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Earth Eats: Real Food, Green Living

Heat Up The Oven, Let’s Do Some Roasting

Megan Hutchison of the Local Growers Guild talks about educating aspiring farmers. In the kitchen, Chef Daniel Orr roasts tomatoes and bacon-wrapped garlic.

These tomatoes are being roasted in a restaurant pizza oven, but the recipe is designed for your run-of-the-mill home oven.

I think if we turn a blind eye and say ‘I don’t want to see any of those things,’ but then go pick up factory farmed meat, that’s where the divide is.

That’s manager of the Local Growers Guild Megan Hutchison. She comes into the Earth Eats studios to talk about the guild’s new educational video series that illustrates, among other things, butchering a hog. We don’t talk about that specifically but rather the LGG’s goals of educating aspiring farmers.

Before that, when Congress enacted new farm bill legislation on January 1, it cut virtually all funding for organic agriculture programs. According to Harvest Public Media, that doesn’t sit well with many organic farmers.

Then in the kitchen, Chef Daniel Orr fires up the oven to do some roasting on a chilly day. Bacon-wrapped garlic and Tuscan-flavored roasted tomatoes are on the menu.

News Stories:

Stories On This Episode

Farm Bill Extension Doesn’t Sit Well With Organic Farmers

Shoppers looking for organic food may have to look a bit harder, and it will be more difficult for many farms to continue to be certified organic producers.

Bacon-Wrapped Roasted Garlic

The garlic becomes smooth and velvety, perfect for smearing on biscuits.

Tuscan-Flavored Roasted Tomatoes

I like to serve these tomatoes during brunch but you'll find that they are versatile enough to serve along side just about any dish.

Annie Corrigan

Annie Corrigan is a producer and announcer for WFIU. In addition to serving as the local voice for NPR's Morning Edition, she produces WFIU's weekly sustainable food program Earth Eats. She earned degrees in oboe performance from Indiana University and Bowling Green State University.

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