooking Up a Story website:cookingupastory.comFacebookfacebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthCooking Up a Story channel on YouTubeyoutube.com/cookingupastory
Can Organic Agriculture Feed The World? —Fred Kirschenmann Food Farmer Earth 2020-02-25 | Fred Kirschenmann challenges the notion that organic farming cannot feed the world, arguing that it's not about yields but about access to food, sustainable practices, and efficient use of resources. He emphasizes that the real issue lies in the current food system's dependency on cheap energy, monoculture inefficiencies, and a need for diversified, permaculture-based approaches to increase food productivity and ensure food security.One of the bedrock tenets for supporters of our industrial agriculture system — monocrop farming, large scale livestock production, reliance upon chemical fertilizers, genetic engineering and pesticides, etc.— how else are we to feed the world?Fred Kirschenmann, organic farmer and distinguished Fellow at the Leopold Center for Sustainable Agriculture turns this question on its head by first pointing out that world hunger is an access problem not a supply shortage as implied by the question. In addition, Kirschenmann points out, organics can produce high yields especially when locally adapted to a particular climate and region. Fred Kirschenmann asks: How is industrial agriculture going to continue to feed the world when oil prices rise to $300 a barrel? How is industrial agriculture with its substantial contribution to climate change able to continue under extreme and increasingly more volatile weather conditions? In contrast, organic farming is more compatible with the environment, and more kinds of food will be grown on an acre of land offering greater nutritional value for eaters per acre of farmland.This interview was filmed in 2009 and his thoughts are as relevant today, more so perhaps, as the effects of climate change are now bearing down upon us.Additional resources: Organic farmers could feed the worldeuractiv.com/section/agriculture-food/news/organic-farmers-could-feed-the-worldAn Elder Statesman of Sustainable Ag Looks to the ‘Regenerative Generation’civileats.com/2020/02/03/an-elder-statesman-of-sustainable-ag-looks-to-the-regenerative-generationStrategies for feeding the world more sustainably with organic agriculturehttp://www.fao.org/fileadmin/templates/nr/sustainability_pathways/docs/MullerEtAl_NatureCommunications2017.pdfTranscript (lightly edited):My response to the claim that organic can feed the world, or the question that is are often put as "how are you going to feed the world with organic?", the assumption behind that, that you're going to have lower yields, etc.. So we've been had millions of people starving to death. Well, in the first place, how are you going to feed the world with our industrial system, when oil prices go over $300 a barrel. Because it's absolutely dependent—our so called cheap food— is absolutely dependent on cheap energy that's not going to be there.But my other serious response that's more than what I just said.There's been enough research that's been done now. That farming organically doesn't necessarily mean a reduction in yield. If it's well managed organic, you know that the yields are essentially comparable. But the other thing is, in the first place we have not fed the world, we always see the figure 800 million people that are malnourished. It's actually more than that right now, and it's going to go up some more because of the current circumstances, and hunger. The problem of hunger is not a problem of Inadequate production. We are right now producing enough calories to feed every man woman and child on the planet. The problem of hunger is a much more complex problem of access to food, access to land, access to the resources that people need to feed themselves, that's the problem of hunger. It's not inadequate production. But even when you look at it from the point of view of production when you stop to think about it, monocultures are a very inefficient food system because you're only producing one commodity off of an acreage [of farmland]. And we know from experience, in permaculture etc., that we could in most instances be producing two, three, four, sometimes seven or eight commodities off of the same acreage, so we could dramatically increase the productivity beyond monocultures. So we have deluded ourselves into believing that the only way to feed the world is to have dramatic increases of yield of a single species. And, you know, it's just not true, and that seems to end that way of approaching a single species will require the continued access to cheap energy to surplus water and to stable climate and we're not going to have that. So if we're truly interested in feeding the world, we've got to change the food system.Follow us:Facebookhttp://www.facebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
A Homesteaders Indoor Cold Storage Space for Food Food Farmer Earth 2020-02-11 | Charlyn Ellis, a homesteader living in Corvallis, Oregon shows us her indoor cold storage space that she created to house certain foods in the winter months. She refers to it as her second refrigerator. Watch the video Profile of an Urban Homesteader to find out more about Charlyn and the food she grows (and animals she raises) in her own backyard (youtu.be/0rWZ80zv3kU).Transcript:0:06This is like my most brilliant thing. This is0:10a cool storage space for the winter. It's ventilated. And it's insulated says insulation here there's insulation in the doors and the walls and also it stays cool. Actually, it's cooler in here than it is in the rest of the house even now, and it doesn't freeze because it's in the house so it's about the same0:33temperature as for your refrigerator running a little warm.0:38So, in here come late October, will have probably 70 pounds of onions. I will put0:46a put some apples in here most of the downstairs. The onions I'll get some oranges will gain here.0:54Any greens that we harvest or that we need to grow for the rehab for the winter, sit in here, anything that you want to keep cool that takes up too much space in your refrigerator. All my all summer it's just out there and I go out, get it, but if I do a big grocery shopper I go out to the farm and I get a big bag of colors, they'll live in here.1:14It will be packed in the winter, and it will be about 40 degrees in here.1:22So this is our ventilated cool spot it's our second refrigerator.1:27And you can also put a pot of soup out here to call down in the middle of the winter and various other things.Follow us:...twitterhttp://twitter.com/cookingupastoryFacebookhttp://www.facebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthWebsite RSS Feedhttp://cookingupastory.com/feedCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
A Farmers Primer On Seed Production at the Garden, Farm and Commercial Levels Food Farmer Earth 2020-01-28 | Organic farmer, Anthony Boutard, shares his detailed knowledge on seed production during his 2012 talk for the Friends of Family Farmers organization. Transcript:0:22That may see this one branch, and it has a really good different apples net bigger or they're meaner or that rather. The other way you can get apples as you can grow a seedling and find a seedling this particularly good typically those go by the name Pippin, and Pippin or Bramley seedling Cox's orange Pippin, when he says Pippin, it was a it was a chance seedling that0:48if you write anything on your computer.0:52I write pretty much all day, every day and revelation I writing better.0:57I like that it's actually is correcting everything as I'm writing it1:01grammar errors spelling errors, it even helps me find the right words to use so I can say what I want to1:06say it catches all those embarrassing mistakes, before I had said,1:11I've downloaded grammerly around my freshman year, because I was just poor but it1:15really is like my secret weapon for writing papers,1:18is the perfect tool for your resume, when you don't want any errors when it's your first impression1:22I use Grammarly for important emails, social media posts which there are a lot of I've used every tool out there, and Grammarly is by far the best for improving your writing1:32Grammarly is making me a better writer. And it's great. I would recommend