March 8, 2025 • 44 mins
Rita talks Curry and Steve Foltz talks The Cincinnati Botanical Garden and Zoo and more.
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Episode Transcript
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Speaker 1 (00:38):
Our toll free number eight hundred eight two three eight
two five five.
Speaker 2 (00:42):
Good morning.
Speaker 1 (00:42):
I am Ron Wilson, your personal yard boy. As I promised. Yep,
she's back again every other week. This is a lot
of fun at having Rita Hi Contell on our show
every other week has been absolutely outstanding. It's time for
are you urbally experienced with our ccp CMH Award winning
syndicated journalist, Appalachian herbal scholar remember the Herb Society of
(01:04):
America Accredited family Herbalist, author, cooking teacher, media personality, motivational speaker.
I still want to hear that part. And of course
he's a regular contributor a Sacred Heart Radio and our
show as well, Ladies and gentlemen, the founding editor of
About Eating dot com, Rita Nador Hike and Fell. Yeah.
Speaker 3 (01:31):
Well, mister Wilson, when you say founding editor, yes, it
just it seems like I go back a long way.
Speaker 1 (01:38):
You do?
Speaker 2 (01:40):
I do, Yes, you do.
Speaker 1 (01:43):
I just want to let you know, first of all,
do you know you know you're familiar with seeds savers?
Speaker 3 (01:48):
Oh?
Speaker 4 (01:49):
Yes, yeah?
Speaker 1 (01:50):
Do you know what the first tomato was, many many
many years ago that they used to save in their banks.
Speaker 3 (01:57):
Of seeds have no clue what is it?
Speaker 1 (02:00):
Mister Hickenfell is going to like this one? The German
pink Oh really?
Speaker 3 (02:04):
Oh? You know those old heirloom ones that sort of
fell out a favor and now they're just everyone's embracing those,
don't you think.
Speaker 1 (02:13):
Yep, they had two plants. They started with seeds, Grandpa
Ott's morning Glory and German pink tomato. And that's where
it all started. So there you have it. By the way,
are you a fleay of fish McDonald's flay a fish eater?
Speaker 2 (02:33):
Oh?
Speaker 3 (02:34):
I love to lay a fish, but I don't think
I've gotten it at McDonald's.
Speaker 1 (02:37):
Never in all these years, in sixty five years, sixty
three years, you've never done that.
Speaker 3 (02:42):
No. But you know we have our fish fries at
our churches, right, so that's where you know the last time,
oh gosh, we went out it was that was last
year at the fish fry. So what's so special about theirs?
Speaker 1 (02:55):
Well it's there sixty three, sixty third anniversary for the
filey of fish McDonald's and originated right here in Cincinnati, Ohio.
Speaker 3 (03:03):
Well I didn't know that either. Boy, I'm learning everything today.
Speaker 1 (03:06):
Mister Groan, who owned the McDonald's, which was the first
one in our area on North Bend Road and it
is still there today, wanted something for his clientele during Lint,
and so he made his own file of fish sandwich
for his clientele to keep them coming into the McDonald's.
Took that to Ray Kroc. Raycroc was trying to come
(03:27):
up with a hula burger. They had pineapple and something
on top of it. I don't know if they were
going to made out of pineapple. That's right during that
LNT And of course that didn't fly, and the filey
of fish did and it's been there ever since sixty
three years.
Speaker 3 (03:42):
Wow. I know when the Heritage restaurant, you know, Frank
ran that Heritage restaurant at the Hardage Restaurant for years
and they used to do the halibu. Wow, it was
so popular and fairly expensive back then. And they would,
you know, do the deep right halibut, and I think
even fishes when they started out with their fish sandwiches
(04:04):
did halibut. But you know, anything like that is delicious
and fish it's great to have during Lent because we're
supposed to do some meatless eating. And it's also healthy.
Speaker 1 (04:15):
I asked mister Hikenfeld why they used that fish, and
he said, just because of the halibit. Okay, there you go,
all right, Rita hiken Felt with us this morning our
website about Eating dot com. The recipe of course for
this week on our website at Ryan Wilson online dot
com is arn't a choke and spinach curry. And I
have to admit, Rita Hikingfeld, that does not look good
(04:38):
to me.
Speaker 3 (04:39):
Well, you know, it's like you with soups, You and
Joe with soups and such. And I wanted to share
this recipe. It's so delicious, and I love curry, so
I like, yeah, but this shift didn't appeal to you.
