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Marge Braker, of Preserve, demonstrates how to make fresh strawberry jam.
If you'd like the recipe to go with this video, it's on our website, here:
http://cookingupa story.com/index.php/ 2007/07/19/small-bat ch-fresh-strawberry- jam/
A minister's daughter lends her unique perspective to the making of religious icons out of rich chocolate. Recipe from the episode: Ginger Almond Toffee
The pictures can be tantalizing. Some even cause us to stop and stare. Join us, for a behind the scenes look at a food photographer and his team as they create sumptuous images out of fresh ingredients that seem to jump off the page. Recipes from this episode: Ed's Tangy Eggless Caesar Salad; Canning Pears, raw pack; Pear Bread
It was once a common way to extend food beyond the immediate season. Two friends become involved in the ancient practice of preserving food, and in the process form a closer bond with nature and each other. Recipe from the episode: Small Batch Fresh Strawberry Jam
Calvin is a 10 --year old boy with a deep enthusiasm for life. But every day is a constant battle against an enemy that will not relent; an enemy that requires careful vigilance and treatment; an enemy that science can not?as yet?defeat. Calvin has Type 1 Diabetes: this is Calvin's War. Recipe from the episode: Nasi Goreng (fried rice)
Sheep cheese tastes distinctive, characteristically strong, and very different from cow or goat cheese. On this family sheep farm, the making of cheese reflects a slower pace of life along with a direct connection to the land. Consuming this cheese requires a careful eating pace.
To see more stories, get recipes, and links to additional resources, go to: http://cookingupasto ry.com/
Farmstead cheese is made only from milk that comes from the animals raised on that particular farm. Distinctive in taste, and quality, one such cheesemaker gives us a glimpse of what it is like to be a cheesemaker on a small farm. Recipe from the episode: Pat's Stuffed Chicken Breast
This is a story about a community egg cooperative formed by a group of volunteers, bringing chickens to a working urban farm, and managing the production of eggs for themselves and a local CSA.
To see more stories, get recipes, and links to additional resources, go to: http://cookingupasto ry.com/
Lon Rombough, author of The Grape Grower: A Guide to Organic Viticulture shares his passion for plants and growing grapes; a lifetime of study and practice as a plant breeder and grower. He shares his unique story while pruning grape vines and fruit trees on his property.
To see more stories, get recipes, and links to additional resources, go to: http://cookingupasto ry.com/
Follow along as we travel from the field to the factory to learn how some of the best and freshest green beans get picked, processed, and canned all within a few short hours of time. Recipes from the episode: Old Fashioned Green Beans and Bacon; and Green Beans A La Poulet
here is an unique rhythm to life in being a dairy farmer. Jon Bansen is a third generation farmer, and owes his livelihood to his grandfather who began the family tradition. Recipes from the episode: Danish Soup Gourmet Mac & Cheese
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