A lot of people in our culture are not used to cooking at home. They haven’t been taught those skills. They’re not familiar with it, so we try to target that audience and say, okay it’s not that hard. Let’s show you how to do it.
Kayte Young teaches nutrition workshops at Mother Hubbard’s Cupboard. We sit in on one of her classes, where students help cook and then help eat healthy dishes.
Two stories from Harvest Public Media today… The FDA wants to create guidelines to prevent any possible terrorist attack on our food system. Then, how Amish farmers are banding together to sell more of the food they grow.
Tempeh instead of croutons on a bed of fresh greens, Chef Daniel Orr will make you a believer.
And, St. Patrick’s Day is coming up, so we corn beef brisket and another cut of beef that is maybe a little less traditional.
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Stories On This Episode
Experts suspect that the reason the U.S. has avoided a large-scale attack on food is that it doesn’t carry the same weight as a suicide bomb or shooting.
Traditional corned beef is often made with brisket. Chef Seth Elgar is doing things a little different this St. Patrick's Day -- corned beef tongue.
Celebrate St. Patrick's Day by making your very own corned beef.
Our tempeh is made with soybeans, brown rice, barley and millet. It might not sound tasty, but just wait until we pan-fry it with capers and lemon.
A single Amish farmer may not be able to hire a driver to ship products to a local restaurant. But by banding together, the economics may start to make sense.
Tasting is believing at Mother Hubbard's Cupboard. Kayte Young shows patrons how easy and inexpensive it is to prepare healthy and delicious meals.