http://indianapublicmedia.org/eartheats Earth Eats is a weekly program of real food and green living hosted by Chef Daniel Orr and produced by WFIU Public Media in Bloomington, Indiana. Thu, 18 Mar 2010 16:07:24 +0000 http://wordpress.org/?v=2.9.1 en hourly 1 2008-2009 http://feeds.feedburner.com/EarthEatsPodcast aschweig@indiana.edu (Indiana Public Media (eartheats.org)) aschweig@indiana.edu (Indiana Public Media (eartheats.org)) Food and Cooking 1440 cooking, food, organic, farming, agriculture, cuisine, hobbies, chef Earth Eats is a production of WFIU Public Media from Indiana University. Earth Eats is a weekly program of real food and green living bringing you the freshest news and recipes inspired by seasonal ingredients and sustainable agriculture. Earth Eats is a production of Indiana Public Media in Bloomington, Indiana. New episodes every Friday afternoon. Indiana Public Media (eartheats.org) Indiana Public Media (eartheats.org) aschweig@indiana.edu No no http://wfiu.org/podcasts/images/earth_eats_podcast.jpg http://indianapublicmedia.org/eartheats 144 144 http://indianapublicmedia.org/eartheats/michelle-obama-grocers-obesity/ http://indianapublicmedia.org/eartheats/michelle-obama-grocers-obesity/#comments Wed, 17 Mar 2010 17:49:40 +0000 Megan Meyer http://indianapublicmedia.org/eartheats/?p=4681 http://indianapublicmedia.org/eartheats/michelle-obama-grocers-obesity/feed/ 1 http://indianapublicmedia.org/eartheats/fermented-foods-sauerkraut/ http://indianapublicmedia.org/eartheats/fermented-foods-sauerkraut/#comments Tue, 16 Mar 2010 13:00:41 +0000 Amy Jeanroy http://indianapublicmedia.org/eartheats/?p=4663 http://indianapublicmedia.org/eartheats/fermented-foods-sauerkraut/feed/ 0 http://indianapublicmedia.org/eartheats/top-ten-facebook-pages-people-love-food/ http://indianapublicmedia.org/eartheats/top-ten-facebook-pages-people-love-food/#comments Mon, 15 Mar 2010 13:00:01 +0000 Laura Bult http://indianapublicmedia.org/eartheats/?p=4482 http://indianapublicmedia.org/eartheats/top-ten-facebook-pages-people-love-food/feed/ 2 http://indianapublicmedia.org/eartheats/corned-beef-potatoes-earth-eats-st-patricks-day/ http://indianapublicmedia.org/eartheats/corned-beef-potatoes-earth-eats-st-patricks-day/#comments Fri, 12 Mar 2010 16:00:13 +0000 Adam Schweigert http://indianapublicmedia.org/eartheats/?p=4445 http://indianapublicmedia.org/eartheats/corned-beef-potatoes-earth-eats-st-patricks-day/feed/ 1 14:41 [slideshow 2, photo 3] St. Patrick's Day is just around the corner, and we're celebrating on the podcast this week with some Irish-inspired food. You'll learn how ... [slideshow 2, photo 3] St. Patrick's Day is just around the corner, and we're celebrating on the podcast this week with some Irish-inspired food. You'll learn how to grow your own potatoes and then we're reinventing your typical mashed potato recipe by adding some rutabagas to the mix. And we'll also learn how to make corned beef. Brewing "Green" Beer: Sustainable Home Brewing But first, it wouldn't be a true St. Patrick's Day without a frothy "green" beer. These days, more and more people are exploring the art of home brewing and over the next few month Earth Eats' Josephine McRobbie will be talking with some home brewers about beer and sustainability. Read: From Backyard to Bottle: Home Brewing Goes Green How To: Grow Your Own Potatoes [slideshow 2, photo 1] It's still a bit chilly outside, but it's not too early to start thinking about your garden. This season, why not try planting some potatoes? Take any type of basket ndash; plastic, terracotta, wooden, etc. Fill with compost Cut seed potatoes into pieces (each piece should have a few eyes on them) Let them dry out for a few days so they develop a moisture barrier Plant them eyes up in the compost Growing potatoes in baskets like this protects them from moles and other critters. Perhaps the promise of potatoes come summer will inspire you to get gardening, even during these cold days. Now, for our first recipe (which, incidentally, isn't Irish, but you can always pretend), we're pairing potatoes with another root vegetable ndash; rutabagas. Recipe: Grandma Orrrsquo;s Polish Rutabaga Mash Photos -- Megan Polish rutabaga-potato mash ndash; brukiew z ziemniak ndash; is a popular recipe because it uses two vegetables that have become favorites in Poland for their overwintering properties. [slideshow 2, photo 2] Makes 6 servings Ingredients: 1 medium rutabaga (about 1 pound), peeled and cubed 4 medium potatoes (about 1 pound), peeled and cubed 2 cups chicken stock or broth 1 teaspoon salt 2 teaspoons sugar 4 tablespoons butter frac12; cup heavy cream freshly ground black pepper Directions: In a large saucepan, cover rutabaga with water and bring to a boil. Cook halfway, about 15 minutes. Drain. Place stock, rutabaga, potatoes, salt, and sugar in saucepan. Bring to a boil, lower heat and cook until vegetables are tender. Drain. Mash to a smooth consistency, adding butter and pepper. Adjust seasonings if necessary. History Of Corned Beef We think of corned beef and cabbage as a traditional Irish dish, but it's really an Irish American dish. Corning was originally a method of preserving beef for ocean travel, where the beef would be stacked in barrels with corning spices and then when it was time to eat it, it would be taken out and boiled. So Irish immigrants experienced corned beef on the trip over on the boat, and they found it very satisfying and really a kind of a celebration. Wenbsp; think of it as not a really classy dish but, when done right, it can be a wonderful celebration. Grass-Fed Beef You hear a lot about the benefits of grass-fed beef these days, and Jim Fiedler, the owner of Fielder Farms, knows a thing or two about the process. We talked with him as he was dropping off the beef brisket for our corned beef. Listen to the interview raquo; Now into the kitchen to prepare the corned beef. Chef Daniel Orr explains that a corning paste is a mixture of peppercorns and seeds. Brining Beef Brisket (for Corned Beef) [slideshow 2] Ingredients: Fennel seeds Corriander seeds Cumin seeds All spice (crushed) Colman's Mustard Crushed red pepper flakes Spanish Paprika 1/2 cup pink salt Bay leaves White wine White wine vinegar Dijon mustard Thyme leaves (with stems) Pink salt Directions: Mix dry and wet ingredients into a paste. Lather the mixture over the meat. Massage it in a bit, and then let sit for about 4 to 5 days or even up to tw... Content,Type,,Podcasts,,Special,,has-recipe Indiana Public Media (eartheats.org) no No http://indianapublicmedia.org/eartheats/obama-administration-investigate-big-agricultural-companies/ http://indianapublicmedia.org/eartheats/obama-administration-investigate-big-agricultural-companies/#comments Thu, 11 Mar 2010 17:27:28 +0000 Laura Bult http://indianapublicmedia.org/eartheats/?p=4553 http://indianapublicmedia.org/eartheats/obama-administration-investigate-big-agricultural-companies/feed/ 0 http://indianapublicmedia.org/eartheats/green-homebrewing/ http://indianapublicmedia.org/eartheats/green-homebrewing/#comments Thu, 11 Mar 2010 14:00:48 +0000 Josephine McRobbie http://indianapublicmedia.org/eartheats/?p=4458 http://indianapublicmedia.org/eartheats/green-homebrewing/feed/ 0 http://indianapublicmedia.org/eartheats/celebrate-green-st-patricks-day/ http://indianapublicmedia.org/eartheats/celebrate-green-st-patricks-day/#comments Wed, 10 Mar 2010 14:00:35 +0000 Lynn Colwell and Corey Colwell-Lipson http://indianapublicmedia.org/eartheats/?p=4443 http://indianapublicmedia.org/eartheats/celebrate-green-st-patricks-day/feed/ 0 http://indianapublicmedia.org/eartheats/making-kefir/ http://indianapublicmedia.org/eartheats/making-kefir/#comments Tue, 09 Mar 2010 18:00:37 +0000 Amy Jeanroy http://indianapublicmedia.org/eartheats/?p=4503 http://indianapublicmedia.org/eartheats/making-kefir/feed/ 0 http://indianapublicmedia.org/eartheats/jim-fiedler-grass-fed-beef/ http://indianapublicmedia.org/eartheats/jim-fiedler-grass-fed-beef/#comments Tue, 09 Mar 2010 14:00:13 +0000 Annie Corrigan http://indianapublicmedia.org/eartheats/?p=4436 http://indianapublicmedia.org/eartheats/jim-fiedler-grass-fed-beef/feed/ 0 8:10 It's almost St. Patrick's Day, and Jim Fiedler, the man behind Fiedler Farms, has stopped by Daniel Orrrsquo;s restaurant with a few briskets to be ... It's almost St. Patrick's Day, and Jim Fiedler, the man behind Fiedler Farms, has stopped by Daniel Orrrsquo;s restaurant with a few briskets to be prepared for corned beef. In addition to his cows, Fiedler raises pigs, chickens, and sheep on his farm on the Ohio River in Rome, Indiana. He spent some twenty years in New York City before coming back to his childhood home and farm. I asked him what it was like taking over the farm from his father. Healthy Cows in Southern Indiana Jim Fiedler: Well, when I came down here, my dad was quite old, and I came back to the farm for various reasons. It was quite quaint because the barn was going to fall down, the cows were going to die, the tractor was going to quit. That, and my dad would die and it would all quit at the same time. The good thing was, he hadnrsquo;t done anything wrong, so I had nothing to tear down and start over. The bad thing was, it was a lot of work. What he had was a herd of old English-based cattle, the smaller cattle ndash; a mix between herefords and angus, and some were red and some were black. A fella from Purdue, who was more traditional, came down and said, ldquo;If you want to get rid of this herd, I know someone who would buy it because they would make great grass-fed beef.rdquo; So I said, ldquo;Letrsquo;s do it ourselves," and that was how we started our herd, on that basis that my dadrsquo;s cows were considered too small. ldquo;You gotta get bigger cows, these big black angus and semitals and all these big cows,rdquo; but we just decided to stay small, and wersquo;ve kept the cows small, which is one of the secrets. And then we decided to do it healthy. Annie Corrigan: Healthy meaning theyrsquo;re grass-fed, no antibioticshellip; JF: Theyrsquo;re grass-fed. We donrsquo;t give them corn anytime in their life. Everybody says their beef is grass-fed, because when theyrsquo;re born theyrsquo;re usually on grass or they eat grass sometime in their life. But on our farm they get no corn ndash; no corn-finishing. We never give them any grain, so that gives them no starch and that keeps all the omega-3 and vitamin E and all the CLA ndash; those are fats that are in the animal that come from grass. Of course we donrsquo;t give them any antibiotics, no hormones. Our ground doesnrsquo;t get any pesticides of herbicides. Wersquo;re doing everything as healthy and sustainable as we can. What About Vegetarians? AC: Vegetarians or vegans don't want to eat animals and they sometimes say they're afraid to or don't want to see animals die. Talk to those people. JF: First of all, I identify with them. Wersquo;re certified humane. We always identify our pigs as happy pigs. They have one bad day, and I wish thatrsquo;s all I had in my life. *laughs* But the cattle are the same way. Theyrsquo;re out on the pasture, as theyrsquo;re meant to be. Theyrsquo;re not stuck in a barn. We never mistreat them, we always try to treat them gently and right and everything. Itrsquo;s interesting you mention that, because when I came back to the farm, I was running a lot and I was semi-vegetarian ndash; I wasnrsquo;t eating red meat. It was mainly because when I was running I felt lighter. And I was eating the bad things, which turned out to be chicken and fish, because most of them came from big factory farms that were loaded with chemicals. The fish, you had two choiceshellip; You got the ones from farms that were stuffed with soy beans, or the ones from the ocean that you might get mercury in. So, I identify because I was semi-vegetarian. I always said, if I had a cook full-time Irsquo;d probably still be, because I love vegetables so much. But I really now believe that you have to have some meat on your plate. I believe that probably the healthiest thing you can eat is grass-fed beef that doesnrsquo;t have chemicals. It has tremendous amount of health benefits that we wonrsquo;t go into, but thatrsquo;s what wers... Content,Type,,Earth,Eats,Homepage,,Interviews,,Special,,Subfeatured Indiana Public Media (eartheats.org) no No http://indianapublicmedia.org/eartheats/healthier-snacking-kids/ http://indianapublicmedia.org/eartheats/healthier-snacking-kids/#comments Mon, 08 Mar 2010 14:00:16 +0000 Nicole I. Henderson http://indianapublicmedia.org/eartheats/?p=4438 http://indianapublicmedia.org/eartheats/healthier-snacking-kids/feed/ 2 http://indianapublicmedia.org/eartheats/maple-syrup-turnips/ http://indianapublicmedia.org/eartheats/maple-syrup-turnips/#comments Fri, 05 Mar 2010 16:00:41 +0000 Adam Schweigert http://indianapublicmedia.org/eartheats/?p=4238 http://indianapublicmedia.org/eartheats/maple-syrup-turnips/feed/ 0 7:55 We're sweetening things up this week with a tasty turnip dish that pairs this somewhat perplexing root vegetable with pears and real maple syrup. Speaking of ... We're sweetening things up this week with a tasty turnip dish that pairs this somewhat perplexing root vegetable with pears and real maple syrup. Speaking of which, it's maple syrup season here in southern Indiana. This weekend is the start of nbsp;The National