Photo: cookbookman17 (Flickr)
The hardest worker on today's podcast is the blender. We're mixing up two recipes for breakfast smoothies.
For me, breakfast is my dream, most incredible meal of the day. I love breakfast.
That’s raw food guru Andy Reed. He joins us in the kitchen to show us how he makes his raw vegetable smoothie. Here’s a hint: greens, lots of greens. For folks who like fruity smoothies instead, Chef Daniel Orr offers a recipe using strawberries and tofu.
After that, we speak with author and fermentation expert Sandor Katz about his new book that he hopes will empower more people to try preserving food.
Then, Martha Baskin of Green ACRE Radio has a story from Seattle. As the urban food movement expands nationwide, the idea of “food justice” is growing with it. In King County, Washington, the Just Garden Project is not only a celebration of growing food but a commitment to building gardens for those in need.
And finally, we visit Muddy Fork Farm & Bakery where a commitment to supporting local businesses and farmers pays off in amazing bread and baked goods.
News Stories:
- Senate Passes Farm Bill With Cuts To Subsidies, Food Stamps
- Farm Bill Update: Bipartisan Effort Ticks Through Amendments
- Bye Bye BPA In Baby Formula Containers?
Stories On This Episode
Andy Reed And His RAW Breakfast Smoothie
The raw food movement takes charge this week. Chef Orr speaks with Andy Reed, and then Reed shares his favorite smoothie recipe.
Silky Strawberry Smoothie
Start your morning off right with this easy to make smoothie. Yes, it includes tofu, but you'd never know it!
Reclaiming The Old Ways: Fermentation Expert Sandor Katz
With his new book, Sandor Katz hopes to empower people to reclaim the ancient processes of fermentation.
Muddy Fork Farm & Bakery: Local From Flour To Fire
Muddy Fork Farm & Bakery discovered that buying ingredients from local sources wasn’t just good for the local economy, it was good for their products.
