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Earth Eats: Real Food, Green Living

Memorial Day Grilling With Local Meat, Rhubarb, Cold Drinks

We're doing a lot of eating in today's podcast. In addition to grilling local meat, we're making drinks with fresh herbs and two recipes for rhubarb compote.

pork chop from the grill

Photo: Rashad Mammadov/WFIU

Chef Daniel Orr shows off the perfect crust that formed on this pork chop.

One of the great things about eating a barbecue is sinking your teeth through that crisp, salty, fatty crust on the outside of the meat and getting into the succulent, moist interior.

Chef Daniel Orr has bellied up to his grill for a few recipes for this Memorial Day weekend. In addition to cooking up some local meat, he’ll be making his father’s hobo potatoes recipe right in the coals.

We also have two non-alcoholic drinks that are great for anyone looking to wet their whistle. We use lavender and sage plucked fresh from the garden.

For post-cookout treats, we’re preparing two recipes for rhubarb compote, one sweet and one savory.

Reporting from Iowa’s farmland is Sarah McCammon of Harvest Public Media. Across the Corn Belt, the planting season is off to a roaring start. And with farmers expected to put in more acres of corn than they have since the Great Depression, this fall’s harvest could be one for the record books.

Then we speak with two authors who hope to encourage you to play with your food with their new food picture book “Funny Food.”

And, starting a new farming cooperative in Bloomington, Indiana has involved quite a bit of work for the folks of Dandelion Village, from clearing the land, to testing for chemicals, to deciding which plants will thrive in southern Indiana’s clay-based soils. Leigh Bush met with the co-founder Danny Weddle to find out how they’re making it happen.

News Stories:

Stories On This Episode

Early Planting, Lots Of Acres Could Mean Record Corn Crop

young corn plants

With farmers expected to put in more acres of corn than they have since the Great Depression, this fall’s harvest could be one for the record books.

Get Out And Grill: Hobo Potatoes

hobo potatoes

Vegetarians can enjoy the food at a cookout with these easy hobo potatoes.

Hoosier Holiday Grilling: Chef Orr’s Holiday Grilling Tips

grilled duck with peaches

Earth Eats has grilling tips and a mouth-watering recipe for BBQ duck with grilled peaches to help you do something a little different for the summer holidays.

Three Refreshing Non-alcoholic Summer Drinks

lavender-lemonade

Cool off with three refreshing summer drinks on today’s episode of Earth Eats - lavender lemonade, apple juice with sage and a sour cherry fizz.

New Cookbook Encourages You To Play With Your Food

egg chick

Bill and Claire Wurtzel believe breakfast is not only the most important meal of the day, it's the most fun.

Dandy Beginnings At A New Cooperative

garden beds

Dandelion Village begins clearing, planting and construction on a new eco-minded cooperative.

Rhubarb 2 Ways: Strawberry Rhubarb Tart, Rhubarb Compote

rhubarb compote and goat cheese

We've got rhubarb on the brain today on Earth Eats with homemade rhubarb compote and local goat cheese and a strawberry rhubarb tart

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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