grammar the, if you are still in my family,1:38my peers my colleagues, it's like having your own personal proofreader for free1:43download Grammarly for free Grammarly calm.1:57I'm finally free but I had to ask myself how do I add value online, rather than in person. I knew that once I'd figure this out I wouldn't have to deal with trading my time for money working 10 hour days driving to work two hours back and forth worried about, you know, making rent, helping out my single mom, I had tried everything, Amazon, Airbnb affiliate marketing network marketing, but nothing changed, but then luckily for me I met my dude Abdul at a conference, even making online for a while, and you know he's been taking care of his family, traveling the world, and he was just simply helping local business owners get more phone calls. Well him and his wife are always traveling doing crazy stuff like hanging out with lions and South Africa, swimming with the sharks in them all these man they were always feeding the greatest food. But anyway, I'm doing this thought I was willing to put in the work. So we started to mentor me, you know, it turns out Abdul didn't have any magical computer skills or anything like that. He just simply showed me how to do two things. Build online billboard ads on Facebook, Instagram and Google and rent them out to local business owners, they would pay me, month after month so I was making real residual income, it became so obvious and simple once he showed me, but I just didn't know what I didn't know. So doing it together this juicy 20 minute training video. But first, I'm going to give you a sneak peek behind my business to get a simple glimpse of the back of the Internet, and see exactly how we do this. So come with me. We're gonna walk into the home office, my commute from the beach to the home office is about 35 seconds the best community I've ever experienced in my life and it's all thanks to building these online billboard ads. So check this out here's the back end of my stripe account. We did 68,009 60 in the last 30 days. Not a bad month. And it's all because we're just running all my billboard ads so this is behind Facebook. This is the ads manager, and you'll see that I just set up this ad, put in an offer link to the client site, and then that's what it looks like now when you go over to Facebook. You guys see these ads all the time sponsored ad. Here's an ad and here is that pretty simple and it generates leads for this local business owner. Now when you're on Google you see the same exact thing. Okay, so I type in personal injury attorney in Los Angeles, you'll see there's, you know 6000 searches a month. cost per clicks hundred bucks. And you'll see that these ads are showing up. I do the same thing I run this on the backside of the ads manager of Google, you'll see this client spent $127,000 with me in the last year. And all it is doing is generating phone calls and for all my clients. We did 875 phone calls in the last 24 hours. The last 24 hours and business owners are willing to pay so much money for these qualified phone calls. Read More Follow us:...twitterhttp://twitter.com/cookingupastoryFacebookhttp://www.facebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthWebsite RSS Feedhttp://cookingupastory.com/feedCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
Alan Kapuler - Open Source Public Domain Plant Breeding Food Farmer Earth 2020-01-14 | In this interview that was recorded in 2010, Alan Kapuler, molecular biologist and an open source public domain plant breeder explains the concept and importance of being able to share seeds and advance farming in the public interest. Kapuler asks, how do we develop and advance a food system that is more adapted to the air, to the water, is more abundant and offers greater nutritional value to eaters? Rough TranscriptThis is not a finished work, as I've been doing it, I recognize that you'd like to encourage more people to do more plant breeding. More people to be involved in growing, any kinds of plants and taking care of some part of the diversity that supports us all. So rather than having ownership, you have custodianship. You care about it enough to grow that tomato that your great grandma passed on to you when you when you were a kid, and now you're still growing it and you save the seeds and you pass them on. That's the idea of the seed savers exchange, the idea of open source computer software. Now this lady, Janet Hope, a professor at Harvard wrote a book called Biobazaar (https://www.hup.harvard.edu/catalog.php?isbn=9780674026353). This is first time I really seen this open source biotechnology. Now that biotechnology, I don't really feel that the plant breeding we do, which is the birds and the bees breeding (classical breeding), not laboratory tissue culture stuff is (biology) biotech. This is biology. Right. It’s a biological system. And so, what she discusses the open breeding system where you can put things in and take things out but nobody owns it. It's shareware, and it's biological shareware. It's saying those peas you can use them and you can breed with them. And if I agreed with them, you know I can pass it on, you can develop it, I don't own that part of it. Now that seems to be a healthy attitude about life that we need to encourage. So I would encourage that. And I'm just learning about this, but I do see some other aspects of this. I would suggest that if one was interested, they would look at what's been doing done with this little plant (arabidopsis thaliana) related to cabbage in the Brassica family that completes its cycle quickly and makes a bunch of seeds in a little pod. This has led to discoveries about how plants flower, how they respond to light, how they respond to gravity, how they respond to all these ecological constraints, how they make sugars. Photosynthesis investigated in greater detail than any other plant known, when one begins to look at that in combination with the 22,000 genes and chromosomes, all to do with differentiating, making a plant that lives in this world. We would like to know what makes a perennial as opposed to an annual. You'd like to know how to turn that hard pine cone into an avocado, You'd like to do something significant to really affect humanity that you can produce food more effectively than we can now on huge monocultures farms. How do we develop and advance a food system that is more adapted into the air, into the water, more abundant, having greater nutrition? On all sorts of issues, we talked about the components of nutrition, but nucleic acids which regulate a whole lot of activities and affect us in many ways, including viruses genomes, the human genome, many issues, these things are just becoming available for us as a society for people to discuss which was not true, 10 years ago. So, what I'm saying, is that public domain plant breeding deserves attention like OPB. Like public broadcasting, not proprietary, but is informative and you have to make the decision. It doesn't decide for you. It says here are the issues, what do we do about these things? How can we make progress on these (issues) in a way that's worthwhile?Follow us:...twitterhttp://twitter.com/cookingupastoryFacebookhttp://www.facebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthWebsite RSS Feedhttp://cookingupastory.com/feedCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