Speaker 1 (04:53):
Just looking at it doesn't appeal to me.
Speaker 3 (04:55):
Well, you know, sometimes the things that look the best
aren't the best. So the curry is depending on you know,
what you put in it. Now, this is art to
choke and spinach. So you've got a lot of green
and then the yellow of the curry powder. So but
you'll have to come over. I'll have to make it
for you very good. Well, you are always invited, and
(05:16):
now everybody knows. Anytime, just give me a heads up, Okay,
so I look fetching instead of like my normal self. Anyway,
you just cook everything in a shallow skillet so it
cooks down really quick. You just put some artichoke hearts,
you know, just the plain ones that you drain and
you rinse them, a little onion, a little garlic, some
(05:37):
fresh ginger, curry powder, and either coconut or soy milk.
And I love the coconut milk me.
Speaker 1 (05:44):
Too, I really do, do you.
Speaker 3 (05:46):
E It's a very slight flavor, so it's it's just
more of an aroma than a flavor. I think. You
just bring all that to boil and you cook it
a little bit about ten minutes, and I usually like
to add some lemon pepper, and at the last minute
I were add some fresh spinach and then serve that
alongside some busmati rice or even the madi or jasmine,
(06:09):
you know, the Asian rice. It's still good. It smell
like popcorn anyway, And the key ingredient is, of course
the curry powder. And I'm glad that we're going to
talk about curry curry leaf and curry plant and curry tree, because,
like you said earlier, there's a lot of confusion about it.
Speaker 1 (06:27):
Well there is, and again looking at the picture that
it did not look good to me. But you know,
when you talk about it, you look at all the ingredients.
You know what I think when I think of art jokes,
I think back when when I was you know, just
we're out of college, young couple. The thing back then,
if you was really neat, was to go get an
art choke and steam it, yes, and then melt butter
and then dip that down or hollandaise sauce, and dip
(06:50):
each leaf in there and then scrape that off with
your you know kind of with your tongue and your teeth.
Speaker 2 (06:55):
You would do that. Yes, what happened to that?
Speaker 3 (06:59):
Well, I don't know. You know, things come and go,
but whole steamed the artichokes were considered quite gourmet, especially
in the nineties when people could get them. You know,
they were more available in the store, so you were
way ahead of the crowd. You and Carol, I thought
those were great. Oh yeah, there, it is wonderful. But people,
you know, a lot of times they just don't take
the time. So when we think of artichokes, I don't
(07:21):
think mainstream anymore steaming of them. But maybe we can
do something about that.
Speaker 1 (07:26):
Well, it's I tell you, you know, because just the art,
I could eat it without, you know, put dipping it.
Obviously the butter was outstanding, obviously the holiday sauce was outstanding.
But you could eat that just without. It had a
great flavor. And of course, when you're all said and done,
you had the art of choke art. Whoever was last
got to take the art choke hert and eat that is,
dip that and eat it as well. But yeah, you
(07:47):
don't see anybody do that anymore, at least they.
Speaker 3 (07:50):
Yeah, we used to do it a lot, not a lot,
but fairly often in the restaurant. But you know, maybe
we can revive something like that.
Speaker 1 (07:58):
I have to bring that back around again to talking
with Rita hikin Felt. It's called all you urbally experience
now before we take a break. And by the way,
just a little reminder, I know you've got it on
your calendar. March the sixteenth is Danny's birthday.
Speaker 3 (08:10):
I do, but he's a baby forty eight, so just
a pup.
Speaker 1 (08:15):
Yeah, he still likes birthday cards though with gift cards
inside them.
Speaker 3 (08:20):
I heard that, so I'll make sure I honor that well.
Speaker 2 (08:23):
Free food.
Speaker 1 (08:23):
I like that too. Yeah, yeah, absolutely, subway. He loves
subway too, so you keep that in there. Anyway, Tonight
we spring forward at two o'clock in the morning. Do
you have a favorite time? Do you like the daylight
saving time better than the regular Eastern Standard time or
do you have a preference.
Speaker 3 (08:40):
I don't. I'm pretty much acclimated to both. When I
was younger, It's funny, I sort of used to fight
the time change, but now, you know, I'm a little
more mellow. I like both. I like getting up earlier,
and you know, I like the longer days. So and
because you're more energetic, and if it doesn't get dark,
then I don't want to go to bed. But like
(09:02):
in December at five point thirty, it's dark and you
eat dinner and then you just think, oh I'm tired.
