One to Grow On
We're back to our regularly scheduled programming! This week, Hallie and Chris discuss persimmons and what makes them so great. We learn exactly what type of plant they are, what they're used for and how to get them to taste as good as possible.
On this maxisode-length edition of Ask One to Grow On, three-quarters of the Casey family (Hallie, Chris and Joanna) discuss how the COVID19 outbreak is impacting agriculture and the food supply chain.
In the last week of our agriculture exchange, we're bringing you an episode from Sourceress. Hosts Colleen King and Carolyn Kissick interview Sims McCormick and Rob Knecht, the founders of Real Oyster Cult.
In the second week of our agricultural exchange, we’re bringing you Native Farmers in New Mexico from Toasted Sister. Host Andi Murphy interviews Native farmers Nicholas Ashley, Shannon James and James Skeet,
We're kicking off our agricultural podcast exchange with a fellow Austin podcast: Hothouse. In this episode, host Leah and her guest Gretchen discuss growing cut flowers, women-run farms, and the (many) differences between Texas and New England.
It's time to learn where plants come from! In this episode, Hallie and Chris discuss all the different ways plants make new plants and how we help them along. We learn how plant propagation works, how many kinds of roots there are,
It's time to learn more about water! This week Hallie and Chris are tackling some of the issues facing both modern farmers and everyone who uses water. They discuss the impacts of climate change, overuse, and new technology and policies.
In the first of a two-part series on water, Hallie and Chris discuss the history of irrigation, how it's used and why it's so important.
In this mini-episode, Hallie explains what Aloe is and which we kind we use for what.
In our latest superfoods episode (and last episode of the decade), Hallie and Chris take on bok choy, wheat germ, ginger and seaweed. The stakes are a little bit higher this week though because there's a brand new original song for cape-worthy foods.