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Raw Okra Salad And History Of Ball Jars

'Tis the season for canning. We look into the history of pickling MVP -- the Ball jar. And, Chef Daniel Orr says deep-frying isn't the only way to enjoy okra.

Ball jar

Photo: melissagoodwin (Flickr)

Josephine McRobbie of Traditional Arts Indiana explores the one thing that makes canning, pickling and other methods of food preservation possible -- the container.

One of the joys of summer is to go out in the garden and harvest okra. It takes off. You find new ones every day. There’s always a few you’ve forgotten and they get so big.

That’s Chef Daniel Orr walking through his massive garden, picking ingredients for our recipe today. Sure, everyone likes deep-fried okra. But what about eating it raw? He’ll be preparing a colorful and flavorful salad using lots of raw veggies, including okra.

Then, Traditional Arts Indiana takes a look at the unsung hero for every food preserver — the container. Josephine McRobbie visits Muncie, Indiana to learn more about the history of the Ball Corporation.

Harvest Public Media investigates the changing dairy industry in Kansas.

And, author Janisse Ray has been gardening for 25 years. Saving seeds was a natural extension of that. We speak with her about new new book, The Seed Underground: A Growing Revolution To Save Food.

News Stories:

Stories On This Episode

Kansas Welcomes The (Big) Dairy Business

large ceramic cow

Kansas departments Commerce and Agriculture have been touting the state at dairy conventions, press conferences, and on their websites.

Raw Okra Salad With Southern Indiana Vinaigrette

raw okra salad

Choose small, young okra for this recipe. They get more fibrous and are less ideal for raw dishes as they get larger.

Next Level Gardening: Seed Saving

janisse, ray seed underground

Janisse Ray says every morsel of food we eat starts with a seed. Her new book "The Seed Underground" celebrates the labor of love of seed saving.

Second Servings: Canned Heat


Traditional Arts Indiana examines the development of home canning and how Indiana residents utilize various aesthetic and technological methods.

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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