How to Stuff a BBQ Pork Chop Food Farmer Earth 2019-12-31 | World Champion barbecue cook, Terry Black, demonstrates his technique for preparing a stuffed pork chop for the barbecue. From the DVD, BBQ Secrets: The Master Guide to Extraordinary Barbecue Cookin'. Purchase here: cookingupastory.com/bbq-secrets-master-guide-to-extraordinary-barbecue-cookin-dvdTranscript (lightly edited):0:02What we're going to cook today is the ultimate St Louis pork chop. 0:11First of all, start with a nice piece of meat.0:13This is a pork loin that I'm cutting in the chops. We're going to cut a slit into the middle right here, pita pocket, just like a piece of pita bread. I'll cut a little pocket, and a pork chop. And then mix my Italian sausage 50/50 with provolone cheese, and stuff it down in there. One of the things I'm going to do to try to bring out the flavor in this pork chop is I am going to hit it with a little bit of a marinate, just to make it wet on the outside because we're also going to apply dry rub to it and choose your own little favorite marinate mine happens to be obviously the super smokers BBQ Mississippi mud sauce, but we're just going to drag the chop through the marinade a little bit has its own spices. There's apple cider vinegar in here. You notice it's taken on just a little bit of a different color right before our next process which is going to be applying the dry rub. Once the pork chop is when was a little bit of a marinade. The dry rub spices are going to end here a little easier. 1:25Hand measure it.1:34Do a real good job of cutting the slit in the middle, you'll be amazed at the amount of Italian sausage and provolone cheese. You can get down in here. Some of the cheese might lose out during the cooking process but you'll minimize what you lose by using the toothpicks to seal it up. And this masterpiece is ready for the grill or the smoker.2:06That's it.2:07Last thing you do before you put your meat on. Season your fire with some type of wood, your favorite smoking wood, mine happens to be apple, you can use mesquite or hickory or whatever it is you like. Another thing that is key is your grid placement. I have a certain way I like to do it. I like to put the grid exactly like that, notice where this opening is, that way in case I want to add wood or charcoal briquettes to it, I can just slide them, let them fall right through there. I keep my fire going. That would be direct back over here would be indirect. We're going to draw our smoke, and our heat over the chop.2:49Known as the placement of the lid grid right here.2:53I'm actually going to close it up for just a minute so I can get some smoke going.2:58We're gonna let it smoke like that for about an hour.3:01Now after letting it sit like this close for a couple of minutes so that it will get good and smoky open it back up and let it breathe. Now you can tell smokes rolling. Now after about an hour of these pork chops just smoking on the kettle. I think we're ready for you. You're looking for an internal temperature of 160. Make sure that your stuffing on the inside is done. Mop it diced it with some marinade toward the end just keep the outside more, while the insides cookng.Follow us:...twitterhttp://twitter.com/cookingupastoryFacebookhttp://www.facebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthWebsite RSS Feedhttp://cookingupastory.com/feedCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
Bottling Natures Sweetness: Growing Pears in Bottles Food Farmer Earth 2019-12-10 | This unique guide details the meticulous process of growing pears inside bottles on the tree, a method that requires careful selection of the fruit and strategic placement of the bottle without disturbing the branch's angle. It involves removing unnecessary leaves and ensuring the chosen pear fits snugly inside the bottle for a fascinating blend of agriculture and artistry, resulting in a decorative and edible delicacy.Ed Gowans shows us how to grow a pear inside a bottle.Slightly Edited Transcript:The issue is how to get the bottle on there without upsetting the angle of the branch too much. The first step is to find something.And let's see which one do we want to start with.Next, so I kind of like, go okay I guess I could, I could probably put the bottle this way and tie it up in here. I was buying bottles and the guy that I was buying bottles as I've got pear trees and he says, what are you doing? I said well, I'm putting them in bottles and he says, well, how do you do that and I said well you take off all these pairs and leave the king. [He says} I could never do that. I couldn't. I want every last pair. {Ed} But there's plenty of pears for me so. So I'm just ripping off the leaves and stuff in hereIt’s kind of rotten in the glass. Anyway,The king is usually the biggest one. I don't know if they talk about ‘King’ as a piece of fruit but they talk about a king bloom and the king bloom is the one that some reason gets pretty much all the nourishment and it's usually bigger than the rest. You know, it's like out of those two, it's this one. I don't know. I mean, the good thing is, these {beginning pears} are gonna have to go. Sorry guys.As I choose one, I kind of cut these guys off. That's kind of my parent that will end up this parent bottle right there. Let me grab a bottle. So I just kind of do a test run in here.Now see there, there's still quite a bit of room but another week or so that guy won't get in there. So it's basically, I'm going to do a test run here just to see I don't want her to go all the way to the bottom of the bottle, well this is gonna work out fine. You know because basically if I place this guy in here. Something like that. He'll be in the bottle. So, I've conveniently already tied this guy up, but you can you can loosen these, they're just basically little slip knots. You can loosen it off of here and do your tying. So we wanted it somewhere up in here.And just wrap it a couple times on here, if you wrap it around twice. That thing is not going to move at all. Slip this guy back over, cinch it down a little bit. You can still kind of change the direction of the bottle. Actually, I'd like to get like this one to be kind of maybe this is a little wires a little bit longer, but I can go in and change that.There we go.So maybe we can make it a little bit shorter by running around this knot.Okay.And then the last thing I do is kind of secure the wire to the branch. Usually, if I have a little piece of this plastic, I just use this to to tie him up. It looks like. This thing is slipping a little bit. Okay, I should probably get another. Let me go around this branch one more time. Just so it binds on that branch a little bit. There wasn't enough to bind on the branch. There's vinyl around this wire so it creates a little friction with the branch. And so once you. Once you have it wrapped a couple times. It's not going to. It's not going to move. Yeah. Like if the wind blows these things, this wire will pretty much stay, it should stay in place. So that's basically going to keep, wrap this around a couple more times just to keep it there. Maybe put another little knot in it. This stuff's pretty stretchy. This is just that regular planting tape. It's basically there for the season. You know, I probably would harvest that. I don't know, beginning of September probably before the other ones on the tree, maybe, maybe a little bit in the middle of September. Usually, the parents will fall off, you know, off the branch. That's the second step of this, getting them to relieve them from their their own branch. So that's the basics.That's the process.See {them} in three months.Follow us:Facebookhttp://www.facebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
The 12 Aprils System: Revolutionizing Dairy Farming with Crop Rotation Food Farmer Earth 2019-11-19 | Tom Trantham's Dairy Farm utilizes the 12 Aprils Nutritional Crop Rotation System to support sustainable dairy farming by rotating different forages in 29 paddocks, allowing cows to graze on a variety of crops year-round. This innovative approach enhances soil health, increases milk production without chemical inputs, and demonstrates a scalable model for ecological and economical farm management.Tom Trantham describes his 12 Aprils crop rotation system that he says has significantly boosted the nutritional value and milk production levels on his 82 herd dairy farm. Watch the full length version: Trantham’s Sustainable 12 Aprils Dairy Grazing Program — youtu.be/Opffjau95pYTranscript:The 12 APRIL’s system is a system different than conventional and different than grazing. It is a totally different system that you can develop. And you can't do it overnight, but you can develop it a piece at a time. We have a hundred acres here on the farm. And we have 70 acres in pasture. 20 acres in woods. We have 83 cows right now. We want to stay under 90 cows. That's what fits the land. But what the system is, is that we have 29 paddocks here. 29 paddocks with two and a half, three and a half acres per paddock. And with that, we have something growing in every one of those paddocks that's different. And we have dividers that we can divide this into where the cows will graze one of these paddocks each day. And it'll look like it's been mowed with a lawn mower. But the thing of it is, it can be designed any way you want it. You just gotta have crops that you grow that the cows can get to. I think the variety that we have here I truly feel the cows really do appreciate, because they'll come into a field and when it's a new field, it's like they broke their neck, they start grazing. And that's what I always say those cows, you see those cows heads down, they're making money. Rotational grazing, this grass here, these cows will eat that. But the protein level is low, and the nutritional value is low. So, they will have maybe six or eight or 10,000 pound herd average but they cut their input costs. So they've done that. But I didn't cut my production. I’m 22,000 pound herd, but I plant, I'd graze a crop. Not rye. I graze a crop, I don't graze fescue, I don't graze Burmuda. I don't graze any grass, but I do plant ryegrass with my crop. But I plant a crop. I plant it four or five times in the year, a different crop. And so my cows are grazing tremendous amount of forage and the nutritional value out the roof!Follow us:...Cooking Up a Story website:https:///cookingupastory.comFacebookhttp://www.facebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
