Considering Animal Rights, Cooking With Weeds
From: WFIU
Series: Earth Eats: Real Food, Green Living
Length: 29:00
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"We’re in the midst, I believe, of a burgeoning food movement where people are going to farmers markets more regularly, they’re supporting community supported agriculture programs, community gardens. The more that that happens, the more we’re going to see factory farms pushed away."
That’s Gene Baur, president and co-founder of Farm Sanctuary. He stops by the Earth Eats studios to talk about how his organization is working to improve living conditions for farm animals.
Hog farmers worry that animal rights groups will parlay moral qualms with certain hog farming techniques into legislation banning them. In Missouri, the General Assembly is poised to pass legislation that essentially would lock in the legality of current methods. Jessica Naudziunas of Harvest Public Media has more.
Later in the program, can you really call it a weed if you can eat it? Hear what chef and cookbook author Didi Emmons thinks about that.
Garden designer Jami Scholl is taking urban gardening one step further by planting gardens throughout downtown Bloomington, Indiana that are fun, silly and eye-catching. Yael Ksander meets up with her and several green-thumbed kids as they install a dragon-shaped garden at Bloomington’s science museum, Wonderlab.
In the kitchen, we prepare sautéed dandelion greens with local sausage along with no-bake suet cakes to feed the neighborhood birds.
Also in the Earth Eats: Real Food, Green Living series
Marcia Veldman, Rebuiling The Foodshed, Hydroponics
(29:00)
From: WFIU
What does it take to run a successful farmers market? Coordinator of the Bloomington Community Farmers Market Marcia Veldman gives tips in this week's podcast.
Wild Edibles, Solar Power And Baby Chicks
(29:00)
From: WFIU
Jana Wilson introduces us to her 5-day-old Sicilian Buttercup chicks, Didi Emmons loves cooking wild edibles, and strawberry shortcake for dessert!
Future Of The Farm Bill, Dolmas With Some Local Flare
(29:00)
From: WFIU
Author Dan Imhoff says every American who enjoys eating should be concerned about the farm bill. And, Chef Daniel Orr forages for grape leaves, wraps dolmas.
Let Mother Nature Do The Work For You
(29:00)
From: WFIU
Today, we have stories about farmers letting Mother Nature do the heavy lifting. And, it's asparagus in the kitchen!
Working With Nature, Not Against It: Permaculture And Morels
(29:00)
From: WFIU
Permaculture designer and author Peter Bane says food sovereignty is the central organizing issue of our time. And, 'tis the season for hunting morel mushrooms!
Pollinators, Art With Strawberry Plants, Vegan Cinco De Mayo
(29:00)
From: WFIU
If you build it, they will come. Or, at least that's what the Bloomington Community Orchard hopes! And, we're cooking an all-vegan Cinco de Mayo.
Two Types Of Local: Farmers Markets And Foraging
(29:00)
From: WFIU
We're excited to be reporting from the Bloomington Community Farmers Market today. Then we talk about three wild delicacies: ramps, morels and redbuds.
Minimal Work, Maximum Yield: Benefits Of Polycultural Garden
(29:00)
From: WFIU
We're working in the garden with the guys from Bread & Roses. After the initial elbow grease of laying sheet mulch, the garden then maintains itself.
Who Says You Can't Eat Local In The Cold Months?
(29:00)
From: WFIU
We visit Bread & Roses Gardens where the hoop house is home to kale and herbs, and Teresa Birtles sells frozen heirloom tomatoes she harvested in the fall.
Keep It Simple For St. Patrick's Day
(29:00)
From: WFIU
When it comes to St. Patrick's Day, Brad Dunn suggests going with the traditional pint of Guinness and shot of Irish whiskey. And, local greens on the menu!
Related Pieces
Piece Description
"We’re in the midst, I believe, of a burgeoning food movement where people are going to farmers markets more regularly, they’re supporting community supported agriculture programs, community gardens. The more that that happens, the more we’re going to see factory farms pushed away."
That’s Gene Baur, president and co-founder of Farm Sanctuary. He stops by the Earth Eats studios to talk about how his organization is working to improve living conditions for farm animals.
Hog farmers worry that animal rights groups will parlay moral qualms with certain hog farming techniques into legislation banning them. In Missouri, the General Assembly is poised to pass legislation that essentially would lock in the legality of current methods. Jessica Naudziunas of Harvest Public Media has more.
Later in the program, can you really call it a weed if you can eat it? Hear what chef and cookbook author Didi Emmons thinks about that.
Garden designer Jami Scholl is taking urban gardening one step further by planting gardens throughout downtown Bloomington, Indiana that are fun, silly and eye-catching. Yael Ksander meets up with her and several green-thumbed kids as they install a dragon-shaped garden at Bloomington’s science museum, Wonderlab.
In the kitchen, we prepare sautéed dandelion greens with local sausage along with no-bake suet cakes to feed the neighborhood birds.
Timing and Cues
Mid-Break music bed - 17:36-18:06
Due to timely news items: Recommended air date - May 11, 2012 through May 14, 2012.
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