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Equal parts chef and socially-minded pioneer, Tara Norvell wants to change the way the American public conceives of the term waste.’ In her role as co-executive chef at Okonomi in Williamsburg, Norvell inventively incorporates otherwise neglected parts of the animal or vegetable into her offer of ramen and regional Japanese dishes. Her visionary efforts in this area have earned her a place among Heritage Radio Network’s collection of Future Food Leaders in 2014.

By Elizabeth Kulas, Erin Fairbanks & Jack Inslee


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This week on The Farm Report, Erin interviews Will Harris from White Oak Pastures about running his farm in Bluffton, Georgia. Will tells us about how genetics have affected the animals raised at White Oak Pastures, as well as the difficulties of keeping meat production costs under control. This program has been sponsored by S. Wallace Edwards & Sons. Today's music provided by Shadowbox.

Image from White Oak Pastures

"Cows were born to roam and graze; hogs were born to root and wallow; chicken were born to scratch and peck. All these are instinctive behaviors that are inborn, and when we create the factory farm environment, we deprive these animals of that opportunity." [14:15]

Will Harris on The Farm Report


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This week on A Taste of the Past we're talking about the history of bread with hostess, Linda Pelaccio, and her guest, William Rubel. William authored the hearth-cooking book The Magic of Fire, and now has a new book called Bread: A Global History. Listen in as Linda and William discuss the ancient roots of bread making, the social and class implications of certain types of flour and bread, and bread's place in different religious traditions and texts. This program was brought to you by Whole Foods Market.

"Bread is a staple that allowed for the accumulation of material culture, the building of cities. It allowed for the accumulation of surplus, which lead to craft." -- William Rubel on A Taste of the Past


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