Flexibility and improvisation make community meals delicious

“I had six different people’s donations of basil in my dish yesterday, and that’s what made it work.” 

This week on the show, we talk with Heather Craig of the Community Kitchen of Monroe County about cooking for a crowd everyday, improvising in the face of uncertainty, and sourcing ingredients from the community. 

Plus, stories from Harvest Public Media about rural grocery stores and the effects of the Trump administration USDA cuts on farmers and rural residents.