Ken Druse REAL DIRT
Summary: Get the "Real Dirt" on Organic Gardening from one of America's favorite gardeners. We podcast 4-5 of the most recent episodes. To view and/or listen to shows from our archive, please visit our website at kendruse.com
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- Artist: Ken Druse
- Copyright: Copyright Ken Druse 2008 All Rights Reserved
Podcasts:
A replay in which Ken learns about new (to him) "citrus caviar" and talk about more discoveries in his kitchen "hort lab."
A replay in which Ken learns about new (to him) "citrus caviar" and talk about more discoveries in his kitchen "hort lab."
A replay in which Ken learns about new (to him) "citrus caviar" and talk about more discoveries in his kitchen "hort lab."
Bob Hyland joins me to talk about his career in the garden and the 18th annual Plant-O-Rama!
Bob Hyland joins me to talk about his career in the garden and the 18th annual Plant-O-Rama!
Bob Hyland joins me to talk about his career in the garden and the 18th annual Plant-O-Rama!
Margaret Roach joins us to talk about her investigations into a "locavore's" version of sourcing vegetable seeds.
Margaret Roach joins us to talk about her investigations into a "locavore's" version of sourcing vegetable seeds.
Margaret Roach joins us to talk about her investigations into a "locavore's" version of sourcing vegetable seeds.
Expert Vincent Simeone closes in on the notion of sustainability, now and forever in the life of our gardens.
Expert Vincent Simeone closes in on the notion of sustainability, now and forever in the life of our gardens.
Expert Vincent Simeone closes in on the notion of sustainability, now and forever in the life of our gardens.
A replay with Leeann Lavin whose book, The Hamptons & Long Island Homegrown Cookbook, features restauranteurs and the farmers who grow for their tables.
A replay with Leeann Lavin whose book, The Hamptons & Long Island Homegrown Cookbook, features restauranteurs and the farmers who grow for their tables.
A replay with Leeann Lavin whose book, The Hamptons & Long Island Homegrown Cookbook, features restauranteurs and the farmers who grow for their tables.
