Photo: Eoban Binder/WFIU
It sometimes feels like an addiction, but for the most part I think it’s a healthy addiction. Although, sometimes when I’m standing up from the ground and it’s taking a while to straighten out my knees I kind of wonder.
That’s Marcia Veldman, coordinator of the Bloomington Community Farmers Market. In part two of our conversation, she talks about her obsession with growing and what food justice means to her.
From Harvest Public Media, thanks to budget cuts, there may be fewer dollars allocated for conservation of land.
We speak with the author of a new cookbook all about quinoa, and that’s the ingredient of choice for Chef Daniel Orr today as well.
- Senate Votes To Make Small Cut To Food Stamps
- GMO Labeling Bill Voted Down In Senate
- Connecticut Senate passes GMO-labeling bill
Stories On This Episode
With Congress tackling a new farm bill this spring, farmers may end up with access to fewer dollars for conservation.
Brownies, yogurt and berries, pudding... Quinoa can be used in a variety of applications! Carolyn Hemming's new cookbook sings the praises of the edible seed.
This simple side dish would work well as a bed for grilled salmon or as filler for a sandwich.
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.