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Earth Eats: Real Food, Green Living

Earth Eats At 300: Wendell Berry, Parsnip Pancakes, Hemp

Today is our 300th episode! We commemorate the milestone with an interview with Wendell Berry. And, what organic farmed fish could mean for other organics.

wendell berry

It really is a radically different order of life between a life oriented to creatures and a life oriented to machines.

It’s a pleasure to have Wendell Berry today on our show. He’ll speak about what it means to live a creaturely life.

Some fish farmers want in with the organic movement. Why the organic industry is hesitant.

Will Allen inspires student gardeners to keep doing what they’re doing.

Scientists say hemp holds a tremendous amount of promise, if only they could get funding to do some basic research of the stuff.

And, parsnip pancakes are on the menu with Daniel Orr. The salad that goes with it is a bit of a surprise.

News Stories:

Stories On This Episode

What Farming Fish ‘Organically’ Could Mean

The organic food market is exploding and many fish farmers and retailers want in. But some in the organic industry say “not so fast.”

Wendell Berry: The Value Of Land And Food

In part two of a three-part conversation, Wendell Berry talks about land economy vs. the money system and how to translate local focus into global awareness.

Vague Laws Can Stand In The Way Of Unlocking Hemp’s Benefits

Scientists studying industrial hemp say it holds a tremendous amount of promise. But to unlock its potential there’s very basic scientific research to be done.

Loaves & Fishes: Parsnip Cakes, Trout, Buttermilk Biscuits

This week on Earth Eats, we continue our on-going exploration of root vegetables with some versatile parsnip cakes that we serve with smoked trout salad.

Campus Gardens Serve As Training Grounds For Young Farmers

Urban farming pioneer Will Allen says campus gardens, like the one at Indiana University, are popping up all over the country.

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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