But I'm okay with it.
Speaker 1 (09:09):
So either way works fine with you.
Speaker 3 (09:11):
Yeah, yeah, you know, I'm accepting.
Speaker 1 (09:13):
Let's say that you say you're more laid back now
than you used to be.
Speaker 3 (09:17):
Yeah, And I don't know why. Just you know, you
get older, the wisdom of your years. You start accepting
things you can't change, maybe, but and enjoying.
Speaker 1 (09:25):
It, you know, is that why you have more patients
with me?
Speaker 3 (09:30):
Well, let's you better go to break.
Speaker 1 (09:33):
Let's take a break and we come back. We're gonna
talk about curry. What is curry? Can you grow it?
I see all kinds of plants out there, then I
buy curry to use that the same thing. What is curry?
We're gonna find out after the break with Rita Hikenfeld.
Here in the garden with Ron Wilson, Green tom or not.
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Speaker 1 (13:05):
Welcome back. You're in the garden with Ron Wilson. Our
special guest this morning, Rita Hikenfeld. And it is an
honor and a privilege and a pleasure that we get
at right now having her on every other week because
not only we could talk about her recipes, which are
always outstanding. This one looks a little funky, but I
think you'll enjoy it. I think I would like it
as well. But every other week we're talking about a
(13:26):
specific herb that's out there because obviously that has her specially,
and that's why we call it. Are you urbally experienced?
And so her recipe today features curry, but the question
always comes up, what is curry? I see curry that
I use in recipes. I see a curry plant that
looks kind of weird, like a Dusty Miller kind of
(13:48):
a plant at the garden centers. And then I see
this other thing that looks like a tree. It's called
curry tree. What is curry?
Speaker 3 (13:57):
Well, I'm glad that that's what we're going to be
talking about today. As I mentioned earlier, it's the true
curry tree is not a mainstream herb, but it's getting
more popular. And when you think of the curry leaf tree,
let's talk about what it isn't and then we'll talk
about curry tree. Does that sound okay? Whatever you like
(14:17):
to do, Okay, you're so nice. Well, when you were
talking about that silvery curry smelling plant, it's called silver
curry bush, sometimes called curry plant, and it's a member
of the Hella chrism family, And that's like here around here.
It's a tender perennial and it looks real silvery and
(14:38):
it has shortly to me, they look a little bit
like lavender or roseberry needles. And as you said, you
walk past it you brush past it. It smells just
like the curry blend that you make or buy, you know,
in the store, and it's an edible plant, but it
has an aroma like curry. But to me, there's no
there's the flavors minimal and I've only used it like
(15:02):
in salads and such. But it's a good deer repellent.
Really pretty smells like curry, but that is not the
true curry plant.
Speaker 1 (15:10):
So it's the oils out of that particular when the
hellochrism curry. And of course, if you look in your annuals,
and this sold is an annual in our area. But
if you look in your annual selections, the helochrism icicles
and many of the other ones that are also ornamentals,
they are annuals used in the hang in combination baskets,
and you can use this one as well. But it's
it's called curry, and it's the common name and it
(15:32):
is from I think Turkey is where it's is. The
uh it's a native of Turkey, but again used for
the oils and the look and the smell only really
not so much edible.
Speaker 2 (15:44):
Correct, that's right, It.
Speaker 3 (15:45):
Is edible, but the flavor doesn't carry truth. So the
true curry leaf. And you can help me with this
Latin name because I'm not real good at it.
Speaker 1 (15:54):
You don't have to do it.
Speaker 3 (15:56):
Well good, okay, Well we'll just say it's from Southern Asia.
And I said before it's called curry tree, curry leaf tree,
curry leaf plant. And what it is, it's you can
It starts out small like a little tree, and regular
potting soil is good, and you can grow it outdoors. Here.
(16:16):
I put mine in a pot, of course, and I
put my curry tree in a niche facing location. It
gets a lot of morning sun and then a little
bit of a break during the afternoon. And basically you
just put it in a pot and when the couple
inches of the top soil dry out, that's when you water.
But when you buy a curry plant, the true curry
(16:40):
and it will grow pretty quick. It starts out it
just has like a main stem, and then as it grows,
you can start pruning it so that it bushes out.
