One to Grow On
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.
This week we're focusing on just one plant: the American chestnut. Hallie and Chris discuss the cultural and ecological history and death of the American chestnut. We learn why they're so important, where they went, and how we can get them back.
It's another Catherine episode! This week Hallie and Catherine discuss what compost is, how it works, and why it's good. We learn the chemistry involved in compost, what you can compost, and why Hallie loves it so darn much.
In part two of our series of on Navajo food sovereignty, Hallie interviews Andi Murphy, host of the podcast Toasted Sister and producer of the radio show Native American Calling. Hallie and Andi discuss the role food plays in culture,
This week, Hallie brings us an interviewe with two Navajo growers and activists: Nate Etsitty and Felix Earle. Our guests share their perspective on farming and why they do it, discuss food sovereignty and its importance on Navajo,
Are you ready to get spooky? We are! For this creepiest of seasons, Hallie and Chris discuss foods that are rumored to kill you and whether or not they're actually as scary as they're made out to be. We learn about foods ranging from almonds to nutmeg ...
This week we're talking about kids and agriculture. Hallie and Chris discuss the agriculture youth organizations 4-H and FFA. We learn the history of these organizations, what they do, and who they serve. We also get the recipe for Hallie's blue-ribbon...