Earth Eats: Real Food, Green Living

Bread Baking At Feast, Food Policy Councils, Ramps

Quick! Pick up some ramps from a local forager and pickle them. Mike Siberz has become one with the bread at Feast. And, Mark Winne talks food policy councils.

sourdough bread at feast

Photo: Annie Corrigan/WFIU

Baker Mike Siberz's sourdough bread is on display at Feast.

When you read recipes for bread, they’re very vague. ‘Wait until the dough is soft and billowy.’ And you’re like, I don’t know what a lot of these things mean! Then all of a sudden it kind of clicks.

Mike Siberz mastered the art of bread baking while on the job at Feast restaurant. He tells us what makes a good sourdough and we watch as he assembles an espresso rye.

Hydroponic plants plus fish equals the latest craze in year-round growing? Harvest Public Media has a story about aquaponics.

Author and food activist Mark Winne says local food policy councils can do a lot to affect change in the food system.

And ramps, a springtime treasure for foragers and cooks alike. Preserve them now to enjoy once they’re long gone for the season.

News Stories:

Stories On This Episode

Aquaponics Brings Produce And Fish Under One Roof

tilapia swimming in fish tank

Starting an aquaponics operation requires a large investment in equipment – fish tanks, greenhouses, climate-control equipment and the like.

Food Policy Councils: Politics From The Ground Up

Mark-Winne-head-shot

Mark Winne describes how food policy councils can advocate for change in the local, regional and national food systems.

A Foraging Foodie’s Springtime Treasure: Ramps (Wild Leeks)

freshly harvested ramps on a plate

Spring is an exciting season for foodies, and especially foragers. If you're lucky, you might come across wild leeks - also known as ramps - popping up.

Ramp Recipes Three Ways: Pickled, Pesto’d, and Packaged

fish wrapped roasted cod on a plate

As promised, last week we gave you tips for how to hunt for ramps, and now we're giving you some recipes for three ways to put ramps to work in your cooking.

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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