So, you start out with a fresh cheese, and then you end up with these hundreds of varieties of cheese, and a lot of that has to do with the microbes that are growing on the surface.
Microbiologist Rachel Dutton studies microbes on cheeses. She’ll tell us how these little bugs impart flavor and why what the cow eats is important to how a cheese looks.
Carrots from farmer Jim Lewis and carrots in a stew with Chef Daniel Orr.
And, urban farming pioneer Will Allen visited Indiana University’s campus garden. He said he’s seeing more and more young people wanting to grow food in these communal, urban settings. A great conversation with him in the second half of the show
- Vermont Senate Passes GMO Labeling Law
- Walmart Goes Organic: What Does It Mean For The Industry?
- Morel Mushroom Hunters Can Now Hunt Off Trails
Stories On This Episode
Growers across the country are heading indoors, using greenhouses and hydroponics. Vertical farming takes that to a new level.
Just in time for your garden to start producing, clean out the final few root veggies from your pantry and make this tasty traditional dish.
Urban farming pioneer Will Allen says campus gardens, like the one at Indiana University, are popping up all over the country.