Photo: Annie Corrigan/WFIU
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.
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Stories On This Episode
Starting an aquaponics operation requires a large investment in equipment – fish tanks, greenhouses, climate-control equipment and the like.
Mark Winne describes how food policy councils can advocate for change in the local, regional and national food systems.
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.
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.