On this week's show, Harvest Public Media kicks off its series about water contamination, and Daniel Orr describes the most basic way to pickle vegetables.
On today's program, Jon Kay tries to explain why the craft of making oak rod baskets has mostly faded away. And, we saute and deep fry green beans.
We look at how food culture has inspired American artists. Green beans get the deep-fried treatment. And, who will work all the new agriculture jobs?
Think about deep frying like this... You're immersing the green beans in a really hot environment and steaming them from the inside out.
Microbiologist Rachel Dutton studies the bacteria that makes fermentation work. Green beans, nut brittle on the menu. Farmers have access to health insurance.
Cold brew coffee keeps 'em dancing late into the night at The Bishop. Bok choy and kale with Asian flavors. Farmer Teresa Birtles grows for local chefs.
Farmer Teresa Birtles reads Food & Wine and Gourmet magazines to keep an eye on which "it" ingredients to grow for her local chef customers.
Two types of candy today: Nut brittle satisfies your sweet tooth and cherry tomatoes are the candy of the garden. More ideas for using your garden's bounty.
How do you get a kid to eat more veggies? Don't tell them, show them.
I am usually not good at incorporating Asian flavors into our meals, but I hit the jackpot this time with grilled pork skewers and sauteed green beans.
What I decided to make from the treasures I purchased from the market was a salad that makes a wonderful side or light lunch.
Yes, I realize we're still in the middle of growing season, but you want to be prepared for the day when it's time to harvest!
Chinese buffets usually have a version of these green beans, but by making them at home, you can control the ingredients.
This is a great recipe because, like most stir fry's, you can change it up and make it your own. And, it gives you advice for roasting pumpkins.
LIFE Certified Organic Farms is a family owned farm in Southern Indiana. We asked them about their CSA programs and the variety of heirloom tomatoes they grow.
Today on Earth Eats, we’re showing you how to pickle vegetables from your garden so you can enjoy green beans and peppers all the way into the cold months.
One easy way to ensure you’ll have tasty vegetables all through the year is by pickling them. Earth Eats contributor Amy Jeanroy helps you get started.
Two new studies regarding trace contaminants in packaged foods - High bacteria counts in Canadian bottled water and high levels of BPA in canned goods.
Recent studies link bisphenol-A, a chemical commonly found in canned foods and plastic bottles, to erectile dysfunction and other health problems