April Neujean http://wwno.org en Ripening on the Vine http://wwno.org/post/ripening-vine <p class="legacy-audio-url"> <div class="audio-container"> <div id="jp-interface-53d7810df3a4a-" class="jp-interface"> <div id="post-audio-53d7810df3a4a-" class="jp-player" jp-instance="53d7810df3a4a-"></div> <div class="jp-controls column"> <div class="jp-progress"> <div class="jp-seek-bar"> <div class="jp-play-bar"></div> </div> </div><!-- end jp-progress --> </div><!-- end jp-controls --> <div class="playpause column"> <a href="http://stream.publicbroadcasting.net/production/mp3/wwno/local-wwno-956771.mp3" class="jp-play">Listen</a> <a class="jp-pause"></a> </div><!-- playpause --> <div class="jp-time-holder column"> <div class="jp-custom-current-time"></div> <div class="jp-custom-duration"></div> </div><!-- jp-time-holder --> <div id="slider"></div> </div><!-- .jp-interface --> </div><!-- container --> </p> <p> Chef April Neujean discusses how The Edible School Yard New Orleans is helping children integrate lessons from the garden, the kitchen and the table into their classrooms. Plus Matt Murphy talks about the eco-friendly tactics his vineyard is using in southern California's Santa Maria valley.</p> Wed, 09 Mar 2011 19:25:52 +0000 Poppy Tooker 2834 at http://wwno.org