Cooking Up A Story

Raised On Grass: Pasture Fed Animals

Potter Productions, Inc. — Thu, 03 Sep 2009 20:52:00 +0000

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.

A Conversation with Ann Vilesis: Kitchen Literacy

Potter Productions, Inc. — Sat, 15 Aug 2009 07:00:00 +0000

Cooking Up a Story: Food News
PART 1—A conversation with author, Ann Vileisis about her new book Kitchen Literacy; what we know about our food, and how we came to know it. For Ann, Kitchen Literacy came about because she was struck by how much she didn’t know about the common foods she encountered in the supermarket. In conducting her research, she was surprised to learn how much people in pre-industrial times knew about their food. It was common then to know the sex and age of an animal, the farm it came from, and even the animal’s background before purchasing the meat.

Cooking With Love: Alice’s Kitchen

Potter Productions, Inc. — Mon, 06 Jul 2009 11:00:00 +0000

Cooking garden fresh foods made with love, from mother to daughter, generations of family knowledge passed down through oral tradition trace a living legacy of Lebanese food. Director’s Journal This was a story which found me. Linda is a neighbor of Ed, the story, and introduced herself. A cookbook author, gardener, and artist? Hmmm, I wanted to know more. We began to talk on the phone and I liked the idea of doing a story on someone with such a rich family history in which food played such a major role. Not just the making of a dish, but also in the growing of the ingredients (when possible), and the presentation of it; based on her Lebanese cooking traditions. It was so much fun to hang out with Linda! I was treated to my first cup of Arabic coffee (which definitely gave me an extra boost of energy!), got a tour of the biggest kitchen garden I’ve ever seen (which included tasting freshly plucked figs!), and I got to watch a new way to prepare squash. See for yourself in the video above, How to Make Summer Squash Stuffed with Rice. While the food was cooking, Linda took us into her Studio. She showed us the original cookbook draft, which had led to an article in the Saudi Aramco World magazine. Her illustrations were wonderful and oh-so-colorful. I came away feeling richer, fuller. Not only did I get to meet Linda, but through her, her mom, Alice. I am so glad Linda endeavored over the years to write down recipes that were typically handed down through only oral traditions. And to also share family stories with these recipes. In a sense, by reading the cookbook, her family becomes a part of your family. That’s a nice gift.

Food Network: Community Supported Agriculture

Potter Productions, Inc. — Mon, 29 Jun 2009 09:30:00 +0000

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.

Journey Of A Barbecue Champion

Potter Productions, Inc. — Wed, 17 Jun 2009 09:30:00 +0000

It’s a long road, and it’s not easy, a personal look at a barbecue world champion.

Preserving Food And Friendship

Potter Productions, Inc. — Mon, 08 Jun 2009 09:26:00 +0000

It was once a common way to extend food beyond the immediate season. Two friends become involved in the ancient practice of preserving food, and in the process form a closer bond with nature and each other.

Organic Dairyman: The Farmer 2

Potter Productions, Inc. — Wed, 06 May 2009 09:30:00 +0000

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.

Organic Dairyman: A Family Tradition-Part 1

Potter Productions, Inc. — Mon, 04 May 2009 09:30:00 +0000

There is an unique rhythm to life in being a dairy farmer. Jon Bansen, a third generation farmer, owes his way of life to his grandfather who began the family tradition.

The Grape Grower

Potter Productions, Inc. — Mon, 27 Apr 2009 09:30:00 +0000

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.

Artisan Cheese On The Farm

Potter Productions, Inc. — Mon, 06 Apr 2009 10:30:00 +0000

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.

The Growing Face of Modern Hunger in America

Potter Productions, Inc. — Wed, 01 Apr 2009 10:30:00 +0000

In this story, The Growing Face of Modern Hunger In America, Kathleen McDade, her husband, and their three young children, live pay check to pay check. Though both work, they are an example of a growing trend, people who face food insecurity, the inability at times to obtain food.

Organic Foods: Backyard Agriculture

Potter Productions, Inc. — Mon, 23 Mar 2009 10:45:00 +0000

A simple idea led two women into a thriving new enterprise. Creating backyard mini-farms for homeowners who want to start growing their own fresh herbs and vegetables, but lack the time or resources to do it themselves. A considerable amount of food can be grown in a small area of land, and depending on one's geographic location, the food can be grown outdoors throughout much of the year. As food prices rise, these types of mini-farms take on new economic meaning!

Eau De Vie Pear Brandy: A Personal Quest

Potter Productions, Inc. — Sat, 14 Mar 2009 20:35:00 +0000

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.

