It’s taco time on Earth Eats this week.
We visit with Jesus Barajas, the owner and chef of Sazón Mexican Cuisine. You’ll find them on Saturdays in Bloomington, at the Winter Farmers Market with their Yucatan style tacos. We’ll talk about how they make their carnitas, and what to look forward to in their menu for the summer market starting in April.
We’ve got a story from Harvest Public Media about new challenges for black farmers, plus a story on what Tariffs might mean for farmers, and updates on SNAP and the farm bill.
Stories On This Episode
This recipe comes to us from Jesus Barajas, of Sazón Mexican Cuisine. It is best served on a hot, corn tortilla topped with pickled red onions. Traditionally, the pork for carnitas would be deep fried in a huge amount of lard. Sazón goes with the low and slow approach. Low heat, in the oven, for […]
Proposals to expand work requirements and restrict access to sugary drinks for food stamp recipients have caused wrinkles in the farm bill debate.