In this series of conversations with Dan Imhoff, he explains how the farm bill has evolved, and what it has come to mean for farmers and the American public. If you think it's just politics as usual, you may be astonished at what you hear...

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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: cookingupastory.com

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For more videos, visit: cookingupastory.com July 4th is coming up, no better time for barbecuing your favorite foods. If you want to take your q'ing to the next level, check out this short clip from some guys that truly know barbecue. If it whets your appetite for more, check out our store (link bellow) for the full 72 minute DVD* containing all 3 world champion bbq'ers, the National BBQ News called "second to none..." For a free pdf download of the recipe booklet from the BBQ Secrets DVD: cookingupastory.com Please take a moment to check out our DVDs cookingupastory.com Titles include: Cake Decorating: Fun with Fondant *BBQ Secrets: the Master Guide to Extraordinary Barbecue Cookin' Inside the World of Championship Barbecue Chock full of information from pros, they're very educational - and they make great gifts for enthusiasts or yourself. Thanks for your time and support!

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Cooking Up a Story: Food News ( cookingupastory.com ) Mark Bittman, author of How To Cook Everything discusses the central message of his latest book Food Matters A Guide to Conscious Eating. Part 2 of 'Food Matters with Mark Bittman' will be posted on cookingupastory Wednesday, Jan. 21st. Please consider stopping by and joining in the conversation!

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An inside look at a hand-made pie factory. Recipes from the episode: Zesty Marionberry Sauce; Holiday Pecan Pie with Scotch

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For more Stories, Food News, and Cooking Fresh videos, visit: cookingupastory.com Michael Pollan's new book, In Defense of Food, provides the backdrop for his talk at the Bagdad Theater in Portland, Oregon, and this prior interview with Deborah Kane of the environmental nonprofit organization, Ecotrust. Remarkably, Mr. Pollan is talking about a defense of food in a literal sense it's increasingly difficult to escape from eating foods that are food-like substances (processed foods), but are not whole (real) foods. We have come to look upon "nutritionism" as a valid means of determining (healthy) value in our diet; food has been reduced to its composition of good and bad nutrients, but are we really eating healthier? In part one, we see how simple changes in food labeling requirements can influence consumer behavior, and how food manufacturer's apply overwhelming pressure to effect laws that ultimately protect their own interests. To see more stories, get recipes, and links to additional resources, go to: cookingupastory.com

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For more Stories, Food News, or Cooking Fresh videos: cookingupastory.com This 3-part series of interviews with Dr. Vandana Shiva about the future of food is one of the most contentious, revolutionary, profound, and important discussions of any, we have had to date on Food News. This is more than about the safety of biotechnology; its about the ability of all of us to have a choice of the foods that we eat, and for our farmers to be able to freely use their own seeds, and grow food in the manner that they choose.

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For more Stories, Food News, and Cooking Fresh videos, please visit cookingupastory.com Local farmers Joan and Ron Baune make these Salad Bowls to sell at the Portland Farmers Market for those folks who don't have the space to grow their own. In this video Joan shows you how to do it and Ron talks about how easy they are to care for and harvest. BTW, they make great gifts, too!

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Just got a sweet review from the Library Journal on the fondant DVD with Robin. This is what they said: Robin Hassett, co-owner of and baker at the Dessert Tray in Portland, OR, shares in this lively and informative DVD her tips and tricks for working with fondant, that mix of sugar, water, and flavoring that is the foundation of many candies and icings. After discussing the basic tools and techniques, Hassett provides a recipe for fondant and then goes through the step-by-step process of decorating two different birthday cakes. Excellent production values and a well-designed menu allow viewers to navigate the DVD with ease. Hassett proves to be an engaging and cheery guide to the world of fondant, making this program the perfect choice for beginning cooks who want to start turning out their own colorful cakes. A useful addition to any public library cooking collection.—John Charles, Scottsdale PL, AZ. more info here: cookingupastory.com

