How many of us have promised to eat less meat or spend less money going out to eat in the new year? Our recipes this week kill two birds with one stone.
We learn how to make one of Chef Arlyn Llewellyn’s go-to recipes at Function Brewing — roasted garlic aioli:
We use it in a lot of different things and it’s really customizable. We’re going to use chipotles in here to mirror the southwest flavors of the burger. When I’m making like a banh mi sandwich, I make this same recipe but with sriracha instead of chipotles.
Then, her veggie burgers get their heat from several chipotle peppers in adobo sauce and some homemade jalapeño refrigerator pickles.
Also today, we visit a sheep farm in southern Indiana. It’s not quite lambing season yet. The new additions to Denice Rackley’s farm will probably come right around the time new green blades of grass start popping up. But if this year is anything like last year, it promises to be a busy spring for her. And as she tells us, she couldn’t make it work without the help of her furry farmhands.
And, we present two stories from Harvest Public Media that are a bit of a departure from their food, farm and field reporting. But, both topics impact the areas of the country where Luke Runyon and the other reporters spend most of their time. Prescription painkillers and heroin are fueling a rise in drug overdoses. And research shows some of America’s rural areas are particularly at risk for opioid addiction and abuse.
Then, what happens when a big company leaves a small town? Grant Gerlock reports from Sidney, Nebraska.
Stories On This Episode
Research shows some of America’s most rural areas are particularly at-risk for opioid addiction and abuse, and many expect the problem to only get worse.
In this week's show, we meet Denice Rackley. She raises sheep and lambs with a team of border collies, but her dogs are more than just extra help on the farm.
Our first recipe of 2017 goes out to all of you who have made the promise to eat less meat in the new year. This veggie burger is vegan, spicy and hearty.
Arlyn Llewellyn adds chipotles in adobo to her basic aioli to mirror the flavors in a veggie burger. If she's making a banh mi, it's Sriracha instead.
Nearly one-third of Sidney, NE works at the headquarters of the outdoor retailer Cabela’s. Residents wonder what’s next as Cabela’s merges with a competitor.