‘Food Forward’ PBS Series Debuts With ‘Urban Agriculture Across America’ Episode

In less than a century, the United States has gone from being a mostly agrarian society to an urbanized one. Most of us live in cities and, despite our growing cultural fascination with food, most Americans have no idea where the ingredients on their plate (or in that wrapper) are actually coming from.

That’s where “Food Forward” comes in. After a three-year effort, the premiere episode of this innovative new PBS series, as first reported by the Huffington Post, is airing nationally throughout April (see schedule after the jump). In “Urban Agriculture Across America,” the “Food Forward” crew travel from the Bay Area to Milwaukee, Detroit and New York City, talking to urban farming innovators such as Abeni Ramsey, a single mother in West Oakland.

Formerly relegated to feeding her family Top Ramen, Ramsey was inspired some years ago by a farm stand she spotted in her neighborhood, operated by West Oakland’s City Slicker Farms. As part of City Slickers’ initiative to nourish under-served communities, their staff and volunteers build garden boxes (designed for small-scale, intensive production) in residents’ yards.

Ramsey got her garden box and soon had a backyard full of produce. Next, she got chickens to provide her family with protein in the form of meat and eggs. Today, she’s the farm manager of the East Bay’s urban Dig Deep Farms. Dig Deep sells and delivers produce to local communities through its CSA (Community-Supported Agriculture) program and works in collaboration with Oakland’s acclaimed Flora restaurant.

Says Flora chef Rico Rivera, “We order the produce, she picks it and it’s here the next morning.” Adds Ramsey, “It’s a modern idea that you get all of your food from the store. People have been farming in cities…since there were cities.”

[Photo credit: Flickr user Martin Gommel]John Mooney, chef and rooftop hydroponic farmer at Bell Book & Candle in Manhattan’s West Village, is another interesting subject as is urban beekeeper Andrew Coté, who collects specific blends from hives around Manhattan and Brooklyn.

While the idea of keeping bees in the midst of a metropolis may seem an unnecessary objective, or a somewhat precious craft food enterprise, it’s anything but, as Coté points out. “Bees help pollinate the city’s community and rooftop gardens as well as window boxes.” Localized honey also contains pollen that helps allergy sufferers living in these neighborhoods.

Of Detroit, “Food Forward” co-creator/producer Stett Holbrook says, “It blew my mind. It’s a city that has been devastated by industrial collapse and the exodus of half of its population, but the resilience of the residents still there to remake the city – literally from the ground up – was truly inspiring. Urban agriculture is a big part of the renaissance.”

According to its website, the objective of “Food Forward” is to “create a series that looks beyond the world of celebrity chefs, cooking competitions,” and formulaic recipe shows. From my perspective, it also goes beyond the seemingly endless variations on scintillating (not) reality series on baked good empires, riffs on “Homo sapiens vs. Arteriosclerosis” and “Twenty Crappy Things You Can Cook With Canned Goods.”

Instead, “Food Forward” looks at what it calls the “food rebels” across America – farmers, chefs, ranchers, fishermen, food artisans, scientists and educators – who are dedicated to changing the way we eat and finding more sustainable alternatives to how food is produced and procured.

“Food Forward” succeeds (if the pilot is any indication) in a way that documentaries of this genre haven’t (despite being excellent on all counts: see, “The Future of Food,” “Food, Inc.,” etc.).

It’s mercifully not about food elitism, either. Rather than leaving you depressed, angry or guilty, the show inspires, entertains and sends a message of hope. Future episodes will focus on school lunch reform, sustainable fishing and meat production and soil science. Some segments are animated, either to better illustrate a point or to engage a wider age demographic.

“Food Forward” is “written, produced and directed by a veteran team of journalists, cinematographers and storytellers that includes: director Greg Roden (PBS, FOX and National Geographic channel’s “Lonely Planet” and the Los Angeles Times, Dallas Morning News, and San Francisco Chronicle); aforementioned creator-producer Holbrook (Food editor for Metro Silicon Valley and The Bohemian in Sonoma County, and contributor to the Los Angeles Times, San Francisco Chronicle, Saveur and Chow.com); Brian Greene (Food Network, Discovery Channel, NBC), and director of photography David Lindstrom (PBS, National Geographic and Discovery channels).

On April 22, the pilot will air on WTTW in Chicago at 5:30 p.m. and WLIW in New York at 2:30 p.m. On April 28, it will air on Washington DC’s WETA at 5:30 p.m. For future episodes, check your local PBS listings, visit the “Food Forward” website or www.PBS.org/foodforward.


