It’s kind of what all of us really want to do when you have an independent, smaller restaurants, where you can trust the person who is raising your beef and processing your beef.
Gregg Rago of Nick’s English Hut talking about his relationship with farmer Dave Fischer. We hear how relationships are the key to getting local food onto local menus.
It’s been oh so very rainy this summer. Harvest Public Media says this could be a sign of what’s the come for the Midwest.
Researches are constructing apartment complexes for bees.
And, Chef Arlyn Llewellyn is making some vegetarian tacos for us, featuring local cabbage and eggplant.
- Dairy Farmers Dumping Surplus Milk
- Imagined Smells Linked To Obesity
- Report: Food Industry Spending Millions On Sneaky Tactics
Stories On This Episode
This season's storms aren't a fluke. They're one consequence of a century long pattern in which the Midwest has gotten as much as two degrees warmer.
Farmer Dave Fischer and Gregg Rago of Nick's English Hut joined forces almost a decade ago to get locally-raised meats onto customers' plates.
Hotels are made for solitary bees that don't swarm or have a hive. Researchers hope they will preserve bee habitat and allow for research on population decline.
Instead of throwing tofu, seitan or another meat-substitute on the grill this Fourth of July, use whole foods like eggplant to take the place of meat.
Let this cabbage slaw sit for a couple days or serve it right away. Either way, it makes a fantastic topper on tacos.