Vicki Basman says look down to find the best persimmons. Then, Daniel Orr mushes up persimmon jam. A tutorial on making bone broth. And, the local wool economy.
Christine Barbour teaches students that food choices are political choices. Eggplant caviar and fries in the kitchen. Kansas copes with 3 years of drought.
The students are back! Big Red Eats Green wants to introduce them to local options for their off-campus eating. And, chia seeds for breakfast and caprese salad.
Food is not a talking point this election season. Christine Barbour speculates why. We visit Creekbend Vineyard, and Chef Daniel Orr makes persimmon pudding.
Political scientist Christine Barbour talks about food stamps, the recent demise of the farm bill and what she thinks the lack of a food conversation means.
Thanksgiving is a couple weeks away, so we’re planning our menu in today’s podcast: savory pumpkin slices, sweet potatoes and fried green tomatoes.
Tastes prepared by local chefs will be available for $1, $2 and $3, and students can buy vegetables and meet area food producers at the mini-farmers market.
Christine Barbour acknowledges that eating slow food is more expensive than the fast, cheap, and easy alternative. But she says it's totally worth it.
The Food & Water Watch came out with a map of factory farms across the country this week. This is not something you learn at the grocery store.
We’re getting ready for Thanksgiving with savory pumpkin slices and killer fried green tomatoes. And, Christine Barbour can't live without sweet potatoes.
Sweet potatoes go so well with so many really great flavors, like curry, cinnamon, and ginger.