Audio

David S. Cargo: community ovens and classes to build portable wood-fired ovens

Always dreamed of pulling crisp, bubbling pizzas from your own wood-fired oven? Whether you live on a city lot or out in the country, David S. Cargo can show you how to build a portable oven in just a couple of hours. No special tools required. You’ll leave the class with know-how, new friends, and having enjoyed some freshly made pizza, pita and naan. Ya can’t beat just-baked artisan breads.

I hope you enjoy this Deep Roots Radio interview with David S. Cargo, professional baker, community oven enthusiast, and popular instructor. He’ll be holding his hands-on classes in five states this year, including Minnesota and Wisconsin. You can find his class schedule on his website, here.

Sylvia

A couple of newly constructed ovens

Feb 11, 9-9:30AM Central – preserving heritage livestock for our food and cultural future

What: Deep Roots Radio interview with Alison Martin, Executive Director of The Livestock Conservancy
When: Saturday, February 11, 2017, 9:00-9:30AM Central Time
Where: Broadcast and streamed live from the studios of WPCA Radio, 93.1FM and on the Internet at www.wpcaradio.org
Why: The United Nations’ Food and Agriculture Organization estimates the loss of 2 domestic breeds of livestock every week. The FAO has identified the extinction of 300 out of 6,000 breeds worldwide in the last 15 years alone, an it estimates another 1,350 in danger of disappearing. These heritage animals represent a treasure of genetic diversity – traits we’ll need to prevent serious threat to a food system relying on fewer and fewer specialized breeds. The Conservancy is the leading organization in the USA working to stop the extinction of threatened heritage breeds – ensuring the future of our agricultural system.

I hope you’ll tune in.

Sylvia

Audio

Rancher Gabe Brown on regenerative, holistic farming on any scale, and profitability even in transition

I hope you enjoy this Deep Roots Radio interview with North Dakota rancher Gabe Brown on the principles of regenerative farming that will yield health and profitability even as you transition your operation – large or small.

Gabe will be in Amery, Wisconsin February 9th for a full day workshop in which he will describe how he, wife and son have worked to transform their 2,000-acre, diversified farm to a healthy, profitable business while improving soil and regenerating the landscape. In addition to raising and direct-marketing grass-fed beef and other livestock, Gabe grows and sells cash crops from his sustainable farm.

Go to hungryturtle.net to register for the workshop. I hope to see you there!

Sylvia

Andrew French-about breeding/raising happy heritage cross pigs on pasture w/o hormones, antibiotics

I hope you’ll enjoy this Deep Roots Radio interview with Andrew French about breeding and raising heritage-cross pigs in the frigid Wisconsin climate. Andrew is owner/farmer of Full Boar Farm13567341_1045922135462087_1991272975066190573_n-2 in Boyceville, Wisconsin, and a frequent contributor about sustainable farming to magazines such as ACRES USA.
His objectives? Happy, healthy pigs; restoring the land; and, producing great-tasting pork.

Sylvia

American Public Media on Bull Brook Keep – about un-retiring to the farm

As Dave and I look forward to 2017, and look back on the several few years, I again appreciate an interview I did with American Public Media’s Chris Farrell last year. Chris’ program is about unretirement – what people are planning and doing as they retire from one career and move into the next part of their lives. Thanks again, Chris, for visiting Bull Brook Keep and for considering the values David and I strive to live as we’ve made that shift from our city-based careers to our farm-anchored lives. I hope you enjoy this interview. Bonus: the episode ends … Continue reading

Dec. 3, 9-9:30AM CT. Live, why bees matter

We’ve heard about it again and again: the bees are dying off, whole hives collapsing or just disappearing. Recent news stories told us the transplants we buy at local greenhouses contain pesticides that’ll kill bees. And we know that without bees and other pollinators some of our favorite foods will simply not grow. At all!

Join me and co-host Dave Corbett as we chat with Erin Rupp, executive director and founder of Pollinate Minnesota. What do bees do in winter? And how do they communicate with one another? And just what do they mean to the veggies and fruits eat?

