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REAP/SOW

FERN

Dispatches from the frontlines of food, farming, and the environment. From the Food & Environment Reporting Network, the producers of Hot Farm, REAP/SOW brings you narrative and investigative reporting that examines the consequences of what we choose to eat and why.

2024 FERN

Dispatches from the frontlines of food, farming, and the environment. From the Food & Environment Reporting Network, the producers of Hot Farm, REAP/SOW brings you narrative and investigative reporting that examines the consequences of what we choose to eat and why.

2024 FERN
9hr 35min
Thumbnail for "The Sioux Chef’s decolonized cuisine from The Switchyard Podcast".
FERN editor-in-chief Theodore Ross interviews Chef Sean Sherman about decolonized food, in an episode from the Switchyard podcast.
Thumbnail for "“Farmin’ ain’t easy” from the Points North Podcast".
Life on a small farm means hard work, and just enough joy – and hopefully enough profit – to keep going.
Thumbnail for "The divers keeping the water flowing on California’s farms".
Inside the world of the commercial divers working the irrigation canals in California’s Central Valley.
Thumbnail for "Redfish Blues".
Scientists have long predicted that land loss in Louisiana will harm fisheries. That finally seems to be happening—to one of the state’s most iconic fish.
Thumbnail for "A native people fight for their stolen waters".
In California, a study of centuries-old irrigation ditches suggests the Nüümü people could rightfully lay claim to the waters of Owens Lake.
Thumbnail for "The forever chemicals on the farm from What You’re Eating".
Found in everything from pizza boxes to rain jackets, PFAS - aka "forever chemicals" - are now being discovered in our farms, our food, and in our bodies.
Thumbnail for "Farming with ghosts".
FERN contributor Lisa Morehouse reports on a Japanese-American farmer who uncovers a shocking family secret.
Thumbnail for "White gold fever from Snap Judgment".
This FERN/Snap Judgment partnership tells the story of how a massive bed of callo de hacha, a prized scallop, could have saved a struggling Mexican fishing village – and why it didn’t.
Thumbnail for "Weaponized food from The Switchyard Podcast".
Episode four of REAP/SOW is the final installment of our partnership with Switchyard, as host Ted Genoways interviews writers Jori Lewis and Siddhartha Deb.
Thumbnail for "Tom Colicchio: Finding my voice in food from The Switchyard Podcast".
Top Chef star Tom Colicchio sits down with longtime FERN contributor Ted Genoways for an in-depth conversation with the acclaimed celebrity chef
Thumbnail for "Introducing REAP/SOW!".
Introducing the latest audio project from the Food & Environment Reporting Network
Thumbnail for "Hot Farm Bonus Episode: Climavores - "Bursting the 'eat local' bubble"".
Buying local makes us feel good, but does it really help the planet?
Thumbnail for "Hot Farm Bonus Episode: "Should I Give up Beef?" from How to Save a Planet".
A bonus episode about beef from a show called “How to Save a Planet"
Thumbnail for "Hot Farm Part 4. The New California".
Most of our food comes from California. But in the very near future, climate change will force us to grow more food in other parts of the country. Here’s what that might look like.
Thumbnail for "Hot Farm Part 3. Grain of the Future".
To fight climate change, we need new crops that consume less water, protect the soil and lock away more carbon. For twenty years, scientists have been breeding a grain that does all that. Will farmers grow it? Will people eat it?
Thumbnail for "Hot Farm Part 2. Enlisting the Unconvinced".
Most American farmers don’t believe man-made climate change is real. But if we’re serious about fighting climate change, we need those farmers to be part of the solution. How can we convince them to change how they farm?
Thumbnail for "Hot Farm Part 1. Change Is Hard".
In the opening episode of Hot Farm, we visit with Dave Bishop, a farmer who shown a willingness to change.
Thumbnail for "Hot Farm Trailer".
A new podcast from the Food & Environment Reporting Network about what the people who grow our food are doing, or could be doing, to combat climate change coming April 12.

The Sioux Chef’s decolonized cuisine from The Switchyard Podcast

Thumbnail for "The Sioux Chef’s decolonized cuisine from The Switchyard Podcast".
February 13, 202446min 48sec

FERN Editor-in-chief Theodore Ross interviews Sean Sherman, the Sioux Chef, co-owner of Owamni, a James-Beard-Award winning restaurant in Minneapolis that is decolonizing food by using only indigenous ingredients and cooking techniques. Part 2 of a collaboration between FERN and Switchyard, a magazine and podcast from the University of Tulsa and Public Radio Tulsa.

Thumbnail for "The Sioux Chef’s decolonized cuisine from The Switchyard Podcast".
The Sioux Chef’s decolonized cuisine from The Switchyard Podcast
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