I grew up in the day and time when we had to do a lot of chopping and hard labor, and I said, ‘No, I’m going to college and I’m getting my degree and I’m going to work in the air conditioning.’
But Elisha Pullen is back on the farm because he likes to feel the ground under his feet. We’ll hear more stories from his farming life this episode.
Megan Betz describes how working with a community orchard is actually more about community building than about scoring berries for your breakfast.
Greens are on the menu with Chef Daniel Orr. He brings us a recipe for Indian saag.
An update from Great Plains farmers as they continue to recover from the 2012 drought.
And, the best breaded pork tenderloin sandwich is being made is a most unusual location.
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Stories On This Episode
While big swathes of the Great Plains have partially recovered from the extreme 2012 drought, some sections are still desperately dry.
Farmer Elisha Pullen has grown accustomed to being the only person on his county road where he has room to stretch out.
Chef Daniel Orr has cooked all over the world, from France to NYC to the Caribbean. He brings that wide range of experience to this traditional Indian dish.
Indiana’s pride is the breaded pork tenderloin sandwich. For a closer look, Traditional Arts Indiana hauled in a few experts to share their thoughts.