Crop to Cuisine: Rethinking Local Food

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04 Mar 2009 |
View all related to agriculture | Crop to Cuisine | Local Food
In this episode of Crop To Cuisine, we take a look at a new member of Colorado's sustainable restaurants. Arugula Bar E Ristorante is the creation of Chef Alec Schuler, a mindful, clever and resourceful chef bringing Northern Italy to the Rockies. We talk with Chef Schuler about the restaurant, sustainability, and an unlikely background. We also talk sausage with Laurie Mulay of Mulay Sausages. She tells us the similarities between their "Killer Hot" Sausage and pepper spray. And finally, we talk with a researcher out of the University of Edinburgh about the Fife Diet and Edmund Harris tells us why he is taking a second look at the local food movement. For more information about our guests, additional resources on local food and agriculture, or some great recipes, visit www.croptocuisine.org. I'd like to know how you experience your food.

AudioCrop to Cuisine: Rethinking Local Food (length ): download, stream