When you taste food and you say, ‘Wow, I really like this cheese,’ a lot of what makes you have a sense of preference for that cheese comes from your social experiences.”
Amy Trubek studies food at the University of Vermont, specifically maple syrup and artisan cheeses. She talks about her research and what makes Vermont such a great place for small producers.
We present part three of Harvest Public Media’s local food challenge today.
Lemon verbena is the supporting ingredient in two recipes with Daniel Orr — a cocktail and a poached pear.
Then, how meat gets from southern Indiana’s Fischer Farms to the plates at Nick’s English Hut. Farmer Dave Fischer and Chef Greg Rago talk about how their business partnership started nearly a decade ago.
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Stories On This Episode
From the launch of the local food effort, producers have worked alongside buyers to push for a system that integrates local food into everyday life.
Professor Amy Trubek discusses her research with Vermont maple syrup and artisan cheese, and amateur bakers try their hands at architecturally inspired cakes.
Fresh lemon verbena gives a citrus zing to this cocktail. The sugar-coated rim on the cocktail glass makes it even more special.
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.
We are using pears plucked from the tree in my front yard, a sprig of lemon verbena from the garden and fresh local raspberries for this fruity dessert recipe.