Earth Eats: Real Food, Green Living

Sustainability: From The Farm To Your Plate (And Cup)

In today's show, we speak with a number of farmers and producers to find out what sustainability means to them. Then, two recipes using broccoli and snow peas.

coffee cherries

Photo: counterculturecoffee (Flickr)

Coffee beans are actually the seeds of these deep red "coffee cherries."

Sustainability is a much bigger thing than just being able to raise food without putting petroleum-based chemicals on it. It’s being able to teach somebody else how to do it.

That’s Greg Marlett of Hardway Farms. His is one of the many voices we’ll hear in the first half of today’s program as we discuss what it means to grow food sustainably.

Unlike with the organic label, you can’t be certified “sustainable.”  So many people have come up with their own idea of the word. Jessica Naudziunas of Harvest Public Media finds out how a number of farmers interpret what it means to grow food sustainably.

Then, Stephanie Hartono takes a look at the carbon footprint of her morning cuppa and discovers that of all the steps from farm to cup, the final one that takes place in the cafe is actually the most wasteful.

We have vegetarians in mind for our two recipes. Chef Daniel Orr prepares a cold soup with fresh broccoli and a simple salad of roasted tomatoes and snow peas.

And finally, we sit down with a researcher from Indiana University to talk about how schools can impact the rates of childhood obesity in the U.S.

News Stories:

Stories On This Episode

The Sustainable Hand

farming garlic

As more farmers from varied ag techniques embrace the idea of “sustainability," their open-ended definitions will help shape the next generation of farming.

Second Servings: Meat Of The Matter

pig-nose

Traditional Arts Indiana offers a look at the farm-to-table journey of Indiana goods and the farmers who are fighting to keep Hoosier cuisine locally raised.

Two Summer Soups: Curried Carrot And Broccoli Tofu

Broccoli and Basil Soup with Soy

Today, two summer soups using carrots and broccoli. And, a story from Harvest Public Media about the new nutrition icon from the USDA, MyPlate.

Your Morning Cuppa Carbon: Tracking Coffee From Farm To Cup

espresso-machine

Even though coffee travels thousands of miles from farm to mug, a study found that the final step of brewing has the greatest impact on the carbon footprint.

Healthy Eating At Home, School Can Help Reduce Obesity Rates

kids playing in the ocean

Researcher Terry Spradlin discusses implications of childhood obesity trends and gives suggestions to parents and educators for how to encourage healthy living.

Tomatoes And Snow Peas Salad

Snow-Peas-Tomatoes-Salad

This colorful salad celebrates seasonal veggies. It doesn't contain any acid in order to maintain the vibrant green of the snow peas.

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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