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Henry Ford was both personally and financially invested in making soy America’s largest crop. Host Laura Gelfand and guest Michelle Davis, author of several vegan cookbooks, talk about Ford's many soy inventions.
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Ben Scow, USU Extension Washington county agriculture and horticulture agent talks about pest control for warm season crops.
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Ben Scow with USU Extension in Washington County gives tips on when and what to plant for the upcoming gardening season.
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Dr. Chris Conte, professor in USU's History Department, joins host Tammy Proctor to talk about East African cuisine and if the mandazi is or is not a dumpling.
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A USU Plants, Soils and Climate professor was recently awarded a major USDA grant to study plant-growth bacteria in increasingly high-salt and drought conditions.
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Iowa might be about the best place on earth to grow corn, but it was not domesticated there. Humans created corn about 9,000 years ago, far to the south of Iowa in the highlands of Mexico.
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The rugged and sometimes remote Ozarks Mountains have long been attractions for those wanting to fish for bass or trout or those searching for morel mushrooms. But not that many people know about another rich food source in the Ozarks – nuts – and lots of them.
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Host Jamie Sanders talks with Lynne McNeil, Professor of Folklore at Utah State University about her home state of California and one of its most valuable crop, grapes and wine. California's has a long history with wine. The first vineyard was planted in the late 1700's by Spanish missionaries.
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"The crop insurance program really needs to be reformed to incentivize farmers to adapt to climate change."
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We have visited the question of barbeque many times on this show, and the regional variations on the theme have been really fascinating. In this episode, host Tammy Proctor talks with Dr. Brian Feltman, professor of history at Georgia Southern University, about why South Carolina might have developed diverse barbeque and other food traditions.