The Traditional Use of the Zibdiya—Mortar and Pestle— in Palestinian Home Cooking Food Farmer Earth 2019-11-04 | Laila El-Haddad—a Palestinian writer and journalist explains the importance of the Zibdiya—mortar and pestle—in the everyday preparation, cooking and serving of Gazan cuisine in the home. For more information about the cookbook "The Gaza Kitchen: The Gaza Kitchen A Palestinian Culinary Journey" , watch this extended interview with the co-author of the book: The Gaza Kitchen: An Interview with Laila El Haddad youtu.be/Due1kwFyORY.Transcript: Lightly EditedCumin is used extensively, garlic, green peppers, in fact, these three things are usually used in unison and they're frequently ground together [to] form the basis for a lot of dishes and a lot of our recipes begin with a mortar and pestle. Mash well with some salt, garlic, dill seeds and green peppers, and this device you see here, it's called a zibdiya and on the face of it, it's just a mortar and pestle. But it's ubiquitous in Gaza and you find it in every single household, urban and rural, rich and poor, and they get really well seasoned and they last four decades, people consider the members of the household and they're very fond of them. And it's fashioned from the red mineral clay that is so abundant in Gaza. Gaza having a very long history of pottery making in the past was made from lemon wood. And it's fired but unglazed and it has this smooth but rough enough exterior that allows for friction when you're grinding things and what's unique about it is it's used to prep ingredients so you would crush those seeds for example in here in the circular motion like this with salt, until they become really fragrant and the natural oils are released and the flavor really pops, but then you would continue and prep the entire salad. It's a really famous salad that's made here called 'Daggah', it's a hot tomato and dill salad. And, and then you would serve that salad in the bowl. So it's used to prep to serve but also to bake there's these fantastic stews like a shrimp stew that's baked in a clay pot that you would prepare in this as well and bake and then they come in different sizes as well.Follow us:...twitterhttp://twitter.com/cookingupastoryFacebookhttp://www.facebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthWebsite RSS Feedhttp://cookingupastory.com/feedCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
Diverse Delights of Squash: A Farmers Favorite Varieties Food Farmer Earth 2019-10-22 | This video features a farmer sharing their personal favorites among various squash varieties. Vicki Hertel, of Sun Gold Farm, discusses the unique qualities and culinary uses of different types of squash, including their taste, texture, and versatility in cooking.Transcript:Vicki: When people ask me, which is my favorite squash. Probably everybody's gonna get a different answer because I love squash I love pumpkins. I like to make pies and you can make pies with almost anywhere squash. So maybe I'll tell you a few of my favorites and not my favorite. My husband and I both really enjoy the white acorn called cream of the crop. We also enjoy Delicata (squash) because mostly because it can be used so many different ways not only baked or microwaved it can be sautéed, and it can be a sweet or savory dish butternut is always a good standby and makes a great pie. And then if you go to the larger squash which some people are afraid of because of their size, but actually you usually can get a better deal on a price on a bigger splash. But when you get up to those big ones I really liked that the pink banana. It's good for pies it's good for baking makes great breads and pies. There's only one winter squash we don't eat on this farm. And that's that Danish or the green acorn. It's one of the most popular winter squash. It's one everybody can recognize, but not near as good in flavor or texture as any of the other winter squash we grow over 25 varieties here on the farm. We try new varieties every year, and we have yet to find one as bad as the Danish squash. Rebecca: Is that also known as the acorn? Vicki: Yes, it's acorn although there's many acorn types we grow up ‘Jester’ and ‘Cream of the Crop’ are acorn types, ‘Carnival', 'Festival’. ‘Heart of Gold’, ‘Sweet Dumpling’, those are all acorn types, but the black or dark dark green acorn squash that you see at the markets, that's a Danish or an acorn and it really is inferior, and you can almost tell by the price. You can get them sometimes three for $1 and there's a reason for that.Follow us:...twitterhttp://twitter.com/cookingupastoryFacebookhttp://www.facebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthWebsite RSS Feedhttp://cookingupastory.com/feedCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
Joan Dye Gussow: A Pioneers Perspective on Localizing Food Systems Food Farmer Earth 2019-10-08 | Joan Dye Gussow, a long-time advocate for sustainable food systems, discusses her journey towards understanding the importance of local food production as a response to global sustainability and food security concerns. She emphasizes the critical need for consumers to understand farming, the localization of food supplies to support nearby farmers, and the significant role of government and policy in facilitating a shift towards sustainable and localized agriculture.As she notes in the video, in her earlier life, she was characterized as a "nut case" but the problems she outlined have only become more acute. A nutritionist turned backyard farmer and author, Joan Dye Gussow, is a tireless and articulate champion for developing localized food economies to benefit eaters, their communities and the environment. Originally published on September 13, 2010.Follow us:Facebookfacebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthCooking Up a Story channel on YouTubeyoutube.com/cookingupastory
The Shift in Dietary Perspectives: From Margarine to Butter Food Farmer Earth 2019-09-24 | Michael Pollan discusses the changing views on dietary fats, particularly the shift from demonizing saturated fats like butter to questioning the health implications of margarine and other processed substitutes. He critiques the food industry's influence on nutritional guidelines and the impact of 'nutritionism' on food choices, advocating for a return to real, traditional foods over engineered alternatives.Pollan articulates a hopeful vision for reforming the food system, emphasizing the power of consumers to influence change through informed choices and advocating for policy shifts to support healthy, sustainable food practices. His discussion underlines the connection between food policy, public health, and environmental sustainability, suggesting a collective movement towards a more equitable and nourishing food landscape.He shares his optimism for a transformative change in the foods we will choose to eat and the choices that eaters of differing socioeconomic status will enjoy. This is from a 2008 interview and talk at the Bagdad Theatre in Portland, Oregon.Follow us:Cooking Up a Story website:https:///cookingupastory.comFacebookhttp://www.facebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
