Going to Okraville: A small farm from a family tradition
Series: Northwest Food News & Edible Idaho
From: Guy Hand
Length: 00:04:00
The number of new farmers entering small-scale farming is on the rise, in part due to a host of avenues opening to first-time farmers allowing them to plant, process and sell their crops without the massive, up-front financial costs required of conventional agriculture. With less to lose, they have the freedom to experiment with products as odd and unlikely as okra.
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Broadcast History
Aired on Boise State Public Radio 6/10/11
Transcript
Jason’s Fine Okra
Edible Idaho Feature: 0610GH_Okra.wav Feature 4:00 06/10/11 GH/
[HOST INTRO] This is Edible Idaho with Guy Hand, celebrating 2011: The Year of Idaho Food.. (4:00 to soc out)
[HOST OUTRO] For more on this story or to listen to past Edible Idaho programs, go to radio.boisestate.edu/edibleidaho.
[SCRIPT]
Hand: And where are we headed? Brashears: We’re going to Okraville.
Jason Brashears and I are hiking to the far end of a field that looks as if it’s planted in nothing but dirt. But after crunching our way through clods the size of bricks, I can see Okraville: 700 okra plants waving in a breeze near Hidden Springs Idaho.
Brashears: Okay, right now we’re in the burgundy section and we’ve got the red stalks coming up . . .
Hand: Now, a business based on one obscure vegetable from Africa may sound a tad peculiar, but Brashears and his crop represent a growing trend i...
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