Underground Airwaves – The Apple Tree and Misery with Brian Rohr

IBrianRohrApplen this episode, we’re replacing a personal food story with a food fable from France. Professional storyteller Brian Rohr, who specializes in unearthing and bringing life to ancient tales and myths, joins Underground Airwaves to tell the story of an ancient apple tree and the woman who owned it. It is a bit longer than the stories we regularly showcase, but we guarantee that when you get to the end you will want it to continue. Listen in, enjoy, and learn more about Brian Rohr’s live story telling performances at the link below.

Find more information about Brian Rohr and his Sacred Storytelling Series at brianrohr.com

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Underground Airwaves – Surreptitious Foraging with Stacey Givens

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Illustration by Cassandra Swan

Urban farming is on the upward trend but it takes a lot of hard work and perseverance to make a living at it. Stacey Givens, owner and creator of The Side Yard Farm & Kitchen, is putting in that hard work running a diversified operation. A recent recipient of a Local Hero Award, Stacey talks about the process of starting The Side Yard and its evolution over the years.

Find out more about Stacey and The Side Yard at TheSideYardPDX.com

 

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Underground Airwaves – Food Stories from Cherry Sprout

photo 2 photo 1Back in April, Underground Airwaves host Chris Siegel set up a story recording booth at Cherry Sprout Produce for their Earth Day celebration. There was live music, a knife sharpener, a small child struggling to push a reel mower - it was a beautiful setting for a day where folks were gathered to celebrate the earth. A variety of stories were told and a few of those are featured in this episode. The stories range from deeply personal to comedic, and there are moments when the event invades the story booth. Our guest storytellers on this episode are Luis Sandoval, Emily Ball-Lumbard, Larry Yes, and a special surprise guest.

Learn more about Cherry Sprout Produce at CherrySprout.com

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The Drink Tank – CHRIS WELD/BERKSHIRE MOUNTAIN DISTILLERY

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Chris Weld of Berkshire Mountain Distilling

Drink Tank host Gibson Thomas, publisher and editor of edible Marin & Wine Country, talks to Chris Weld, distiller and owner Berkshire Mountain Distillers in Sheffield, Massachusetts. Chris, a biochemist by education and experience, started distilling when he and his family bought a small farm near Sheffield.  The farm was home to an apple orchard, a sugar bush and a natural spring producing some of the finest waters in the country, inspiring Chris to put his biochemistry knowledge to some very useful “work.” The first legal (aka permitted) distillery in the Berkshires since the end of Prohibition, BMD hand crafts bourbon, corn whiskey, rum, vodka and several varieties of gin.  Its Greylock gin was named the #1 sales_pgs_Page_4-300x232craft gin in the country by a tasting panel from the New York Times. Chris and Gibson discuss the growing craft distilling movement and the complicated issue of sourcing ingredients – what do you do if local does not also mean organic, sustainable or non-GMO, and do those matter in a distilled spirit? To learn more about BMD, including where to find their products and their new distillery and tasting room in Sheffield, visit BerkshireMountainDistillers.com. Read More

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The Kitchen Workshop: Cultured Butter with Mrs. Wheelbarrow

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On this episode of The Kitchen Workshop, host Mary Reilly, publisher of Edible Pioneer Valley, talks to Cathy Barrow, also known as  Mrs. Wheelbarrow. Cathy is the author of the soon-to-be-released Mrs. Wheelbarrow’s Practical Pantry (W. W. Norton & Company, 2014). In our interview, Cathy takes us through the process of making cultured butter at home, a DIY project that any family member can lend a hand in.

 
Mrs. Wheelbarrow’s Practical Pantry

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Underground Airwaves: Chehalem Mountain Winemakers

Chehalem MountainOn a hot summer day, a number of winemakers gathered at Arbor Brook Vineyards in anticipation of the wine celebration event Origin ’14. There were several white tents set up around the yard providing shade for the guests. In one tent, there was a conversation about the history of the Chehalem Mountain AVA (American Viticultural Area aka designated wine grape-growing regions), and each winemaker gave a brief background on their winery. In another tent, I set up a mini-recording studio where I recorded a story from each of the winemakers present. This episode of the podcast features a story from James Frey of Trisaetum, Sheila Nickolas of Anam Cara, and Todd Hansen of Longplay, as well as their thoughts on the future of making wines in Oregon.

