About Harvest speaks with Robert Dubois of a movement called Bikeloc. Averaging about 70 miles per day, Robert and Aaron are traveling across America by bicycle and with a purpose to collect and share stories about Local Food Movement across the country.
Listen here:
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To learn more about this movement, visit BikeLoc.org
Temra Costa cooks, gardens and serves as an advocate for farming and food. She is also is the author of the new book and movement known as FARMER JANE.
In her new book, readers learn that women are one of the fastest-growing demographics to own and operate farms in the United States and that they are tending towards diversified, direct-marketed foods that create relationships with the people that Temra indentifies simpy as, eaters.
Press material that accompanied my review copy of Farmer Jane describes Temra and her work as follows:
Costa was intrigued by the number of women engaged in food and farming through her professional career as a sustainable food and farming advocate with the Community Alliance with Family Farmers (CAFF), in California. With a thirty percent increase in women farm operators from 2002 – 2007, along with increases in women-owned businesses and involvement in government, the feminine voice in food and farming is starting to be heard. Farmer Jane is a compelling and empowering look at how communities, businesses and homes can be enriched by the sustainable food movement. Enlightened by the lessons and trials of women farmers, chefs, advocates and educators, Farmer Jane gives information and support to anyone wishing to become involved.
Listen here:
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Only a city as food-obsessed as New York could spawn the NYC Food Film Festival. Produced in association with the James Beard Foundation and benefiting the Food Bank For New York City, the 2010 NYC Food Film Festival runs from Wednesday, June 23rd to Sunday, June 27th. Summer 2010 marks the fourth year of this exciting week of events in Manhattan, Brooklyn and Queens where food and film enthusiasts are invited to taste what they see on the screen. Yes, the NYC Food Film Festival serves the food that is seen in the films. Some of the events feature free food films and free film foods. What more could you ask for?
As an official selection in last year’s NYC Food Film Festival, we especially enjoyed participating in the special preview event held at the James Beard House. We screened a trailer (followed by an enthusiastic discussion with the audience) from our award winning documentary New Jersey’s Red October,:
Watch New Jersey’s Red October Trailer here:
So we encourage you to do as the NYC Food Film Festival organizers Harry Hawk and George Motz suggest, and go watch what you eat!
With the increase in home and community gardens it’s understandable that with many people there has been an increase in interest in Raw Foodism. But like an over abundant crop of zucchinis in the garden, there seem to be countless theories, recipes, and books floating around the Internet about Raw Foodism, and it is clearly very easy to become overwhelmed by it all.
If you have ever wondered what the Raw Foodism movement is all about, or if you are interested in pursing and learning more about how to become a Raw Foodist yourself, you will want to give this podcast a listen as we speak with Laura Bruno.
A raw food coach since 2005, in many circles Laura is known simply as the Successful Lazy Raw Foodist. Through our interview with Laura, these are a few of the tidbits you will learn about living the Raw Foodist lifestyle:
The 3 most important aspects of a Raw Foodist Diet.
How uncomplicated and easy it is to switch to a Raw Food Diet.
The 10 ingredients that will likely be found in the pantry of a Raw Foodist.
The equipment needed to effectively embark on a Raw Food Diet.
The positive affects attributed to being a Raw Foodist.
Raw Foodist - Laura Bruno
Laura Brunno is the creator of “The Lazy Raw Foodist’s Guide” an e-book available for purchase at www.lazyrawfoodist.com.
Listen here:
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Listen in to this podcast if you are baking sweets for your sweetie this Valentines Day and want to keep it organic. Based in Brooklyn, NY, Sarah Magid is an organic baker who bakes custom organic cakes and sweets for weddings, parties, corporate events, and for all those who have a sweet tooth.
Organic and Chic Cookbook cover
Her cookbook titled “Organic & Chic” demystifies baking and enables just about anyone from professional bakers to novices to create beautiful & sweet treats. She explains complex recipes in a way that makes it very easy for anyone to get into the kitchen and bake. Listen in as Sarah breaks down the essentials of baking organically, and shares with us what she feels are the most important ingredients needed in an organic pantry.
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Grown in the Pacific Northwest and along the Northern Plains of the United States, Pulse crops provide us with excellent sources of nutrition.
Zerbe Peas
In this podcast we speak with Tim McGreevy, the executive director of the USA Dry Pea & Lentil Council. Listen & learn what Pulse crops are and why Tim McGreevy finds them to be among the most “nutritious crops in the world”
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Katie of Sharecipe.com talks with us about the great success of Sharecipe.com, a website she developed where people can socialize and swap recipes & cooking tips. After moving from the Northeast, to the West Coast and back to her home in middle America, Katie saw a need to reestablish the tradition of sharing recipes with family, freinds and children and Sharecipe.com was born.
Katie spoke with us about the website, and also very kindly shares with us her Grandmothers wonderful Pumpkin Bread recipe here:
Very moist and delicious. Just like my Great-grandma Sittig made for me when I was little – yum! When you buy the canned pumpkin, make sure it is plain pumpkin, not the pumpkin that is ready to pour into a pie shell.
Ingredients:
3 cups of sugar
4 eggs
1 cup oil
2/3 cups of water
3 1/2 cups of flour
1/2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 tsp cloves
1 tsp nutmeg
1 tsp cinnamon
2 cups canned pumpkin (16 oz cans)
Directions:
Grease either 4 small or 3 large loaf pans
Mix sugar and eggs together, add oil and water
Add rest of ingredients and mix
Bake at 325 degrees for 40 minutes – 1 hour
Cool for 15 minutes in pan
Transfer to racks to complete cooling
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Based on the seed-to-table learning model initiated by Alice Waters in Berkeley, CA, The Pittsburgh Edible Schoolyard integrates garden activities into the regular classroom curriculum to improve young students’ eating habits, invest students in their school communities, and enhance students’ academic performance.
Now in its fourth year in the Pittsburgh Public Schools (PPS), The Edible Schoolyard is the fruit of collaboration between PPS personnel, teachers, parents, community members, and the non-profit organization Grow Pittsburgh.
In this podcast we speak with the Director of Education for Grow Pittsburgh, Joshua Burnett. To many young Pittsburgh students, he is better known as “Farmer Josh”.
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WellGen, is a company that develops proprietary nutraceutical products. Simply put, they develop and commercialize Medical Foods that treat and prevent disease.
We recently spoke with the Chief Scientific Officer at WellGen, Dr. Nancy Rawson. In this podcast, you will learn will about some of the most up-to-the-minute work being done today in the field of nutraceuticals.
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With rave reviews from the likes of the Los Angeles Times, the CBS Evening News and Yelp.com, we at About Harvest spoke with Diane and Lisa from their Los Angeles office to learn more about what Melting Pot Food Tours is all about. Listen here:
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