I love selling at the farmers market and I love the farmer camaraderie. It’s sort of the modern-day equivalent of what might used to happen at the grain tower in the mornings.
But what farmer Jodee Ellett doesn’t necessarily enjoy is all the preparation and time that goes into selling her food at market. A local food hub would give her more opportunities to sell her harvest with less organizational work. We’ll play a snippet from that interview along with three other selections from interviews we loved from 2012.
After that, we speak with Matthew Locricchio about how to get teenagers to be more adventurous eaters.
Mary Lu Orr uses some dried flowers, plants and herbs to make decorative bouquets that double as fireplace starters.
And then her son, Chef Daniel Orr, fires up the oven to make thin crust pizza pies.
Stories On This Episode
The EU is beginning to have second thoughts about consuming horsemeat. Many American horses are given drugs -- drugs human beings should never consume.
In part one of our interview with Farm Sanctuary's Gene Baur, he talks about how animals are treated on factory farms and why vegan living is his religion.
Food writer Lynn Schwartzberg took her love of barbecue to the next level by becoming an official KCBS barbecue judge. She explains how to cook perfect ribs.
With interest in local food continuing to grow, producers are trying to find more ways to serve customers. That's where local food hubs come in.
Dr. Drew Ramsey's new book "The Happiness Diet" links healthy eating with a healthy brain. Don't worry -- He's not asking you to kick your burger habit.
Chef Matthew Locricchio is not a vegetarian but with his new cookbook "Teen Cuisine," he's hoping to convince your teenager to try it out.
Instead of throwing dried plants, flowers and herbs in the compost bin, Mary Lu Orr likes to re-purpose them as fire-starting bouquets.
Today on the podcast: tips for making pizza at home, a recipe for pizza crust and then some topping inspiration to get your culinary creative juices flowing