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As you see in this video clip, the cattle chute at Texas Tech Agricultural Laboratories Headquarters Receiving Cattle Station is where cattle are weighed for research projects. This chute was designed by Temple Grandin (https://en.wikipedia.org/wiki/Temple_Grandin) who was singularly instrumental in helping the cattle industry reduce cattle stress and injury during the slaughter process. Reducing stress is also important because the hormones associated with increase stress can effect the flavor and toughness of meat. This is a largely unpublished, extended clip from the 30 minute documentary we did as part of our partnership with SARE: Water Scarcity For Farmers on the Texas High Plains https://youtu.be/cWVhEwaikpA See also: Temple Grandin Humane Treatment of Livestock https://youtu.be/ZIoSxj2BPB0 Follow us: ... twitter http://twitter.com/cookingupastory Facebook http://www.facebook.com/cookingupastory Pinterest https://www.pinterest.com/foodfarmerearth/ Website RSS Feed http://cookingupastory.com/feed Cooking Up a Story channel on YouTube http://www.youtube.com/cookingupastory

World champion competition BBQ cook and owner of the legendary Oklahoma’s Joe’s restaurant in Kansas City (now called, Joe's Kansas City Bar-B-Que) shares his process and rub recipe (see below or at end of video) for barbecuing beef brisket. Watch Jeff Stehney's Guide to Barbecuing Pulled Pork: https://youtu.be/b-ay8IEdmCc From the DVD, BBQ Secrets: The Master Guide to Extraordinary Barbecue Cooking (https://cookingupastory.com/bbq-secrets-master-guide-to-extraordinary-barbecue-cookin-dvd/), Jeff Stehney details his process for cooking brisket which includes how to trim the fat, making a rub recipe, smoking woods he uses, internal meat temperatures and more steps along the way. The end result, taking a relatively cheap cut of meat and turning it into a tender delicacy. Jeff Stehney's Brisket Rub Recipe (from the BBQ Secrets DVD recipe booklet) 6 Tablespoons sugar 4 T salt 3 T MSG 3 T chile powder 2 T paprika 2 T lemon pepper 2T onion powder 2 T garlic powder 2 T black pepper 1 T cayenne pepper Instructions; Place all ingredients into a container and thoroughly mix together. This brisket rub is designed for large cuts of meat. It has a high percentage of sugar. The longer the cooking time and the lower the temperature, the more sugar I prefer in my rubs, White sugar and lemon pepper taste better with the brisket while brown sugar and cumin enhance the pork flavor.  Follow us: ... twitter http://twitter.com/cookingupastory Facebook http://www.facebook.com/cookingupastory Pinterest https://www.pinterest.com/foodfarmerearth/ Website RSS Feed http://cookingupastory.com/feed Cooking Up a Story channel on YouTube http://www.youtube.com/cookingupastory

A homesteader shares how permaculture principles transform her backyard into a self-sustaining ecosystem, integrating chicken coops, vegetable gardens, and ponds to create a harmonious, functional space. She emphasizes the importance of considering the interrelatedness of each element in the garden, aiming for multiple functions for every component to maximize efficiency and sustainability. What is permaculture and how does its basic principles apply to designing a backyard food garden? Charlyn Ellis of 21st Street Urban Homestead outlines the broad concepts of permaculture design and how she uses it in her own backyard garden. For a concise and easy to grasp list of the 12 guiding principles of Permaculture, check out this link by one of its co-originators, David Holmgren. https://justlists.wordpress.com/2010/01/14/principles-of-permaculture/ Transcript (lightly edited): Permaculture is a way of thinking about organic agriculture that asks you to think about it as a system, rather than in discrete parts. So a permaculture garden has the chicken coop integrated into the vegetable garden sitting on the bed. It has a pond with ducks in it that you then use the eggs, the idea is everything you put in your garden should have at least two if not three or more functions for it. So you're really thinking in terms of integration and systems, rather than discrete parts. That makes sense. Rebecca asks: Does that also fit into your being a homesteader? [Charlyn continues] What does homesteading need to be, yeah they're definitely connected, one of their key ideas is a zone. So things most often used are closest to home. And then you work outward. So, the things you eat every day like the berries if you walk by and small tomatoes, they need to be right next to your house, your fruit crops can be further away. So your trees are would be at the back of your property and then you might go beyond for your wheat and your grains and things like that and even further for your chocolate, which nobody cares about. So there's the idea of zoning and permaculture ties into the idea of what you do on your homestead. And then I like the idea of thinking in terms of systems, and the inter-relatedness of things rather than everybody being unique. You see it's on my refrigerator the principles of permaculture until I took the ones that I liked the most. And I just put them around. So, the idea that you want to think about something for a long while before you act. Watch your site for a year before you plant anything, that is a permaculture concept, to be thoughtful but not waste your time. Rather than saying, this "something" is a huge problem. Instead think, how can I think differently about that problem, in this example, a dry bed. Come July, the watering system just doesn't reach back there very well because it does all of these beds first and then it gets there. So next year, Okay, what can I put in there that thrives on less water, walla, by July, 3, garlic. So I'm gonna try planting garlic next year in the dry bed area. By flipping the problem on its head, the problem becomes an opportunity to plant something new. It's, it's another way of looking at things. Follow us: Cooking Up a Story website: https:///cookingupastory.com Facebook http://www.facebook.com/cookingupastory Pinterest https://www.pinterest.com/foodfarmerearth/ Cooking Up a Story channel on YouTube https://www.youtube.com/cookingupastory

