We’re in the midst, I believe, of a burgeoning food movement where people are going to farmers markets more regularly, they’re supporting community supported agriculture programs, community gardens. The more that that happens, the more we’re going to see factory farms pushed away.
That’s Gene Baur, president and co-founder of Farm Sanctuary. He stops by the Earth Eats studios to talk about how his organization is working to improve living conditions for farm animals.
Hog farmers worry that animal rights groups will parlay moral qualms with certain hog farming techniques into legislation banning them. In Missouri, the General Assembly is poised to pass legislation that essentially would lock in the legality of current methods. Jessica Naudziunas of Harvest Public Media has more.
Later in the program, can you really call it a weed if you can eat it? Hear what chef and cookbook author Didi Emmons thinks about that.
Garden designer Jami Scholl is taking urban gardening one step further by planting gardens throughout downtown Bloomington, Indiana that are fun, silly and eye-catching. Yael Ksander meets up with her and several green-thumbed kids as they install a dragon-shaped garden at Bloomington’s science museum, Wonderlab.
In the kitchen, we prepare sautéed dandelion greens with local sausage along with no-bake suet cakes to feed the neighborhood birds.
- Farmers Markets Get Grants For Food Stamps
- Pet Food Sickens 14 In 9 States
- California Foie Gras Ban To Take Effect July 1
Stories On This Episode
In Missouri, the General Assembly is poised to pass legislation that essentially would lock in the legality of current methods of pork production.
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.
Homemade suet cakes or puddings filled with seed are a terrific food for attracting a wide variety of our feathered friends.
WonderLab's Science of Art series continues with a garden designer who proposes that a playful, creative approach might be the only way to save the world.
Didi Emmons didn't always cook with weeds. Thanks to her relationship with a local farmer, she now loves all sorts of feisty, flavorful and nutritious plants.
Dandelions have many uses, one of which is the delicious dish we prepare for you today: Dandelion Greens with New Potatoes and Local Italian Sausage.