Artisan Chocolate: A Minister's Daughter

Potter Productions, Inc. — Wed, 11 Feb 2009 17:42:00 +0000

There is something wondrous about people who make delicious, yet very creative, items out of food. And Sarah Hart, of Alma's Chocolate is one of those incredible artisans. In A Minister’s Daughter Sarah lends her unique perspective to the making of religious icons out of rich chocolate.

A Good Food Farmer

Potter Productions, Inc. — Mon, 26 Jan 2009 14:07:00 +0000

This is not your typical story, for Anthony Boutard, of Ayers Creek Farm, is not your typical farmer. Trained as a forester, he and his wife, Carol, backed into farming - as he likes to tell it. And he shared many other stories too: how he goes about deciding what to grow for a particular season, and that he pays attention to indigenous cultures, how they planted and grew their food. Have you ever tried to grow food during the winter months? Indoors with a few herbs, or maybe a cold frame with some lettuces? Or try curing sweet potatoes and squash to bring out their sweetness? Our local farmers have so much knowledge to share to help us understand and discover the good food around us. I encourage you to visit your local farmers market, many (at least in our area) are open in the winter, too.

Monastery Mustard

Potter Productions, Inc. — Thu, 04 Dec 2008 00:08:00 +0000

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. Director’s Journal I remember it was back in August. It was a typical hot, dry day (nice to think of hot days while writing this in December!). I wanted to get a short trip to the Farmer’s Market before the day was gone. So many beautiful fruits and vegetables to pick from. I was in heaven. Almost. I passed a booth with 2 ladies with bright aprons selling…hmmm, let me see, what’s in those bottles? Mustard? And it’s called Monastery Mustard? Why? I looked around to get a hint. Up on their big banner, behind where they stood, was printed “Benedictine Sisters”. Oh, okay. Of Mt. Angel. Okay, too coincidental. There’s something more here, there’s bound to be a good story. I walked over and introduced myself to one of the ladies, who turned out to be Sister Terry. I began to ask her about the mustard and how it came about, and I was intrigued. We exchanged information and I contacted her in a few days to come down to Mt Angel to visit, talk, and film the making of their mustard. Community life is important to these Sisters. The community in their Monastery, the town community of Mt. Angel, and the larger community they reach through their participation at local farmer’s markets. And I think, in part, that’s what Sustainability speaks to. Acting locally, participating in your community, has an effect, eventually, on a much larger, global level. Like water rings from a single drop of water, it spreads outward. After filming the making the mustard, and seeing how it’s made (and about it’s intent) Lynn and I bought a couple of jars. I had not yet tasted any of their mustard. It was mid-afternoon and we stopped to pick up a sandwich at a local shop. Once in the car, sandwich in hand, I opened a jar of Glorious Garlic, and took a small taste. And then another, and yet another. It was hard to stop. I had never tasted a mustard quite as good. Now I was in heaven. At least my taste buds were! Curt Ellis has a definition of Sustainability that I agree with: “It’s food you want to eat when you know it’s backstory”. This fits in to what I learn about foods more and more. What’s your definition of Sustainability?

A Good Justice

Potter Productions, Inc. — Wed, 16 Apr 2008 19:05:00 +0000

We explore the history behind a successful sausage making family business spanning 4 generations. Director’s Journal I discovered Otto’s through the newspaper. What grabbed my attention was the on-premise use of an old smokehouse. What was that about? And the fact the business had been in the family for 4 generations. Cool. Bound to be some interesting stories there. I called and talked to Gretchen about filming a mini-documentary, and she said, sure, come on over. It was a cool morning in early March when Lynn and I showed up. We walked in, introduced ourselves to Gretchen, and did a quick survey of the shop. I put a wireless microphone on Gretchen and began to check levels on the camera. I heard her say, “Hi Grandpa! I’m glad you could make it down!” I turned and saw an elderly man walk in from the back of the shop. “This is Edwin, Otto’s son.” During an earlier phone conversation I had asked her about sharing any old photos she might have because I did want to explore some of the history of the shop. She invited Edwin to participate, but didn’t tell me because she wasn’t sure if he would be able to make the 50+ mile drive that morning (he is 86 years old, she later told me). Well, he did. After introducing myself, and not knowing how long he would be able to stay, I immediately put a microphone on him, found a place to sit him down, and Lynn began an impromptu interview with the eldest member of this sausage making family, the Eichentopf’s. Afterwards we all drifted to the back area where all the sausages are freshly made, and grandpa rolled up his sleeves, and went to work with the others. I go into a story with a general idea what it will be about. But I learned long ago to listen, and be open to what presents itself. It was a great gift to meet the descendents of Otto Eichentopf and share with you a piece of their story.