Organic Versus Conventional; Small Batch Canning; Eggplant Caviar

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Is organic produce is always better?  Not always.  Russ Parsons thinks that the choice between organic and conventional produce is much more complicated than it seems.  Find out how to can and preserve food in small batches.  No big commitment or giant kitchen required.  Plus, learn about some new wines that you may not have heard of.  And Amelia Saltsman shares a recipe for Eggplant Caviar.

Organic produce isn’t always better, argues the Los Angeles Times’ Russ Parsons.  The organic versus conventional debate is more complex than it seems.  Eugenia Bone teaches us about canning and preserving food in small batches.  Plus, sommelier Stacie Hunt tells us about new wines from some very interesting producers.  The wines are included in two wine flights Stacie put together for Good Food subscribers.  And Amelia Saltsman shares a recipe for Eggplant Caviar.

From this Episode:

Credits

Host:

Evan Kleiman

Producers:

Bob Carlson, Jennifer Ferro, Candace Moyer, Connie Alvarez, Holly Tarson, Harriet Ells, Gillian Ferguson