With farmer’s markets, meat CSAs
and local products in grocery stores, it’s getting easier to find grass-fed,
ethically-raised meat. There are also myriad delicious ways to cook it. We talk
about both of those things with Deborah Krasner, author of "Good Meat: The
Complete Guide to Sourcing and Cooking Sustainable Meat." And you can find several recipes from the book below.
Also on the program, we learn how
students at Vermont Technical
College are planning to send a
satellite to the moon. A very small satellite called a CubeSat.
And volunteers in Richmond
are pulling up invasive plants along the Winooski
River floodplain, and area
restaurants are utilizing this edible plant on their menus. We learn how to
make garlic mustard pesto from Rachael Barone of On The Rise Bakery.
RECIPES FROM "GOOD MEAT"
Brisket of Beef with Red Wine,
Prunes, and Spices (pdf)
Roasted Cardamom,
Oregano, and Garlic Chicken Thighs (pdf)
Vermont Cheddar Soufflé (pdf)