And if you don't, you'll have one main branch and
then you know, some offshoots, but you can prune those
leaves off, you know, the stem and the branches it's
(17:01):
a beautiful plant, very aromatic, and when you brush past that,
that's when you smell the curry as well. And so
people I don't know they I think they either love
it or they don't love it. So but it's a
great house plant too. You can take a take her
in in the winter in a sunny window. But it
has how would you describe the leaves, I would say,
(17:23):
lance like green leaves.
Speaker 1 (17:25):
Yeah, they look like a let's say like a locust tree.
Speaker 3 (17:29):
Yeah, oh good, good analogy.
Speaker 1 (17:31):
Anyway, it gives you that type of a look and
they can't you can trim them and keep them as
a shrug. And we grow, you know, at our green house,
we're on a few green nurses around. It even grows
this and we probably do fifteen hundred a year. It's
just becoming such a popular and it's been it's always
interesting to a lot of the Asian Indian folks. Pakistanis
(17:53):
love that plant. I guess they're everybody has at least
one in their backyard. It's like a staple. I mean
you like, you can't start cooking in the oil until
you drop three or four of those leaves in there
as the as the base. I and I've told you
this before. I tell them the same thing. I think
it smells like blacktop. Askful. I'm serious. And when you
(18:15):
smell it, and they kind of laugh and go, well,
you know what, you're kind of right. It does have
that kind of.
Speaker 3 (18:19):
A pungent, sort of a smoky around distinctive.
Speaker 2 (18:24):
Yes, and don't eat it.
Speaker 1 (18:25):
Don't just chew on it.
Speaker 3 (18:26):
It's horrible. Yeah, they gotta cook it, that's right. And
when you cook the leaves in a little bit of oil,
the whole flavor profile changes to something really really aromatic. Right,
And it's good in soups and stews and chutneys. But
when you think of the curry powder, not always do
(18:48):
they contain the commercial curry powders that you buy at
the store. They don't always contain the true curry leaves.
But my friend Trissette da Fonseka, who makes her own
roasted curry powders, always puts curry leaf in hers. And
I'm telling you what, Oh my gosh, so aromatic it's.
And when you think of curry curry leaf and adding
(19:10):
it to curry powder, you've got such a healthful array
of spices in there. Mister Wilson. You've got the tumeric,
which you know is anti inflammatory. You've got coriander, fennel,
oh my gosh, fent of greek cinnamon, all kinds of
wonderful flavors and aromas and good for your nutrition and health.
(19:31):
So if you're not a fan of curry, maybe start
thinking about adding just a touch of it, you know,
not overdue, because when you overdo with curry, that's when
I think it turns people off. Then you've got curry
smewing in the whole house. Then you got to buy
some odor exit to take that aroma away. But anyway,
(19:51):
curry leaf, curry tree is what we call the true
curry plant. It's very distinctive looking, not like what you
were we were talking about before the hell.
Speaker 1 (20:02):
Yeah and you know, and I you know, Dusty Miller,
I meant that with.
Speaker 3 (20:05):
A sober fuller Yeah yeah, but.
Speaker 1 (20:07):
Does look more like like a lavender wrote you know,
the type of a foliage. But you know, or yeah,
I think anyway, But again it's only for the oil.
But you want the curry plant. The curry leaf is
the one that you're looking for. If you're gonna use
it for cooking. It's hard to find sometimes. I know
we grow a lot of it, a lot of folks
come to us, but it is available. Rita Hikenfeld. Always
(20:28):
a pleasure. Tell mister Hikenfeld, we.
Speaker 2 (20:30):
Said, heloon.
Speaker 3 (20:32):
I will do that and I'll talk to you in
a couple of weeks.
Speaker 1 (20:35):
Sounds good. Rita Hikenfelder website about eating dot com quick
break We come back the Golden Finger Steven Folds from
the Scineti Botanical Garden and zoo here in the garden
with Ron Wilson.
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Speaker 1 (22:42):
Welcome back. You're in the garden with Ron Wilson, as
I promise. Yes, we've been building this one up for
a long time because it's very rare that we can
get him on our show anymore, because he is such
a busy man pointing that golden finger to get things
taken care of at the Cincinnati Botanic Gardener Zoo. Ladies
and gentlemen, here's the director of horticulture at the Cincinnati
(23:04):
Botanical Garden Zoo, and we call him the Goldfinger. Mister Stephen. Folks,
good morning, sir, Hey Ron, how you doing? If I
was any better, I'd have that golden finger.
Speaker 2 (23:19):
Oh man, shining it up this morning? Ready to go?
Speaker 1 (23:23):
Are you early?