From the archives: Anthony Boutard of Ayers Creek Farm in Gaston, Oregon shares some of his near encyclopedic knowledge of the different varieties of heirloom corn. Transcript: Just wanted to take a minute to talk about the different types of corn, it's amazing diversity is probably has the greatest diversity of any of the grains. And it's it's a it's an intriguing plant because the corn we know evolved in a corn in a, in a continent, without steel, and without draught animals. So, it evolved, by hand, hand in stone is what I would say it's very easy it's great for the backyard gardener. It's one grain that can grow much more easily in backyard than European grains that grew, you know that evolved with the size and width draft them, animals, and that is a huge difference and you see that in all of the, the American vegetables or pretty much all of them. The sweet potatoes the potatoes, the tomatoes and peppers you see this amazing diversity, because your hand selecting your fruits your hand selecting your greens, you're looking at them and you spit the ponder them that's why corn is wonderful because you can hand select it, we have here a very dark purple husk one these can be used for dyeing fabrics, the husks on these. This was just an off type growing out in the field as the only year of its sort in the field of blue corn that I had growing here. So this is it this is a flower type corn This is a Dent Corn. And then corns and make a sticky, sticky polenta on mash. They're commonly used for animal feed these are different types of popcorn. This is Cochiti Pueblo, which is a very very diverse take this is Amish butter which we drove for popcorn. It's a sharp pointed type, what's called the right screen. And it makes also great cornmeal. And then this is called Pink Beauty we've grown this in the past. This one is such a wonderful dual purpose corn that we grow it and install both popcorn and white grits because people love white grits, and this is the first year, we're going to be trying some of these old open pollinated kernels. And the thing about these these are on sweet corn. Open pollinated sweet corn. What's neat about sweet corn is it doesn't go into the full starch synthesis. So, it shrinks down dramatically and they're always wrinkled they always have this wrinkled kernel, and this is an old test corn called Black Aztec or black Mexican. There's another one is called Rainbow Inc and these will be sweet corn fields, you'll be able to roast them or cook them over boil them up. Eat them on the summer’s eve. This is RainbowInca it's got all sorts of types in that one. Then we get into the flint corns and these are the ones we typically grow here because they're very very short season. And you can see the range of of Flint, this is a more flowery type came from the Great Lakes area. The Seneca nation. This is called White Cap is a very old variety from Rhode Island from the east coast, and the white ones are almost always associated with fish eating cultures, they go well with fish. They also great with lamb but. And then, this is what we'll be planting today. And this is called Roy’s Calais Flint. And it's more of a library of genetic types than an actual variety. It's an eight row Flint. So, these are the old New England 8 row Flint's in Connecticut in 1924 they did, they did some research and they and they were growing, I believe was 72 different types of plant corn in the state of Connecticut alone. One of the most productive corn states at that time, it's been since been taken over by the Corn Belt for Connecticut was actually a very, very productive coronary, and this is called rice calcium deficit and this is a plant a hard green corn, that makes a superb corn meal. So I just want to explain these things first and people sort of can see the range. Follow us: ... twitter http://twitter.com/cookingupastory Facebook http://www.facebook.com/cookingupastory Pinterest https://www.pinterest.com/foodfarmerearth/ Website RSS Feed http://cookingupastory.com/feed Cooking Up a Story channel on YouTube http://www.youtube.com/cookingupastory