Beyond Nutritionism: Michael Pollans Critique of Food Culture Food Farmer Earth 2019-09-10 | Michael Pollan delves into the ideology of nutritionism, criticizing the reduction of food to its nutrient components and the resulting paradox of a nation filled with nutritional knowledge yet plagued by diet-related diseases. He advocates for a more holistic view of food, emphasizing the importance of diversity, tradition, and the pleasure of eating over mere nutritional value.Pollan explains how Americans have come to view food through the lens of nutritionism that he references from his book, "In Defense Of Food". As Pollan explains in this 2008 talk, we often think of food from a single perspective, our personal health, but there are other reasons equally important that we sometimes forget. As he points out, there are other odd things about our relationship with food, our familiarity with nutrients like omega-3 fatty acids or resveratrol (found in berries), as examples. Why do we know so much food chemistry when in almost all other aspects of our daily lives, we know so correspondingly little? Pollan is a master at revealing deeper meaning in ordinary things we take for granted.Follow us:Cooking Up a Story website:https:///cookingupastory.comFacebookhttp://www.facebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
Michael Pollan - In Defense Of Food Food Farmer Earth 2019-08-27 | From the archives: an interview and talk with noted author and journalist Michael Pollan on the subject of food and food science from his (then) newly released book, In Defense of Food. This video was originally published in February of 2008.Follow us:...twitterhttp://twitter.com/cookingupastoryFacebookhttp://www.facebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthWebsite RSS Feedhttp://cookingupastory.com/feedCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
Urban and Rural Reserves: Balancing Growth and Preservation Food Farmer Earth 2019-08-13 | The urban and rural reserves process in the Portland metro area aims to delineate land for future urban development and conservation over a 40-50 year period, balancing the need for expansion with the protection of agricultural and natural spaces. Urban reserves are designated for potential urbanization, prioritizing these areas for future growth, while rural reserves are protected from urbanization, ensuring long-term agricultural and environmental preservation.Since the 1970’s, the state and in particular the Portland metro area that occupies the 3 surrounding counties —Multnomah, Clackamas, and Washington— have wisely managed their urban growth efficiently through the use of the Urban Growth Boundary (UGB) process. This is part 2 of a discussion with Jim Johnson, Land Use and Water Planning Coordinator from the Oregon Department of Agriculture. Johnson explains the urban and rural reserves process that seeks to manage competing interests while preserving land for future generations.Follow us:Cooking Up a Story website:https:///cookingupastory.comFacebookhttp://www.facebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
Balancing Urban Expansion and Farmland Preservation: Oregons Model Food Farmer Earth 2019-07-30 | This video examines Oregon's unique urban growth boundary system, designed to control urban expansion while preserving valuable farmland and natural resources. It highlights the success of this approach in maintaining the state's agricultural economy and preventing urban sprawl, emphasizing the importance of comprehensive planning and statewide collaboration in achieving these goals.Since the 1970’s, growth in the Portland, Oregon metro area has been confined within carefully crafted boundaries, the Urban Growth Boundary (UGB), outside of which, urban growth was carefully managed. Jim Johnson, land use planner for the Oregon Department of Agriculture, explains the reserves process, how the land use laws in Oregon came into being and what they are designed to accomplish. As Johnson says, this is a statewide, comprehensive land use management program to control growth and preserve natural resources which helps fuel Oregon's economy.Follow us:Cooking Up a Story website:cookingupastory.comFacebookfacebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthCooking Up a Story channel on YouTubeyoutube.com/cookingupastory
Jeff Stehneys Guide to Barbecuing Pulled Pork Food Farmer Earth 2019-07-16 | From the DVD, BBQ Secrets: The Master Guide To Extraordinary Barbecue Cookin’ (purchase here: cookingupastory.com/bbq-secrets-master-guide-to-extraordinary-barbecue-cookin-dvd), this 10-minute clip shows world champion BBQer, Jeff Stehney, as he prepares and cooks a boston butt pork roast on the barbecue. Arguably, the best bbqers are those who have been successful on the competition barbecue circuit and Stehney is certainly one of those legends. In this video he shows us how he trims the pork and adds the rub, the key ingredient before placing it in the cooker for about 8-10 hours. Stehney also demonstrates his cooking approach along with the woods he uses and some tricks along the way to achieve a better outcome. Warning: not advisable to view this video on an empty stomach.Follow us:...twitterhttp://twitter.com/cookingupastoryFacebookhttp://www.facebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthWebsite RSS Feedhttp://cookingupastory.com/feedCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
Navigating Seed Diversity: Oregons Willamette Valley Challenges Food Farmer Earth 2019-07-02 | Willamette Valley's specialty seed crops face threats from cross-pollination due to its unique geological and weather conditions that are ideal for seed production. A detailed mapping system and distance standards for crop isolation are in place to minimize contamination, highlighting the delicate balance between maximizing seed variety and maintaining quality within this globally significant agricultural region.As organic seed breeder Frank Morton explains in the video, Oregon’s Willamette Valley is one of the most productive regions in the world for growing vegetable seeds. There is a highly sophisticated system of self-regulation to reduce the chances of cross-contamination between contrasting plant species by maintaining mutually agreed upon isolation distances between crops as displayed (with pins) on an official map. Though this interview was conducted in the summer of 2009 when the concerns were focused on the introduction of GM sugar beets into the protected area, now a much more serious concern is with the intended expansion of the GM canola crop whose 500 acre state imposed limits are set to expire. For an excellent article on the current situation, check out : Oregon’s Seed War: Can Vegetable Crops and Canola Coexist in the Seed Capitol of America? civileats.com/2019/06/20/oregons-seed-war-can-vegetable-crops-and-canola-coexist-in-the-seed-capitol-of-americaFollow us:Cooking Up a Story website:https:///cookingupastory.comFacebookfacebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthCooking Up a Story channel on YouTubeyoutube.com/cookingupastory
Harnessing Disease Resistance in Plants through Classical Breeding Techniques Food Farmer Earth 2019-06-18 | Frank Morton details the process of developing disease-resistant plants using classical plant breeding methods, focusing on a specific project to increase lettuce's resistance to Sclerotinia (lettuce drop). By conducting trials with various lettuce types in a disease-rich environment, Morton identifies and crossbreeds plants with natural resistance, demonstrating the potential for organic farming to innovate and adapt without relying on genetic modification.Organic seed breeder Frank Morton (Wild Garden Seed) demonstrates how he develops disease resistant crops using classical plant breeding methods. Filmed summer of 2009. Follow us:Facebookhttp://www.facebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
Backyard Goats On An Urban Farm Food Farmer Earth 2019-06-04 | Urban farmer, Kathryn Robles shows us her backyard goats on a tour of her farm near Portland, Oregon. See related Kathryn Robles:● Farming My Backyard Tour - Fruit Trees - Mobile Minuteyoutu.be/fm30ggum6_4● Farming the Front Yard Touryoutu.be/Zy-YWWlUZ6c● Backyard Rabbits for Meatyoutu.be/jA9g4xz-mU8Follow us:...twitterhttp://twitter.com/cookingupastoryFacebookhttp://www.facebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthWebsite RSS Feedhttp://cookingupastory.com/feedCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
