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Earth Eats: Real Food, Green Living

Recipes From Pearl Lagoon, Frog Legs, SNAP In Rural America

Vicki Basman talks about her food adventures in Pearl Lagoon. Frog legs are on the menu. And, how cuts to SNAP funding could affect rural Americans.


Photo: Umair Mohsin (Flickr)

Some of the brown husk will end up in Vicki Basman's Johnny cakes.

Here in this country of course, local food is the new way of thinking. Down there, they don’t have a choice — that’s all they have. For them, local food is shrimp, rice, coconut milk and lobster.

Vicki Basman spends her career with the Indiana State Parks and Reservoirs interpreting what’s unique about a place and its culture. Food is part of what makes Pearl Lagoon, Nicaragua unique. She comes in to talk about her new cookbook and her adventures in this isolated Latin American community.

Inspired by one of those recipes, Chef Daniel Orr makes a beet vinaigrette.

Frog legs are also on the menu today.

And with the farm bill back on Congress’ radar, what will become of funding for food stamps? Harvest Public Media looks at how rural families could be affected.

News Stories:

Stories On This Episode

Rural Areas Worry About Food Stamp Cuts


Funding the Supplemental Nutrition Assistance Program isn’t just an urban concern. Families living amid fertile farmland increasingly rely on SNAP benefits.

Pearls From The Lagoon: Meet The People, Eat Their Food

vicki baseman making johnny cakes and book cover

Vicki Basman's cookbook is a compilation of traditional recipes from the Pearl Lagoon basin in Nicaragua. Try making Johnny cakes in your own kitchen!

Beet And Honey Vinaigrette With Orange

beets fresh from the ground

This versatile condiment goes well on just about anything, from a burger to a salad.

Frog Legs, Provençal-Style

plate of frog legs with tomato sauce

I grew up in southern Indiana eating frog legs. This recipe combines the memories of my childhood with a French culinary aesthetic.

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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