Earth Eats: Real Food, Green Living

Turtle Soup, Big Red Eats Green, Okra From The Garden

Turtle soup in southern Indiana. Okra fresh and raw. Growing food with less water. And, a local food party on campus. Take a listen!

okra plant

Photo: Ken Slade (Flickr)

Okra is a member of the hibiscus family so the plant produces one of the most beautiful blooms in the vegetable garden. The fruit of the plant is often deep-fried or stewed, but Chef Daniel Orr rarely cooks what’s typical! How about a raw okra salad?

It’s really a vegetable soup, and you use beef and chicken and all the vegetables, like your corn and green beans and your peas and your carrots and your celery.

Sounds pretty typical. But add turtle and you have a southern Indiana delicacy. Traditional Arts Indiana talks to cooks and restaurant owners to learn about the tradition of Turtle Soup.

Farmers are anticipating a future with more frequent droughts. How growers are adapting to growing food with less water, a story from Harvest Public Media.

Daniel Orr’s garden is thriving. He picks some okra and serves it up raw — that’s right, not deep-fried!

And taste your way through Big Red Eats Green, an event on the Indiana University campus where students rub elbows with restaurants serving up local food.

News Stories:

Stories On This Episode

Farmers Look To Do More With Less Water

0819_efficient-irrigation-trout

The future of agriculture across the Great Plains hinges on water. Without it, nothing can grow.

Second Servings: Turtle Soup

turtle-soup

Traditional Arts Indiana visits folks at a number of restaurants and diners in Dubois County that serve variations on turtle soup.

Students Rub Elbows With Local Foodies At Big Red Eats Green

customer at rainbow bakery

Local restaurants and growers set up tents on the IU campus to show students all the diversity and deliciousness the local food scene has to offer.

Raw Okra Salad With Southern Indiana Vinaigrette

raw okra salad

Choose small, young okra for this recipe. They get more fibrous and are less ideal for raw dishes as they get larger.

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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