Cooking Up A Story
  • Portland, OR
  • United States
  • Potter Productions, Inc.
Share on Facebook
Share Twitter

Cooking Up A Story's connections

  • Chris Fusco
  • JeanAnnVK
  • Alyson Mar, RD
  • Tony
  • Ken Rubin
  • Vanessa Lee Rubin
  • Laura Mears
  • David Mark
  • Nicole Lierheimer
  • Susan Koschalk
  • Ray Lampe
  • Laura Doty
  • Paul Paz
  • Sausan
  • larry esposito

Cooking Up A Story's Groups

  • BBQ


    59 members

Cooking Up a Story

Loading… Loading feed


Cooking Up A Story's Page

Latest Activity

Cooking Up A Story posted a blog post

Trash Fish: Guess Who's Coming to Dinner

)Portland, OR  Four top chefs team up for a trash fish dinner to raise public awareness of overfishing, and create demand for alternative fish species that are not presently at risk. Cathy Whims of Nostrana, Kelly Myers of Xico, Jin Soo Yang of Bamboo Sushi, and Kevin Gibson of…See More
Mar 11

Profile Information

Potter Productions, Inc.
Discovering new food, Discovering new wines, Consulting, Making Friends, Networking, Career Advancement, Gaining Knowledge
I am a filmmaker living in the Portland, OR area. After 20+ years working in television in the Bay Area, I relocated to the Northwest. Cooking Up A Story was launched on the internet in May 2006. The stories are documentary shorts (shot unscripted and told in the voice of the subject) and are about people, food, and sustainable living.
Years in the Industry
I have been a filmmaker for 25+ years.

Cooking Up A Story's Videos

  • Add Videos
  • View All

Cooking Up A Story's Blog

Trash Fish: Guess Who's Coming to Dinner


Portland, OR  Four top chefs team up for a trash fish dinner to raise public awareness of overfishing, and create demand for alternative fish species that are not presently at risk. Cathy Whims of Nostrana, Kelly Myers of…


Posted on March 11, 2014 at 2:11pm

Director's Journal: Eau De Vie Pear Brandy: A Personal Quest

Summer has to be one of my favorite times of the year. It’s not that the Winter and Spring rains have finally stopped (I love the rain and all it brings!). It’s the fruit. The berries, cherries, peaches, pears, apples, figs, apricots, nectarines, and, well, you get the picture.

I feel so fortunate to live in an area of great abundance when it comes to many of these fruits. And Steve McCarthy, of… Continue

Posted on August 3, 2008 at 6:10pm — 1 Comment

Behind the Green Chef

This post is from Sam Fromartz's blog: Chews Wise

by Clare Leschin-Hoar

When I interviewed Michael Oshman of the Green Restaurant Association (GRA) recently for a Wall Street Journal story, he mentioned that the restaurant industry is the largest consumer of… Continue

Posted on July 25, 2008 at 8:13am

Director's Journal: Commercial Composting: Why One Restaurant Recycles

[video story for this post]

I started composting much of my food scraps last year. I knew I wanted to start a vegetable garden this Spring (and I have!), and I feel the 2 go hand in hand. I always struggled with the first steps of composting. How do you do it? Yes, I have a container, but what’s the ratio between food and grass cuttings? What about the smell? What about… Continue

Posted on May 23, 2008 at 6:31pm — 2 Comments

Michael Pollan: In Defense of Food, part 2

This post is a complement to the video I just posted of the same title.

Could it possibly be, our conceptions for eating, and our understanding of foods, have gone terribly awry? In this segment, Michael Pollan talks about how we (Americans) have come to view food through the lens of nutritionism, not only focused upon the good and bad… Continue

Posted on March 3, 2008 at 2:20pm

Comment Wall (34 comments)

You need to be a member of FohBoh to add comments!

Join FohBoh

At 9:25pm on January 5, 2009, Matt Milletto said…
Great to see another Portlander on Fohboh!
At 8:14am on August 27, 2008, David Mark said…
Thanks for reaching out! Here's the interesting story about my Rogue experience (how I discovered them): I was in San Francisco summer of 2006 and I was randomly examining the scence when I stumbled upon Rogue Ales Public House on Union St. (North Beach). I apparently caught them on an off night, or so I initially thought. It was calm and gave me the impression this place may not be that good. As a matter of fact, I think I (and my current ex-girlfriend) were the only patrons at the time.

In spite of the doubt, I belly-up and the brewmaster appears. That's when all of my dubious thoughts dissipate. Man, was he good! He was truly a craftsman and knew his product. He explained (dummied-down for me) the ingredients, the taste, the aroma and the art of Rogue beer without being too garrulous and drab. It was quite the opposite. I was now excited to be there and my feelings escalated once I crossed over from Rogue virgin to Rogue fan! Over the course of two hours, I fell in love with Rogue beer, the staff and of course RAPH (or was it the alcohol speaking?). Either way, I had a blast. I had so much fun sitting at the bar, I didn't realize there were no less than 50 people who "snuck" in while I was hyper-focused on my ultimate beverage. So, yeah, that's how it all came about.
At 11:10am on August 7, 2008, Alfredo Nasti Jr said…
Hello Rebecca,
It has been a while since we last chatted. I wanted to inform you of the launch of our Organic Sicilian Blood Orange juice in the NYC area. If you would like to sample the goods send me a shipping address and I will get them out ASAP. In the meantime our web site is Not only does this product tatse amazing but it has so many great health benefits. The problem is we do not have paid spokespeople ( Doctors, professors, etc) so getting the word out might take a while.

