Podcasts about tomatoland

Learn the secrets of tomatoes and how they grow with Katie Battazzo. This kitchen-garden extraordinaire converts unused outdoor spaces into gardens that can produce bountiful crops of groceries. She teaches us how to plant and care for these plump, blushing babes and how much joy a ripe tomato brings.  Follow her journey at www.yesfrontyardfresh.com, or on IG @frontyardfresh. Stats referenced from Tomatoland by Barry Estabrook. Meredith's question about fish genes in tomatoes is answered here: https://www.motherearthnews.com/real-food/adding-a-fish-gene-into-tomatoes-zmaz00amzgoe/ Eggplant Caponata "Caponata has many forms and recipes. This one is from Joanie Cere, a woman of Italian descent, who used to help us sell at the farmers market. She would take all our market leftovers and return the next week with this deliciousness. Quantity can be adjusted depending on how many baking dishes you own and how much eggplant is starting to wither in your fridge. These amounts are approximate and fill a 13 x 9 x 2 Glad baking dish." Chop into 1 inch cubes: 2 medium Eggplant (peel skin off) 4-5 Peppers, stemmed and seeded 6-8 medium Tomatoes 1-2 medium Onions Also: 6-8 whole Garlic cloves One 8 oz jar Italian type Olives 1/2 - 1 cup fresh Basil One tbsp dried Oregano 1/4 cup Olive Oil (veggies should be coated) 1/2 tsp Sea Salt Throw everything in a baking dish and toss with ample olive oil, sprinkling with salt. Roast in the oven at 350 for two hours. Stir occasionally. Once all the moisture has evaporated, caponata will look and taste like the tapenade you love to buy at Trader Joe's for six dollars. It's a great way to use up a bunch of veggies at once. You can pack it in oil and store in the fridge for months. Check out the Next Ingredient website at www.nextingredientconsulting.com. Take a peek at the blog while you're there: nextingredientconsulting.com/blog. Maybe you're more of an Instagram person: @nextingredient.  Thank you for listening! Please feel free to contact us with questions or comments, or if you would like to be a guest on the show.  *This podcast is meant to be a survey and celebration of natural ingredients. Please remember that health topics mentioned in these episodes are general. This is not to be considered one-on-one consulting with Next Ingredient, and does not replace a partnership with a trusted healthcare practitioner. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/next-ingredient/message Support this podcast: https://anchor.fm/next-ingredient/support

Comedian and social educator Stephen Campbell blows all our minds talking about ... everything and in a section we didn't record gave us all homework to read the book Tomatoland and buy more locally sourced food. Incredible episode. Check out StephenCampbellComedy Like the show? Tell a friend! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/hotgosswithtrashcomedy/message

Recently, my podcast featured some of my favorite garden books.  In this episode, I talk with the author of one of those books. Barry Estabrook is a multi-James Beard Award-winning author, and one of his most renowned titles, Tomatoland, is a favorite among my extensive library. When I first read Tomatoland, I couldn’t put it […] The post 066-Tomatoland: The Dirty Truth of the Tasteless Tomato, with Barry Estabrook appeared first on joe gardener® | Organic Gardening Like a Pro.

Zach and Alex give up on trying to be funny and deliver straight and deep analysis. Oh hail the King Fungus and here I come TomatoLand.

Barry says that his two books "Pig Tales" and "Tomatoland" are "rooted in this notion of commodity agriculture." And that, although our current agriculture industry leaves much to be desired, "there is something we can all do. And we can start doing it the next time we go to the supermarket." Barry's solution? Vote with your dollars. Choose the pasture-raised pork and the organic tomatoes. Be the change.

An eye-opening investigation of the commercial pork industry and an inspiring alternative to the way pigs are raised and consumed in America. This interview is with Barry Estabrook, author of the New York Times bestseller Tomatoland and a writer of “great skill and compassion” (Eric Schlosser). This episode explores the dark side of the American commercial pork industry and highlights some of the amazing humane treatment Heritage Hogs receive.  Visit: HeritageBreeds.org for additional podcasts.

The veggies are growing, but there's trouble in the tomato patch. Cam's looking for great minds and green thumbs to help diagnose what's going down in the garden. Plus, we'll talk about makin' bacon, Cam's recipe for "Eggs Bloomberg", and check in with listeners from around the country.

Barry Estabrook joins Katy Keiffer for this week’s episode of What Doesn’t Kill You to discuss his latest book, Pig Tales: An Omnivore’s Quest for Sustainable Meat — an eye-opening investigation of the commercial pork industry and an inspiring alternative to the way pigs are raised and consumed in America. Barry Estabrook, author of the New York Times bestseller Tomatoland and a writer of “great skill and compassion” (Eric Schlosser), now explores the dark side of the American pork industry. Drawing on his personal experiences raising pigs as well as his keen investigative reporting, Estabrook shows how these immensely intelligent creatures are too often subjected to lives of suffering, sustained on a drug-laced diet just long enough to reach slaughter weight, then killed on mechanized disassembly lines. It doesn’t have to be this way, and Pig Tales presents a lively portrait of those farmers who are taking an alternative approach, proving that it is possible to raise pigs responsibly and respectfully in a way that is good for producers, consumers, and some of the top chefs in America. Provocative and richly informed, Pig Tales is bound to generate conversation at dinner tables across America. This program was brought to you by EscapeMaker.com. “97 percent of pigs raised in this country live in these horrific crammed confinement buildings where their feet never touch the ground and they never breathe fresh air or see sunshine.” [15:00] “Gestation crates will be relics of past — they will be goners.” [44:00] –Barry Estabrook on What Doesn’t Kill You

Barry Estabrook joins Katy Keiffer for this week’s episode of What Doesn’t Kill You to discuss his latest book, Pig Tales: An Omnivore’s Quest for Sustainable Meat — an eye-opening investigation of the commercial pork industry and an inspiring alternative to the way pigs are raised and consumed in America. Barry Estabrook, author of the New York Times bestseller Tomatoland and a writer of “great skill and compassion” (Eric Schlosser), now explores the dark side of the American pork industry. Drawing on his personal experiences raising pigs as well as his keen investigative reporting, Estabrook shows how these immensely intelligent creatures are too often subjected to lives of suffering, sustained on a drug-laced diet just long enough to reach slaughter weight, then killed on mechanized disassembly lines. It doesn’t have to be this way, and Pig Tales presents a lively portrait of those farmers who are taking an alternative approach, proving that it is possible to raise pigs responsibly and respectfully in a way that is good for producers, consumers, and some of the top chefs in America. Provocative and richly informed, Pig Tales is bound to generate conversation at dinner tables across America. This program was brought to you by EscapeMaker.com. “97 percent of pigs raised in this country live in these horrific crammed confinement buildings where their feet never touch the ground and they never breathe fresh air or see sunshine.” [15:00] “Gestation crates will be relics of past — they will be goners.” [44:00] –Barry Estabrook on What Doesn’t Kill You

This week A Taste of the Past has a serious talk about tomatoes with James Beard award recipient Barry Estabrook, author of Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit. The discussion goes into the dark side of American farming in Florida where labor and human rights have been reported in some places to harbor slave-like working conditions. Find out about the Campaign for Fair Food why it is buying locally is more than just a fad or trend. If you care at all about where you’re food comes from or curious why it is important to tune into this episode of A Taste of the Past, brought to you by the The NOFA-NY Locavore Challenge.