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Earth Eats: Real Food, Green Living

S’mores And Shrooms For Your Fourth Of July Cookout

We're cooking high class s'mores and local mushrooms on the grill for Fourth of July. And, local farmers work together to put more local food on more plates.

roasting marshmallows over fire

Photo: wburris (Flickr)

With some local, artisan marshmallows on the end of your stick, you might not want to burn them to a crisp in the fire.

Some people say it’s $6.00 for three marshmallows. But it’s $6.00 for local food. It’s $6.00 in the community. Those things do cost more, but you get what you pay for.

That’s Sam Aulick of 240sweet. Their artisan marshmallows made in Columbus, Indiana would make amazing s’mores at any Fourth of July cookout. We visit their shop to check out some of the more interesting flavors.

After that, Chef Daniel Orr cooks up some mushrooms he foraged for, and a local bartender mixes together some fresh cocktails to enjoy on the porch.

There’s always work to be done on the farm. But often it’s the same work day after day after day. Parts of the job must feel a bit like an assembly line. Wouldn’t it be great if you could just get a robot to do it? That might not be so far off, as Jeremy Bernfeld explains in part two of Harvest Public Media’s series Farmer of the Future.

Our author conversation today is with Denise Schreiber. Her new cookbook Eat Your Roses provides tips for cultivating and cooking edible flowers.

And finally, we sit down with three members of the Local Growers Guild to find out how they are working to better connect local food producers with local food eaters.

News Stories:

Stories On This Episode

Take Me To Your Fields: Robots On The Farm

farm robot

Wouldn’t it be great if you could get a robot to help out around the farm? That might not be so far off.

240sweet Gets Creative With Artisan Marshmallows

three types of marshmallows

240sweet of Columbus, Indiana is breaking new ground in the world of confections. They use local and organic ingredients in their artisan marshmallows.

More Than Meets The Eye: Eat Your Flower Garden

eat your roses

According to author Denise Schreiber, if you choose your garden flowers carefully, they can do the double duty of looking great and tasting great.

Beyond Farmers Market: Food Hubs Expand Access To Local Food

vendor and customer at farmers market

With interest in local food continuing to grow, producers are trying to find more ways to serve customers. That's where local food hubs come in.

Sweet Summer Beverages: Blackberry Mint Tonic And Basilica

blackberry and mint tonic

After a hard day, a cool libation is the perfect reward for the day’s toil. Try these two refreshing beverages at your next summer party.

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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