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Earth Eats: Real Food, Green Living

Rain Rain Come Again: Hydroponics, Tilapia, Rain Barrels

So long, drought! We're celebrating wet fall weather with stories about hydroponics and rain barrels. In the kitchen, Chef Daniel Orr cooks tilapia and squash.

rain gutters

A huge advantage of having the rain barrels is it takes me five minutes to water all the gardens in the morning, and as a grad student with a busy schedule, that’s a huge advantage!

That’s Steven Janowiecki. His elaborate garden just off downtown Bloomington is connected to a series of pipes leading to several rain barrels. He shows us how they work in the first half of the show.

Before that, farmers are experimenting with growing crops using less water and no soil. Hilary Stohs-Krause of Harvest Public Media brings us that story about hydroponics.

Our other water-related segment today is with Chef Daniel Orr where he makes some tasty tilapia tacos. Then, he puts a local and seasonal spin on a Japanese favorite — tempura.

Finally, Dr. Drew Ramsey is back to talk about what foods help us concentrate and what foods decrease anxiety.

News Stories:

Stories On This Episode

Drought And Heat? Some Farmers Try Hydroponics

Hydroponics involves growing plants without dirt. Plants receive nutrients from water solutions that drip directly into the root system.

Taco Time With Tilapia

Capers, scallions and lime slices give these tilapia tacos a unique flavor.

I’m Only Happy When It Rains: Harnessing Rain Water

With the help of his elaborate rain barrel system, Steven Janowiecki can water his garden in five minutes flat.

Dr. Drew Ramsey, Part 2: Good Mood Foods For Focus And Calm

Eggs give you focus. Yogurt calms anxiety. Salmon feeds your brain. Dr. Drew Ramsey gives dietary tips for promoting mental health and wellbeing.

Acorn Squash Tempura

Here's a local and seasonal spin on a traditional Japanese dish. Local acorn squash and local beer make this tempura especially Indiana.

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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