December 26, 2013
Green Side Up Host Richard Hentschel talks with Ellen Philips about Good Agricultural Practices and how important that is becoming with our local food produces and what is driving this effort. The concept started about 10 years ago and has evolved each year since. Local growers can continue to improve how they grow, harvest, store and ship their produce before it makes to the final consumer. GAPS training provide a "value added" aspect to the already high quality local foods being produced for consumers.
December 19, 2013
Richard Hentschel talks with Ellen Phillips about shopping for local products for the holidays. Ellen talks about local fruits and vegetables as well as other agricultural products like honey, eggs, poultry cheese and meat products. Extension has a website called Marketmaker that puts consumers in touch with local food producers. Extending the growing season using newer grower techniques can get us fresh vegetables well into cold weather.
December 12, 2013
Richard Hentschel host talks with Ellen Phillips, Local Food Systems and Family Farms Educator about winter meetings that help our local small growers provide more locally available fruits and vegetables. Ellen noted a variety sessions available at this year's Illinois Specialty Crops Conference in Early January in Springfield . One of the bigger areas of interest besides learning how to grow more crops to supply the local demand is for Post Harvest handling and learning more on Good Manufacturing Practices.
December 5, 2013
Richard Hentschel, host of Green Side Up, talks with Dru Banks about holiday food safety. About 76 million people get sick each year from food. Dru says so often that a food borne pathogen will not make everyone at the family gathering or party, but easily can cause illness in the young, elderly or those who are immune compromised. Planning ahead means more than just figuring out what foods will be cooked, but how prepared foods will be handled after the meal is finished. Dru offers lots of ways to handle the meal presentation that will be safe and how we should keep leftovers.