No Animal Welfare Protection Laws - Kathy Hessler Food Farmer Earth 2019-05-21 | From the archives: In part 2, Kathy Hessler, Director of the Animal Law Clinic at Lewis and Clark Law School in Portland (Oregon), discusses some of the important work that is being done to try and address the problems associated with factory farms. Part 2. Filmed in November of 2010.Watch: Animal Welfare on Factory Farms - No Legal Protectionsyoutu.be/qiJJOQ2HwZoFollow us:...twitterhttp://twitter.com/cookingupastoryFacebookhttp://www.facebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthWebsite RSS Feedhttp://cookingupastory.com/feedCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
Animal Welfare on Factory Farms - No Legal Protections Food Farmer Earth 2019-05-14 | From the archives: Kathy Hessler, Director of the Animal Law Clinic at Lewis and Clark Law School in Portland (Oregon), discusses the important subject of factory farms in relation to animal welfare protections under existing federal and state laws. This Friends of Family Farmers talk was filmed in November of 2010. Part 1 of 2.See also in this series: Part 1: The Tragedy of Industrial Animal Factories - Dan Imhoffyoutu.be/cusozVoQkioFollow us:...twitterhttp://twitter.com/cookingupastoryFacebookhttp://www.facebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthWebsite RSS Feedhttp://cookingupastory.com/feedCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
Toward a Pastured Base Food Economy - Dan Imhoff Food Farmer Earth 2019-05-07 | From the archives: Dan Imhoff, editor of the anthology book, CAFO: The Tragedy Of Industrial Animal Factories, details the serious failings of the large-scale livestock production model responsible for much of the beef, pork, poultry, eggs, fish and milk that's produced globally. This talk was filmed November of 2010.Part 1: The Tragedy of Industrial Animal Factories - Dan Imhoffyoutu.be/cusozVoQkioFor those who believe we can continue producing food without an urgent need for transformative change, please read this recent NYT article along with a link to the summary report: ● Humans Are Speeding Extinction and Altering the Natural World at an ‘Unprecedented’ Pace . nytimes.com/2019/05/06/climate/biodiversity-extinction-united-nations.htm● 39 page IPBES scientific summary report:ipbes.net/news/ipbes-global-assessment-summary-policymakers-pdfFollow us:...twitterhttp://twitter.com/cookingupastoryFacebookhttp://www.facebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthWebsite RSS Feedhttp://cookingupastory.com/feedCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
The Tragedy of Industrial Animal Factories - Dan Imhoff Food Farmer Earth 2019-04-30 | From the archives: Dan Imhoff, editor of the anthology book, CAFO: The Tragedy Of Industrial Animal Factories, and artisan food producer, shares some of the horrific truths behind large-scale, industrial livestock production. Although the term 'CAFO' — concentrated animal feeding operations— sounds somewhat vague and nonthreatening, Imhoff explains why this type of farming operates more like a factory than a smaller scale, integrated livestock farm which he supports. In this November 2010 'Friends of Family Farmers' talk, Imhoff defines the central purpose of a CAFO: to confine “as many animals into the smallest space, to grow them as quickly as possible, at the least possible cost.” To provide a sense of scale of these CAFO operations he lists some of their numbers: 100,000 beef cattle; 10,000 hogs in 8 windowless buildings; 30,000 broiler chickens; and 15,000 holstein (dairy) cows. The resulting toxic mix of concentrated animal waste that's produced, says Imhoff, has seeped into the surrounding environment and has polluted 35,000 miles of rivers in 22 states and significantly contaminated groundwater in 17 states. He also cites the UN Food and Agriculture Organization (FAO) that lists the agriculture sector, the beef and dairy production industries, in particular, as being a major contributor to greenhouse gas emissions and climate change. Here's a more recent report (2013) by the UN FAO that goes more into detail about the role of livestock production and climate change (PDF): http://www.fao.org/3/a-i3437e.pdfFor those who may be interested in his book: CAFO Reader: The Tragedy Of Industrial Animal Factories, here's a link to this more affordable companion book: powells.com/book/cafo-reader-the-tragedy-of-industrial-animal-factories-9780970950055?partnerid=42348&p_tiFollow us:...twitterhttp://twitter.com/cookingupastoryFacebookhttp://www.facebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthWebsite RSS Feedhttp://cookingupastory.com/feedCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
David Korten on Shaping a Resilient Food Future Food Farmer Earth 2019-04-16 | David Korten addresses the need for a shift towards sustainable agriculture within a local, community-based economic system, critiquing the current industrialized, energy-dependent agricultural model for its unsustainability and inefficiency. He advocates for smaller production units and urban agriculture that align with natural cycles, highlighting examples of intensive production on small plots as a path towards ecological and economic viability.In this 2011 interview, David Korten, author of "When Corporations Rule The World", shares his optimistic vision for a food system that's environmentally, ethically and economically compatible with nature. Watch Part 1: Does Capitalism Pose an Existential Threat To Our Democracy - David Kortenyoutu.be/bsj86PtoDIoFollow us:Facebookhttp://www.facebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
David Korten: Assessing Capitalisms Impact on Democracy and Society Food Farmer Earth 2019-04-09 | David Korten critiques the current capitalist system for exacerbating economic disparities and undermining the democratic process, suggesting that it operates counter to the interests of the broader society by prioritizing corporate power and profit over community well-being and ecological sustainability. He advocates for a transition towards a more equitable and sustainable economic model that prioritizes local control, community values, and environmental stewardship.This 2011 interview with visionary and noted author David Korten (When Corporations Rule The World; co-founder of YES magazine) is remarkably relevant today. Korten argues that capitalism inexorably leads to consolidation of wealth and political power that's self reinforcing and cannibalizing upon society-at-large. There's much to chew on in this interview, you decide if he makes his case and whether you feel his ideas best describe our world today.Fair warning: in this polarized time in which we live, some people (perhaps many), are not going to like what they hear. Nonetheless, these are the types of conversations that are taking place even at the recent 2019 Davos Economic Summit where the rich and the powerful meet annually to discuss world affairs. More about this year's Davos and the ongoing debate over capitalism: axios.com/new-form-american-capitalism-2020-democrats-socialism-a8ad8764-11c9-4aca-8ead-b8529ab154b0.htmlPart 2: David Korten: Reimagining a Sustainable Food Economyyoutu.be/bPRjYj3kdnAFollow us:Facebookhttp://www.facebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
Anna Lappé: Advocating for Governments Positive Role in Food Policy Food Farmer Earth 2019-04-02 | Anna Lappé discusses the critical role government should play in shaping sustainable food systems, contrasting it with the detrimental effects of unchecked corporate influence on food quality and environmental health. She emphasizes the importance of public participation, especially in the context of the Farm Bill, to direct government support towards sustainable, organic farming practices that benefit soil health, public health, and mitigate climate change.Follow us:Facebookfacebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthCooking Up a Story channel on YouTubeyoutube.com/cookingupastory0:00 Introduction0:03 IS THERE A ROLE FOR GOVERNMENT?1:27 THE FOOD AND FARM BILL2:34 HEALTHY FOOD FOR ONLY THOSE WHO CAN AFFORD IT?
