The Food Show features an interview with Harry MacCormack, a founder of Oregon Tilth, who has been farming organically in Corvallis since the 1970's. Now he is involved in an effort to grow wheat and other grains in the Willamette Valley. And the Roquefort Files focuses on Truffles.
Here are some sources of further information on references made by Harry MacCormack:
Southern Willamette Valley Bean & Grain Project: www.mudcitypress.com/
Hearst Newspapers and Hemp: try "hearst hemp" on a search engine
Willamette Seed and Grain Project: www.willametteseedandgrain.com
GMO beet seeds: /www.oregonlive.com/
Wes Jackson-perrenial grains: www.landinstitute.org
Alan Kapuler: www.peaceseeds.com
The Transition Document: Toward A Biologically Resilient Agriculture: www.sunbowfarm.org/
components of food: see, for example On Food and Cooking by Harold McGee
There's lots more about Harry MacCormack on his website: www.sunbowfarm.org.
Harry was a guest on KBOO's Locus Focus with Barbara Bernstein in June 2011. They talked about his recent book Cosmic Influences on Agricultural Processes. To hear this interview, go to www.kboo.org, and type "maccormack" in the Search This Site window.
- Length: 57:26 minutes (52.58 MB)
- Format: MP3 Mono 44kHz 128Kbps (CBR)
Dr. Phil Howard from Michigan State University talks about the consolidation of food distribution in the organics industry. His website is: www.msu.edu/~howardp./index.html
Miriam Widman joins us from Berlin, Germany.
And we share lunch prepared from ingredients sourced within a hundred miles.
The website for more information about the Gravenstein Apple Fest is:
Sheila Hanson's cookbook is Cook Down Cholesterol.
- Title: KBOO Food Show for August 2011
- Length: 48:33 minutes (44.45 MB)
- Format: MP3 Mono 44kHz 128Kbps (CBR)
Corvallis food activists are sharing ideas with their counterparts in Canada. Host Laura McCandlish interviews Elizabeth Fraser of The Stop, "an innovative anti-poverty and anti-hunger program" in Toronto. It’s a unique urban food bank/prenatal clinic/ open kitchen with ample community gardens. We also hear from Rebecka Weinsteiger, who is working to plan a similar South Corvallis Community Food Center Project. Fraser particularly enjoyed Portland's food culture, since backyard chickens and food carts aren't allowed in Canada.
- Length: 4:12 minutes (21.17 MB)
- Format: RIFF Mono 44kHz 705Kbps (CBR)
On our April 20th show, Breakfast in Bridgetown author Paul Gerald talks up late-night/early morning munchies spots.
Portland transplant and pastry chef Kim Boyce dropped by to chat about Good to the Grain, her new ode to baking with whole-grain flours. Kim generously shared the recipe for her Rhubarb Tarts (the book's cover image) with us here.
Then we bring you a special treat: the return of the Roquefort Files, KBOO’s homage du fromage. Justin Miller and Stuart Margolis, KBOO’s cheese wizs in residence, review a spectacular cheese from Switzerland that’s not your mama’s swiss.
Finally, we revisit the controversial issue of eating shark's fins. A bill to ban the sale of shark's fin in Oregon had a public hearing April 20. Rep. Brad Witt (D-Clatskanie) sponsored the bill. We speak to the West Coast Seafood Processors Association's Rod Moore about the push to exclude spiny dogfish (a non-endangered type of shark) from the ban. It's a valuable sidecatch for Oregon fishermen and a less expensive source of shark's fin in Chinese cuisine.
This month is devoted to dairy. Listen to dairy breakfast suggestions from Paul Gerald, author of Breakfast in Bridgetown http://www.breakfastinbridgetown.com and hear an interview by Host Miriam Widman with Reyna Simnegar, author of Persian Food for the Non-Persian Bride about kosher dairy Persian foods and specialties for Purim http://www.kosherpersianfood.com/
There's also a segment from householder Harriet Fasenfest about spring milk and a discussion about raw milk. Host Laura McCandlish hears the dairy industry's pushback against raw milk from Friends of Family Farmers President Kendra Kimbirauskas.
Then Laura takes us inside the new cheese-making lab Oregon State University in Corvallis. The lab will market a new OSU cheese to the public this fall.
And Food Show Friend Marliese Franklin speaks with Gabriele Hamilton, author of Blood Bones and Butter -- the Inadvertent Education of a Reluctant Chef. There's also a legislative update from Rep. Brian Clem, D-Salem, about funding for a bill to support school districts' purchases of local farm products.
Other Useful Links:
Info on FDA position on raw milk: http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm232980.htm
State Rep. Brian Clem, D-Salem: http://www.leg.state.or.us/clem/
Oregon's 100th Dairy Conference in April: http://www.oregondairy.org/conference.php
- Title: Food Show 3-16-11.L
- Length: 60:56 minutes (34.87 MB)
- Format: MP3 Mono 48kHz 80Kbps (CBR)