Maple Syrup Festival held at Burton's Maplewood Farm in Medora, Indiana. [set_id=72157615408682955] Chef Daniel Orr chatted with Tim Burton, the farm's owner, and Sabrina Burton, his daughter-in-law. The Burton's family-owned maple operation sits on 28 acres in Medora, Indiana and the Burtons have a passion for preserving and promoting what they call "one of our nation's natural renewable treasures - maple syrup." Listen: Chef Orr's complete interview with Tim and Sabrina Burton raquo; Recipe: Caramelized Turnips and Pears with Maple and Spices Turnips, like many other root vegetables, aren't necessarily the most intuitive foods to cook with. But that said, don't be afraid to experiment with them; they're tasty prepared any number of ways, like this dish that pairs caramelized turnips and pears with real maple syrup and spices. Ingredients (Serves 6): 3 average-sized turnips, with skins, washed, cut into frac12; inch squares 2 Bosc pears - peeled cut into frac12; inch squares 1/3 cup organic apple cider, or apple juice pinch of sea salt frac14; teaspoon freshly ground pepper frac14; cup organic maple syrup Dash of Sweet Seasons Spice Blend (recipe follows) or Chinese 5 spice powder 2 tablespoons butter 1 tablespoon lemon juice Directions: In a small, heavy-bottomed pan with a lid, bring the turnips, cider and pears to a boil on a high flame, turn to low, cover, and simmer for 8-10 minutes until just tender. Do not overcook. Remove the lid and add the salt, pepper, syrup and spices. Increase the heat and cook, stirring, until liquid reduces and begins to caramelize. Be careful not to burn. Add butter and lemon juice and remove from heat. Stir to coat. Taste and adjust seasoning Sweet Seasons Spice Blend 1 teaspoon ginger powder 1 stick cinnamon (1/2") 1/2 teaspoon annatto seed 1/2 teaspoon pomegranate powder 2 teaspoons fennel seeds 2 teaspoons coriander seeds 2 pieces star anise 2 pieces cloves 1 piece mace 1/4 teaspoon fresh-ground nutmeg 2 bay leaves Grind fine in a spice blender. Store in an airtight container in a cool, dark place. More Turnip Recipes? Try Earth Eats Contributor Alex Lopez's Spicy Turnip Truck Tagine. Next Week In honor of St. Patrick's Day, we'll be talking corned beef with one of our favorite local beef producers. We'll pair that with home-brewed beer and another root vegetable dish, a rutabaga and potato mash. Subscribe to our free weekly podcast in iTunes so you're sure not to miss it! Content,Type,,Earth,Eats,Homepage,,Podcasts,,Special,,Top,Story,,has-recipe,,has-slideshow Indiana Public Media (eartheats.org) no No http://indianapublicmedia.org/eartheats/twitter-hashtags-eco-foodies/ http://indianapublicmedia.org/eartheats/twitter-hashtags-eco-foodies/#comments Thu, 04 Mar 2010 21:10:38 +0000 Megan Meyer http://indianapublicmedia.org/eartheats/?p=4028 http://indianapublicmedia.org/eartheats/twitter-hashtags-eco-foodies/feed/ 0 http://indianapublicmedia.org/eartheats/food-waste/ http://indianapublicmedia.org/eartheats/food-waste/#comments Thu, 04 Mar 2010 17:58:23 +0000 Emily Shelton http://indianapublicmedia.org/eartheats/?p=4158 http://indianapublicmedia.org/eartheats/food-waste/feed/ 0 http://indianapublicmedia.org/eartheats/five-reasons-care-food-comes-from/ http://indianapublicmedia.org/eartheats/five-reasons-care-food-comes-from/#comments Thu, 04 Mar 2010 16:36:52 +0000 Yvonne Maffei http://indianapublicmedia.org/eartheats/?p=4357 http://indianapublicmedia.org/eartheats/five-reasons-care-food-comes-from/feed/ 3 http://indianapublicmedia.org/eartheats/report-finds-foodborne-illnesses-cost-152b-annually/ http://indianapublicmedia.org/eartheats/report-finds-foodborne-illnesses-cost-152b-annually/#comments Wed, 03 Mar 2010 21:30:12 +0000 Laura Bult http://indianapublicmedia.org/eartheats/?p=4355 http://indianapublicmedia.org/eartheats/report-finds-foodborne-illnesses-cost-152b-annually/feed/ 0 http://indianapublicmedia.org/eartheats/food-environment-atlas-maps-food-options/ http://indianapublicmedia.org/eartheats/food-environment-atlas-maps-food-options/#comments Wed, 03 Mar 2010 15:56:50 +0000 Laura Bult http://indianapublicmedia.org/eartheats/?p=4334 http://indianapublicmedia.org/eartheats/food-environment-atlas-maps-food-options/feed/ 0 http://indianapublicmedia.org/eartheats/freezes-florida-caused-shortage-tomato-production/ http://indianapublicmedia.org/eartheats/freezes-florida-caused-shortage-tomato-production/#comments Tue, 02 Mar 2010 16:01:11 +0000 Laura Bult http://indianapublicmedia.org/eartheats/?p=4274 http://indianapublicmedia.org/eartheats/freezes-florida-caused-shortage-tomato-production/feed/ 0 http://indianapublicmedia.org/eartheats/easy-homemade-yogurt/ http://indianapublicmedia.org/eartheats/easy-homemade-yogurt/#comments Tue, 02 Mar 2010 14:00:02 +0000 Amy Jeanroy http://indianapublicmedia.org/eartheats/?p=4323 http://indianapublicmedia.org/eartheats/easy-homemade-yogurt/feed/ 0 http://indianapublicmedia.org/eartheats/texas-utility-company-solar/ http://indianapublicmedia.org/eartheats/texas-utility-company-solar/#comments Mon, 01 Mar 2010 20:23:48 +0000 Laura Bult http://indianapublicmedia.org/eartheats/?p=4236 http://indianapublicmedia.org/eartheats/texas-utility-company-solar/feed/ 1 http://indianapublicmedia.org/eartheats/turnip-truck-tagine/ http://indianapublicmedia.org/eartheats/turnip-truck-tagine/#comments Mon, 01 Mar 2010 19:40:40 +0000 Alex Lopez http://indianapublicmedia.org/eartheats/?p=4168 http://indianapublicmedia.org/eartheats/turnip-truck-tagine/feed/ 0 http://indianapublicmedia.org/eartheats/michael-pollan-food-rules/ http://indianapublicmedia.org/eartheats/michael-pollan-food-rules/#comments Mon, 01 Mar 2010 17:43:03 +0000 Annie Corrigan http://indianapublicmedia.org/eartheats/?p=4266 http://indianapublicmedia.org/eartheats/michael-pollan-food-rules/feed/ 39 16:49 Michael Pollan is an author, activist, and professor of journalism at the University of California, Berkeley. Hersquo;s a James Beard Award recipient, appeared in the ... Michael Pollan is an author, activist, and professor of journalism at the University of California, Berkeley. Hersquo;s a James Beard Award recipient, appeared in the documentary ldquo;Food, Inc.," and his book ldquo;The Omnivorersquo;s Dilemmardquo; was called one of the 10 best books of 2006 by both the New York Times and the Washington Post. Food Rules Earth Eats' Annie Corrigan sat down with Pollan and wanted to know more about his new book, ldquo;Food Rules.rdquo; Annie Corrigan: Your new book ldquo;Food Rulesrdquo; is a handbook for how to eat better. So talk to the people who have read your other books, like ldquo;Omnivorersquo;s Dilemma.rdquo; Why should this book go on their shelves? Michael