Video by: FoodShedPlanet.com

From the filmmaker:

Find out more about growing food, community, and knowledge at FoodShed Planet (foodshedplanet.com), or read my book (foodformydaughters.com).

We are very excited to share this first video installment of an ongoing series from Ryan & Lisette Cheresson. They will be traveling to many countries in the coming year to uncover stories about food and agriculture and will share many of them here at About Harvest. To learn more about their mission, visit cheresson.tumblr.com.

Villa de Leyva Farmers Market

Ryan and Lisette first trekked to Columbia and visited the Villa de Leyva Farmers market, here’s what they had to say about it:

Organic. Local. Sustainable. In the past few years, these words—and the culture surrounding them—have defined a dynamic shift in popular attitude toward food and its cultivation in the United States. Farmer’s markets are a hubbub for these gastronomical trends, both in big cities and small towns across the country. In an effort to discover if a similar “back to basics” way of farming had started to emerge in South America, we strapped on our packs, grabbed our camera, and started asking questions.

Video by nathan m peracciny

From the Throw To Grow Team:

“Food is medicine.” Lan Thai

Our next installment of the Throw To Grow Profile series, features Lan Thai, Chef & Founder of Happy’s Hawai’i. Happy’s Hawai’i combines innovation, a sense of community, with traditional Vietnamese cooking. All to create fresh and sustainable food that keeps guests smiling.

Happy’s Hawai’i is committed to providing foods that contain no artificial preservatives, no artificial flavorings, NO MSG, and NO GMO. Happy’s only uses organic chicken and local grass-fed beef.

In this piece, Lan describes where her journey began, and what drives her to run a company and create food with awareness.

You can enjoy Lan’s cooking every Sunday at the haleiwafarmersmarket.com.

Learn more about Happy’s Hawaii at:happyshawaii.com

Enjoy!

More Throw To Grow Profiles coming next week.

To learn more visit: Kickstarter the Throw To Grow project

Mahalo!

ThrowToGrow.com

This sweet documentary shows how fun and relatively easy it is to prepare and bottle your own tomato sauce. Shot in Super 8 by filmmaker Karen Asmundson, it’s a nice peek at how much fun can be had cooking up a nice batch of homemade sauce that you can enjoy for months. For detailed information on how to can your own tomato sauce, visit this page at the Food and Garden Dailies blog.

Video by: Karen Asmundson
From the filmmaker:

A Super 8 documentary that catalogues the process of my friend Marni learning to cook a huge pot of tomato sauce and then preserve it using the hot water bath canning process. Made for WNDX’s One-Take Super 8 Event 2011 in Winnipeg.

In this captivating account given to Fortnight Journal, twenty-two year old Gemma Matsuyama takes the viewer through her typical morning as a pastry cook at Loccanda Verde in New York City.

Fortnight Journal: “Honoring the Past, Archiving the Future”

Video by: Bobby Craddock

Digital story about tortillas and family memory. Created as part of the research project, “Tobacco Control and Digital Storytelling: Collaborative Videography with Latino Adults to Promote Health Equity in Colorado”.

fairtradetobacco.org

Video by: Marty Otañez

Every term Head Chef Matthew Mason does something different with the children of West Hill Primary to teach them more about food, freshness and seasonality.

Video by: Well Seasoned PR

‘Meet Aftabudin Rayman and Peter Wojick, the fish smokers behind the hot-smoked fish division at ACME smoked fish in Greenpoint, Brooklyn. ACME Smoked Fish is the largest smoked fish house in the country, processing 6-8 million pounds of assorted fish for stores and seafood counters every year.

According to Rayman, the head fish smoker, to be successful at this job, you can’t look at it as just a job, an ordinary job. To him, a successful fish smoker’s priority should be the fish, that internal drive to achieve moist, smoky meat with a perfect golden hue everytime – not doing the job to get an increase in pay. And running a hot-smoked fish operation isn’t an easy task either: working 10-12 hour days on your feet, constantly breathing in smoke, wheeling heavy racks of hanging fish over slippery floors. It’s physically demanding, which is why devotion like Rayman’s is hard to come by.

So come watch their story and discover the delicate process of hot-smoking fish. It truly is a craft, a craft that takes passion and tens of years to master.

Thanks for watching food. curated. Happy Eating!
For the full post, visit us at: foodcurated.com
Or come say hi on Twitter, I’m @SkeeterNYC.’

The documentary series “Willapa Bay Oysters” is exploring the world of oyster farming in Willapa Bay of Washington State, and recently Co-X Entertainment was able to capture images that most of the growers themselves have never seen…

When it comes time to transplant or harvest their “bottom-culture” oysters, the most common methods are to hand pick the oysters into baskets or tubs at low tide, OR at high tide to use a boat with hydraulic booms which raise and lower a “dredge” bag to the bottom of the bay where they collect the oysters.

Oyster growers are very aware of where the bulk of their oysters are on the oyster beds – since prior to “dredging,” they have very often scouted the beds at low tide and then return with the boat at high tide.

However, even though oystermen see the bag drop into the water and can feel the vibrations of when the bags are interacting with the ground beneath them AND even after calculated moves maneuvering around their beds which leads them to see the results of their labor as the bags resurface above water full of oysters (or not), there is always a step they do not get to see which is how the “dredge” bags are performing underwater.

So how do the oysters truly get into the “dredge” bags?

This video takes you underwater with a “GoPro HD Hero” camera so you can experience a whole new view of “oyster dredging” on Willapa Bay.

Video by: Co-X