Earth Eats: Real Food, Green Living

Maureen Ogle, Feed The Future, Kohlrabi With Papaya

How did we get here? Maureen Ogle gives us a history of U.S. meat production. Papaya plus kohlrabi in a salad. Universities work to alleviate world hunger.

kohlrabi

Photo: Eoban Binder/WFIU

Kohlrabi looks like an intimidating vegetable, but the bulb can be eaten just like broccoli or cauliflower. In our recipe today, Chef Daniel Orr pairs it with papaya.

Right off the bat what I figured out — and it kind of ended up shaping the whole book — was, wow, when it comes to meat, Americans have an extraordinary sense of entitlement.

Maureen Ogle researched the history of meat production in the U.S. for her book In Meat We Trust. Little did she know it would put her in the middle of the food debate. She gives us some historical perspective on why we consider meat a necessity in this country.

American universities are joining the fight against worldwide hunger and poverty, a story from Harvest Public Media.

Philip Ackerman-Leist describes the difference between organically- and conventionally-cultivated soil.

Mutton busting — it’s like bull riding for kids. Luke Runyon introduces us to a 6-year-old participant at a Colorado rodeo.

Then, our recipe from Daniel Orr that pairs kohlrabi with some tropical flavors.

News Stories:

Stories On This Episode

Feed The Future Seeks Hunger Solutions From The Heartland

Kurt Rosentrater with workers in Bangledesh

One goal of Feed the Future is to help farmers increase yields and production efficiency—and those are lessons the ag schools can share.

Local Veggie With A Tropical Twist: Kohlrabi Papaya Salad

kohlrabi papaya salad

This recipe is a nod to both my southern Indiana roots and the several years I spent cooking in the Caribbean.

Mutton Busting A Rodeo Tradition For Rough And Tumble Kids

Mutton busters look on as a participant loses his grip on the sheep.

For first-timers, the prospect of hopping on the back of a sheep for a wild ride can stir a range of emotions.

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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