Photo: Garret Voight (Flickr)
I think we’ve really gotten away from our roots as foragers because we want everything now.
That’s Chef Daniel Orr reporting from his power boat. Later in the program we’ll go foraging for cattails with him on a lake in Columbus, Indiana.
As farmers market season revs up across the country, more and more fresh produce is starting to make appearances. But it’s still too early for a lot of foods. Luckily many vendors at the Bloomington, Indiana Community Farmers Market are selling starter plants so you can grow your own bushel of tomatoes come July and August.
Imagine combining your gardening with your composting. You do it all in one place. It’s portable. It doesn’t smell, and in a lot of ways, it actually works more efficiently than a traditional in-ground garden. The Garden Tower is trying to be all those things for folks wanting to grow their own food.
Our author interview this week is with Paul Kindstedt. His new book Cheese And Culture: A History Of Cheese And Its Place In Western Civilization is perfect for all you history buffs.
Finally, last week’s grilling episode was so fun, we wanted to keep that going this week. We have a recipe for salmon cooked on a grill on a cedar plank — delicious!
Stories On This Episode
It’s spring along the Missouri River in Nebraska, Iowa, Missouri and Kansas, and farmers are back on the land, trying to fix what nature broke.
It wouldn't be spring without the Bloomington Community Farmers Market. For the 38th year, farmers and community members come together to celebrate local food.
Cattail pollen is often used in pancake recipes. We're changing it up a bit with this recipe for muffins.
In his new book "Cheese and Culture," Paul Kindstedt happens to tell the story of human civilization by way of cheese making.
Add some local maple syrup, red onions and salt and pepper to your 6-7 ounce salmon fillet. Then get creative with additional seasonings!