Pollan: This book is kind of a distillation of everything I learned, both about how our food is produced and how our bodies make use of it, all of that reduced to some handy rules of thumb.nbsp;It doesnrsquo;t have a lot of explanation. It doesnrsquo;t have a lot of words. Itrsquo;s a very short book, you can read it in a half hour. I wrote it because a lot of people were asking me, ldquo;Okay, now you know all this about nutrition, now you know all this about the food system. What should I eat?rdquo; So, itrsquo;s really a distillation of everything I learned, and to put it in a very practical form for people. Omnivore's Dilemma And Young Readers AC: Letrsquo;s also talk about ldquo;Omnivorersquo;s Dilemma.rdquo; You put that in a format for young readers. Talk about presenting this sort of information to young people. Why is that important, how did you change your message? MP: I didnrsquo;t change my message at all actually, I just simplified my message. What Irsquo;ve been doing since ldquo;Omnivorersquo;s Dilemmardquo; and ldquo;In Defense of Food,rdquo; has really been an attempt to reach people who might not read a big fat book about the food system but are very concerned about their health. In terms of the young readers edition, what I tried to do is make it attractive to middle schoolers and high shcoolers by shortening it to some extent but mostly adding a lot of visual elements and shortening the sentences. The writing is somewhat simplified. But there are lots of charts and grafs and photographs and updates. I realize that at a certain point if wersquo;re going to change our food system, itrsquo;s going to be the next generation thatrsquo;s going to be critical. This generation is very interested in food issues, very concerned about things like animal welfare and the impact of the food system on the environment. So, thatrsquo;s who I wanted to reach. Both of them are similar projects, and I worked on them in the same year. I was tired of hearing ldquo;Yoursquo;re speaking to the choir,rdquo; so this is an attempt to reach far beyond the choir. And it appears to be working. AC: Have you heard from any of your young readers? MP: I get letters from classes all the time. Say itrsquo;s assigned in someonersquo;s 8th grade class, and the teacher asks everyone to write a letter to me about their impressions and what they learned. So, itrsquo;s incredibly gratifying to hear. Students are very engaged by these issues, and itrsquo;s not surprising because food choices are one of the few powers a child has. The decision whether to eat something or not is in a way your first assertion of independence and autonomy. Once you introduce the issue to young people and suggest to them that they have the ability to vote with their forks, either by positively going for certain kinds of foods or rejecting other kinds of foods, they realize that this is a responsibility and an opportunity to shape the world a little bit by their own choices. So, I see students responding in a really profound way to this sort of message. AC: Does this give you hope for the future? MP: Yeah it does actually. Irsquo;m very hopeful that wersquo;ll see some change in our food system. I donrsquo... Content,Type,,Earth,Eats,Homepage,,Interstitial,,Interviews,,Podcasts,,Special Indiana Public Media (eartheats.org) no No http://indianapublicmedia.org/eartheats/apple-pie-apple-butter/ http://indianapublicmedia.org/eartheats/apple-pie-apple-butter/#comments Fri, 26 Feb 2010 16:00:56 +0000 Adam Schweigert http://indianapublicmedia.org/eartheats/?p=4063 http://indianapublicmedia.org/eartheats/apple-pie-apple-butter/feed/ 0 14:50 Today on Earth Eats we're talking about something that never goes out of style: apples! Although apples have a peak season from September to November, ... Today on Earth Eats we're talking about something that never goes out of style: apples! Although apples have a peak season from September to November, some varieties are what are known as "good keepers," meaning that they can be kept in storage for a long time after they're harvested. Later in the episode we'll help you use some cooking apples to make apple pie and apple butter, but first, we talk with a man who knows more than a few things about apples, Gary Nabhan. Gary Paul Nabhan: The Diversity of Apples Gary Paul Nabhan is an ethnobotanist, professor and author of several books. Henbsp;hasnbsp;been called the "Father of the Local Food Movement" (although he prefers the label "bio-terroirrsquo;istrdquo;). Nabhan really puts his money where his mouth is with the whole local eating lifestyle. He only eats foods found within a 220-mile radius of his home in Arizona. We sat down with Gary Nabhan and he told us that: We ought to promote the notion of good keepers as something that we want in our community again whether theyrsquo;re people or apples. We couldn't agree more, and Nabhan is a man who knows a thing or two about apples. He recently wrote a piece for Slow Food USA that called for 2010 to be "The Year of The Heirloom Apple." Watch: Nabhan Talks About Apple Diversity In The US http://www.youtube.com/watch?v=4MME3JqhO9I We have our complete interview with Gary Paul Nabhan up on the blog. He talks a lot about biodiversity, the slow food movement, his own experience eating local, and, of course, a lot more about apples.nbsp;Read More raquo; Grandma's Apple Pie with Sweet Seasons and Ginger According to Gary Nabhan's way of thinking, Chef Orr has a southern mentality ndash; he likes tart apples in his pies. But, tart or sweet, however you like it... this is a tasty way to celebrate apples. Ingredients: For the crust: 2 cups all-purpose flour, plus extra for rolling frac12; cup finely ground blanched almonds frac12; pound lard or butter 1 teaspoon salt 1 heaping teaspoon brown sugar 3 to 6 tablespoons water, very cold For the filling: 2/3 cup sugar 3 tablespoons all-purpose flour 1 teaspoon Sweet Seasons Spice Blend (recipe follows) 1 tablespoon ginger- freshly minced 3 pounds apples- sliced in frac14; inch thick wedges frac12; cup white raisins frac14; cup bourbon or calvados 2 tablespoons lemon juice 1 teaspoon vanilla extract Directions: Cut the lard into 1/2 inch cubes, chilled in freezer for at least 45 minutes. In a food processor, combine flour, almonds, salt and brown sugar, pulse to mix. Add frozen lard and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of fat. Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together. If it doesn't add a touch more water. Remove dough from machine and place on a clean surface. Form dough into two round discs. Refrigerate at least 1 hour before continuing. Remove dough from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll them out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. Place one on to a 9-inch pie plate and return the other to the fridge until needed. Preheat oven to 375deg;F. Combine all ingredients for the pie filling mixture Spoon in apple filling, mounding slightly in center. Roll out second disk of dough, as before. Gently turn over onto the top of the apples in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough leaving a 3/4 inch overhang. Fold dough under and crimp to seal. Cut slits in top crust to allow steam to escape. Brush with a little water and sprinkle with some sugar. Bake pie until crust begins to turn golden, about 20 minutes, then reduce heat to 350deg;F. Cover edges with a little foil. Continue to bake until c... Content,Type,,Earth,Eats,Homepage,,Interstitial,,Podcasts,,Special,,has-recipe,,has-slideshow Indiana Public Media (eartheats.org) no No http://indianapublicmedia.org/eartheats/walmart-announces-sustainability-commitment/ http://indianapublicmedia.org/eartheats/walmart-announces-sustainability-commitment/#comments Thu, 25 Feb 2010 21:14:24 +0000 Laura Bult http://indianapublicmedia.org/eartheats/?p=4180 http://indianapublicmedia.org/eartheats/walmart-announces-sustainability-commitment/feed/ 1 http://indianapublicmedia.org/eartheats/el-salvador-sustainable-future-permaculture/ http://indianapublicmedia.org/eartheats/el-salvador-sustainable-future-permaculture/#comments Thu, 25 Feb 2010 19:20:03 +0000 Alex Smith http://indianapublicmedia.org/eartheats/?p=4103 http://indianapublicmedia.org/eartheats/el-salvador-sustainable-future-permaculture/feed/ 1 http://indianapublicmedia.org/eartheats/expiration-dates-expiration/ http://indianapublicmedia.org/eartheats/expiration-dates-expiration/#comments Thu, 25 Feb 2010 15:41:01 +0000 Laura Bult http://indianapublicmedia.org/eartheats/?p=4136 http://indianapublicmedia.org/eartheats/expiration-dates-expiration/feed/ 1 http://indianapublicmedia.org/eartheats/gary-paul-nabhan-interview/ http://indianapublicmedia.org/eartheats/gary-paul-nabhan-interview/#comments Wed, 24 Feb 2010 18:13:04 +0000 Annie Corrigan http://indianapublicmedia.org/eartheats/?p=4082 http://indianapublicmedia.org/eartheats/gary-paul-nabhan-interview/feed/ 1 27:41 Recently we had a special guest stop by the Earth Eats studios here in Bloomington, Indiana. Gary Paul Nabhan is the author of a ... Recently we had a special guest stop by the Earth Eats studios here in Bloomington, Indiana. Gary Paul Nabhan is the author of a number of books, including ldquo;Where Our Food Comes From" and he's also been called the Father of the Local Food Movement. Nabhan spoke as part of the recent Bloomington Eats Green Conference, signed some of his books, and got us really really excited about apples. But first things first...I wanted to know what the Father of the Local Food Movement has in his fridge... Gary Paul Nabhan: What is in my fridge right now is some of our own lamb and turkey, a bunch of grape leaves and prickly pear that I harvested last summer, and a few road kills. I was chastised by Barbara Kingsolver for trying to promote local foods nationally by getting people involved in road kill and she said it wonrsquo;t work. ldquo;And thatrsquo;s why I have to write a bestselling book to follow yours because yoursquo;re not going to do it that way.rdquo; Ethnobotanist, Father of the Local Food Movement Annie Corrigan: In addition to being a "bio-terroir'ist", yoursquo;re an ethnobotanist. Whatrsquo;s an ethnobotanist? GPN: An ethnobotanist is someone who looks at the cultural traditions of food and medicines among the diverse communities of any particular place. And so we go around the world eating our way through different cultural traditions. Itrsquo;s a wonderful way to spend a career. AC: Yoursquo;ve been called the father of the local food movement. Thatrsquo;s a pretty big responsibility. GPN: And as my wife said, ldquo;Whorsquo;s the mother?rdquo; AC: Howrsquo;d you get that title? GPN: I donrsquo;t know. It came from being a Time Magazine cover story about local versus organic. And then Mother Earth News then said I was ldquo;Father of the Local Food Movement.rdquo; And then I went to Carleton College to accept an honorary PhD, and I said, ldquo;Why am I getting this?rdquo; And they said, ldquo;Because yoursquo;re the father of the local food movement,rdquo; and I said, ldquo;I am?rdquo; So, you wonder how these things creep up on you, you know. AC: Is it a lot of pressure to live up to that? GPN: Well, I would give credit to the grandparents of the local food movementhellip; Joan Gussow and Wendell Berry and people like that rather than trying to figure out the parentage. The grandparentage is a lot more interesting to me. GMOs, Monoculture and Slow Food AC: How would you define GMO, genetically modified organisms? GPN: A GMO is an organism that has been developed by scientists in a laboratory using what are called lsquo;transgenicrsquo; technologies, where wersquo;re literally taking the inheritance of one species of organism and transferring it (whether itrsquo;s disease resistance or a nutritional characteristic or a biochemical pathway) and putting that into another kind of organism. Both farmers and plant breeders and animal breeders have been doing genetic manipulations for thousands of years, but itrsquo;s the intensity of this technology and how much it costs and how much control companies want from that that it becomes the moral and political issues. Of course, there are definitely moral issues about moving genes from sheep into people or cloning sheep or something like that. Itrsquo;s sort of like the technology has gotten ahead of the moral and ethical discussions of how these impact the world. AC: And what is a ldquo;monoculture?rdquo; GPN: A monoculture is a single crop, or in some cases a single genetic clone, being grown over hundreds if not thousands or tens of thousands of acres. So itrsquo;s a genetically uniform food producing plant or animal that has very little natural variety left in it. AC: Wersquo;ll talk more about that in just a moment. To you, what is slow food? http://www.youtube.com/watch?v=qOW1Pg32Mp0 GPN: [Video] Slow food is a nickname for a broad, diffuse movement that is encouraging us to look for alternatives... Content,Type,,Interviews,,Special Indiana Public Media (eartheats.org) no No http://indianapublicmedia.org/eartheats/eat-olympic-athleteat-mcdonalds/ http://indianapublicmedia.org/eartheats/eat-olympic-athleteat-mcdonalds/#comments Wed, 24 Feb 2010 16:22:23 +0000 Laura Bult http://indianapublicmedia.org/eartheats/?p=4099 http://indianapublicmedia.org/eartheats/eat-olympic-athleteat-mcdonalds/feed/ 