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For more Stories, Food News, and Cooking Fresh videos, visit: cookingupastory.com A simple idea led two women into a thriving new farming enterprise. Build backyard mini-farms for homeowners who want to start growing their own fresh herbs and vegetables lasting throughout most of the year. Recipes from this episode Kale Philo Bake and Crookneck Squash and Tomato Slices. Links to these recipes are below. For more stories: cookingupastory.com For the Kale Philo Bake recipe cookingupastory.com For Crookneck Squash and Tomato Slices recipe: cookingupastory.com

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For more stories and videos, visit cookingupastory.com Roger Rainville is ahead of the curve when it comes to reducing costs on his farm near Alburgh, Vermont. He's currently producing biodiesel for about $1.70 a gallon.

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For more Stories, Food News, and Cooking Fresh videos, visit: cookingupastory.com Eau De Vie, the French word meaning "water of life", is a spirited drink produced from the distillates of fermented and mashed fruit. Steve McCarthy, began a long quest to produce a world-class pear Eau De Vie, and turn it into a profitable business. For show recipes and more stories cookingupastory.com For the Brandied Pear Salad recipe, go here cookingupastory.com For the Pear and Currant Chutney recipe, go here: cookingupastory.com

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For more stories and Food News videos, visit: cookingupastory.com It's a long road, and it's not easy, a personal look at a barbecue world champion. Recipes from this episode: Grilled Catfish cookingupastory.com Larry's Slaw cookingupastory.com Barbecue Beans cookingupastory.com Wonder Peach Cobbler cookingupastory.com 2 Fat Larry's Rib Rub cookingupastory.com Please take a moment to check out our DVDs cookingupastory.com Titles include: Cake Decorating: Fun with Fondant BBQ Secrets: the Master Guide to Extraordinary Barbecue Cookin' Inside the World of Championship Barbecue Chock full of information from pros, they're very educational - and they make great gifts for enthusiasts or yourself. Thanks for your time and support!

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

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For more stories and Food News videos, visit: cookingupastory.com He's a BBQ spokesmen, a parking lot chef, and a cookbook author who has quite a story to tell. Recipes from the episode: Backyard Championship Ribs cookingupastory.com and Big Time BBQ Rub cookingupastory.com Please take a moment to check out our DVDs cookingupastory.com Titles include: Cake Decorating: Fun with Fondant BBQ Secrets: the Master Guide to Extraordinary Barbecue Cookin' Inside the World of Championship Barbecue Chock full of information from pros, they're very educational - and they make great gifts for enthusiasts or yourself. Thanks for your time and support!

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For more Stories, Food News, and Cooking Fresh videos, visit: cookingupastory.com Award-winning pie-off contestant, Tricia Butler, demonstrates how to make a fabulous tomato pie from garden fresh ingredients. Download the Tomato Pie recipe cookingupastory.com For more stories, Food News, and Cooking Fresh videos, please visit us at: cookingupastory.com

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For more Stories, Food News, and Cooking Fresh videos, visit: cookingupastory.com Elizabeth Beekley, of Two Tarts Bakery demonstrates how to bake one of her favorite holiday recipes, Hazelnut Tassies. I can personally vouch, the taste is unbelievable! For the Hazelnut Tassies recipe cookingupastory.com For more Stories, FOOD NEWS, or Cooking Fresh videos, please visit us: cookingupastory.com

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For more Stories & Food News: cookingupastory.com Paul Roberts, veteran print journalist, and author of The End of Food, and The End of Oil, speaks at the first ever, Organicology conference, in Portland, Oregon. The story he tells here is a cautionary tale. Modern science has created the industrial agriculture revolution, producing enormous benefits for society. Though over time, many of these very same benefits lower costs of production, greater production yields, and greater efficiency through increased economies of scale, have led to serious systemic problems that threaten the entire agricultural system, perhaps even our planet.

