Photo: Cookthinker (Flickr)
It’s kind of like cooking. Some people use a very careful adherence to a recipe, and others do it more by intuition.
He’s talking about composting. We’re exploring a couple ways to reduce the amount of food waste that comes from our kitchens this episode.
Michael Simmons will give us a composting primer.
Leigh Bush introduces us to her hard-working red wigglers.
Chef Daniel Orr prepares a stock with leftover veggie bits.
We’ve got a recipe for some cold-hardy kale later.
And, Harvest Public Media looks new technology for fighting off rootworm, and what that could mean for corn farmers.
Stories On This Episode
With rootworms building resistance to GM corn that makes its own pesticide, seed companies are working on new crops that target the insects’ genes.
Why does the compost pile smell? How often do I turn it? How do I know it's garden-ready? This composting primer is handy for beginners and experts alike.
Giving the kale a good, thorough back rub for this recipe. It tenderizes it and make it easier to chew.
Just because you rent, don't have a backyard or move every year doesn't mean you can't compost. Here are some creative ideas for making your own portable bin.
Stocks are the building blocks of cuisine. Use your leftover chicken bones and veggie scraps to make a tasty chicken stock for soups, stews and sauces.