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Earth Eats: Real Food, Green Living

Plant-Based Eating, Musgrave Orchard, Perfect Roast Chicken

Apple Cider from Musgrave Orchard. Biscuits, roasted chicken from Chef Daniel Orr's kitchen. And Sharon Palmer answers your questions about plant-based eating.

wooden vegetable characters

Photo: Anne (Flickr)

Sharon Palmer suggests cutting down on animal products and ramping up our consumption of plants.

People can make a big impact by eating more whole plant foods. And even though not everybody is willing to cut out meat or interested in that lifestyle, they can still make a big impact on their health and the planet by reducing their animal intake and by eating more whole plant foods.

That’s author Sharon Palmer. Her new book The Plant-Powered Diet talks about any number of ways to reduce the amount of animal products in your diet. Today she answer your questions.

In the kitchen, Chef Daniel Orr depends on his oven for baking biscuits and roasting a chicken.

And we visit a Musgrave Orchard, where farmers have been making apple cider on a press from the 1940s.

News Stories:

Stories On This Episode

Shipping Containers Can Open Export Markets To Farmers

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While the final numbers haven’t been tallied, it looks like American farmers may have shipped a record $140 billion worth of product overseas in the last year.

Enter the Era of Plant-Based Eating

sharon palmer

So long Atkins! A diet full of flora is the new craze.

Musgrave Orchard: Pressing Apple Cider For 80 Years

apples

For over 80 years, Musgrave Orchard has been one of Indiana's premiere fall attractions. Learn how they make their award-winning apple cider!

Home Baking: Grandma’s Buttermilk Biscuits

a biscuit on a plate

Baked goods have been a staple in the western human diet for thousands of years, but there have been many refinements to the baking industry.

The Perfect Roast Chicken

marking chicken in a pan

The perfect roast chicken starts with the freshest ingredients. Then, cook it simply. Sounds easy!

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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