At 4:46pm on August 5, 2008, Judy "the foodie" Asman said…
That is a lot of pears! Thanks for resending the video, Rebecca. I looked for it this morning but it was my first post without coffee. I thoroughly enjoyed it as I do all of your high-quality and thought-provoking work. Eau De Vie seems the way to go over flavored spirits. I love the all-natural aspects.
At 7:31pm on June 28, 2008, Cooking Up A Story said…
The videos are all part of the shows I produce for Cooking Up a Story. You can find them on my website (same name), RSS (eg. iTunes), and numerous video destination sites. In addition I do freelance work! That's how I met the fellow who also has an E-Learning business. Have a good night!
At 9:12am on June 27, 2008, Ray Lampe said…
Not really. I'm flying a lot more these days anyway bit it's all got to happen or I'll be forgotten quickly. Luckily I'm a little more profitable than I used to be.
At 8:29am on June 27, 2008, Ray Lampe said…
Hi Rebecca,
Nice to hear from you. I joined a while ago on the advice of a friend but haven't done much with it. Just been busy too. Today I joined a couple groups.

Hope all is well with you.

At 3:49pm on March 17, 2008, Lisa Schroeder said…
Yeah, well I worked with Beth Harrington on Mother's Cooking...she was the director. We're trying to get it on somewhere as a TV show. Please let me know the next time you come to Mother's or Mama Mia's. Would love to say hello.
At 11:07am on March 10, 2008, Judy "the foodie" Asman said…
Hi, Rebecca,
Thanks for joining Web 2.0+. Certainly you are an authority on the topic so am looking forward to learning more from you!

I'm not currently set up to work with video on my own. Perhaps in the future as I'd like to start my own online cooking segment as part of my blog, but I've been contemplating that as an option.

It's wonderful to feature your videos on my site! I'm so glad Google Adsense has that partnership with YouTube.

Judy "the foodie"
At 7:49pm on March 9, 2008, Judy "the foodie" Asman said…
I'm running Google Adsense vids on my Web site and one of them featured was Cooking Up A Story. How is that working out for you?

Great work! I can honestly say I don't know anyone else who does what you do.

Judy "the foodie"




Social Wine Club for Craft Wineries


PepsiCo exec Lisa Walsh shares path to leadership

Industry leader Lisa Walsh, vice president of PepsiCo Customer Management, has risen through the ranks at the company since j -More

Checkers, Philly Pretzel Factory seize opportunity at Wal-Mart

Checkers and Philly Pretzel Factory are hoping to benefit from Wal-Mart's popularity by embracing new franchise development o -More

Quickserve eateries entice customers with local and sustainable angle

Locally-sourced, conscientious ingredients are gracing menus and grabbing loyal consumers at an increasing number of restaura -More

Galbani® Mascarpone. Gold Standard True Italian Taste.
Italy has a flavor all its own. When it comes to cheese, chefs who know choose Galbani. For irresistibly savory risottos and pastas, try classic Galbani mascarpone. Its rich, creamy goodness makes it perfect for favorites like tiramisu and cannoli. Galbani mascarpone, one of the fine brands from Lactalis Culinary. For paring suggestions, click here.


Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Gen Z, the First True Digital Generation, Represents the Future Foodservice Consumer

Gen Z, the first true digital generation, represents the future foodservice consumer. They're a generation on the move that strongly prioritizes speed of service, technology, and having what they want, when they want it. Millennials, more so than older generations, prefer to visit restaurants that offer new and unique foods and flavors. Gen X and Boomers converge on several preferences—such as the importance of a convenient location.

Red Robin Gourmet Burgers Celebrates Its 500th New Restaurant Opening

Red Robin's 500th new restaurant opening will open on Aug. 4 at 11 a.m., in Milpitas, Calif. at the Great Mall of the Bay Area.

Darden Completes Sale Of Red Lobster To Golden Gate Capital

Darden Restaurants, Inc. (NYSE: DRI) and Golden Gate Capital today announced that Golden Gate has completed the acquisition of the Red Lobster business and certain other related assets and assumed liabilities for approximately $2.1 billion in cash.

Dunkin' Donuts Announces Plans For Seven New Restaurants In Duluth, Minnesota With New Franchisees Brian And Sharon Weidendorf

Dunkin' Donuts announced today the signing of a multi-unit store development agreement with new franchisees, Brian and Sharon Weidendorf, to develop seven restaurants in Duluth, Minnesota and the surrounding areas. The first restaurant is planned to open in spring 2015.

Wendy's Names Brandon Solano Senior Vice President of Marketing

The Wendy's Company (NASDAQ: WEN) announced today that Brandon Solano, 43, a veteran brand builder and product innovator, has been named Senior Vice President of Marketing.


If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.


TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service