Navigating the Nexus: Food Systems, Agriculture, and Climate Change Food Farmer Earth 2019-03-26 | Anna Lappé's discussion sheds light on the crucial link between food, agriculture, and the climate crisis, advocating for a systemic shift towards more sustainable and equitable food production methods. She emphasizes the role of food and agriculture in contributing to greenhouse gas emissions and the urgent need for global cooperation to reduce these impacts and foster a more resilient food system.Follow us:Facebookhttp://www.facebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
Seafood Watch: Empowering Sustainable Seafood Choices Food Farmer Earth 2019-03-19 | The Monterey Bay Aquarium's Seafood Watch program utilizes scientific research to guide consumers and suppliers towards sustainable seafood options, considering the ecological impact and methods of harvesting. It has evolved from an internal guide to a comprehensive resource, including pocket guides and a smartphone app, to educate on the best choices and practices in seafood consumption, thereby influencing both consumer behavior and industry standards.Seafood Watch is a science based program from the Monterey Bay Aquarium and is designed to help consumers make more informed decisions about the seafood they choose to eat. Download the Seafood Watch guide on your smartphone.Follow us:Cooking Up a Story website:https:///cookingupastory.comFacebookhttp://www.facebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
Oceans Apex Predators: Rethinking Our Top Seafood Choices Food Farmer Earth 2019-03-05 | This video addresses the environmental and health impacts of consuming top predators from the ocean, like tuna, salmon, and shrimp, and emphasizes the importance of diversifying our seafood choices towards more sustainable options like sardines, mackerel, and catfish. It underscores the ecological imbalance caused by targeting these apex species and advocates for a dietary shift towards lower trophic levels to promote ocean health and sustainability.Alison Barratt, from the Monterey Bay Aquarium Seafood Watch program, suggests the importance of eating fish lower in the food chain. Instead, she explains, Americans eat salmon, tuna and shrimp more (by far) than any other fish which impacts fish populations, native habitats and personal health. For alternative fish species to eat, she recommends eating more sardines, tilapia and catfish as examples of fish that can be more sustainably harvested and generally healthy to eat.Follow us:Cooking Up a Story website:https:///cookingupastory.comFacebookfacebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthCooking Up a Story channel on YouTubeyoutube.com/cookingupastory
At the Brink: The Dire State of Our Oceans Health Food Farmer Earth 2019-02-26 | Major studies, including those by the Pew Commission and the U.S. Ocean Commission, have revealed that our oceans are facing a critical crisis, primarily due to overfishing, pollution, habitat destruction, and the effects of climate change. These factors have compromised the natural resilience of marine ecosystems, putting us on a path that could lead to the collapse of wild fish stocks by 2048 if current practices continue.In 2003, the Pew Oceans Commission released a report "America’s Living Oceans" (pewtrusts.org/~/media/assets/2003/06/02/poc_summary.pdf) that outlined 4 major areas of concern. The report concluded that the health of the world’s oceans are in crisis from overfishing, pollution, climate change and destruction of native habitat. In this 2009 interview, Alison Barratt, from the Monterey Bay Aquarium’s Seafood Watch program discusses the overall health of our oceans. Follow us:Cooking Up a Story website:https:///cookingupastory.comFacebookfacebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthCooking Up a Story channel on YouTubeyoutube.com/cookingupastory
Seeds of Life - Consolidation in the Seed Industry Food Farmer Earth 2019-02-19 | From the archive: organic seed breeder Frank Morton explains the structure and the consolidation in the agricultural seed industry. Since 2010 when this video originally published, this trend has continued largely unabated. The 2008 industry consolidation diagram (in the video) has been updated in 2018 and can be found here: philhowardnet.files.wordpress.com/2018/12/Seed2018-1.pngFor those looking to buy organic seeds:Wild Garden Seed (Frank Morton and his wife Karen)wildgardenseed.comPeace Seedlings (formerly, Peace Seeds, Now Alan Kapuler's daughter and her partner run the farm)http://peaceseedlingsseeds.blogspot.com/2018/01/2018-seed-list.htmlFollow us:...twitterhttp://twitter.com/cookingupastoryFacebookhttp://www.facebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthWebsite RSS Feedhttp://cookingupastory.com/feedCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
Seeds Of Life - Open Pollination -Frank Morton Food Farmer Earth 2019-02-12 | Willamette Valley (Oregon), organic seed breeder, Frank Morton, explains the benefits of open pollination in plant breeding and the important role that farmers play in the process. As the climate changes and native environments undergo change, plants that survive and thrive over time are chosen by farmers (and researchers) to continually improve plant varieties for better local adaptation.Follow us:...twitterhttp://twitter.com/cookingupastoryFacebookhttp://www.facebook.com/cookingupastoryPinteresthttps://www.pinterest.com/foodfarmere...Website RSS Feedhttp://cookingupastory.com/feedCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
Hybrids and Seed Monopolies: Shaping the Future of Agriculture Food Farmer Earth 2019-02-05 | The emergence of hybrid crops, characterized by their fleeting genetic combinations stable for only one generation, revolutionized plant breeding by enabling rapid improvements in yield, protein, and oil quality. However, this innovation also led to the monopolization of the seed industry by a few chemical and pharmaceutical companies, locking farmers into a cycle of dependency on purchased seeds and associated farm chemicals, and significantly diminishing the role of public-interest classical plant breeders.Oregon farmer Frank Morton, an organic seed breeder in the Willamette Valley, briefly discusses the emergence of hybrid seed technologies and the advantages they bring largely to the agri-chemical companies that sell the seeds. As Morton explains, with classical plant breeding, plants evolve over time within their native environments and remain fairly stable generation to generation. Hybrid technology is entirely different. The plants contain a certain set of desirable traits for a single generation, but in order to continue those traits in future harvests, farmers can’t reuse their seed they must purchase new supplies.Follow us:Cooking Up a Story website: https:cookingupastory.comFacebookhttp://www.facebook.com/cookingupastoryPinterestpinterest.com/foodfarmerearthCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
The $200 Hamburger - Raj Patel Food Farmer Earth 2019-01-29 | Though this interview with Raj Patel originally published in February of 2010, it’s surprisingly as relevant today as 9 years ago. Perhaps, it may be more difficult today to find a $4 hamburger but what Patel is talking about economists refer to as externalities. They are real costs that are left out of the price assigned to a finished product, be it a hamburger or a widget. Who pays the actual costs when eventually they come due? Yes—as Mr. Patel says, we the people do.Follow us:...twitterhttp://twitter.com/cookingupastoryFacebookhttp://www.facebook.com/cookingupastoryPinteresthttps://www.pinterest.com/foodfarmere...Website RSS Feedhttp://cookingupastory.com/feedCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
BBQing a Whole Hog Food Farmer Earth 2019-01-22 | Want to improve your backyard or competition bbq: check out these classic DVDs — cookingupastory.com/category/dvdsWorld champion BBQ cook and restaurateur Mike "Sarge" Davis, of the Whole Hog Cafe in Little Rock, demonstrates how he prepares and cooks a whole hog in his outdoor cooker.From the DVD: BBQ Secrets: The Master Guide to Extraordinary Barbecue Cookin'Follow us:...twitterhttp://twitter.com/cookingupastoryFacebookhttp://www.facebook.com/cookingupastoryPinteresthttps://www.pinterest.com/foodfarmere...Website RSS Feedhttp://cookingupastory.com/feedCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