Speaker 2 (23:25):
Hey?
Speaker 1 (23:25):
Don't forget to mark your calendar. March the sixteenth is
Dan's birthday. In case you want to send him anything.
Oh there you go, so not not where I go.
It's just if you want to send him a card,
you know, with a gift card in it or something
like that, he would appreciate it. Talk with Steve fall
to your forty potanical garden and zoo. Steve, I want
to you know, there's so many things going on there today.
And first of all, so folks know, you were voted
the number one best botanical garden in the US by
(23:48):
USA Today readers, which I think is absolutely outstanding. Weren't
you also voted the greenest zoo in the United States
or in the.
Speaker 2 (23:57):
World, in the entire universe and the.
Speaker 1 (24:00):
Entire solar system the zoo, which is phenomenal. But I
look back and you know, you and I have grown
up in this industry together. You know, we've known each
other a long time. I can still remember when you
first went to the Cincinnati Botanical Gardener Zoo as the
as the director of horticulture. Dave Erlinger I believe it
was Day's name, Yeah, was the director at the time
(24:24):
and stepping into that position, and at that point it
was truly the Cincinnati Zoo.
Speaker 2 (24:31):
Yeah, and I mean it really was. Yeah.
Speaker 8 (24:35):
He was an amazing horticulturist. And I did two internships
under Dave, and I was just amazed at his plant
knowledge and he knew everything from a tree to a
bamboo to a grass, just every plant category Dave was
an expert at and then he really got the ball
(24:55):
rolling right and and when you know, he basically I
was hired on when we became the official Cincinnati Zoom
Botanical Garden in nineteen eighty seven, and you know, it's
just amazing how far we've come, and it's pretty exciting.
Speaker 1 (25:15):
Well, and that's that's right. That's my point was. You know,
at that point, David gotten that ball started. And of
course his wife Claire also in the green industry as
a teacher and all, but but got the ball started.
You came in there, did you have any idea, and
be honest with me, any idea that you would be
where it is today with all the programs for what
for what you all, first of all are doing focused
(25:37):
as the botanical garden. And by the way, for folks
that are looking for the botanical gardens when you go there,
it is the botanical garden. But you know, look at
all the things that you're doing today, did you have
any thought at all that this type of thing would
be gone? I mean, you're you've got so many programs
and the pollinator programs and the best of programs, and
(25:57):
you know, the gardens that you have for the kids
and all that. I mean, you know, I think your
focus at that time probably would have been just the
garden itself there at the zoo.
Speaker 8 (26:07):
But look at where you kind of exactly and you know,
it kind of sneaks up on you. You start a
little bit of this and a little bit of that,
and yeah, you know, we have some really excellent horticulturists
and and they'll have certain interests and it's amazing what
(26:27):
you can do when you let the horses run. And
so we've just had, you know, again, just constant improvement
and starting out with you know, planting ten thousand tulips
and you know, now we're up to one hundred and
twenty thousand tulips every year that we plant, and yeah,
it looks like mid April is going to be a
(26:49):
beautiful tulip display this year. And so and then when
we as we increase the tulip display, along with that
came our annual trials program and they kind of went
hand in hand. And as the two of you know,
display grew, the annual trials grew, and then we started
(27:10):
getting into the pollinators. And you know, the the annual
trials program was so successful, we said, hey, this would
be pretty nice to do a perennial trials with this,
and we did the more perennial trials, like planting all
the new varieties of the latest and greatest perennials around
the zoo, and pretty soon it's like, well, we have
(27:30):
all these.
Speaker 2 (27:31):
Annuals and perennials.
Speaker 8 (27:34):
And someone mentioned, while we're not planting the right kind
because annuals and you know, we're planting the wrong perennials
because they're not native and all that, and we don't
have any pollinators, and we're like, are you kidding? There's
pollinators all over these.
Speaker 1 (27:51):
I still remember you and I walking that one night,
walking down that aisle because we were having that discussion
and you kept saying, is that A are those bees on?
Are those pollinators on that? Oh? Oh, they're not supposed
to be on that? H Are those just laughing as
we went down now, But yeah, you're right, But you know,
you've gotten into that program. And of course you guys
(28:12):
very diverse now because you have the natives, you have
the native selections, you have the not invasive but non
natives that are there as well, and of course with
your pollinator programs showing all of the best of plants
that are out there, not just natives, for all the pollinators.
And you actually literally went around taking pictures of the
flowers showing all the pollinators on each of the flowers.
