Tuesday, August 30, 2011
Calling all chicken (and egg) lovers! I am going on the air on Friday with some of the most amazing chicken raisers in the valley to represent the urban chicken hobbyist of the world. Check it:
You may think we humans are prolific at 7 billion strong, but under our sponsorship 24 billion chickens cackle on the planet at any one time. A wild Asian Junglefowl, cousin to pheasants, has been intimate with human settlements for several thousand years. "Down on the Farm" host, Tom Willey, will discuss the caretaking of our most successful domesticated species with three local poultry specialists. Tracy Newel's backyard flock was featured in Fresno Bee's coverage of the urban chicken renaissance. Brenda Ostrom of Mountain Meadow Farms raises "Mariposa Free Rangers" by the hundreds in her wide outdoors. Kingsburg's Vernon Peterson tends organic broilers by the multi-thousands for Mary's Free Range Chicken, one of our nation's most innovative poultry producers.
Birds of a feather flock together around the wireless this Fri., Sept. 2nd, 5:00-6:00PM on KFCF 88.1, Fresno.
Tuesday, May 31, 2011
Grab all the low hanging fruit this Friday, Jun. 3rd, 5:00-6:00PM on Fresno's KFCF 88.1FM.
Tuesday, April 5, 2011
Yes, that IS the headline from the cover story in the Fresno Bee on Monday... I've gone on the record in support of my illegal chickens! Risky? Yes. But I had to take a stand! I figure if it does not go well (aka The Man comes to take away the gals) it would be my call to arms to see if I can change the ordinance! Or, I could just chill out for a while more if no one really cares.
What I did NOT expect were the thrashing of comments on the online post. Dear lord! I have been implicated of the following:
1. Causing avian flu
2. Loosing Bee readers
3. Being a hipster
4. Not being in touch with my food source
5. Being too in touch with my food source
6. The reason Google did not choose Fresno
7. Having a yard full of feces and parasites
8. Being white
9. Not being white
10. Starving people (by virtue of disrupting the conventional ag system that does so much to feed the world by mass production).
Strangely, not much about whether urban chickens are morally wrong... Hmmmm...
Curious? Read for yourself and join in on the conversation!
Tuesday, March 29, 2011
Okay... I confess I was secretly an econ major in college. I love the stuff! And if the idea of commodities and agriculture and prices get you as excited as I do, then you won't want to miss "Down on the Farm" this Friday, April 1st.
Here's a description from Madera's very own Tom Willey:
Our nation witnessed a 4% food price increase last month alone, greatest spike in four decades. Erratic weather, biofuels and increasingly meat-centric Asian diets share blame. However, some third of a trillion dollars, freshly invested in commodity markets, chase profits making bets on the value of humanity's edibles and may be stealing food from the mouths of babes in poor countries. Does futures investing provide broad social and economic benefit, or is the commodities casino a predatory stone around the necks of the world's producers and eaters alike?
5:00-6:00PM on KFCF 88.1FM, Fresno
Tuesday, February 1, 2011
I had a gal pal come by this weekend with a whole glut of unused stuff from her CSA box. “What do I do with this?” she asked, holding up a plucky head of fennel. Well, I had just the thing in mind! This is a super simple recipe that uses not only fennel but that other mid-winter overstock, oranges. Enjoy!
Fennel braised in orange juice
Trim green tops of a fennel bulb. Quarter (leave the core to hold the quarters together) and place in shallow, heat-proof pan. Add olive oil (about 1 tablespoon) and toss. Add orange juice (about 1 cup... some pulp okay) and water (about 1/2 cup). Add salt and pepper to taste
Bake at 400 degrees for about 30 minutes or until tender, turning once while braising. Don't let the juice at the bottom of the pan get dry... If need be, add a splash more water while in the oven.
To serve, remove fennel and reduce remaining juices (should get thick and a little sticky). To finish the sauce, whisk in 1 tab of butter while still over the heat. Spoon sauce over bulbs.
Serves 2 to 4 people. Yum!
p.s. I compared fennel notes with a Korean friend of mine and we decided that a beautiful pan-Asian version of this recipe would be to use ponzu instead of salt and add in a bit of grated ginger too. Ooooh!
Okay… I confess I have been gone for AGES! It’s true. I did this really annoying thing called graduate school and well… that’s that. But I am done with classes and now faced with the task of writing, writing, writing my final project… and, well, that’s just plain easy to procrastinate! And I’d rather write something fun, like this. So, I’m back! For now…