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Earth Eats: Real Food, Green Living

Serving Seafood In Indiana, Food Swap, Broccoli Salad

The challenges of serving fresh seafood in an Indiana restaurant, with Chef Jeff Finch. Broccoli, Tuscan style. Btwon Food Swappers trade homemade goodies.

The one thing Chef Jeff Finch would say is missing from this picture of pan-searing scallops is the smoke. He recommends getting the pan so hot that it fills your kitchen with smoke!

It a little bit harkens back to the rural old times where you help your neighbor out. Your tractor’s broke down, well I can borrow your piece of equipment. I’ve had that happen at my farm before.

Megan Hutchison and the Local Growers Guild are all about cooperation amongst farmers. She’s here talking about how the LGG gives small Indiana farmers a leg up.

Renting farmland instead of buying outright, Harvest Public Media looks into this trend.

Broccoli is joined by anchovies and Gorgonzola cheese in Chef Daniel Orr’s Tuscan salad recipe.

We visit a meeting of the Btown Food Swappers where homemade goodies are traded.

And, serving seafood in a restaurant hundreds of miles away from where the fish are caught. Candace and Jeff Finch talk about meeting customers’ expectations while not compromising on their food philosophy.

News Stories:

Stories On This Episode

Changing Dairy Industry Leaves Some Farmers In The Dust

The dairy industry is more efficient than ever, but ramping up production is costly and often out of reach for some small dairies.

Beyond Farmers Market: Food Hubs Expand Access To Local Food

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.

Btown Food Swappers Make It, Then Trade It

Bring something homemade, homegrown or foraged to trade at the Bloomington Food Swap, and who knows what goodies you'll take home with you.

Finch’s Brasserie May Be Landlocked But Its Seafood Is Fresh

Finch's Brasserie takes pride in supporting local farms, but in order to serve the freshest seafood possible, they have to fly it in from the coasts.

Tuscan-Style Roasted Broccoli

In Italy, they treat broccoli more as the star of the show, just as in this 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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