Photo: PMillera4 (Flickr)
It harkens back to the rural old times where you help your neighbor out. Your tractor’s broke down, well I can borrow your piece of equipment. I’ve had that happen at my farm before.
That’s Megan Hutchison of the Local Growers Guild. She says this spirit of cooperation is what makes the guild so successful at bringing more local food to dinner tables across the area. She stops by the studios today to talk about the guild’s plans for expanding small and medium-sized farmers’ business opportunities.
Speaking of local food, Abbie Fentress Swanson of Harvest Public Media talks about how Wal-Mart is trying to get in on this fast-growing sector of agriculture.
Later we talk with Doug Siegel of Vigilant Eats about his organic, gluten-free, non-GMO superfood breakfast cereal.
And then in the kitchen, Chef Daniel Orr uses steel cut oats and chia seeds for a hearty breakfast.
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Stories On This Episode
There’s no doubt Wal-Mart’s move into local foods has shaken up the food supply chain, but small family farms aren’t necessarily seeing the benefits.
Who says fast food has to be unhealthy? Vigilant Eats' organic, gluten-free, oat-based cereal is made to eat on the go, and it's pretty darn tasty.
Cook this hot cereal the night before and simply reheat them in the morning. Couldn't be easier!
I originally imagined this as a dessert, but it works even better as a hearty way to start off your day.