What: Deep Roots Radio interview with Erin Rupp, Pollinate Minnesota ED/founder
When: Saturday, Dec. 3, 2016, 9:00-9:30AM Central Time
Where: WPCA RADIO, 93.1FM and streamed live on www.wpcaradio.org
Why: Many fruits and vegetables depend on pollinators, like bees, to carry pollen from plant to plant so that fruit and seeds will grow. No bees, no fruit! Learn how Pollinate Minnesota is working to protect and encourage these critical workers in our food system.

Sylvia

The holidays are coming! The holidays are coming! Got your skills & gift ideas in hand?

I can’t believe it – Thanksgiving is next week!! It’s the kick off of the who-can-make-the-most-memorable-meal-and-still-look-totally-relaxed season. And as if that weren’t enough, each of us tends to think back (dare I say, compare) to wonderful get-together’s of years past. (How is it that the quality of Grandma’s cooking rises a few inches every year?) And then there’s the gift giving craze. Heaven help us! Well, here are two or three fun things to consider as you rev up for the next 40 days of food and festivity: – Learn to bake hearth breads. Join with a handful of friends … Continue reading

Ben Hewitt on 21st Century homesteading for a meaningful, healthful life on 40 acres or in a 400-sq ft apartment

I hope you enjoy this Deep Roots Radio chat with author and modern-day homesteader Ben Hewitt. An engaging storyteller, Ben pulls you right into his books and their characters. His most recent publication is The Nourishing Homestead: One Back-to-the-land Family’s Plan for Cultivating Soil, Skills and Spirit. Ben, his wife Penny and their two sons grow 90% of their foods and build their lives on 40 acres in Vermont. What they’ve learned over the years “is readily transferable to any place — whether you live on 4 acres, 40 acres or in a 400-square-foot studio apartment. On November 10, 2016, … Continue reading

New class added – Nov 1 – cooking grass-fed & other pastured meats low & slow AND fast

Is there anything better than the aroma of a delicious meal after a long day at work? And how about the satisfaction of welcoming family and guests to a beautiful holiday meal – and not being frazzled about the preparation?

I’ve added another class to the schedule! November 1st will focus on two approaches you can use to prepare 100% grass-fed beef and other pastured meats. You can use either a low & slow cooking, or fast – with the help of a pressure cooker – to create great taste and healthful nutrition in your home kitchen. These are methods you can use after a busy day on the job or for weekend entertainment.

Don’t dry out or toughen that roast, steak or free-range chicken. Learn how you can adapt either low&slow or fast cooking to your schedule.

For more information and to register, click here.


To find out about all classes – including artisan bread baking – scheduled in Oct, Nov. and Dec., click here.
Hope to see you!

Sylvia

Frost on the pumpkin means baking and cooking classes at Bull Brook Keep

What better way to warm up your kitchen – and light up the faces of family and friends – than with the aromas and flavors of freshly baked artisan breads, and luscious grass-fed beef, lamb, pastured pork or pasture-raised chicken?!

Lovely crispy crust

Lovely crispy crust

Yes, you can bake hearth breads in your home oven and with your busy schedule. Get your hands in dough and learn how to use time, temperature and hydration (the amount of water in the dough) to bend the baking process to fit your schedule.
Each class is limited to 4-6 students. Beverages, samples and hearty lunch provided. Cost: $48.50/student (plus small credit card fee).

  • Classes based on poolish (a bubbly, batter-like yeast starter used to make focaccia, ciabatta and pizza), Oct. 29 or Dec. 10. For details.
  • Classes based on French Sourdough (a mild, versatile country bread), Nov. 19, or Dec. 17. For details.
  • Cooking Grass-fed Beef, and pastured Pork and Chicken
    Pastured meats tend to be lean, which is why it’s so important to cook them properly. You don’t want to dry out your roast, or toughen a steak. In our meat cooking class, we’ll look at two approaches for great taste, tenderness and high nutrition: low and slow, and fast using a pressure cooker to make delicious short ribs or beef stew, fall-apart chicken or bone broth, to name just a few dishes.

    5-7-hr flamed-brandy chuck roast

    5-7-hr flamed-brandy chuck roast

    Each class is limited to 4-6 students. Beverages, samples and a hearty, meaty lunch provided. Cost: $49.25/student (plus small credit card fee).

  • Cook delicious pastured meats fast & slow, Nov.1, 1-5PM, for details.
  • li>Cook delicious pastured meats fast & slow, Dec. 3, 11AM-3PM, for details.