Video: ‘No Kitchen Required’ In New Zealand, ‘When Maori Attack’

Here at Gadling, we’ve been keeping tabs on the new BBC America reality show “No Kitchen Required,” which is taking cooking competitions to new highs (and lows). Battling for fame and glory are award-winning chef Michael Psilakis of New York’s Fish Tag and Kefi; private executive chef Kayne Raymond; and former “Chopped” champ Madison Cowan.

The chefs hunt and gather ingredients to prepare regional cuisine in various locations, including Dominica, Belize, Fiji, Thailand, South Africa, Hawaii, New Mexico and Louisiana. The show is a cross between “Survivor” and “Top Chef,” with a dash of over-the-top, Bear Grylls-style drama thrown in, but it’s all in good fun and provides a fascinating cultural and culinary tour of little known destinations and cuisines.

Here, we have a teaser clip from New Zealand that features the chefs watching a haka, or traditional Maori warrior dance, prior to having the local community judge their respective meals. Here’s hoping they didn’t give anyone food poisoning.


Seattle Culinary Camp With Chef Tom Douglas Offers A Taste Of Washington State

It’s a well-known fact amongst Seattleites that the sun always comes out for the summer starting on July 4. OK, that wasn’t true two years ago but on July 5, there it was. Anyway, it’s the official start of our summer and that means it’s also the start of the eating season. For farmers market goers and lovers of the grill and al fresco dining, July is kickoff time.

Perhaps that’s why Tom Douglas, the modern father of Pacific Northwest cooking (the late James Beard being the true granddaddy of PNW cuisine), chose July for his annual Culinary Camp. The award winning chef and restaurateur behind such Seattle landmarks as Dahlia Lounge, Palace Kitchen, Lola and Serious Pie has held a five-day culinary immersion program every July for the past six years.

Locals and visitors alike will get a taste of local ingredients such as geoduck clams, Dungeness crab, blueberries, salmon, wild mushrooms and cheese in hands-on cooking classes as well as demonstrations and tastings from Douglas – currently a finalist for the James Beard Outstanding Restaurateur of the Year award.

Additional educational opportunities will be available from other respected Seattle food and drink authorities; in the past, these have included Matt Dillon of Sitka & Spruce and The Corson Building, Mark Fuller of Spring Hill/Ma’ono, and Maria Hines of Tilth and The Golden Beetle. Former visiting experts have included acclaimed chef Nancy Oakes and her husband, sausage king Bruce Aidells and noted food writers/cookbook authors Rose Levy Beranbaum and James Peterson.

This year also marks the 50th anniversary of the Space Needle, so citywide celebrations will make vitamin D-depleted Seattlites even more festive than usual. The Tom Douglas Culinary Camp will take place July 8-12 and tuition is $3,000. To learn more and reserve a spot, contact Robyn Wolfe at robynw@tomdouglas.com.

[Flickr Photo via cbcastro]

Craft foods calling: nationwide schools, seminars and workshops teach you how to launch your own business

Most children don’t dream of selling cheese or hacking apart animal carcasses when they grow up, but it’s a popular fantasy for many adults. Like most romantic-sounding culinary vocations, making craft foods and beverages can be hard work, and a risky business enterprise. “No matter how passionate someone is about their product,” says Heidi Yorkshire, founder of Portland, Oregon’s Food by Hand Seminars, “without business skills, they’ll never survive.”

Yorkshire, a small business consultant and former food and wine writer, was inspired to launch Food by Hand in 2009 because she saw a niche. “Our courses are mini-apprenticeships in running a sustainable business.” Past curricula have included butchery and craft distilling.

Food by Hand offers two-to-three-day intensives that teach the “craft and business of artisan food.” While the courses are designed for prospective business owners, they’re open to anyone wanting to know more about handcrafted foods.

[Photo credit: Flickr user mystuart]Food by Hand has an artisan cheese program that teaches everything from tasting, buying, storage and shop design to creating a business plan. The course is led by esteemed Portland cheesemonger Steve Jones, the son of a Maytag Dairy herdsman. Additional instructors include an expert on business planning and a tax specialist.

Jones has been in the business for over 17 years and is now on his second retail cheese venture, Portland’s Cheese Bar. He’s an industry badass and the winner of the 2011 Cheesemonger Invitational (yes, it really does exist and let me tell you, as a cheesemonger, it’s a pretty intense occupation and competition).

