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Earth Eats: Real Food, Green Living

Less Grass More Permaculture, Lamb Ribs With Bob Adkins

Not pork, not beef... we make lamb ribs. Permaculture for life with Peter Bane and Bread & Roses. And, the dairy industry and FDA's new anti-terror regulations.

chef bob adkins pouring marinade on lamb ribs

Photo: Eoban Binder/WFIU

Chef Bob Adkins blended together an Adobo rub for the lamb ribs he serves at The Rail.

The lawn goes along with the lawnmower, right? And that’s a chance to gouge your foot or knock out an eye and pollute the atmosphere and disturb the peace, and look like a fool wrestling around with this device. How crazy is that?

Peter Bane makes a pretty compelling case for ripping up your lawn and planting edibles. He’ll be with us to talk about permaculture.

Salem and Jonas of Bread & Roses Gardens let us observe them as they lay some sheet mulch, the technique you use to snuff out grass.

Another story from Harvest Public Media about food terrorism, and specifically how the dairy industry is impacted by new FDA regulations.

And, one epic recipe with Chef Bob Adkins today. Ever had lamb ribs? That’s what he’s cooking up today.

News Stories:

Stories On This Episode

Padlock The Milk! FDA’s Push To Safeguard The Food Supply

dairy truck

Should a toxin be injected somewhere along the supply chain for liquids like orange juice or milk, experts believe it could have devastating consequences.

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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