Photo: dana robinson (Flickr)
Veganism gets a reputation for being exclusive, but really — barring allergies — anybody can eat it and it should be really welcoming. So, that’s my attitude about it.
Joshua Ploeg used to travel around the country as the lead singer of several punk bands. Now he’s on the road cooking. We got an invitation to one of his pop-up cafes where the food is vegan and all are welcome.
Farmers know that trying new things is both risky and necessary, and success means not just growing something new but also selling it. Harvest Public Media has more.
Chef Daniel Orr has a garden project for us today… planting potatoes, then he preserves grape leaves and mashes some rutabagas.
And a visit to the Bloomington Winter Farmers Market to check out some heirloom tomato seeds.
- Farm Bill Deal To Cut Subsidies And SNAP
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- FDA Will Update Nutrition Labels
Stories On This Episode
Diverting acres away from a major commodity to an un-tested crop is risky, but sometimes farmers can reap the benefits of innovation.
What if cooks toured the country like musicians? And what if they gave their “performances” in your dining room? Joshua Ploeg is doing just that.
Chef Orr picks grape leaves from a tree near his home and then transforms them into dolmas with mushroom stuffing.
This recipe combines the rutabagas with potatoes for a twist on your traditional mashed potato recipe.
It’s still a little bit chilly outside, but it’s not too early to start thinking about your garden.
Cathy Crosson's table at the Winter Farmers Market includes many different colors of alpaca yarns and over 300 varieties of heirloom seeds.