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For more stories and Food News videos, visit: cookingupastory.com Cookout at a Dutch Oven Gathering. It's a DOG, and if you have never been to one before, you're in for a treat. Recipes from the episode: Peach Cobbler cookingupastory.com and Columbia Mud Pie cookingupastory.com Please take a moment to check out our DVDs cookingupastory.com Titles include: Cake Decorating: Fun with Fondant BBQ Secrets: the Master Guide to Extraordinary Barbecue Cookin' Inside the World of Championship Barbecue Chock full of information from pros, they're very educational - and they make great gifts for enthusiasts or yourself. Thanks for your time and support!

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For more Stories, Food News, and Cooking Fresh videos: cookingupastory.com As 25% of all Oregon farmland will be up for grabs over the next decade, the future of Oregons family farmers may hang in the balance. According to the latest 2007 Census of Agriculture, the average age of local farmers is 57.5 years, slightly older than the national average. Two central, and interrelated questions How can we help insure that there are a next generation of family farmers in Oregon? How do we insure that there will be available (and affordable) land for them to farm?

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Visit cookingupastory.com for more videos and stories. Lon Rombough, author of The Grape Grower: A Guide to Organic Viticulture, shares a personal family story about the origin of his father's apple tree, and how it evolved into something quite spectacular.

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For more Stories, Food News, and Cooking Fresh videos, visit: cookingupastory.com Just when you may have thought there is nothing new to be said about prepping artichokes for cooking, this demonstration with Michele Knaus offers some surprising tips. To see more stories, get recipes, and links to additional resources, go to cookingupastory.com

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For more Stories, Food News, and Cooking Fresh videos, visit: cookingupastory.com Caitlin Daniels, of Two Tarts Bakery, gives us another idea how to have delicious fun with some of our favorite cookie cutters. Recipe can be found here bit.ly For more stories, Food News, and Cooking Fresh videos, please visit us here: cookingupastory.com

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For more Stories, Food News, and Cooking Fresh videos, visit: cookingupastory.com A long string of pink bird houses line the Bansen dairy farm. Not merely for decoration, these bird houses provide nesting grounds for the swallows that feed on flies, using nature to control insect pests naturally. To see more stories, get recipes, and links to additional resources, go to cookingupastory.com

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For more Stories, Food News, and Cooking Fresh videos, visit: cookingupastory.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: cookingupastory.com

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More Stories, Food News, & Cooking Fresh videos: cookingupastory.com In Part 2 of this Cooking Up a Story Food News interview, Mark Bittman, best-selling food author, and New York Times Columnist, lays out the central tenet of his life's work as a food writer, and home cook. The "minimalist" view that we need to eat substantially more plant based foods, and consume substantially less animal products than what currently defines the typical Western diet.

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

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For more Stories, Food News, and Cooking Fresh videos, visit: cookingupastory.com 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 cookingupastory.com

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For more Stories, Food News, and Cooking Fresh videos, visit: cookingupastory.com Carlo Petrini, founder of Slow Food International shares his views about food, politics, and American culture on the road to a sustainable food nation. Part one explores the meaning of gastronomy, the current impact of food production upon the environment, and the pressing need for fundamental change. From Fast Food Nation to Slow Food Nation sponsored by Kaiser Permanente's Center For Health Research. To see more stories, get recipes, and links to additional resources, go to cookingupastory.com

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For more Stories, Food News, and Cooking Fresh videos, visit: cookingupastory.com In this segment, Michael Pollan talks about how we (Americans) have come to view food through the lens of nutritionism. Focused upon the good and bad nutrients within foods, this is our measure of what we deem healthy to eat, while also largely ignoring other reasons for eating, like pleasure and enhancing a sense of community. To see more stories, get recipes, and links to additional resources, go to cookingupastory.com

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For more Stories, Food News, and Cooking Fresh videos, visit cookingupastory.com The Fall Equinox is upon us, the summer harvest is winding down, and the temperatures are beginning to drop. Have you considered growing a winter garden? for more Stories, Food News, & Growing Food videos, visit cookingupastory.com

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For more Stories, Food News, and Cooking Fresh videos, visit: cookingupastory.com New to the life of farming, a middle-aged couple make a career change from a professional life in Silicon Valley to commercially raising pasture fed animals on their newly purchased farm in Oregon. First mentoring under Joel Salatin, they now raise pasture fed cows, pigs, chickens, ducks, lambs, and sheep. To see more stories, get recipes, and links to additional resources, go to cookingupastory.com

