On 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.
Kitchen 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.
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:
- 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.
- 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.
Cheers!… Read More
While “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.
Drink 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.
The topic of breastmilk and breastfeeding is often overlooked in the conversation about food. Yet the importance of our “first food” is undeniable. On this episode of Underground Airwaves Doris Onnis, a resident nurse, lactation consultant, and advocate for breastmilk, discusses the critical role of our “first food.”
Underground Airwaves literally goes underground as Lane Selman, an Agricultural Researcher at Oregon State University, tells a story about how a walk in a potato field sparked her love for plant breeding.
Lola Milholland of Edible Portland and the nonprofit Ecotrust and her mother Theresa Marquez of Organic Valley recently spoke with legendary farmer, author, and eloquent octogenarian Wendell Berry at the Organic Valley annual meeting in April. He shares his thoughts on the economic value of intangibles, gives advice for parents who want to empower their children to act for change, and recollects sweet childhood memories.
Investigative reporter Christopher Leonard has spent years researching the poultry industry in the southern United States. In his book, The Meat Racket: The Secret Takeover of America’s Food Business, he writes about the vertical integration of the poultry industry and the rippling effects it has on farmers, consumers, and the entire U.S. food system. In this episode of the podcast, Leonard discusses the book as well as a chance encounter with Don Tyson – a man who carries great responsibility for the state of the poultry industry – in an Arkansas hotel restaurant.
Sam Andemariam was born in Eritrea and grew up in Ethiopia, where his home was attached to the family restaurant. He tells a story about his father’s passion, bordering on obsession, for the intricacies of preparing food well. With his wife, Sam recently started the business Mariam Foods, which specializes in Ethiopian inspired lentil dips. His goal is to establish a place on the grocery store shelf for Ethiopian foods so that his children can see their culture represented. … Read More