1 http://indianapublicmedia.org/eartheats/fermented-foods-homemade-kombucha/ http://indianapublicmedia.org/eartheats/fermented-foods-homemade-kombucha/#comments Tue, 23 Feb 2010 18:08:06 +0000 Amy Jeanroy http://indianapublicmedia.org/eartheats/?p=4086 http://indianapublicmedia.org/eartheats/fermented-foods-homemade-kombucha/feed/ 0 http://indianapublicmedia.org/eartheats/wyoming-food-freedom-act-raises-food-safety-concerns/ http://indianapublicmedia.org/eartheats/wyoming-food-freedom-act-raises-food-safety-concerns/#comments Tue, 23 Feb 2010 14:00:41 +0000 Laura Bult http://indianapublicmedia.org/eartheats/?p=4050 http://indianapublicmedia.org/eartheats/wyoming-food-freedom-act-raises-food-safety-concerns/feed/ 1 http://indianapublicmedia.org/eartheats/bottled-water-industry-buy-bottle-trifle-tap/ http://indianapublicmedia.org/eartheats/bottled-water-industry-buy-bottle-trifle-tap/#comments Mon, 22 Feb 2010 17:42:49 +0000 Laura Bult http://indianapublicmedia.org/eartheats/?p=4012 http://indianapublicmedia.org/eartheats/bottled-water-industry-buy-bottle-trifle-tap/feed/ 0 http://indianapublicmedia.org/eartheats/perfect-homemade-pizza/ http://indianapublicmedia.org/eartheats/perfect-homemade-pizza/#comments Fri, 19 Feb 2010 16:00:14 +0000 Adam Schweigert http://indianapublicmedia.org/eartheats/?p=3844 http://indianapublicmedia.org/eartheats/perfect-homemade-pizza/feed/ 0 9:37 We're into the coldest days of winter here in Indiana and this time of year eating fresh, local and seasonal ingredients can be especially difficult. ... We're into the coldest days of winter here in Indiana and this time of year eating fresh, local and seasonal ingredients can be especially difficult. Sure, there are still winter squash, winter greens, root vegetables and the like, and meats and cheeses, but many of us are already eagerly looking forward to spring and the new bounty it brings. On the bright side, there are staple dishes like homemade pizza that, through your choice of toppings, can help you use what's available at the local winter farmer's market, or in your pantry, and still create a delicious homemade meal, even during the depths of winter. That's what we've got for you on the podcast today: some background information and tips for making pizza at home, a recipe for pizza crust and then some topping inspiration to get your culinary creative juices flowing and get you into the kitchen. How Pizza Stones Work One of the great things about taping Earth Eats in a restaurant kitchen is the availability of all the commercial-grade kitchen gadgets. In this case, we're baking our pizza today with a $20,000 pizza oven. I'm willing to bet most of you don't have a $20,000 pizza oven, but fortunately, you can get similar results in your own oven with a $5 pizza stone. We asked chemist Leigh Krietsch Boerner to explain why pizza stones produce such scrumptious crusts. Read morenbsp;raquo; Pie Dough Makes enough dough for 4 - 12" pizzas. Ingredients: 1 cup warm water 1 tablespoon sugar frac14; ounce dry yeast 1 cup cake flour 1 frac14; cup all-purpose flour 1 cup whole-wheat flour 1 tablespoon sea salt 2 tablespoons extra-virgin olive oil Directions: Combine first three ingredients and proof 5 minutes until foamy. Mix dry ingredients with dough hook, then add wet ingredients and olive oil. Knead on low for 10 minutes. Place in an oiled bowl and cover. Leave at room temperature for 2 hours. Divide and refrigerate until needed. Proof 1 additional hour before rolling, topping, and baking. Pie Topping Inspiration The Wild Bianca Ingredients: 1 free-form pizza pie dough 2 tablespoons extra-virgin olive oil frac14; cup pesto frac12; cup assorted mushrooms (such as shiitake, oyster, cremini, or foraged mushrooms) frac14; cup ricotta frac12; teaspoon red pepper flakes 1 tablespoon Parmesan cheese, grated truffle oil salt and pepper (as needed) The Veganista Ingredients: 1 free-form pizza pie dough 3 tablespoons white bean hummus, loosened with a touch of water 1 garlic clove, minced 1 red onion ring, grilled 1 zucchini slice, grilled 3 eggplant slices, grilled 6 kalamata olives frac12; of a roasted red bell pepper, sliced frac12; of a plum tomato, wedged extra-virgin olive oil as needed fresh rosemary and thyme as needed, chopped salt and pepper NOTE: You can also use tomato sauce in place of the hummus or add soy, almond, or other vegan cheese or marinated tofu to this pie. Baking The Perfect Homemade Pizza Pie [set_id=72157623341773531] Roll or stretch your dough out on a pizza peel (or the back of a cooking sheet). Brush a little olive oil onto the dough to prevent moisture seeping into the crust, then add your choice of toppings (take some inspiration from above, or just use whatever is seasonal and looks good in the garden or at the market. Remember less IS more! Sprinkle coarsely ground grains or cornmeal on a baking stone pre-heated in a 450-500 degree oven. Slide the pie off the peel or baking sheet and onto the stone with a jiggling motion. Bake one pizza at a time until the crust is browned or even lightly charred on the edges and crisp throughout (10-15 minutes). Consider adding a cold or room-temperature topping after the pies come out of the oven - arugula, smoked salmon, tuna sashimi, or fresh herbs. Finish with a drizzle of olive oil or other flavored oil and a sprinkle of freshly ground black pepper, sea salt and very roughly chop... Content,Type,,Podcasts,,Special,,has-recipe Indiana Public Media (eartheats.org) no No http://indianapublicmedia.org/eartheats/bees-blues-biology-history-demystifies-disappearance/ http://indianapublicmedia.org/eartheats/bees-blues-biology-history-demystifies-disappearance/#comments Thu, 18 Feb 2010 14:00:50 +0000 Megan Meyer http://indianapublicmedia.org/eartheats/?p=3991 http://indianapublicmedia.org/eartheats/bees-blues-biology-history-demystifies-disappearance/feed/ 1 http://indianapublicmedia.org/eartheats/reason-buy-local-daniele-international-expands/ http://indianapublicmedia.org/eartheats/reason-buy-local-daniele-international-expands/#comments Wed, 17 Feb 2010 21:49:19 +0000 Laura Bult http://indianapublicmedia.org/eartheats/?p=3952 http://indianapublicmedia.org/eartheats/reason-buy-local-daniele-international-expands/feed/ 0 http://indianapublicmedia.org/eartheats/pizza-stones-work/ http://indianapublicmedia.org/eartheats/pizza-stones-work/#comments Wed, 17 Feb 2010 15:41:08 +0000 Megan Meyer http://indianapublicmedia.org/eartheats/?p=3922 http://indianapublicmedia.org/eartheats/pizza-stones-work/feed/ 1 http://indianapublicmedia.org/eartheats/organic-advocates-applaud-usdas-regulations-dairy-farms/ http://indianapublicmedia.org/eartheats/organic-advocates-applaud-usdas-regulations-dairy-farms/#comments