Posted in Episodes on Jan 17th, 2012
Even if you’re meat averse, this episode offers an eye-opening look at the farm-to-table journey of Indiana goods and the farmers and grocers who are fighting to keep Hoosier cuisine locally raised.
Greg Marlett, owner and operator of Hardway Farms, gives us a tour of his backyard pig farm
in Martinsville, Indiana, tells about the process of raising and selling local meat, and gives us his take on sustainable agriculture.
“This isn’t just a green quack or a tree-hugging bunny lover that’s up in arms about something. There are some serious issues with the way our food is being handled.”
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Posted in Episodes on Sep 1st, 2011
On this episode of Second Servings: the marvels of breaded meat.
Indiana’s pride is the breaded pork tenderloin sandwich. For a closer look at this Hoosier staple, we hauled in a few experts to share their thoughts.
First, we talked to Indianapolis food blogger Rick Garrett, a tenderloin connoisseur and critic who chronicles his adventures online.
Then, we had a chat with Don Storie, who owns Storie’s Restaurant, a Greensburg haunt that’s famous for its “BPTs”.
Finally, we hit the road for Brown County, where broasted-and-breaded pork tenderloin is always on the menu at the local Gnaw Mart. Although owner Roger Sharp remained tight-lipped about the specifics, he did share a few basic steps on the road to a tantalizing tenderloin.
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in Martinsville, Indiana, tells about the process of raising and selling local meat, and gives us his take on sustainable agriculture.
