Photo: Rashad Mammadov/WFIU
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.
- New Study: Americans Really Love Fresh Food, Farmers Markets
- Listeria Found In Bagged Lettuce
- Organic Foodies Debate: Are We Jerks?
Stories On This Episode
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.
Vegetarians can enjoy the food at a cookout with these easy hobo potatoes.
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.
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.
Bill and Claire Wurtzel believe breakfast is not only the most important meal of the day, it's the most fun.
Dandelion Village begins clearing, planting and construction on a new eco-minded cooperative.
We've got rhubarb on the brain today on Earth Eats with homemade rhubarb compote and local goat cheese and a strawberry rhubarb tart