Chef Robert Wiley shows us how to do a traditional southern style fish fry with fresh catfish, and hush puppies.
Ann Forsthoefel talks about the learning curve she has experienced developing her small scale aquaponics system of growing food she plans to sell to local markets.
A key strength behind the aquaponics system, the growing of fish and plants together within a mutually benefitting system, to increase natural efficiencies. Inventor Curt Jungwirth has taken the design a step further in his quest to reduce waste and increase efficiencies even more.
Next on Food.Farmer.Earth: Chef Kathryn Yeomans makes a mushroom and salmon en papillote. We visit a certified organic wild mushroom farm in Oregon., and more…
The Weekly Roundup
- Michael Pollan’s Favorite Picks (Barnes and Noble Books)
- USDA Deputy Secretary Kathleen Merrigan abruptly resigns (The Columbus Dispatch)
- Salad In A Jar (The Kitchn)
- Students try eating, growing local food year-round (Harvest Public Media)
- Serving Convenience Foods for Dinner Doesn’t Save Time (The Atlantic)
- Sitting Is the Smoking of Our Generation (The Health Care blog)
There are some who argue that sodas (and sugar consumption in general) occupies this distinction. Still, who would have thought?
- A Roundup of links curated by New York Times food columnist Mark Bittman (The New York Times)
- ‘A Place at the Table’ Is A Must-See (Kim O’Donnel: MeatLover’s Meatless Tour & More) h/t EcoCentric
- Wealth, Spending and the Economy
“Economists were gratified to see that the net worth of Americans is very nearly back — less of a tenth of 1 percent — to where it was before the 2007 crash.” …”Obviously, those lucky or smart enough to be in the stock market have reaped the bulk of wealth gains. ”
- St. Patrick’s Day Treat: Red Flannel Hash with Corned Beef (video) (The Huffington Post)