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This episode, encouragement to tap maple trees yourself this year. A handheld snack with Chef Daniel Orr. And, small farmers make the food system their own.
No love for beets?! Chefs Dave Tallent and Bob Adkins both try to convince guests that it's a delicious ingredient in their dishes. Kale chips and hydroponics.
The challenges of serving fresh seafood in an Indiana restaurant, with Chef Jeff Finch. Broccoli, Tuscan style. Btwon Food Swappers trade homemade goodies.
Shopping as a way of connecting with your town. Lawmakers reached a compromise on the farm bill. Uplands Peak rescues farm animals. Broccoli soup for dinner.
Josh Ploeg travels around the country throwing dinner parties. Daniel Orr plants potatoes and preserves grape leaves. And, farmers take a chance on new crops.
A dozen eggs and a pound of kale coming right up! Farmer Teresa Birtles talks about custom growing for chefs. And, parsnips and celery root on the menu today.
In addition to planning your next evening at home, we chat with Chef Del Sroufe about making healthy eating a permanent lifestyle adjustment.
We continue our conversation from last week about compost. It's one of the few sources warm spots at Bread & Roses. And a recipe for green juice, cheers!
For our first show of 2014, we're looking at ways to reduce food waste, from composting to making vegetable stock.
We had a blast this year speaking with researchers, visiting farms and eating great food. In this week's podcast, we take a look back at highlights from 2013.