Speaker 8 (28:35):
Yeah, and that turned into a pollinator research study that
you know that we continue today studying pollinators that are
on the plants. I mean, technically we're studying the plants
and the flowers and the pollinators just happened to be
on there. And it is amazing what you find. And
(28:56):
you know, the uh, I think we had some one
unique rare American bumblebee on a what do you call
the skull cap, which is a blue flowered native perennial
very rare, but that also landed on the blue salvia
(29:16):
and was working on the blue salvia. So you know,
annuals became a pretty interesting find that how useful they
were since they bloomed from you know, May all the
way to Frost and so yeah, and the whole point
of doing all this is really so we can you know,
(29:36):
help the public and garden centers and landscapers have more
confidence in their selections on what will really do well
in the greater Cincinnati tri state area.
Speaker 1 (29:48):
And again, they're located in Cincinnati, and if you've never
been to the Cincinnati Botanical Garden Zoo, you need to
put that on your on your bucket list. If you
live somewhere out and you happen to be coming nearby Cincinnati, Ohio,
you got to put that on your bucket list, put
it down for a day visit, because just touring the
garden itself is phenomenal. Again, it's voted the number one
(30:10):
best botanical garden in the US, and that's a lot
to say, the greenest in the United in the solar system.
And then as you're walking through the botanical garden, you'll
notice in between some of the shrubs, quite a collection
of animals there as well, but again the garden and
it's just phenomenal. And you might even see Steve walking around.
You'll recognize him because he'll have his right hand out
(30:32):
with that golden finger pointing go do that, and go
do that, and let's do that and let's change that.
And then this tremendous staff of horticulturests and volunteers helping
to do it as well. It is truly a great experience. Well,
before we take a break, one last thing and then
we'll come back. We'll talk about some of the events
that are coming up, and you can learn more about
this go to the website since anty zoo dot org.
(30:53):
And you still you do all the best ubs on
that website, correct, yes, yeah, So you can go through
you all the print it out and take it to
your local independent garden center and they will probably have
most of everything you see that's on that because, like
Steve said, they work with the locals as far as
making sure we all kind of grow the same thing. So,
because if you're going to see it there, you're going
to buy at the garden centers as well. You guys
(31:15):
developed about four years ago a garden that's on the
property of a local I think is it an elementary.
Speaker 2 (31:22):
School, elementary school, Rockdale Academy.
Speaker 1 (31:26):
Rockdale Academy.
Speaker 8 (31:28):
It is a one of the most unique opportunities we've
ever had. The Cincinnati Reds Community Fund, along with Children's
Hospital and Doctor and Gamble and we all got together.
They do a yearly event where they go through a
community that just could could use a little extra and
(31:51):
one of the projects was building The teachers wanted a
pollinator garden. We knocked it out of the park's pollinator
garden and as a sensory garden and fruit trees and
raspberry bushes and uh, you know, just about any fruit
(32:12):
you could grow, but but also all the new varieties
of trees and shrubs and perennials, vines. You know, you
can teach college level courses in this garden. It's really
really a spectacular and it's it's there's there's no nothing
keeping the public from visiting any day of the week.
(32:35):
It is uh, you know, basically on Sinsinni Public School property,
but it is you know, off kind of out in
the front of everything. So it's it's really not on
technically on school grounds where the kids are. But but
the kids use that for their a lot of their
classroom activities and uh they help us grow perennials and
(32:59):
they the harvest herbs and harvest per Simmon. It's just
so such a great opportunity for not only the zoo,
but Rockdale Academy as well as the community of Avondale.
It is just just a win win win for everybody.
Speaker 1 (33:16):
Even our good buddy doctor Alan apple Armentage went there
and shot a few videos and was totally impressed with
what he saw. Talking with Steve Faults, she's a director
of horticulture, mister Goldfinger from the Cincinati Potanical Garden. A
zoo quick break, we come back. We can talk about
some events that are coming up there and a trip
if you want to take a trip with Steven Well,
we can get that for you as well. Here in
the garden with Ron Wilson.
Speaker 4 (33:38):
Landscaping made easier with your personal yard boy. He's in
the garden and he's Ron Wilson.
Speaker 1 (34:01):
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(34:24):
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All some today, Welcome back. You're in the garden with
(35:34):
Ron Wilson's special guest. This morning the gold Finger himself.
He's the director of horticulture for the Cincinnati Botanical Gardener Zoo,
voted the number one best botanical garden in the US,
the greenest botanical garden zoo in the entire Solar System.
