Chef Luke Zahm: The Difference Between a Fad and a Revolution
Today on Rootstock Radio, Chef Luke Zahm of the Driftless Cafe gets real about what it takes to be conscientious in the restaurant industry, and why serving local food is so important to the greater local food system.
Why Does the U.S. Refrigerate Eggs When Much of the World Doesn’t?
Stroll through another country’s supermarket and you might be surprised where you find the eggs. Even more surprising: The different ways countries handle eggs are both solutions to the same food safety concern. Read on to learn more.
Mari Margil: Giving Nature the Legal Rights it Deserves
Nature needs a lawyer. Good thing Mari Margil and her team at the Community Environmental Legal Defense Fund are up to the task. Hear the case for granting Planet Earth legal rights on this week’s episode of Rootstock Radio.
5 Tips to Make Your Backyard Chicken Ranch Spegg-tacular
An Organic Valley egg farmer and a backyard chicken enthusiast team up to share tips for giving your own backyard chickens the best care you can give them.
Anthony Reyes: Growing Skills (and Food) at the Homeless Garden Project
This week on Rootstock Radio, we’re talking to Anthony Reyes of the Homeless Garden Project about the ways urban farming has helped people experiencing homelessness grow skills, confidence and sustenance. Listen in!
What Does an Egg’s Yolk Color Mean?
Why are egg yolks different colors? And does the yolk color have anything to do with nutrition? We wondered too, so we looked into it. Read on for answers!