Photo: rogersanderson (Flickr)
You have this bi-play going on between very large agricultural operations and small, artisanal operations at the very same time. This creates a certain tension without doubt.
That’s author David Hoppe. He says large and small farms can learn a lot from each other’s strengths and weaknesses. He’s joined by photographer Kristin Hess to talk about their new book of profiles of farmers, producers, chefs and hunger advocates, Food For Thought: An Indiana Harvest.
Then we spend a lot of time in the kitchen cooking cruciferous vegetables. Chef Daniel Orr makes a raw Brussels sprouts salad and raw cauliflower popcorn, and then he prepares a roasted broccoli dish that’s good enough to be the main course.
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Stories On This Episode
If you hate overcooked Brussels sprouts, this raw salad might change your mind.
In Italy, they treat broccoli more as the star of the show, just as in this dish.
This is just about the easiest snack you can make -- and it's raw, gluten-free and vegan!