Foraging For Cattails, Garden Tower, Salmon On The Grill
From: WFIU
Series: Earth Eats: Real Food, Green Living
Length: 29:00
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"I think we’ve really gotten away from our roots as foragers because we want everything now."
That's Chef Daniel Orr reporting from his power boat. Later in the program we'll go foraging for cattails with him on a lake in Columbus, Indiana.
As farmers market season revs up across the country, more and more fresh produce is starting to make appearances. But it's still too early for a lot of foods. Luckily many vendors at the Bloomington, Indiana Community Farmers Market are selling starter plants so you can grow your own bushel of tomatoes come July and August.
Imagine combining your gardening with your composting. You do it all in one place. It's portable. It doesn't smell, and in a lot of ways, it actually works more efficiently than a traditional in-ground garden. The Garden Tower is trying to be all those things for folks wanting to grow their own food.
Our author interview this week is with Paul Kindstedt. His new book Cheese And Culture: A History Of Cheese And Its Place In Western Civilization is perfect for all you history buffs.
Finally, last week's grilling episode was so fun, we wanted to keep that going this week. We have a recipe for salmon cooked on a grill on a cedar plank -- delicious!
Also in the Earth Eats: Real Food, Green Living series
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(29:00)
From: WFIU
Marcia Veldman talks about her obsession with gardening and how she strives for food justice through her work at the farmers market. And, quinoa is on the menu!
Marcia Veldman, Rebuiling The Foodshed, Hydroponics
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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
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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.
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(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
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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.
Related Pieces
Piece Description
"I think we’ve really gotten away from our roots as foragers because we want everything now."
That's Chef Daniel Orr reporting from his power boat. Later in the program we'll go foraging for cattails with him on a lake in Columbus, Indiana.
As farmers market season revs up across the country, more and more fresh produce is starting to make appearances. But it's still too early for a lot of foods. Luckily many vendors at the Bloomington, Indiana Community Farmers Market are selling starter plants so you can grow your own bushel of tomatoes come July and August.
Imagine combining your gardening with your composting. You do it all in one place. It's portable. It doesn't smell, and in a lot of ways, it actually works more efficiently than a traditional in-ground garden. The Garden Tower is trying to be all those things for folks wanting to grow their own food.
Our author interview this week is with Paul Kindstedt. His new book Cheese And Culture: A History Of Cheese And Its Place In Western Civilization is perfect for all you history buffs.
Finally, last week's grilling episode was so fun, we wanted to keep that going this week. We have a recipe for salmon cooked on a grill on a cedar plank -- delicious!
Timing and Cues
Mid-Break music bed - 15:13-15:43
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