Tue, 16 Feb 2010 22:58:36 +0000 Laura Bult http://indianapublicmedia.org/eartheats/?p=3924 http://indianapublicmedia.org/eartheats/organic-advocates-applaud-usdas-regulations-dairy-farms/feed/ 0 http://indianapublicmedia.org/eartheats/long-soda-tax-abcs-idea-flat/ http://indianapublicmedia.org/eartheats/long-soda-tax-abcs-idea-flat/#comments Tue, 16 Feb 2010 14:00:10 +0000 Megan Meyer http://indianapublicmedia.org/eartheats/?p=3902 http://indianapublicmedia.org/eartheats/long-soda-tax-abcs-idea-flat/feed/ 0 http://indianapublicmedia.org/eartheats/fight-school-lunches/ http://indianapublicmedia.org/eartheats/fight-school-lunches/#comments Mon, 15 Feb 2010 22:16:30 +0000 Laura Bult http://indianapublicmedia.org/eartheats/?p=3867 http://indianapublicmedia.org/eartheats/fight-school-lunches/feed/ 1 http://indianapublicmedia.org/eartheats/homemade-bread-food-love/ http://indianapublicmedia.org/eartheats/homemade-bread-food-love/#comments Mon, 15 Feb 2010 19:49:45 +0000 Amy Jeanroy http://indianapublicmedia.org/eartheats/?p=3733 http://indianapublicmedia.org/eartheats/homemade-bread-food-love/feed/ 0 http://indianapublicmedia.org/eartheats/commercial-television-childhood-obesity/ http://indianapublicmedia.org/eartheats/commercial-television-childhood-obesity/#comments Fri, 12 Feb 2010 20:44:49 +0000 Laura Bult http://indianapublicmedia.org/eartheats/?p=3790 http://indianapublicmedia.org/eartheats/commercial-television-childhood-obesity/feed/ 1 http://indianapublicmedia.org/eartheats/orleans-kids-reinvent-school-lunches/ http://indianapublicmedia.org/eartheats/orleans-kids-reinvent-school-lunches/#comments Fri, 12 Feb 2010 20:32:11 +0000 Megan Meyer http://indianapublicmedia.org/eartheats/?p=3813 http://indianapublicmedia.org/eartheats/orleans-kids-reinvent-school-lunches/feed/ 0 http://indianapublicmedia.org/eartheats/valentines-day-chocolate-mulled-wine/ http://indianapublicmedia.org/eartheats/valentines-day-chocolate-mulled-wine/#comments Fri, 12 Feb 2010 16:00:24 +0000 Adam Schweigert http://indianapublicmedia.org/eartheats/?p=3836 http://indianapublicmedia.org/eartheats/valentines-day-chocolate-mulled-wine/feed/ 0 15:13 This week on the podcast we're getting you ready for Valentine's Day. We'll be talking about aphrodisiacs with special guest Dr. Debby Herbenick from the ... This week on the podcast we're getting you ready for Valentine's Day. We'll be talking about aphrodisiacs with special guest Dr. Debby Herbenick from the Kinsey Institute and making three romantically inspired recipes: two hot drinks and a classic chocolate fondue. Whether or not you're spending your Valentine's Day with that someone special, these recipes are great anytime you need to warm up and indulge yourself on a cold winter night. Special Guest! Dr. Debby Herbenick On Food And Sex We asked our listeners what foods you find sexy, or what foods are aphrodisiacs for you and you gave us some great answers. We heard everything from chocolate and fresh fruit, to oysters and sushi, to melted cheese, and of course, our favorite, which came in through our facebook page: "Anything healthy cooked by a naked man with an apron on (and cowboy boots)." We wanted to find out more about aphrodisiacs, so we brought in an expert. Dr. Debby Herbenick is the host of another podcast produced here at WFIU, Kinsey Confidential. She's also the author of a recent book "Because It Feels Good: A Woman's Guide to Sexual Pleasure and Satisfaction," and a sexual health educator at The Kinsey Institute, here at Indiana University. The History And Folklore Of Aphrodisiacs Herbenick says that some foods are more commonly described as aphrodisiacs, such as oysters, which have a lot of folklore around them going back to Casanova, who supposedly ate some ridiculous number of oysters in preparation for his love making and conquests. "And certainly oysters resemble genitals, and there are other foods that do, too," Herbenick said, "the inside of papayas and avocados or figs, for example." But there are other foods, like sushi or melted cheese, that are sensual in the way that people eat them. Herbenick says that the term "aphrodisiac" is based of course on Aphrodite, the goddess of love and sex and beauty. "The idea is that aphrodisiacs are supposed to be substances, could be foods, that either enhance arousal or desire, or the way that we talk about them more often these days, would be things that could enhance sexual function." There are a lot of herbs that people also describe as aphrodisiacs, such as saw palmetto. And what they mean generally is that they make them more "potent." However, Herbenick says thatnbsp;there's really not a lot of research that supports the use of most herbs for sexual purposes. Anti-Aphrodisiacs? We also asked about "anti-aphrodisiacs," foods that you should stay away from on Valentine's Day, and Herbenick advised that is was more about eating a certain type of meal. "For many people, a very heavy meal is not going to make them feel like having sex," she said, "They're going to feel tired and sluggish, and they're probably going to want to take a nap on the sofa rather than have sex on the sofa." YOUR Ideal Valentine's Day Meal We asked Dr. Herbenick what her ideal Valentine's Day meal would be. The answer: "A small cup of white bean and black truffle soup from one of my favorite restaurants in San Juan, Puerto Rico. And then maybe a light green salad with mushrooms of the forestnbsp;and maybe a very light pumpkin ravioli with a sage and brown butter sauce. And then just some strawberries for dessert, or some raspberries." Sounds good to us. We posted a complete interview with Dr. Herbenick over on the Kinsey Confidential site with some advice for food play during sex and other not so G-rated stuff, so be sure to check that out too ndash; if you're into that sort of thing ;). Valentine's Day Recipes Now into the kitchen and on to the food. We've got three recipes for you today: a spicy mulled wine and a dark Caribbean-inspired hot chocolate, and this simple, yet delicious classic dessert, a warm chocolate ganache, perfect for dipping any fresh fruits, cookies, or any other finger-foods you might like to enjoy with your partner this Valentine's Day. Enjoy! Warm Chocolate... Content,Type,,Podcasts,,Special,,has-recipe,,has-slideshow Indiana Public Media (eartheats.org) no No http://indianapublicmedia.org/eartheats/michelle-obama-move-healthier-lifestyles-american-kids/ http://indianapublicmedia.org/eartheats/michelle-obama-move-healthier-lifestyles-american-kids/#comments Thu, 11 Feb 2010 21:26:27 +0000 Laura Bult http://indianapublicmedia.org/eartheats/?p=3739 