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First Aired - 02/14/2013 01:00PM
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Spring is coming sooner than you think; time to start planting! This week on The Farm Report, Erin Fairbanks is talking with President and farmer at the Brooklyn Grange, Ben Flanner. Tune in to hear Ben talk about innovations in farm technology, and how these virtually simple tools can increase productivity for small farmers. Hear about the Grange's expansion to the Brooklyn Navy Yards, and the need for a long-term lease in urban farm security. Hear about Ben's educational retreat to Mexico, and find out what Ben looks for when scouring a seed catalog! How was the Grange affected by Hurricane Sandy? Find out on this week's episode of The Farm Report! This episode has been brought to you by Whole Foods.
"One of the challenges of urban farming is that you need some sort of long-term stake on some property." [10:40]
"In terms of inputs, everything we need is right here in the city- think about all of the organic waste in New York City!" [15:00]
-- Ben Flanner on The Farm Report
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New Farm Tools (16:12)
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Ben Flanner, kale, chard, weather, Brooklyn Grange, Brooklyn Navy Yards, dry, warm spring, peas, seed catalogs, Farm Hack, small farmers, technology, sharing information, Severine Von Tscharner Fleming, AgSquared, Slow Tools, Stone Barns, electric tractor, automatic greens harvester, CSA, lease, Chase Emmons, vegetables, real estate, water, rakes, shovels, seeding by hand, compost, Flying Pigs Farm, fast food, organic waste, Mexico, biodiesel distillery,Ben in Mexico (24:35)
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organic herbicide, pesticide, fertilizer, conventional farming, guano, wildflowers, hass avocado, guacamole, the Superbowl, climate control, GMO corn, Mexico, frost, crop layouts, tomato, salad, harvest, brasicas, mustard, bees, Hurricane Sandy, bee hives, Valentine's Day, dinner party, Union Square Greenmarket, Jeanne Hodesh, microgreens, shoots, sprouts, Hudson Valley Organic Farm, kale, winter salad, David Rowley, salad shoots, Monkshood Nursery, amino acids, pea shoots, buckwheat, purple radish, Windfall Farms, crustini, cured meats, Peruvian cuisine, making stock,To comment on this episode click here. There are currently Comments
First Aired - 03/08/2010 12:00PM
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Author Carol A. Butler joins The Naturalist again, this time to talk about bees.
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The Naturalist Introduction: Bees! (11:08)
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Bernie Wides, The Naturalist, Carol A. Butler, Why Do Bees Buzz, spring is coming!, beehives, honey, Central Park, 60 species of bees have been identified in Central Park, they are hard to identify, the move quickly and look a lot alike, American Museum of Natural History, bees are the only insects for which artificial insemination techniques are successful, most honeybees only live for a few weeks, refined sugar, sweeteners, pollination, monoculture crops, nectar,The Life of a Worker Bee (10:40)
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Mayans, Incas, Tulum, Mexico, bees are symbolic in Salt Lake City, state house has a bee hive on top of it, The Bee House, Mormons, polygamist, workers, drones, Queen, different bee types in the hive, the workers change their job as they develop, the females do all the work in the hive, reproductive organs don't develop, reproductive self restraint, the Queen lays thousands of eggs a day, the Queen gives off pheromones, suppresses ovaries from developing, genetic mapping, Madeleine Beekman, the drone has no function other than to mate with a virgin Queen, the drone is not equipped to collect pollen, the drone has compound eyes larger than the female, sensitive antenna, foragers bring the nectar in, they regurgitate it into the mouth of the worker bees, their phallus breaks off after mating,Beehives, Swarms & Metamorphasis (12:01)
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bee swarms, compound eyes, with the extra eyes they can follow the scout bee to the new locaation, police force, it used to be illegal to have beehives in New York City, that law has now been changed, if you are allergic to bee stings you shouldn't raise bees, Bushwick, Erica Wides is about to set up a hive at Roberta's, pheramone, honey bee larva, silk, cocoon, honeycomb is sealed up, pupa, similar to a moth, 12% of insects don't go through this kind of metamorphasis, exoskeleton, we have an internal skeleton and are vertabrates,To comment on this episode click here. There are currently Comments
First Aired - 06/15/2009 05:00PM
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Deborah Schapiro, Publisher of Edible Green Mountains talks with Veteran Gardener Charlie Nardozzi, Robin McDermott about the Localvore Movement, Susan Reid of King Arthur Flour and Allison Hooper, Co-Founder of the Vermont Butter and Cheese Company.
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Introduction and Show Summary with Publisher of Edible Green Mountain Deborah Schapiro (2:02)
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Edible Communities, Edible Green Mountain,Mad River Valley Localvores of Vermont with Robin McDermott (9:29)
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localvore, Vermont eat local challenge 2005, started local movement, pledge to eat only local foods for a week, variety, education, farmers markets, socials as opposed to workshops, home canning, www.vermontlocalvore.org, San Francisco Bay first coined the phrase locavore, Vermont differentiated by adding the letter L for localvore, preservation, events follow the cycle of the seasons,Deborah Talks with Susan Reid of King Arthur Flour (17:00)
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King Arthur Flour, baking, recipes, oldest flour company in the USA, started in 1790 when George Washington was President, highest quality, chefs favorite, consistency and production standards will give you same results for every use, employee owned and operated, www.KingArthurFlour.com, multi-channel marketing, baking blog, recipe archive with search engine, baking tips, hints and secrets, information to be shared, cost of baking at home versus buying baked goods, baking bread on a pizza stone on your home grill, flat breads, the baking sheet newsletter,Deborah Talks with Co-Founder of Vermont Butter and Cheese Company Allison Hooper (16:30)
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Vermont Butter and Cheese Company, goat cheese, local milk, artisan cheese started in the early 1980's with goat cheese, cream, butter, cultures, sweet cream butter is popular in America, In Europe selected bacterial cultures are added to the cream before the churn to develop a better tasting butter, French butter, fermenting takes extra time, cools the fat in the cream that captures the fat for the churn, buttermilk, salt to take moisture out of butter, 86 percent fat butter which tastes better and lends itself well to baking, Vermont Butter and Cheese Festival, celebration that feels it has been a long way coming, Vermont as a travel destination, pairing cheese with beer, wine and other foods, www.VermontButterandCheeseco.com, VTCheeseFest.com,Gardening 101 with Charlie Nardozzi of the National Gardening Association (6:01)
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40 year farming veteran, early crops are producing, now is the best time of year to stay on top of things, don't let the lettuce and radishes get too far ahead of you, keep planting, weeding, mulching, harvest, push in the spring to get soil ready, once that is done vegetable garden should only need 5 or 10 minutes of care a day, water your young plants, consistency is important, www.garden.org/ediblelandscaping, early season pests, design you garden to mix flowers, herbs and vegetables as a solution for less pests, natural management approach, toads and snakes are good to find in the garden, mulching maintains soil moisture,To comment on this episode click here. There are currently Comments
