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First Aired - 05/28/2009 04:00PM
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Severine talks with seed scientist Ken Greene, co-founder of the Hudson Valley Seed Library
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The Seed Scene (3:30)
Tags:
hudson valley, seeding, seed company, Hudson Valley Seed Library, check out your seeds and return them, seed catalogue, focus on seeds adapted to Northern New York, loss of genetic diversity led to Ken's passion, prevent the dissapearence of scene, what's going on in the seed world, increase in seed-consciousness, pharmaceutical and biotech companies are rolling seed resources and determining availability,What Does Seed Control Mean? (8:11)
Tags:
megacompanies control seeds, source your seeds, a tomato might be local but this doesn't mean the seeds were local, how was the plant where the seed came from grown?, most seeds came with immigrants who brought their familiar foods with them, seeds provided security and comfort, food culture preservation, emergence of hybrids limited seed culture, resurgence of eating local, Michael Pollanization of America, genetically engineered foods not on vogue, underbelly of genetic engineering, new genetically engineered eggplant, push and pull of activism,Burgeoning Local Food Movement (6:27)
Tags:
Ken's seed business becomes a company, anti-big business philosophy, business will stay small, general directive of the company is to preserve seeds, land was bought as a co-op, private land trust, land is an old Catskill resort property, they took a property that nobody wanted and healed it,To comment on this episode click here. There are currently Comments
First Aired - 07/28/2009 04:00PM
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Part II of the At the Root of It fermentation mini-series with Dick Bessey, master breadmaker and general fermentation scientist.
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Commercial Vs. Natural Yeasts (8:20)
Tags:
Dick Bessey, fermentation, bread, winemaking, wild yeast, bacteria, grapes, few winemakers experiment with wild yeast, risk of wild yeast use in wine, financial risks, fermentation with wild yeast may yield bad flavor or not kick off at all, acid profile, commercial yeast, sourdough, loaf consistency with commercial yeast,Red Wine Healthy? (11:20)
Tags:
reliance on wild yeast risky, yeast varieties, results, characteristics in wine fermentation, fresh yeast, Roberta's pizza dough, keeping yeast fresh, fermentation profiles, different kinds of yeast, richness of flavor from yeast, complexity, wine, yeast, fermentation, oaky, health benefits of fermented foods, regularity, bacterial balance in body, cultures that improve digestion, therapeutic aspects of wine?, red wine affect, cardiac help,Triggering The Fermentation Process (4:32)
Tags:
naturally occuring fermentations, yeast, conditions, temperature, water, things that offset fermentation, warm temps help fermentation, yeast works best in a moderate band of temperatures and humidity, Dick's new projects, new bread oven at Roberta's,To comment on this episode click here. There are currently Comments
First Aired - 05/14/2009 04:00PM
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Severine interviews Nik Bertulis, an Oakland-based scientist and farmer researching and engineering ways to make use of urine in agricultural systems.
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Severine Introduces Nik Bertulis (2:05)
Tags:
ecological design, potential of urine for growing food,Recycling Human Waste: State of the Practice (4:47)
Tags:
flush toilet, earth closet, medicinal and agricultural uses for urine, practice advanced in Scandinavia, remove nutrients from urine in solid form, struvite, separate pharmaceuticals from urine, the solution to pollution is bioremediation,To comment on this episode click here. There are currently Comments