http://indianapublicmedia.org/eartheats/michelle-obama-move-healthier-lifestyles-american-kids/feed/ 5 http://indianapublicmedia.org/eartheats/naked-chef-wins-2010-ted-prize/ http://indianapublicmedia.org/eartheats/naked-chef-wins-2010-ted-prize/#comments Thu, 11 Feb 2010 19:58:49 +0000 Megan Meyer http://indianapublicmedia.org/eartheats/?p=3736 http://indianapublicmedia.org/eartheats/naked-chef-wins-2010-ted-prize/feed/ 1 http://indianapublicmedia.org/eartheats/feast-pantry-easy-vegetable-soup/ http://indianapublicmedia.org/eartheats/feast-pantry-easy-vegetable-soup/#comments Thu, 11 Feb 2010 18:52:29 +0000 Amy Jeanroy http://indianapublicmedia.org/eartheats/?p=3723 http://indianapublicmedia.org/eartheats/feast-pantry-easy-vegetable-soup/feed/ 0 http://indianapublicmedia.org/eartheats/budget-valentines-day-feast/ http://indianapublicmedia.org/eartheats/budget-valentines-day-feast/#comments Tue, 09 Feb 2010 20:05:25 +0000 Emily Shelton http://indianapublicmedia.org/eartheats/?p=3665 http://indianapublicmedia.org/eartheats/budget-valentines-day-feast/feed/ 0 http://indianapublicmedia.org/eartheats/saying-no-to-sugar/ http://indianapublicmedia.org/eartheats/saying-no-to-sugar/#comments Tue, 09 Feb 2010 17:19:43 +0000 Nicole I. Henderson http://indianapublicmedia.org/eartheats/?p=3691 http://indianapublicmedia.org/eartheats/saying-no-to-sugar/feed/ 0 http://indianapublicmedia.org/eartheats/earth-eats-greens-superbowl-party/ http://indianapublicmedia.org/eartheats/earth-eats-greens-superbowl-party/#comments Fri, 05 Feb 2010 15:55:42 +0000 Adam Schweigert http://indianapublicmedia.org/eartheats/?p=2650 http://indianapublicmedia.org/eartheats/earth-eats-greens-superbowl-party/feed/ 0 00:01:01 Photo: Adam P Schweigert/WFIU It's Superbowl weekend and we'll help you prepare for your Super Bowl party (or any other winter party, for that matter) with ... Photo: Adam P Schweigert/WFIU It's Superbowl weekend and we'll help you prepare for your Super Bowl party (or any other winter party, for that matter) with an episode dedicated to winter party foods. On this episode of Earth Eats, we'll share a recipe for a scrumptiousnbsp;bison, pumpkin, and lentil chili.nbsp;Then, for all the vegetarians and veggie lovers out there, we've got a tasty garden burger with our famous beet vinaigrette. But first... What To Watch Out For This Super Bowl Aside from football and beer (and, for some, the Puppy Bowl), there's one more thing that many people look forward to on Super Bowl Sunday...the commercials! Earth Eats talked to some experts about what to watch out for in these otherwise fabulous ads. The overstatement of green claims, commonly called: greenwashing. Read more raquo; Going Local When It Comes To Beer This time of year, we see plenty of winter brews that are dark, rich, and flavorful. Luckily for us Hoosiers, there are so many breweries around Indiana, going local when it comes to beer is definitely something to start exploring if you haven't already. On the podcast: We talk with an expert on local brews: Andrew Ripley, a bartender atnbsp;Finch's Brasserie here in Bloomington, Indiana. Recipe: Bison, Pumpkin and Lentil Chili Great on its own but also nice as a Sloppy Joe or Pita Pocket sandwich. Try it on grilled sausages or over pasta as well. Ingredients: 1/4 cup canola oil 2 pounds ground bison 2 cups washed green lentils 2 medium onions, diced 2 carrots, finely diced 1 red bell pepper, minced 1 green bell pepper, minced 6 cloves garlic, minced 2 cups diced fresh tomatoes 2 cups crushed canned tomatoes 2 cups brewed coffee 1/4 cup sorghum 1/2 teaspoon. Sweet Season Spice Blend (recipe follows) 2 teaspoons cumin 1 tablespoon onion powder 1 teaspoon Aux Poivres Spice Blend (recipe follows) 2 pinches cinnamon 1/2 teaspoon cayenne pepper frac12; cup of pumpkin puree Assorted garnishes in bowls: diced red onions, scallions, pesto laced sour cream, grated cheddar or goat cheese. Directions: Brown bison in canola oil with chopped onions, peppers, carrots and minced garlic in heavy soup pot. Cook until vegetables are lightly caramelized and tender. Add coffee, spices and lentils. Bring just to a boil, then reduce to a simmer until lentils are almost tender (20 min). Add diced and crushed tomatoes, pumpkin puree and sorghum. Cook another hour or so. Top with diced red onions, scallions, pesto laced sour cream, grated cheddar or goat cheese. Sweet Seasons Spice Blend 1 teaspoon ginger powder 1 stick cinnamon (1/2") 1/2 teaspoon annatto seed 1/2 teaspoon pomegranate powder 2 teaspoons fennel seeds 2 teaspoons coriander seeds 2 pieces star anise 2 pieces cloves 1 piece mace 1/4 teaspoon fresh-ground nutmeg 2 bay leaves Grind fine in a spice blender. Store in an airtight container in a cool, dark place. Aux Poivres Spice Blend 2 tablespoons cracked black pepper 2 tablespoons cracked white pepper 2 tablespoons Chinese Szechuan pepper 3 tablespoons fennel seeds 4 tablespoons coriander seeds 2 tablespoon guinea pepper 1 teaspoon crushed red pepper flakes Coarsely crack all the peppercorns and spices separately and combine with the red pepper flakes. Store in an airtight container in a cool, dry place. Recipe: Harrison Lake Garden Burgers When it comes to Super Bowl parties, there's nothing like a good burger right off the grill. For this particular recipe, you can add all types of stuff, from corn kernels to sauteacute;ed zucchini or eggplant. Garden burgers are a great way to use up those lonely veggies in the crisper!!! Photo: Alycin Bektesh/WFIU We recommend our Harrison Lake Garden Burger with delicious (and versatile)nbsp;Beet Vinaigrette dipping sauce.nbsp;If you're a regular listener to Earth Eats, you know that this beet vinaigrette pops u... Content,Type,,Podcasts,,Special,,has-recipe,,has-slideshow Indiana Public Media (eartheats.org) no No http://indianapublicmedia.org/eartheats/greenwashing-superbowl-ads/ http://indianapublicmedia.org/eartheats/greenwashing-superbowl-ads/#comments Wed, 03 Feb 2010 15:40:43 +0000 Megan Meyer http://indianapublicmedia.org/eartheats/?p=2616 http://indianapublicmedia.org/eartheats/greenwashing-superbowl-ads/feed/ 1 http://indianapublicmedia.org/eartheats/green-super-bowl-party/ http://indianapublicmedia.org/eartheats/green-super-bowl-party/#comments Mon, 01 Feb 2010 14:00:39 +0000 Lynn Colwell and Corey Colwell-Lipson http://indianapublicmedia.org/eartheats/?p=2456 http://indianapublicmedia.org/eartheats/green-super-bowl-party/feed/ 1 http://indianapublicmedia.org/eartheats/french-onion-soup/ http://indianapublicmedia.org/eartheats/french-onion-soup/#comments Sat, 30 Jan 2010 16:59:57 +0000 Alex Lopez http://indianapublicmedia.org/eartheats/?p=3651 http://indianapublicmedia.org/eartheats/french-onion-soup/feed/ 1