This video outlines the challenges posed by the depletion of the Ogallala Aquifer in the Texas High Plains, highlighting the overuse of this vital water source for irrigation and its rapid decline. It also emphasizes the need for sustainable water management practices to preserve the aquifer for future agricultural use, discussing the historical context and the aquifer's critical role in supporting the region's agriculture. The Ogallala Aquifer is a massive underground, freshwater reservoir that extends across eight states from South Dakota to Texas. Critical for large-scale production agriculture, nowhere is the aquifer more in danger of running dry than in the Texas High Plains. Lucia Barbato of the Texas Tech University Center for Geospatial Technology explains the Ogallala Aquifer using sophisticated maps of the region. This underground water supply is critical for irrigation tor area farmers and it’s a finite freshwater resource that’s running dry. This is an extended interview from the 30 minute documentary we filmed in 2010 about the efforts of area stakeholders, producers (farmers), scientists, universities and state and federal government agencies, to more accurately measure water usage and find ways to extend the life of aquifer for agricultural purposes. Watch Water Scarcity For Farmers on the Texas High Plains: https://youtu.be/cWVhEwaikpA Partial Transcript: This is a challenging land. It always has. It is today. The challenge is that while we are over at the southern end of the aquifer that's a virtually finite water supply. Because of the ability to tap that resource and use it for irrigation. A lot of it's already been used, it's a very rapid rate. We use it far in excess of it’s ability to recharge. And today we're dependent on that for agriculture as we know it. But that's changing, that change has got to come as rapidly as the decline, because we've got to learn other ways of keeping this land productive. The Ogallala Aquifer extends all the way up into South Dakota, Nebraska, Kansas, and they have a lot more water in some areas than we do here in West Texas, the Ogallala Aquifer in the southern part of Texas is cut off by the, the, the area over here that's been drained and eroded. And over here by the Pecos River. So really this is the only extent, that, that, that's left. So, we're not getting recharged anymore from the Rocky Mountains... Follow us: Cooking Up a Story website: https:///cookingupastory.com Facebook https://www.facebook.com/cookingupastory Pinterest https://www.pinterest.com/foodfarmerearth/ Cooking Up a Story channel on YouTube https://www.youtube.com/cookingupastory

Vandana Shiva articulates how the shift towards a high-cost, chemically-intensive agriculture has paradoxically led to increased hunger among agricultural communities, with a focus on the role of monocultures and international trade in depleting local nutritional resources. She advocates for a sustainable model of local food production and biodiversity to combat hunger, critiquing the use of food as a geopolitical tool and emphasizing the importance of redefining food systems around sustainability and rights to food. “…food production must once again be an issue of sustainability, taking care of the earth and the human right to food must be an inalienable right.” - Dr. Vandana Shiva Trained as a physicist, Vandana Shiva is an organic farmer, social activist and renowned environmentalist. She warns that global hunger is a product of “intensive chemical farming” which turns biodiverse land into monocultures that are too costly for farmers to sustain and produces too little nutritional crops for local consumption. In this 2009 interview, Vandana Shiva talks about third world countries like her native India where agricultural communities are surrounded by fertile farmland and highly favorable growing conditions yet struggle with high rates of childhood hunger. Much of the food grown by indigenous farmers are exported to richer countries. Transcript: I think the first thing to recognize about hunger, is that today, it's a rural phenomena, it's mainly in third world countries it's mainly among communities that are actually agricultural communities. So why are people who are growing food going hungry themselves, they're going hungry, because everything they have grown has to be sold in order to pay for the costly seeds and the costly chemicals. So a high cost chemical intensive agriculture is a recipe for hunger. Secondly, The models of agriculture that chemical farming has promoted a monocultures. monocultures are nutritionally impoverished, the same acre of land. Using biodiversity using organic and ecological methods could produce five to 10 times more nutrition than a monoculture can so maximizing the production of commodities for international trade is directly proportionate to the decrease in nutrition availability to local communities which is why hunger grows. If the, the world has to be fed. It has to be fed by growing food locally, to be used locally as the biggest proportion of the food basket. Some elements will be traded internationally. But what is traded internationally should not be staple foods. What is traded internationally shouldn't be that extra flavor of spices from India, and coffee from Guatemala. That's all right. But to turn the world into a dependency on staples, has nothing to do with feeding the world, it has a lot to do with controlling the food supply. The United States evolved phrase during the Vietnam War and the war phrase was food as a weapon. The use of food as the ultimate weapon of control, and the tragedy is the growth of Agribusiness in the US has gone hand in hand with the US foreign policy to deliberately create hunger locally in order to make the world dependent on food supplies, through which you can then control countries and their decision making ability. So hunger is has become an instrument of war and food, responding to that artificially created hunger is an instrument for peace means you grow food locally you grow foods, the peace. You grow food non-violently, and the countries that are today was victims of hunger could be the highest produce of food. Africa has the largest land per eight by human being, per capita Africa is an abundant continent. And yet because of the deliberate policies. It has today been turned into a continent of under, India, which has the best source the best monsoons the highest biodiversity should not have any problem with growing in our food, and yet 70% of our children are going hungry, because the economic system is robbing them of their right to food. So, food production must once again be an issue of sustainability, taking care of the earth and the human right to food must be an inalienable right. These rights cannot be ensured through a marketplace where food has become a commodity and then a subject of speculation. We saw what speculation did in 2008 food prices doubled, and the companies that control the food system, double their profits, while riots took place in 40 countries. Follow us: Cooking Up a Story website: https://cookingupastory.com Facebook https://www.facebook.com/cookingupastory Pinterest https://www.pinterest.com/foodfarmerearth/ Cooking Up a Story channel on YouTube https://www.youtube.com/cookingupastory