Steve Folks, always a pleasure for having you on with us.
So we get into the month of April, a couple
get three weeks away here, a couple of weeks away.
(35:55):
You got a lot of events going on then. And
of course the month of April really important because one
hundred and twenty thousand tulips you were talking about earlier
all start to come into flower, plus all the daffodils
and all the other bulbs and all the trees and
shrubs and flowering plants. April is a crazy blooming month
when it comes to the Cincinati Potetical Garden Zoo.
Speaker 2 (36:15):
It's my favorite time of year.
Speaker 8 (36:17):
There's just so much going on every week, something news
popping up and going into bloom, and just the freshness
of spring. I think we all can appreciate, you know,
just walking through the zoo yesterday, just seeing all the
buds on the trees getting ready to open, and you know,
(36:38):
we have a couple of things in bloom now, the
the you know, witch hazels are blooming, and the snowdrops
and just you know, as good as gardeners, we get
to notice this stuff a lot earlier than most people,
and you know, it gives us a little bit of hope,
and so we can't wait for these green leaves to
(36:58):
pop out and the flowers to take over.
Speaker 1 (37:01):
And coming up on Friday, April the eleventh, you have
the Zootannical twenty twenty five with a hen of tulips.
That's it's always a great event, five thirty to nine o'clock,
kind of a kickoff for the Botanical Garden the season
and all fundraiser auctions, the cocktails and all. It's a
great time and the tickets are still available for that
(37:21):
if you're interested in it. As a matter of fact,
I think you're giving a little presentation at that if
I'm not mistaken. And I do want to make a
correction here on the brochure that I saw, it's got
a picture of you sticking plants in a planting tray.
You really weren't doing that, were you. I usually point
(37:42):
I was gonna say, that's what you can that really
wasn't you planting those?
Speaker 8 (37:47):
You need the action shots every once in a while.
When we landscaped our elephant trek, which is our beautiful
elephant new elephant habitat, I believe it or not, ron
I gotta to do a lot, a lot.
Speaker 2 (38:03):
Of planting seriously in that project.
Speaker 1 (38:06):
Yes, Steve Goldfinger Foalts actually did some planting.
Speaker 2 (38:10):
You know it, you know it?
Speaker 1 (38:13):
Hey, that was that was a major That was amazing.
I mean, all the things that you're doing there is
for phenomenal, but that that Asian theme garden for the
Elephant Trek is Would you say that's one of the
best you guys have done so far?
Speaker 8 (38:25):
Oh definitely, Yeah, definitely, And again that's just a tribute
to the talented folks that we have and are. But
you know, these are the things that just I love
seeing people walk through the garden and you're you're kind
of walking behind them, kind of not listening, but you
kind of comments on yeah, and they're like, oh my gosh,
(38:47):
you know, I didn't know these plants grew here, and
you know, of course some of them don't, but we
fake them out because we want you to think that
you're in the you know, the you know the you
know you're you're with the elephants in India and Asia,
and hopefully you'll see the plants that are native to
that area, or at least look like they are. And
(39:10):
sometimes we use plants like the big leaf magnolia that's
actually native to Ohio and Kentucky because it has that
giant leaf and it looks like it's tropical, and pop
pause and other native plants look tropical. So it's a
lot of fun. We have a lot of fun doing
their job.
Speaker 1 (39:29):
Our special mat Oh, you can tell you guys have
a lot of fun. There's no doubt about. Steve Folks
is with us. He's a director of hort the culture
Cincinnati Botanical Gardens Zoo. If you'd like to take place
or be a part of the Zootannical in April, go
to their website. It's Cincinnati Zoo dot org and you
can buy your tickets online there as well. You have
a great time, you guys. Also, you've over the years
put together a lot of great traveling trips and things
(39:51):
like that. I know last year you kicked off your
first I think it was your first trip that you hosted.
I think when you went to Holland and all. Yeah,
now you've got another one coming up and you're headed
to Dublin this time.
Speaker 2 (40:05):
Oh boy, yeah, this this is gonna be phenomenal. This
is a so it's a.
Speaker 8 (40:11):
Like an eight night cruise and you start in Dublin
and literally you just go around the entire island, stopping
at each of the main ports that have you know, gardens.
We'll go to like the Blarney Castle and and Bantry
Bay and Garnish Island, which has probably one of the
(40:32):
most beautiful gardens I've ever seen. And uh, you know,
and as you ring around you go to Galway and
you know, we'll be listening to some you know, good
Irish music and you know, see the Cliffs of More
and uh.
