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Tofu+Saffron, The Nitrates Problem, Evolution Of Baby Food

Amy Bentley looks at how feeding infants has changed since the invention of baby food in the 1920s. Tofu instead of oil in rouille. And, insects for dinner?

saffron threads

The great thing about this CSA is that artists get paid. Artists are gonna be guaranteed 30 sales. It’s rare that you go into a show and you make 30 pieces and they’re all gonna sell.

Taking the farm-share model and applying it to a local arts scene. A special story from arts reporter Yael Ksander today.

Tofu instead of oil. That’s the quirky thing about Daniel Orr’s rouille recipe.

From Harvest Public Media, some farmers are planting cover crops in the soybean fields to help prevent nitrates from seeping into the water supply.

Then, insects for dinner? They speculate that the future of meat might involve less and less livestock.

And, baby food throughout the years with author Amy Bentley. We have an interesting conversation with her about the invention of baby food in the 1920s and then what parents are feeding their infants today.

News Stories:

Stories On This Episode

Nitrates A Costly, Persistent Problem For Small Towns

Nitrogen fertilizer on farm fields helps crops grow, but if there’s too much left over in the soil, it can pollute water supplies as nitrates.

CSAB: Cultivating Collectors, Feeding Artists

There’s a new way for visual artists to connect with patrons. The business model comes from an unlikely source -- the crop share.

Classic French Rouille With A Nontraditional Ingredient

The surprise in this recipe is the tofu. Just like any mayonnaise-type sauce, you can substitute tofu for oil.

Meat Alternatives Want A Part Of Your Dinner Plate

The people pushing insect cuisine make compelling arguments. They say insects are high in protein and calcium, and they’re easier on the environment.

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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