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Earth Eats: Real Food, Green Living

Future Of The Farm Bill, Dolmas With Some Local Flare

Author Dan Imhoff says every American who enjoys eating should be concerned about the farm bill. And, Chef Daniel Orr forages for grape leaves, wraps dolmas.

grape leaves

Photo: Tina Hsu (Flickr)

Chef Daniel Orr found these big, beautiful grape leaves growing across the street from his house in Columbus, Indiana.

To me, the farm bill is one of the most important pieces of legislation that people don’t know anything about.

That’s author, farmer and president of Watershed Media Dan Imhoff. He explains why any American who likes to eat should be invested in what the next farm bill looks like.

Harvest Public Media looks at the increasing popularity of the gluten-free diet. Is it a legitimate path to healthy living or just another fad diet?

Chef Matthew Locricchio talks about his new cookbook aimed and introducing teenagers to vegetarian eating.

And in the kitchen, Chef Daniel Orr wraps up some dolmas stuffed with oyster mushrooms. But first, he has to forage for the grape leaves.

News Stories:

Stories On This Episode

Gluten-Free By Popular Demand

gluten-free-bread

More than 1.6 million Americans are on gluten-free diets even though they haven’t been instructed by their doctor to do so.

Dan Imhoff On Farm Bill: What You Don’t Know Might Hurt You

dan-imhoff-at-TEDx

Dan Imhoff is the author of "Food Fight: Citizen’s Guide to the Next Food and Farm Bill." But it's growing food, raising animals that really get him excited.

If They Buy It, They Will Try It

teen-cuisine-cookbook

Chef Matthew Locricchio is not a vegetarian but with his new cookbook "Teen Cuisine," he's hoping to convince your teenager to try it out.

Picking Grape Leaves and Rolling Dolmas

Grape Leaves

Chef Orr picks grape leaves from a tree near his home and then transforms them into dolmas with mushroom stuffing.

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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