Earth Eats: Real Food, Green Living

Brazilian Snacks For World Cup, Tool Share At The Hub

Daniel Orr whips up Brazilian dishes in celebration of the World Cup. Agritourism offers "authentic" farm experiences. Tools on loan from Mother Hubbard's.

feijoada

Photo: Eoban Binder/WFIU

Chef Daniel Orr cooked up a batch of feijoada, a traditional Brazilian stew with beans, pork and beef.

What you want to do with this — which is a little different than most collard green dishes – is you’re going to cut them as finely as you can. What this allows you to do is to have collard greens without having them stew for half-hour, 45-minutes or (if you’re my grandmother) three hours.

Keeping our greens fresh and toothsome with Chef Daniel Orr. He’s making several dishes today, all with a Brazilian feel in celebration of the World Cup.

Improving America’s waterways will improve Midwestern farmers’ bottom lines. Harvest Public Media with another story about offering authentic farm experiences for visitors.

And, they call it the Hub because there’s so much more than just a food pantry at Mother Hubbard’s Cupboard. This community food resource center now offers a tool share program for cooking and gardening.

News Stories:

Stories On This Episode

Farmers Hope For River System Improvements

waterways-barge

The federal government would cover half the cost of river construction while the rest of the money would come from a tax on the diesel fuel used by barges.

Eat Like A Brazilian For The World Cup

romeo and juliet (manchego and guava paste)

We combine local ingredients with global flavors in these recipes. To impress your friends, learn to pronounce the Portuguese names for these dishes!

Golden Greens: Couve a Mineira (Brazilian Style Collards)

A plate of Couve a mineira (brazilian style collard greens with orange slices)

There are many great recipes for fall greens. I love making a Brazilian style dish of thinly shaved collards, quickly sautéed with garlic and olive oil.

Agritourism A Growing Opportunity On The Farm

horse outside a barn

Farmers markets continue to grow. Community gardens are now mainstream. The next extension of that is to actually get onto a working farm and participate.

Have Tools, Will Cook

http://mhcfoodpantry.org/what-we-do/hub-tool-share/

Folks can pick up a bag of apples at Mother Hubbard's Cupboard. Through the Hub's tool share program, they can also borrow a dehydrator to make apple snacks.

Annie Corrigan

Annie Corrigan is a producer and announcer for WFIU. In addition to serving as the local voice for NPR's Morning Edition, she produces WFIU's weekly sustainable food program Earth Eats. She earned degrees in oboe performance from Indiana University and Bowling Green State University.

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