Fred Kirschenmann challenges the notion that organic farming cannot feed the world, arguing that it's not about yields but about access to food, sustainable practices, and efficient use of resources. He emphasizes that the real issue lies in the current food system's dependency on cheap energy, monoculture inefficiencies, and a need for diversified, permaculture-based approaches to increase food productivity and ensure food security. One of the bedrock tenets for supporters of our industrial agriculture system — monocrop farming, large scale livestock production, reliance upon chemical fertilizers, genetic engineering and pesticides, etc.— how else are we to feed the world? Fred Kirschenmann, organic farmer and distinguished Fellow at the Leopold Center for Sustainable Agriculture turns this question on its head by first pointing out that world hunger is an access problem not a supply shortage as implied by the question. In addition, Kirschenmann points out, organics can produce high yields especially when locally adapted to a particular climate and region. Fred Kirschenmann asks: How is industrial agriculture going to continue to feed the world when oil prices rise to $300 a barrel? How is industrial agriculture with its substantial contribution to climate change able to continue under extreme and increasingly more volatile weather conditions? In contrast, organic farming is more compatible with the environment, and more kinds of food will be grown on an acre of land offering greater nutritional value for eaters per acre of farmland. This interview was filmed in 2009 and his thoughts are as relevant today, more so perhaps, as the effects of climate change are now bearing down upon us. Additional resources: Organic farmers could feed the world https://www.euractiv.com/section/agriculture-food/news/organic-farmers-could-feed-the-world/ An Elder Statesman of Sustainable Ag Looks to the ‘Regenerative Generation’ https://civileats.com/2020/02/03/an-elder-statesman-of-sustainable-ag-looks-to-the-regenerative-generation/ Strategies for feeding the world more sustainably with organic agriculture http://www.fao.org/fileadmin/templates/nr/sustainability_pathways/docs/MullerEtAl_NatureCommunications2017.pdf Transcript (lightly edited): My response to the claim that organic can feed the world, or the question that is are often put as "how are you going to feed the world with organic?", the assumption behind that, that you're going to have lower yields, etc.. So we've been had millions of people starving to death. Well, in the first place, how are you going to feed the world with our industrial system, when oil prices go over $300 a barrel. Because it's absolutely dependent—our so called cheap food— is absolutely dependent on cheap energy that's not going to be there. But my other serious response that's more than what I just said. There's been enough research that's been done now. That farming organically doesn't necessarily mean a reduction in yield. If it's well managed organic, you know that the yields are essentially comparable. But the other thing is, in the first place we have not fed the world, we always see the figure 800 million people that are malnourished. It's actually more than that right now, and it's going to go up some more because of the current circumstances, and hunger. The problem of hunger is not a problem of Inadequate production. We are right now producing enough calories to feed every man woman and child on the planet. The problem of hunger is a much more complex problem of access to food, access to land, access to the resources that people need to feed themselves, that's the problem of hunger. It's not inadequate production. But even when you look at it from the point of view of production when you stop to think about it, monocultures are a very inefficient food system because you're only producing one commodity off of an acreage [of farmland]. And we know from experience, in permaculture etc., that we could in most instances be producing two, three, four, sometimes seven or eight commodities off of the same acreage, so we could dramatically increase the productivity beyond monocultures. So we have deluded ourselves into believing that the only way to feed the world is to have dramatic increases of yield of a single species. And, you know, it's just not true, and that seems to end that way of approaching a single species will require the continued access to cheap energy to surplus water and to stable climate and we're not going to have that. So if we're truly interested in feeding the world, we've got to change the food system. Follow us: Facebook http://www.facebook.com/cookingupastory Pinterest https://www.pinterest.com/foodfarmerearth/ Cooking Up a Story channel on YouTube http://www.youtube.com/cookingupastory

Charlyn Ellis, a homesteader living in Corvallis, Oregon shows us her indoor cold storage space that she created to house certain foods in the winter months. She refers to it as her second refrigerator. Watch the video Profile of an Urban Homesteader to find out more about Charlyn and the food she grows (and animals she raises) in her own backyard (https://youtu.be/0rWZ80zv3kU). Follow us: ... Facebook http://www.facebook.com/cookingupastory Pinterest https://www.pinterest.com/foodfarmerearth/ Website RSS Feed http://cookingupastory.com/feed Cooking Up a Story channel on YouTube http://www.youtube.com/cookingupastory