Photo: Matthew Gaventa (Flickr)
There is no shortage of chicken tenders in the world. Here, it’s good quality food. This is their home, and they deserve that.
Not that there’s anything wrong with chicken tenders! It’s just when Chef Jackie Howard makes them for the women of Alpha Xi Delta sorority, she makes them from scratch, using as many local ingredients as possible. Institutional cooking has never tasted so good!
From a sorority to a co-op, two women tell us about making food decisions as a group.
We visit Susan Welsand’s chile pepper farm, which is powered by solar panels.
Then, kale salad for health and strawberry shortcake for fun with Chef Daniel Orr.
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Stories On This Episode
Ecologists in Nebraska are trying to find out what the Great Plains looked like when homesteaders settled there in the 19th century.
"The Chile Woman" Susan Welsand was able to install a 5.2 kilowatt array of solar panels after a tornado uprooted several old-growth trees on her farm.
Howard has watched the food preferences of the women at Alpha Xi Delta change over her five years in the kitchen. Now, they go crazy for local kale salad.
Giving the kale a good, thorough back rub for this recipe. It tenderizes it and make it easier to chew.
We're celebrating strawberry season today with a fresh take on strawberry shortcake using homemade buttermilk biscuits and yogurt.