Ahh, summer! Garlic scapes, picnics, potato salad, summer food safety, Donna's latest ice cream flavors, a lemon mint cake recipe from the book Gateau by Alexandra Crapanzano and a radio drama featuring thoughts on lawn care. Donna and Lonna also review the book Food of a Younger Land by Mark Kurlansky including a recipe for cooking 'possum.'
Squatters on Red Earth from Iowa writer Mary Swander is an important new play telling the story of historical cooperation and respect between the Amana Colonies and the Meskwaki Indigenous people. Artist and food sovereignty advocate, Shelley Buffalo also joins us to talk about her involvement in the production and her thoughts on re-introducing rematriation of the land in Iowa to better reflect an indigenous earth ethic.
We celebrate the 2023 Practical Farmers of Iowa field day season with Jacqueline Venner Senke who share stories and highlights about upcoming on farm events.
The Supreme Court support of the California law banning gestation crates for farm animals paves the way for a more humane way to raise pork. We talk about how this affects Iowa farmers. We celebrate good news from the Brazilian rainforest. It's time to talk about rhubarb: how to grow it, harvest it and use it in the kitchen. Donna shares a recipe for Beet, Rhubarb and Ginger Soup. We talk about finding Morel mushrooms and the concern that a new variety of Golden Oyster mushrooms may be a threat ...
Donna shares information about one of her favorite subjects: milk! Spring grass makes happy cows. Cows on pasture make good milk. We talk about pasteurization, homogenization, organic milk, and raw milk. Donna talks about raw milk cheeses, goats, and grocery store labels in the dairy aisle. We celebrate butter with a poem by A.A. Milne and contemplate some words of farming wisdom from the Kentucky author Wendell Berry.
Donna and Lonna talk about the month of May and the joys of spring. LoJean Peterson from the Ames Main Street Farmers Market gives us a taste of good things to come this season. We also explore May Day traditions, May Apples, International Workers Day and the "May Day-May Day" radio distress call... Also baby chicks, ramps, garlic chives, and ticks.
We talk to Marlene Ehresman and Jenna Maag from the Iowa Wildlife Center about human-animal conflict and coexistence. Bats, squirrels, foxes, raccoons, deer, songbirds and raptors. How can we help our animal neighbors? The Iowa Wildlife Center provides professional wildlife rescue, medical treatment, rehabilitation and education in Central Iowa.
Donna and Lonna talk to Ray Schmidt of Farm Story Meats located near Williamsburg, Iowa about heritage pigs, pork cheeks, pigs feet and marketing. To celebrate the early tastes of spring - forager, Ben Hoksch talks about cordials and a surprisingly green cake made from nettles along with nettle harvesting tips. Donna gives her favorite take on asparagus and radishes.
Donna and Lonna celebrate spring and the Easter season with talk about eggs, chicks, hens, roosters, Easter bonnets, a crustless quiche recipe, how to cook a rabbit, Welsh Rarebit, many bad bunny jokes, hot cross buns and Finnish Easter bread.
Donna and Lonna talk to Kate Solko, farmer of Root to Rise Farm north of Ames, Iowa, about starting the garden. Topics include germination tips, favorite varieties, soil, timing, growing for the farmers market, thoughts on organic certification and a buckwheat pancake recipe. Word of the day: graupel.
Masa! Donna & Lonna explore the joy of corn masa with the book - "Masa" by Jorge Gaviria, food entrepreneur and founder of the Masienda Company. Donna & Lonna talk about traditional corn landraces, nixtamalization, the development of masa harina and modern corn chips and the joy of making your own tortillas. Donna shares recipes for a tasty taco dinner including a good dessert to end any meal: Maple Walnut Ice Cream.
Peter Biechler talks about his experience in the hospitality business. Donna and Lonna talk to Pete about restaurant trends, the impact of COVID-19 and the concept of food system sustainability and employee equity. Donna and Lonna also talk about Peter's world travels, tipping, food service work structure, gardening and making a great breakfast. Peter now lives in Ames, IA, where he helps to run the family farm and Bed & Breakfast.
Farmer, Steve Strasheim from Twisted River Farm in Mitchell, IA, grows greens all year. We talk about his growing practices including his new geothermal greenhouse. Spinach, kale, lettuce, tomatoes, cucumbers and now cut flowers are all part of his operation. Steve gives seed starting advice and some words of encouragement for beginning farmers. Donna and Lonna also share some sweet news items.
Donna and Lonna celebrate Black History Month by exploring the work of Jessica Harris, author and food historian and also talk about the cookbook "Jubilee: Recipes from Two Centuries of African American Cooking" by Toni Tipton-Martin. The Black diaspora has brought many ingredients and diverse culinary skills to our modern plates. And they talk about Glenn Roberts, the founder of Anson Mills. Biscuits, waffles, Carolina Gold Rice, Thirteen Colonies flours, okra and deep fat frying.
