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.

• 3/3/08
• Comments: 0
• Votes: 4

From a very old family recipe, that remains a closely guarded secret, this mustard is hand-made by the Benedictine Sisters at Queen of Angels Monastery. The proceeds help feed a small community of local homeless people, and migrant families.

• 3/3/08
• Comments: 0
• Votes: 3

Continuing the conversation, Curt Ellis shares his story about the pervasiveness of corn in our daily foods. We learn that for the first time in human history, the problem of obesity is associated with poverty, not affluence. The processed ingredients that saturate the market with cheap food products is the chief culprit.

• 3/3/08
• Comments: 0
• Votes: 1

You can almost hear the voice of Gomer Pyle: “Surprise,” “Surprise,” “Surprise”! Of course, the big surprise may be on all of us. The documentary “King Corn” reveals the often unseen, and unreflected world of industrial food manufacturing, in this case, as it relates to the use and production of corn.

• 3/3/08
• Comments: 0
• Votes: 1

This story about Bob Brandon is a story about a new approach to weight loss that seeks to address a complex range of factors to help individuals control their weight, and not gain it back. According to Victor Stevens, PhD., senior investigator for this study, the participants that have gone through the three year program, the majority have learned how to successfully manage their weight. The official results of this study will be published soon.

• 3/3/08
• Comments: 0
• Votes: 1

Jon Bansen believes that since he converted his farm over to being organic and sustainable, he’s becomes a much better farmer, and built a better business. In this story, there may be important lessons for both farmers and the American public.

• 3/3/08
• Comments: 0
• Votes: 0

Creating a restaurant from the ground up is an ambitious endeavor in itself. To base the theme of such a restaurant around locally produced food, good land stewardship, and preserving social tastes is even more grand. Stu Stein, owner of Terroir (pronounced, tεʀwaʀ, in French) shares his philosophy and vision. Recipes from the episode: Dungeness Crab and Fuji Apple with Curry Mayonnaise; Game Hen en Cocotte with Sweet Potato Bread; Cornmeal Fried Oysters with a Salad of Organic Greens and Lemon-Caper Aioli

• 9/25/07
• Comments: 0
• Votes: 1

There 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

• 8/31/07
• Comments: 1
• Votes: 7

Community Supported Agriculture (CSA) offers a holistic approach to the production of sustainable food grown in urban areas. In this story, we learn of one urban farmer who successfully uses the CSA model to produce long-term sustainable crops that are fresh, cost efficient to produce, environmentally friendly, and that offers local members a stake in the harvest crops. Recipes from the episode: Oven Roasted Tomatoes & Herbs; Spanish Eggplant Salad; and Caponata Pasta

• 8/31/07
• Comments: 0
• Votes: 2

It’s a long road, and it’s not easy, a personal look at a barbecue world champion. Recipes from the episode: Grilled Catfish; Larrys Slaw; Wonder Peach Cobbler; Barbecue Beans; and 2 Fat Larrys Rib Rub

• 8/17/07
• Comments: 1
• Votes: 2

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.

• 8/17/07
• Comments: 1
• Votes: 1

Place 3 teenagers in a small kitchen, one being the cook—add a dash of understatement; a measure of serious resolve; 2 cups sass and good natured razz, and you get: Brad Can Cook. Recipes from the episode: Tilapia Fried Fish; Cucumber Salad

• 8/17/07
• Comments: 0
• Votes: 2

Tons of tomatoes, and over 70 different varieties are represented at this tomato fest. These farm fresh tomatoes have character, beauty, and yes, even charm.

• 8/14/07
• Comments: 3
• Votes: 2

Ever since Rachel Carson’s book “Silent Spring” first appeared, warning us against the dangers of chemicals in our natural world—we seem to be entering a new, more dangerous period, where the accumulated human effects upon the environment are producing an obvious toll. In this story, another human soul speaks out, this time, about the plight of the honeybees.

• 8/14/07
• Comments: 1
• Votes: 2

A tale of unrealistic desire: no bugs, no blemishes, and no use of chemicals.

• 7/30/07
• Comments: 0
• Votes: 3

A thorough step by step guide to canning pears from an expert instructor.

• 7/30/07
• Comments: 0
• Votes: 1

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

• 7/30/07
• Comments: 0
• Votes: 1