Chinese herbs, acupuncture, spinal manipulation for dogs, cats & livestock. Live, June 11, 9-9:30AM CT

Jody_team_07What: Deep Roots Radio interview with Dr. Jody Bearman, lead in the all-woman, holistic practice called Anshen Veterinary Acupuncture, LLC., in Madison, Wisconsin.
When: Saturday, June 11, 2016, 9:00-9:30 AM Central Time
Where: Broadcast and streamed live from the studios of WPCA Radio 93.1FM and www.wpcaradio.org on the Internet.
Why: Dr. Jody, and her associates, use Chinese herbal medicine, acupuncture, spinal manipulations and other approaches to address illness and disease and to promote wellness in dogs, cats, goats, horses and other livestock. Why? How effective are they?

That’s what we’ll talk about on the show tomorrow morning. I hope you’ll tune in.

Sylvia

Extra! Extra! Get your free Deep Roots Radio podcast here!

Miss an episode of Deep Roots Radio? Here’s a bunch of them – conversations with some of the most interesting farmers, ranchers, reporters, writers, cooks, scientists, policymakers and thought leaders. Download and listen whenever you like, or click and listen online.
Enjoy!!

Saturdays, 9:00-9:30AM CT on wpcaradio.org

Saturdays, 9:00-9:30AM CT on wpcaradio.org

Hay River – America’s first certified organic pumpkin seed oil.

Leave a reply
Deep Roots Radio
Deep Roots Radio
Hay River - America's first certified organic pumpkin seed oil.
Loading
/

Move over olive oil ! I hope you enjoy this Deep Roots Radio chat with Ken Seguine and Jay Gilbertson, owners/farmers of Hay River farm, America’s first certified organic producers of pumpkin seed oil. It’s delicious, healthful and local. Listen in.
Sylvia

Around the Farm Table’s Inga Witsher

Leave a reply
Deep Roots Radio
Deep Roots Radio
Around the Farm Table's Inga Witsher
Loading
/

Inga is a pleasure to watch in her episodes of Around the Farm Table, and fun to chat with about why she visits and film sustainable, small, family farms all across Wisconsin. I hope you enjoy this Deep Roots Radio chat with her.

Sylvia

Chefs for sustainable food – James Beard Foundation VP Kris Moon on the new Impact Programs

Leave a reply
Deep Roots Radio
Deep Roots Radio
Chefs for sustainable food - James Beard Foundation VP Kris Moon on the new Impact Programs
Loading
/

We all know that chefs can cook, some of them extraordinarily. And we know that what they cook can reflect and flavor local culture. But did you know our chefs can – and increasingly do – play a role in redesigning a more sustainable, healthful food system in America?
I really enjoyed this conversation with Kris Moon, Vice President of the James Beard Foundation because the foundation’s Impact Programs spotlight and promote chef-led efforts to rebuild a more nutritious and regionally-sourced food system in our country.
Experienced and trained in restaurant management, nutrition and major networking events, Moon is leading programs true to the values and heart of the foundation’s namesake, James Beard – the chef and cookbook author who was lovingly regarded as “America’s favorite chef.”
I hope you enjoy this Deep Roots Radio conversation.
Sylvia

Connecting the dots between what we eat and how its grown

Connecting the dots between what we eat and how its grown

Ya gotta have heart!!

Americans love their flame grilled steaks, simmering pot roasts, and juicy burgers. But what about the rest of that 100% grass-fed steer? What do you do with the heart, liver, tongue, oxtail, shank bones and other lesser known cuts? Today, we’ll focus on the heart because it can become a favorite.
The heart of a full-grown beef steer can weight four or five pounds.It’s the most lean cut of meat in the cow. It’s also a muscle that’s worked constantly since conception. Lack of fat and constant use can make any muscle tough if not cooked correctly. Fortunately, there’s a great recipe and approach that makes for a luscious stew of tender morsals.
I adapted this recipe from Jennifer McLagan’s “Odd Bits: How to Cook the Rest of the Animal.” I’ve tapped the unique cooking powers of a stove-top pressure cooker to yield tender beef and a savory sauce. It’s a hearty meal when served over hot rice and with a side of steamed carrots. I washed my dinner down with home-brewed kombucha.

Moroccan beef heart stew with brown rice and home-fermented kimchi.

Moroccan beef heart stew with brown rice and home-fermented kimchi.

Here’s a recipe for a 4 lb. heart. If you have a cut of heart that’s smaller, simply reduce the other ingredients proportionally. Or, you can make the full recipe for the sauce – it’s delicious on eggs, polenta, rice or baked potatoes. Here’s the recipe:
Braised Heart

Dr. Gail Hanson on antibiotics overuse in industrial ag and the rise of superbugs

Deep Roots Radio
Deep Roots Radio
Dr. Gail Hanson on antibiotics overuse in industrial ag and the rise of superbugs
Loading
/

The antibiotics given to livestock amount to tons every year. If these drugs were administered to help the animal recover from illness or injury, I could see it. But that’s not the case. In many confined animal feeding operations, antibiotics are mixed with the daily feed in order to prevent illness due to crowded conditions, and to boost animal growth.
What does that mean for us?

Dr. Gail Hansen, a senior officer for Pew’s campaign on human health and industrial farming

Dr. Gail Hansen, a senior officer for Pew’s campaign on human health and industrial farming

This Deep Roots Radio interview with Dr. Gail Hanson, of the PEW Charitable Trusts provides eye-opening information.

Sylvia

Chefs for sustainable food – James Beard Foundation VP Kris Moon on the new Impact Programs

Deep Roots Radio
Deep Roots Radio
Chefs for sustainable food - James Beard Foundation VP Kris Moon on the new Impact Programs
Loading
/

We all know that chefs can cook, some of them extraordinarily. And we know that what they cook can reflect and flavor local culture. But did you know our chefs can – and increasingly do – play a role in redesigning a more sustainable, healthful food system in America?
I really enjoyed this conversation with Kris Moon, Vice President of the James Beard Foundation because the foundation’s Impact Programs spotlight and promote chef-led efforts to rebuild a more nutritious and regionally-sourced food system in our country.
Experienced and trained in restaurant management, nutrition and major networking events, Moon is leading programs true to the values and heart of the foundation’s namesake, James Beard – the chef and cookbook author who was lovingly regarded as “America’s favorite chef.”
I hope you enjoy this Deep Roots Radio conversation.
Sylvia

Connecting the dots between what we eat and how its grown

Connecting the dots between what we eat and how its grown

I hadn’t expected it. After all, the forecast had been for rain yesterday afternoon, and when it didn’t materialize, I thought, “oh, well,” and “darn.” [When your business is converting grass to beef, as our’s is, we can always use an inch or two of rain every week.]
Believing the rain had either veered by us or that the system had disintegrated at the county line, I then did the usual farm-mental-gymnastics and planned for today’s early activities.
And so, now it’s raining, but lightly. The weatherman says the showers will be brief. I can see the edge of the clouds to the north. From solid grey cover they break up to brighter, puffier islands in the blue.
One more cup of tea, and it’s outside I go.
SylviaReceeding showers - May 5, 2016

The Prince.

imagesI’m surprised by how much the passing of Prince has hit me.
He belonged to the world, but first he was Minnesota’s.
RIP.