My roof leaks like a sieve. To replace it would cost me another $500 of polycarbonate. I’m not going to do that, so I just deal with it.
After three years of growing food, Adam Phelps is still getting the hang of this whole farming thing. We visit his Ghostwood Farm to talk about the day-to-day struggles of a beginning farmer.
We’ve found two recipes using asparagus to feature today. Chef Daniel Orr makes a salad and fires up the grill.
Harvest Public Media gives us some historical perspective on how the local food world has grown.
And, from Sri Lanka to southern Indiana, Guy Paranavitana took his passion for tea halfway around the world. We stop by his warehouse in the second half of the show.
- Fast Food Protests Spread Overseas
- Frugal U.S. consumers make it tough for food companies to raise prices
- Got The Wrong Milk?
Stories On This Episode
Increasingly, farm businesses are starting as operations intended to provide produce for schools and other institutional markets in the local area.
From a deer infestation to exceedingly wet spring weather, Adam Phelps has learned to deal with all sorts of adversity in his first three years of farming.
A million pounds of tea leaves can make about 70 million cups of tea. A Columbus business owner used to process this amount yearly in his Sri Lankan facility.
Asparagus is one of the first vegetables to pop up in the garden in the spring. This week we have recipes for two different salads using asparagus.