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Earth Eats: Real Food, Green Living

From Layers To Stewing Hens, Starting A Home Food Business

It took 4 organizations and several hard workers to get hens from the farm to the shelves of hunger organizations. And, how to start a home-based food business.

kissing chickens

Photo: Rachel Carter (Flickr)

Chickens are the stars of today's program. After following birds from the farm to local hunger organizations, we make a chicken stock.

We just want their lives to be as productive as possible, and they have been as hens, and so in turn we still see them as a food source and want that to be used, so.

Mandy Napier of Schacht Farms donated her three-year-old laying hens to a local hunger organization. We follow the chickens’ journey from the farm to the shelves of Mother Hubbard’s Cupboard. Then we have a recipe for chicken stock that would be perfect to use with a stewing hen.

Improving soil quality should be a top priority according to some experts. Harvest Public Media looks at a technique that helps the soil and doesn’t hurt a farm’s bottom line.

Author Mimi Shortland-Fix gives advice for bakers looking to start a home-based business.

And in the kitchen, we make a colorful salad using Christmas-colored produce.

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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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