Do you eat? Then you'll love the KBOO Food Show.
Airs on the 3rd Wednesday of every month at 11 AM.
The Food Show talks about Generation Pitchfork, those who traded in their degrees for plows. Zoe Bradbury, author of the blog, Diary of a Young Farmer and owner of Groundswell Farm located on Oregon’s South Coast will be on the show to talk about the trials and tribulations of going back to work the farm. Friends of Family Farmers' very own Megan Fehrman will be a guest on the show as well. Megan will talk about iFarm Oregon, our new online resource connection service for young and beginning farmers.
Next, the Food Show Team asks if Comfort Foods really are the answer to the winter Blues.
In the final segment, we take a look at the Winter Pantry, now that the growing season is behind us.
Hosted by: Marliese Franklin
Students at Robert Gray Middle School evaluate Portland Public Schools' first local harvest lunch. Thomas Marzahl, a Berlin foodie, discusses Slow Food and other culinary movements in Germany. And Paul Osterlund talks about the Abundance Farming Project. This is the season for cabbage, so we'll learn all about making sauerkraut.
In Part 1 of our show today, we learn about School Lunches and Nutrition in the Portland Public Schools.
In Part 2, Singer-songwriters and owners of Cherry Sprout Produce Lana Rebel and Amanda talk about their two favorite things--Music and Veggies.
Hosts Marlese, Harriet, Miriam, and Mark bring us several food topics today. First up is our Local Food News feature, followed by a look at gluten free cooking at New Cascadia Tradional, Portland's only Dedicated Gluten Free Bakery. Next up is a look at Organic Food Standards and the book New Good Food, by Margaret Wittenberg. Finally, we cover preserving foods, especially tomatoes.
- Title: Gluten-free Cooking, Organic Food Standards, and Preserving Foods
- Length: 61:04 minutes (27.96 MB)
- Format: MP3 Stereo 11kHz 64Kbps (CBR)
Today, hosts Mark Bitterman and Marlese Franklin bring us a four-part show, starting with Annie Kirschner, Child Nutrition Coordinator at the Oregon Hunger Relief Task Force, talking about summer nutrition for kids when school lunch programs are on vacation.
Finally, we end the show exploring home food preservation with a segment on pickles and krouts with Harriet Fasenfest from Portland Preserve.
Lazaro and Moro are from Cuba. They buy most of their fresh and frozen corn from The Cherry Sprout Market where I work. They always buy every last kernel of fresh and frozen corn that we have. I invited them to come and sell their tamales at our Market the next time they visited. About two weeks later they came with their wares. The scent of freshly prepared tamales surrounded them as they came through the door. Everyone in the Market descended opon them and boutght them out--about three dozen tamales. Luckily I had my recorder with and was able to talk with them and invite them on the show. They promised they would. We also set up a time for me to come over to their house where they would show me how to make tamales.
Well, the day before we were going to meet, they called and left a message on my phone "We are not making the tamales anymore so we won't be coming to get you" was all it said. I tried calling several times afterwards but no one answered.
There are several people in my North Portland neighborhood who make and sell tamales. There's Maria who also comes into Cherry Sprout about every two weeks, but I haven't seen her lately. She is from Guatemala and both of her front teeth are cased in gold. Petra from Oaxaca also makes tamales and sells them door to door. She keeps the tamales in a cooler which she wheels around with a shopping cart. I haven't seen her for awhile either. Hmmm. Of course, I want to get a line on tamales, real homemade tamales. There are many times when I have wanted tamales for dinner, but since I don't freeze them and don't have a microwave I am pretty outa luck.
The next time I see one of my favorite tamale people I am going to get a phone number! I want to call and come overto their house with my order. I would love to get to know these neighbors of mine, spend some time in the kitchen with them and exchange stories. Sure I could dig through a recipe book and learn how to put them together myself, but I won't, because part of the pleasure of tamales is that they are such a welcome surprise. I never know when the door bell rings if it will be Petra or if Maria will come into the Market, just as I finish lunch. I'll go ahead and have one anyway, because I never know when I'll get another.
So, there will be no tamales or tamale chefs on the Food Show this month as hoped for. If you have a favorite tamale chef then let me know.
Happy Food, Yum,
Photo courtesy of mexicanwave on Flickr-Thank You!
Dewey Weddington (Saké One) joins Food Show hosts Marliese, Miriam and Mark for a discussion of how saké is made in Oregon. Mark will discuss Parma. He just returned from a trip to Italy. Allen Rousseau from the Portland Farmer's Market discusses Pine Mountain Buffalo Ranch. Plus news tidbits from around the world for dessert.
Host Marliese Franklin looks at two questions on today's show...
1. How do performers make ice cream? Rudy Speerschneider of Mostlandia sets the stage.
2. Are we an "Irradiation Nation?" Wenonah Hauter discusses her new book, "Zapped: Irradiation and the Death of Food."
Miriam Widman hosts a discussion about eggs with the folks from KooKooLan Farms (KooKooLanFarms.com). The farm features fresh chicken and duck eggs and poultry products at the Hillsdale Farmer's Market on Sundays.