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Earth Eats: Real Food, Green Living

Author Judith Schwartz, Baked Brie, Crop Dusting

Judith Schwartz and the inherent wealth in our environmental economy. Fire-baked brie. Women farmers finally get counted. "Tamale Lady" Chef Erika Yochum.

hands holding healthy soil

We hear so much bad news about the environment all the time. However, if you look at the world from the point of view of the soil, actually you see a lot of ways we can intervene.

Author Judith Schwartz says nature wants to heal itself. She speaks with us today about the inherent wealth in our environmental economy.

Hop in the cockpit with Harvest Public Media as they go crop dusting.

Women have always worked in agriculture, but now they are finally getting counted.

Daniel Orr is spending time with his mom Mary Lu in today’s show. They’ve started a fire and are ready to bake some brie.

And, making tamales takes a lot of hands. Chef Erika Yochum should know. She’s known around town as “the tamale lady.” A profile of her in today’s show.

Stories On This Episode

Crop Dusting Pilots Navigate Dangerous Airspace

According to the National Agricultural Aviation Association, 18 to 20 percent of commercial cropland receives some sort of aerial application.

Baked Brie Cooked Over An Open Fire

This gooey and delicious baked brie makes a wonderful starter for any holiday celebration.

Women Have Always Been Farmers, Now They’re Being Counted

Even while the total number of farmers is dropping nationwide, women are taking up a larger piece of the pie.

Sounds Like Tamales

From the thwack of the masa to the jingle of pennies in a pot of boiling water, Vicky Thrasher says sounds play an important role in Mexican cooking.

Re-Purposing Dried Plants In Fire-Starting Bouquets

Instead of throwing dried plants, flowers and herbs in the compost bin, Mary Lu Orr likes to re-purpose them as fire-starting bouquets.

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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