{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Ffresh-pickings.simplecast.com%2Fepisodes%2F895cac71-895cac71","width":444,"version":"1.0","type":"rich","title":"Episode 2: Organic Farro","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/0e7f29/0e7f2970-dc7f-43e3-9c07-e1a5304dc43a/cad5fdea-ed44-498d-b9ca-14934635a0f4/1497288931artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/cad5fdea-ed44-498d-b9ca-14934635a0f4\" height=\"200\" width=\"100%\" title=\"Episode 2: Organic Farro\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Farro is an ancient grain with an impressive pedigree clouded by tenuous designations and contradictory classifications. But at the end of the day it’s a delicious, versatile, and relatively accommodating grain.\r\n\r\nIn this episode of Fresh Pickings, host Kat Johnson sets out to clear up some of the confusion and understand this grain a little better. Did you know ancient grains are also known as heritage grains? Here at Heritage Radio Network, that word holds a lot of meaning for us. So, to talk about what Heritage means, Kat sits down Patrick Martins, founder of Heritage Food USA and Heritage Radio Network.\r\n\r\nThen, Linda Pelaccio brings us a closer look at the storied history of farro, which dates all the way back to Ancient Romans. Linda is the host of A Taste of the Past and a culinary historian.\r\n\r\nTo see the grain in action, Kat heads into the Roberta’s kitchen with Chef Jackie Carnesi to learn how she makes her Spring Savory Porridge, a riff on a basic farro porridge recipe she changes based on the season.\r\n\r\nFor the full recipe, go to http://heritageradionetwork.org/podcast/organic-farro/"}