Earth Eats: Real Food, Green Living

Creative Leftovers, Indiana’s Burgeoning Food World, CAFOs

Small and large food operations live together in the Hoosier state. Quinoa to lighten our bellies following Thanksgiving. Harvest Public Media looks at CAFOs.

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.

Harvest Public Media goes to Iowa to report on the increasing number of CAFOs in the state.

We talk to a cookbook author who teaches us how to sprout quinoa. And speaking of which, following a decadent Thanksgiving, we take it easy with a couple recipes using quinoa. One will help you use up the remaining shards of turkey.

News Stories:

Stories On This Episode

CAFO Concerns In Environmentally Sensitive Areas

1023_trout-iowa-Wasta

Due to increased competition amongst hog farmers, indoor confined animal feeding operations are growing, even in the most environmentally sensitive areas.

Later-Winter Soup With Turkey And Quinoa

quinoa and turkey stew

Quinoa is a complete protein that is high in iron and dietary fiber. Throw some leftover turkey into a pot for a tasty and nutrient-rich soup.

“Quinoa Revolution” With Carolyn Hemming

quinoa revolution and quinoa sisters

Brownies, yogurt and berries, pudding... Quinoa can be used in a variety of applications! Carolyn Hemming's new cookbook sings the praises of the edible seed.

Quinoa: Taste The Rainbow

rainbow-quinoa

This simple side dish would work well as a bed for grilled salmon or as filler for a sandwich.

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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