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For more Stories, Food News, and Cooking Fresh videos, visit: cookingupastory.com 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 cookingupastory.com

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For more Stories, Food News, and Cooking Fresh videos, visit: cookingupastory.com "It is the best of times, and the worst of times when it comes to food. But, I focus on the best, and there are alot of very positive things happening." So says Michael Pollan in this final installment, as he completes the dots between government policy, public health, and the cost and availability of fresh wholesome foods. To see more stories, get recipes, and links to additional resources, go to cookingupastory.com

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For more Stories, Food News, and Cooking Fresh videos, please visit cookingupastory.com This is a story about a farmer, Dan Forgey, and his connection to the land, and the community in which he has lived throughout his life. This is also a story about a true pioneer, and the pioneering spirit that seems to inspire this particular community of farmers to farm in a different manner. To read see original post cookingupastory.com See related video: The Next Step: Adding Cover Crop to a No Till System www.youtube.com To watch other food stories, food news, and Growing Fresh Food videos: cookingupastory.com

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For more Stories, Food News, and Cooking Fresh videos: cookingupastory.com In Patels new book, The Value of Nothing, he hones in on what it means to have corporate monopolies that can manipulate both price and supply, coupled with a free market philosophy that hijacks government oversight and public protection, where the price of something bears little relation with its true value. For more Stories, Food News, and Cooking Fresh videos cookingupastory.com

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For more Stories, Food News, and Cooking Fresh videos, visit: cookingupastory.com This is a story about a third generation dairy farmer facing a critical choice continue raising his herd of dairy cows practicing conventional farming, or switch over to an organic dairy operation. It took him 2 years to decide, but as he looks back upon that decision, he considers it the best decision he ever made. In this version of Organic Dairyman: Director's Cut, the original 2 part series was combined and re-edited to allow for a slower pacing that more faithfully matches the serene surroundings and the natural flow of the story line. For those film buffs out there, compare this version with the original parts 1 and 2, and tell us what you think. For more information about this this story, please visit us: cookingupastory.com Keyword: Dairyman Or to see more stories, get recipes, and links to additional resources, go to: cookingupastory.com

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For more Stories, Food News, and Cooking Fresh videos, visit: cookingupastory.com Larita, from the local farmers food stand often answers questions from customers about what to do with particular produce items. Here, she explains how to extract pumpkin meat, to use in making fresh baked pumpkin pie. Roasted Pumpkin Seed Recipe cookingupastory.com

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For more Stories, Food News, and Cooking Fresh videos, visit: cookingupastory.com Continuing the conversation with Ann Vileisis, author of Kitchen Literacy, she explains how over time we became gradually disassociated from how foods were produced, and where they originated. Most importantly, the advertising industry played a significant role in changing American values toward food, and easing the transformation to the industrial food production system of today. No easy feat to accomplish, it took 50 years to fully inculcate society to the new norms of food consumption. To see more stories, get recipes, and links to additional resources, go to cookingupastory.com

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For more Stories, Food News, and Cooking Fresh videos: cookingupastory.com Across the national landscape, family farmers have been for decades a declining breed. The national average age of farmers is 57, and climbing. Fertile land is diminishing. Purchasing affordable farmland for new farmers poses severe challenges. Listening to Michael Pollan, perhaps the closest this country has to a patron saint of food, during a recent Fresh Air interview, he reminds us of our earlier history where modern agricultural policy began, and its main intent.

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For more Stories, Food News, and Cooking Fresh videos, visit: cookingupastory.com Part 3, Ann Vileisis talks about the need to start making connections between our consumption of food, and the environmental and social consequences that result. By taking a more integrative approach to how we choose food, we can promote better environmental practices, healthier food consumption, and insure a locally produced supply of fresh, and nutritious foods. To see more stories, get recipes, and links to additional resources, go to cookingupastory.com

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