The Amazing Delaware Chickens - A Heritage Breed Food Farmer Earth 2019-01-15 | Once a common fixture of small farms across America, as Rachel Kornstein of Boondockers Farm explains, they are now sadly on the endangered species list. Most chickens today are a Cornish Cross breed that grow fast and are slaughtered young. In contrast, the Delaware is slaughtered at a mature age and has developed a pronounced flavor from a combination of being pastured raised and allowing to grow older. They must be cooked differently than the standard broiler chicken and Rachel shares some tips on how to cook them. For additional information about the Delaware breed, read this Wikipedia article (en.wikipedia.org/wiki/Delaware_chicken).Follow us:...twitterhttp://twitter.com/cookingupastoryFacebookhttp://www.facebook.com/cookingupastoryPinteresthttps://www.pinterest.com/foodfarmere...Website RSS Feedhttp://cookingupastory.com/feedCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
Cake Decorating: Making Fondant Icing from Scratch Food Farmer Earth 2019-01-08 | This video is from the DVD, Cake Decorating: Fun with Fondant. In this section, cake artisan Robin Hassett (The Dessert Tray thedesserttray.com), demonstrates how to make fondant icing from scratch.Follow us:...twitterhttp://twitter.com/cookingupastoryFacebookhttp://www.facebook.com/cookingupastoryPinteresthttps://www.pinterest.com/foodfarmere...Website RSS Feedhttp://cookingupastory.com/feedCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
Inside The World of Championship Barbecue - Full Movie Food Farmer Earth 2018-12-25 | Want to improve your backyard or competition bbq: check out these classic DVDs — cookingupastory.com/category/dvds Filmed in Memphis and at the Kansas City 24th Annual American Royal Barbecue (2003), this documentary/how-to— shot in cinéma vérité style, follows two teams, one veteran, the other "newbie" as they prepare and compete in one of the toughest barbecue competitions in the world. Some of the legendary names in this sport share their thoughts and advice on how to win BBQ contests. Don't miss the outtakes after the end credits.Purchase the DVD: cookingupastory.com/inside-the-world-championship-barbecue-dvdFollow us:...twitterhttp://twitter.com/cookingupastoryFacebookhttp://www.facebook.com/cookingupastoryPinteresthttps://www.pinterest.com/foodfarmere...Website RSS Feedhttp://cookingupastory.com/feedCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
Holiday Shortbread Cookies Recipe - Mobile Minute Food Farmer Earth 2018-12-18 | Baker, Caitlin Daniels, demonstrates how to make holiday shortbread cookies in this condensed video version. Below is the complete recipe from the video.Watch the full video version: youtu.be/D9Z0zcE4c2wHoliday Cashew Shortbread Cookies Recipe - courtesy of Caitlin DanielsINGREDIENTS: (makes 4 dozen cookies)● 10 oz (2 cups) unbleached flour (we use Shepherd’s Grain low-gluten flour)● 8 oz. (2 sticks) unsalted butter, cut into 1-inch cubes● 5 oz (2/3 cup) granulated sugar ● 1 oz (¼ cup) fine rice flour● ¼ teaspoon. salt ● 2 oz toasted cashews (if salted, omit above salt from recipe.)INSTRUCTIONS:● In a food processor fitted with a blade attachment, pulse all ingredients until the ingredients are equally distributed, and the dough comes together in a crumbly mass. ● Turn the dough out onto a lightly floured piece of parchment paper.● Shape and flatten the dough into a disk. ● Lightly sprinkle the dough with flour. ● Using a rolling pin, roll the dough evenly to ¼ inch thickness. ● Use cookie cutters to cut the dough into desired shapes.● Place cookies on prepared sheet pans.● Bake until lightly golden in color (approximately 10-12 minutes.)● From time to time, we like to dip our shortbread in tempered, melted chocolate.VARIATIONS:Instead of cashews, feel free to substitute other nuts, lemon zest, orange zest, baking spices, candied ginger, or whatever combination of these flavors you think might be to your liking! We love to make lavendershortbread in the summer by substituting 2 T. fresh lavender for the nuts. In the winter, we make spice shortbread by adding pie spices and candied ginger to the dough. Experiment, and have fun!Follow us:...twitterhttp://twitter.com/cookingupastoryFacebookhttp://www.facebook.com/cookingupastoryPinteresthttps://www.pinterest.com/foodfarmere...Website RSS Feedhttp://cookingupastory.com/feedCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
Revolutionizing the Food System: A Path Towards Sustainability Food Farmer Earth 2018-12-11 | This video discusses the critical need for a fundamental overhaul of our industrial food system, advocating for a shift towards more local, sustainable, and humane practices. It highlights the importance of reconnecting with the source of our food, addressing environmental and health issues, and emphasizes grassroots change as a powerful tool for systemic transformation.Nicolette Hahn Niman, rancher, environmental activist and author of Defending Beef: The Case for Sustainable Meat Production, explains why our food system is broken. Niman argues that the industrialization of food has created mammoth environmental, public health and animal welfare problems that will not just go away without fundamental change.Follow us:...twittertwitter.com/cookingupastoryFacebookfacebook.com/cookingupastoryPinteresthttps://www.pinterest.com/foodfarmere...Website RSS Feedcookingupastory.com/feedCooking Up a Story channel on YouTubeyoutube.com/cookingupastory0:00 Introduction0:01 reconnecting with our food1:15 a broken food system2:57 food costs3:47 respecting an animal's fundamental nature5:11 impediments to change6:35 farming practices that have no future7:48 a food source you'd want to visit
Everyone Can Cook - Mark Bittman Food Farmer Earth 2018-11-27 | Mark Bittman — food journalist and author of How To Cook Everything, shares his egalitarian views on cooking. In effect, anyone he says, with modest patience and practice can learn to cook well. At the same time, it's now possible to obtain both the ingredients and knowledge to cook almost any cuisine from around the world in the very same day!Follow us:...twitterhttp://twitter.com/cookingupastoryFacebookhttp://www.facebook.com/cookingupastoryPinteresthttps://www.pinterest.com/foodfarmere...Website RSS Feedhttp://cookingupastory.com/feedCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
Mark Bittman - On Healthy Eating Food Farmer Earth 2018-11-20 | From the archives: American food journalist and author Mark Bittman, shares his views on what constitutes healthy eating. The typical American diet is 10% plant-based calories and 90% calories from meat and processed food. Bittman says those proportions should be exactly reversed for a healthy diet. Bittman further explains, it matters less about how the broccoli is grown and whether the beef came from McDonald's or a small farm, but that we eat the broccoli most of the time instead of the hamburger. Of course nothing is simple when you are dealing with our complex food system. If Americans even increased their fruit and vegetable calorie intake to 40 or 50%, there would not be enough food produced domestically to meet the demand. Originally published September, 2009.Follow us:...twitterhttp://twitter.com/cookingupastoryFacebookhttp://www.facebook.com/cookingupastoryPinteresthttps://www.pinterest.com/foodfarmere...Website RSS Feedhttp://cookingupastory.com/feedCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
Food Matters: Mark Bittman Food Farmer Earth 2018-11-13 | From the archives: In this interview with Mark Bittman at Portland's Powells Books, author of How to Cook Everything, he talks about his more recent book, Food Matters: A Guide to Conscious Eating, that touts the benefits of home cooking. Bittman draws a straight line between the subsidized cost of food (he argues is too cheap) and its adverse effects upon public health, the environment and the general economy. Originally published, January 2009.Follow us:...twitterhttp://twitter.com/cookingupastoryFacebookhttp://www.facebook.com/cookingupastoryPinteresthttps://www.pinterest.com/foodfarmere...Website RSS Feedhttp://cookingupastory.com/feedCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
Paul Roberts - The End of Food Food Farmer Earth 2018-11-06 | From the archives: Paul Roberts, author of The End Of Food, summarizes his talk about our food system, circa 2009. Roberts argues that the industrial agriculture system is sick and that applying surface solutions will not get to the root of the problems. Instead, he says, we need to reinvent how we produce and distribute food and that there's a critical role for government to help us get there. After explaining the early history of using sub-therapeutic amounts of antibiotics in agriculture (Part 1, see below), Roberts warns, It won't be quick or inexpensive but ultimately our food system will have to fundamentally change. -Part 2.Watch Part 1- The End of Food - Paul Robertsyoutu.be/suajjaWw_-AFollow us:...twitterhttp://twitter.com/cookingupastoryFacebookhttp://www.facebook.com/cookingupastoryPinteresthttps://www.pinterest.com/foodfarmere...Website RSS Feedhttp://cookingupastory.com/feedCooking Up a Story channel on YouTubehttp://www.youtube.com/cookingupastory
