This week on The Allegheny Front, we taste a plant-based burger made to fool meat-lovers. And we’ll travel to the Great Lakes for the wild rice harvest. Plus, how to reach across the aisle while you’re reaching for the stuffing. (Photo: Olin Gilbert / flickr)
Listen to this episode (29:00)
Stories in this episode
- Kids Gobble Up Turkey Facts at Frick Park - The Turkey Tales program was one of the Pittsburgh Park Conservancy's Nature Playdates at the Frick Environmental Center.
- This Thanksgiving, Put Everything on the Table - There's more urgency than ever on climate change and other environmental issues. So what does that mean for conversations at the Thanksgiving table this year?
- Why It’s Hard to Know if Your Food is GMO - Biting into an Impossible Burger, with it's genetically modified ingredient, made us curious about other GMOs on the market, and some of the issues around them.
- Lessons Learned from Raising a 43-Pound Monster Turkey - Hobby farmer Ken Chiacchia raises turkeys that are twice as big as a jumbo supermarket bird. But he says his bragging rights come from how they're raised—not how big they get.
- Tribes Work to Keep Wild Rice Harvest Going - Wild rice is more than a nutritious food for Native Americans on the Great Lakes. It's a tradition. And one that's becoming increasingly difficult to pass on.
- Would This Bleeding Veggie Burger Get You to Skip the Meat? - Scientists have been working in the lab to create the Impossible Burger that bleeds like beef without the environmental downsides.