Find more information about the Chehalem Mountain AVA and Origins ’14 at ChehalemMountains.org.

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The Kitchen Workshop: Summer Cocktails with Maggie Batista

maggie-battista-Eat-BoutiqueKitchen Workshop host Mary Reilly, publisher and editor of Edible Pioneer Valley, talks with Maggie Battista, cook, writer and traveler! Maggie is the proprietress of EatBoutique a website and artisanal foods emporium; and is the author of the upcoming book Food. Gift. Love.

Rhubarb Cordial

How to make fruit cordials

Limoncello

Making fruit vinegars

More recipes -

How to make a fruit syrup
Combine equal parts fruit, sugar and water (by volume) in a saucepan and bring to a simmer. When the syrup is brightly colored (this will take 5-10 minutes with softer fruit like blueberries or strawberries and over 15 minutes with less-tender fruit like rhubarb. Strain and let cool before using in a drink.

Here are the cocktails we made on the show:

Rhubarb-orange Sidecar

  • 1.5 oz  fresh orange
  • Juice 1.5 oz lemon juice
  • 1 oz rhubarb syrup
  • 1 1/2 oz brandy

Combine in an iced cocktail shaker. Shake hard until chilled and strain into a cocktail glass.

Strawberry-basil Cocktail

  • 1/2 ounce strawberry syrup
  • ½ ounce lime juice
  • 4 basil leaves
  • 2 ounces gin, preferably Hendrick’s or a Plymouth style (use vodka if you prefer)

Combine in an iced cocktail shaker. Shake hard until chilled and strain into a cocktail glass. Garnish with a basil leaf.  

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Underground Airwaves: Chef Dan Barber & The Third Plate

1304p40-healthy-habits-hero-dan-barber-mWhile “farm to table” eating is exciting and inspiring and focuses on many of the problems of industrial agriculture, it has mostly failed to change the way we eat. In his book, The Third Plate: Field notes on the Future of Food, chef and author Dan Barber discusses the next steps in creating a sustainable food system. In this episode, Dan talks about learning from the process of attempting to translate the agricultural landscape in the Spanish Dehesa to upstate New York. We also discuss the book, what a sustainable food future entails, and the chefs role in that future.

Find more information about The Third Plate

Read the Edible Iowa Review of The Third Plate

 

Buy your copy now from your local, independent bookseller

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The Drink Tank: Author Bryce Bauer on Iowa’s Templeton Rye

Bryce-Bauer_BW-237x300Drink Tank host Gibson Thomas, publisher and editor of edible Marin & Wine Country, talks to Bryce T. Bauer, the Hearst Award-winning author of the soon-to-be-released book, Gentlemen Bootleggers:  The True Story of Templeton Rye, Prohibition and a Small Town in Cahoots (July 1, 2014, ChicagoReview Press).

Gentlemen Bootleggers tells the story of the citizens of one small town in Iowa that embraced the distilling and selling of spirits during the 13 years of Prohibition and how their assistance nurtured the production of high quality rye whiskey still revered today, Templeton Rye.  Operating at the same time as Al Capone, who earned himself the moniker “Public Enemy Number One” because of his riches and the path of violence he left in his bootlegging wake, Joseph Irlbeck, the German-born founder of Templeton Rye, seems to have been motivated not by personal fame or fortune, but by the desire to produce a truly premium spirit.

The Prohibition-era alternatives for a wee bit of festivity were not pretty – high cost spirits imported from Canada or purchased from one of Capone’s cohorts, or poisonous substances like high alcohol mouthwash, Sterno gel and even inexpertly distilled spirits given a “kick” by the addition of car battery acid.  No wonder Irlbeck, and many other Americans, turned to making their own.

With the help of the town’s Mayor, Justice of the Peace, and even the Monsignor who allowed the keeping of a still in the basement of the Catholic Church, Templeton’s bootleggers managed to keep one step ahead of the law for the most part – despite persistent raids and harassment by over zealous Federal agents.

Bauer is also co-writing and co-producing a documentary about the subject, Whiskey Cookers:  The Amazing Story of the Bootleggers of Templeton, Iowa.  


Buy the book now from your local, independent bookseller

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