Playlist: The Allegheny Front: Reporting on the Environment's Portfolio
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Relishing the Ramp
From Hal B Klein | 03:25
Ramps, the first edible sign of spring, are popping up throughout the woods of Pennsylvania and West Virginia. But this wild cousin of garlic and onion is also popping up on an increasing number of restaurant menus--some as far away as Southern California. Scientists are beginning to worry ramps newfound popularity can put them at risk.
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- Relishing the Ramp
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- Hal B Klein
Ramps, the first edible sign of spring, are popping up throughout the woods of Pennsylvania and West Virginia. But this wild cousin of garlic and onion is also popping up on an increasing number of restaurant menus--some as far away as Southern California. Scientists are beginning to worry ramps newfound popularity can put them at risk.
Local Seed Savers Aim to Restore Lost Genetics and Yummy Flavors
From Hal B Klein | 04:25
Saving seeds from the strongest fruit and vegetable plants used to be a regular part of planning the next year's garden. But most people today buy seeds or seed packets instead, and this has helped contribute to a staggering loss of plant biodiversity. Some folks in Pittsburgh are aiming to change that by spearheading seed libraries and seed saving groups. Their goal? A larger plant gene pool...and yummy flavors, too.
Saving seeds from the strongest fruit and vegetable plants used to be a regular part of planning the next year's garden. But most people today buy seeds or seed packets instead, and this has helped contribute to a staggering loss of plant biodiversity. Some folks in Pittsburgh are aiming to change that by spearheading seed libraries and seed saving groups. Their goal? A larger plant gene pool...and yummy flavors, too.
Berkshire Prosciutto: Heritage and Biodiversity
From Hal B Klein | 05:10
Over the last 30 years, American consumers have sought leaner pork. But breeding animals with less fat has contributed to a lack of biodiversity. A family-run meat business has brought full fat back to its prosciutto so that it’s more flavorful. And they’ve also played a small part in restoring biodiversity by using what's known as a heritage breed of hog. The Allegheny Front's Hal B. Klein has this profile.
Over the last 30 years, American consumers have sought leaner pork. But breeding animals with less fat has contributed to a lack of biodiversity. A family-run meat business has brought full fat back to its prosciutto so that it’s more flavorful. And they’ve also played a small part in restoring biodiversity by using what's known as a heritage breed of hog. The Allegheny Front's Hal B. Klein has this profile.