It’s hard work up there and it’s cold. We have very short growing seasons, but I do think it’s more about the collaborations across the system.
That’s Amy Trubek Associate Professor in Nutrition and Food Science at University of Vermont. She visited the Earth Eats studios to talk about her research with Vermont artisan cheeses and hypothesize why Vermont seems to the epicenter of the back-to-the-land movement.
Yael Ksander reports from a cake contest that encourages amateur bakers to create a dessert inspired by architecture.
Author Eric Herm waxes lyrical about the poetry of being a farmer.
And in the kitchen, two drink recipes — the first using strawberries and the second using greens.
- Connecticut Passes First GMO Law — With A Catch
- Ben & Jerry’s Ingredient: GMOs To Be Removed From Vermont Company’s Ice Cream Entirely
- Park Service unveiling new healthy food standards at Mall event
Stories On This Episode
The Architectural Cake Contest takes a playful approach to the task of historic preservation, but ends up revealing that architecture is just the icing on top.
Eric Herm and Steve Bright talk about how their farms are affected by the drought. We grill and preserve corn, and we eat street food in Ohio and Indiana.
Start your morning off right with this easy to make smoothie. Yes, it includes tofu, but you'd never know it!
This juice recipe sort of looks like green sludge, but the kale and spinach are matched with sweet ingredients like pineapple and carrots.