Food by Hand’s fourth annual seminar on The Craft and Business of Retailing Artisan Cheese will be held in Portland from May 30-June 2, 2012, and costs $1,795 per person; a $1,595 early enrollment tuition fee is available if paid in full by April 1. Click here for details on how to register.

In Spokane, Washington, Dry Fly Distilling’s aptly named Distilling School teaches their “farm to bottle” ethos (they use only locally, sustainably-grown raw ingredients in their vodka, gin, bourbon and whiskey) in two-day and one-week courses designed to “provide a variety of hands-on training opportunities to aspiring distillers.”

Opening in Oakland’s Jack London Square in April is the Food Craft Institute. Supported by sponsors and partnerships with some of the Bay Area’s most renowned artisan food organizations, farmers and food artisans (some of whom are also the instructors) the new school aims to “reinvigorate the creation and success of artisan food craft business in the U.S. through a combination of…training courses steeped in technical techniques along with a rigorous entrepreneurship program.”

It’s easy to poke fun at the overuse of words like “artisan” and “handcrafted,” and even I cringe when I hear naifs dreamily speak of quitting their six-figure tech jobs and buying a goat dairy. The reality is that unless you put in the hard time doing internships and learning the business end of things — and that’s assuming you have real, honest-to-god talent and passion — you’re not going to succeed at any food business. Having seed money or disposable income doesn’t equal good product.

On the positive side, my former employer, a Seattle cheesemonger, did her homework and spent two years interning, developing a business plan and taking Jones’ workshop as well as making him her mentor. Her business has been a success from day one. If you’re serious about getting (food) crafty, you can run a viable business. Just don’t think it’s going to be easy.

Kickstarter
and incubator kitchens such as San Francisco’s La Cocina have helped many craft food businesses get off the ground. If you’re considering a career in this industry, I highly recommend these and similar programs as resources. And don’t forget: craft foods make excellent travel souvenirs.

[Photo credit: lamb, Laurel Miller; cheese, Flicker user Mitchmaitree]

Why start a craft food business? Because you “can pickle that.”


Cheese festival season has sprung: the best in the West

Spring, as they say, has sprung. In farmstead and artisan cheese parlance, that means pastures are currently abound with calves, lambs, and kids (of the goat variety), and the first milk of the season is in. That’s why March is the kickoff month for cheese festivals, especially on the West Coast because of its more mild climate. The following just happen to be some of the nation’s best.

8th Annual Oregon Cheese Festival, March 17
Hosted by the Oregon Cheese Guild and Rogue Creamery, this much-loved event features dozens of cheese, beer, and wine makers. General admission is minimal, the sampling is free, and the vibe is laid-back. The festival is held at Rogue Creamery in Central Point, just outside of Ashland in southern Oregon. It possesses the vibe of a giant farmers market, with all of the vendors gathered beneath a giant tent. Events include a “Meet the Cheesemakers” dinner (held the night before), seminars, and tastings, including chocolate and cider.California Artisan Cheese Festival (CACF), March 24-25
What better place for a California cheese festival than wine country? CACF is held every March in Petaluma (located in Sonoma County, about 40 minutes north of San Francisco) and draws over 2,000 attendees who come to taste cheeses from the West Coast, Pacific Northwest, and Rockies. Sign up now to get in on local creamery tours, special lunches, and educational seminars.

On April 7, the inaugural Washington Artisan Cheesemakers Festival will take place in Seattle. In addition to cheesemakers from across the state, expect Washington food artisans, craft beer and cider producers, and winemakers. The event is a benefit for the Cascade Harvest Coalition, a non-profit dedicated to local food security.

Can’t make the festival circuit? Try taking a class at The Cheese School of San Francisco, which is focused solely on classes and tasting events for professionals and caseophiles alike. With an ongoing curriculum of classes taught by industry professionals, offerings may include everything from “Mozzarella Making” and “Craft Brews & Artisan Beers,” to “Sheep & Syrah” and “Springtime Cheeses and Loire Valley Wines.” This is the place geek out on dairy.

Admittedly, this video isn’t from a cheesemaker in the western U.S.; it comes from renown Jasper Hill Farm in Vermont. But it’s an excellent short clip on how cheese goes from cow to cheese case. Should you be fortunate enough to find Harbison at your local cheese shop, I strongly recommend you pounce upon it, because it’s simply dreamy.



[Photo credit: Kate Arding]