The content of this DLK show was originally aired in February 2019. Donna and Lonna give their thoughts on cabin fever, discuss the history of CSAs, talk about an onion jam recipe, winter greens, backyard edibles and share some insect news.
To celebrate Valentine's Day (and love in general) we talk about "sweets for your sweet". Donna presents the latest bad news about the lead and cadmium to be found in chocolate. Donna also talks about some of her favorite chocolate recipes, Lonna has a recipe for Thumbprint cookies and we also share some poems and thoughts on love.
Donna and Lonna talk to Jan Libbey from the Iowa Food System Coalition and James Nisley farmer at Organic Greens LLC and champion of providing local foods in schools talk about getting local food from the field to the plate. Keeping food local and available year round is good for the farmer, good for eaters and good for the Iowa economy.
Donna and Lonna talk about the wonderful world of lard, cooking with gas, and black garlic.
Celebrating foods to nourish us during the dark days of a Midwest winter. Donna shares favorite recipes for potatoes, radicchio, carrots, celeriac and many other familiar and not so familiar winter offerings. We also talk about the variety of offerings at the Practical Farmers of Iowa Pickles and Preserves PotLuck.
Tom Philpott is a journalist, investigative food reporter and author of the book Perilous Bounty. This show features a lecture by Mr. Philpott given at the Ames Public Library in the fall of 2022. Topics include: Atmospheric rivers in California, soil loss in Iowa and how catastrophic weather events impact two of the major 'bread baskets' of American agricultural production.
Donna & Lonna give some good advice for the new year, including a list of things to do less of and things to do more of. Donna and Lonna talk about processed food, PFAS, being good to yourself, reading food labels, black eyed peas, garden carrots in December, bone broth, cooking your own food and brownies.
Donna and Lonna review the Christmas Season and take a look forward to the New Year. Donna gives her review of a robotic cocktail machine, Lonna talks about cookies, we talk about some new flavors for baking, bird feeders, and Donna suggests some savory treats. And we talk about Champagne and other holiday bubbles with Anne Kinzel.
Food prices keep rising. Ag business seems to grow larger every day. Where does the farmer fit into this puzzle? In this episode, Donna and Lonna talk to Aaron Lehman, Iowa farmer and president of the Iowa Farmers Union. They talk about the Farm Bill, the price of groceries, the politics of food policy and the farmer's voice at the table. We find out that 'politics is the way we allocate resources'. Perhaps now is a good time to define a better vision for agriculture.
Donna and Lonna talk with author, Beth Howard about pies, world travel and the power of peace and goodwill in the kitchen. Beth is the author of "World Piece: A Pie Baker's Global Quest for Peace, Love, and Understanding." Rolling pins, pie crust, sweet and savory pies, mincemeat, French Silk pie, Cornish Pasties and more.
A look ahead to the holiday season. Red and green, deck the halls, fa la la... Donna and Lonna talk to Christmas tree and apple grower Chris Deal from Deal's Orchard near Jefferson, Iowa about tree management, harvest and sales. Also great tasting apple varieties, fresh and hard ciders and the holiday spirit at the Deal's farm store and tasting room. We also talk to Kenny McCabe about poinsettias.
Donna and Lonna talk with local forester, Luke Gran about the history, management, growing and harvesting of chestnuts. Donna has good advice about how to prepare and enjoy chestnuts.
Here is another one: Farming the Soil with Amber Anderson. DonnaLonna Kitchen takes a look at the ingredients in the soil. We interview Amber Anderson, a soil expert from the Iowa State University Agronomy department. Donna and Lonna talk about fertilizer, additives, nutrients and nitrogen. What goes into the growing of our food? Are these good things? Are they not so good things? Why do farmers make the decisions they do?
Donna and Lonna take a look at Halloween tips and traditions with recipes - Popcorn, Nut Brittles, a giant pumpkin and review of a book for the season "Dancing in the Streets: a History of Collective Joy" by Barbara Ehrenreich.
On this episode of the Donna Lonna Kitchen podcast, Donna and Lonna talk about hog confinement, gestation crates, pasture-raised pork and the controversy over California Proposition 12 that was approved by a majority of state voters. John talks about raising pork on his Iowa farm according to the Niman Ranch protocols: humanely, on pasture, and with a focus on fair prices for producers and support for rural communities. We explore why Cal Prop 12 is being challenged by 'big pork' producers all t...
Donna and Lonna discuss recipes and ruminations about fall favorites including: squash, sage, pumpkins, buckwheat, leeks and new take on Rice Krispy Treats.