Speaker 2 (40:48):
And as you you.
Speaker 8 (40:49):
Know, go up and around to Northern Ireland, you know
you'll see the We've got the Giants Causeway, which I
can't wait to see beautiful rock formations, and and then
to Belfast and and then you ring back around to
Dublin and it's one of the most complete trips of
Ireland I've ever seen.
Speaker 2 (41:08):
So very excited to take this cruise.
Speaker 1 (41:11):
And this uh, this is in September.
Speaker 2 (41:13):
Correct September eleventh to the twentieth.
Speaker 1 (41:17):
It's a ten day, nine night itinerary. Well, there'll be
any stops at any pubs, do you think during this
uh ten day event?
Speaker 2 (41:25):
Pubs? I don't know. I never know where.
Speaker 1 (41:28):
They serve that great I called beer. I think there
you think that.
Speaker 8 (41:33):
I think there's a little Guinness in in uh somewhere
in the island.
Speaker 1 (41:39):
Probably and and if there is, Steve will help you
find it.
Speaker 2 (41:43):
That's right, that's right.
Speaker 1 (41:45):
I'm sure there's going to be a few. And you
have Fenton o' tool it's going to be a guest
speaker on your trip as well.
Speaker 8 (41:51):
Yeah, yeah, it's amazing. So this is going to be
just a phenomenal cruise. I really, I'm looking so forward
to it. And there's already a lot of people that
have been on some of the trips before with us
and just just it's always a good time.
Speaker 1 (42:10):
And so you know, even even if Steve wasn't going along,
it sounds like a great trip to me. It's Ireland
and Northern Ireland. It's in September. Steve folks will be
there the Golden Finger to help walk you through all
of these great gardens and great sites and probably a
few pubs along the way as well. If you're interested
to get more information, go to their website. And since
(42:31):
Natty zoo dot org and it's forwards slash travel with
the Zoo and get yourself signed up because time is
running out. And again, like I said, Steve likes to
visit pubs as well, so you might. I might see
a few of those on the trip as well. Steve, Folks,
always a pleasure man. You guys are doing so much
great stuff. If it says any potanical garden a zoo,
someday I'll even get you convinced to call it the
(42:52):
Botanical Garden and Zoo.
Speaker 8 (42:55):
Ron you are our biggest fan and we appreciate you
so much, all right, Steve, a character for all that
you do.
Speaker 1 (43:01):
Hey, my pleasure man, Good good, good knowing you. Good
growing up in this industry with you as well. Steve Fos,
Director Horticulture, Cincinnati Botanical Garden and Zoo. Quick break, we
come back. Phone lines are open for you at eight
hundred eight two three, eight two five five Here in
the garden with Ron Wilson.
Speaker 2 (43:37):
Help.
Speaker 4 (43:38):
So let's do it yourself, Gardener at one eight hundred
eight two three talk.
Speaker 5 (43:42):
You're in the garden with Ron Wilson
Speaker 3 (44:00):
Six
Our toll free number eight hundred eight two three eight
two five five.
Speaker 2 (00:42):
Good morning.
Speaker 1 (00:42):
I am Ron Wilson, your personal yard boy. As I promised. Yep,
she's back again every other week. This is a lot
of fun at having Rita Hi Contell on our show
every other week has been absolutely outstanding. It's time for
are you urbally experienced with our ccp CMH Award winning
syndicated journalist, Appalachian herbal scholar remember the Herb Society of
(01:04):
America Accredited family Herbalist, author, cooking teacher, media personality, motivational speaker.
I still want to hear that part. And of course
he's a regular contributor a Sacred Heart Radio and our
show as well, Ladies and gentlemen, the founding editor of
About Eating dot com, Rita Nador Hike and Fell. Yeah.
Speaker 3 (01:31):
Well, mister Wilson, when you say founding editor, yes, it
just it seems like I go back a long way.
Speaker 1 (01:38):
You do?
Speaker 2 (01:40):
I do, Yes, you do.
Speaker 1 (01:43):
I just want to let you know, first of all,
do you know you know you're familiar with seeds savers?
Speaker 3 (01:48):
Oh?
Speaker 4 (01:49):
Yes, yeah?
Speaker 1 (01:50):
Do you know what the first tomato was, many many
many years ago that they used to save in their banks.
Speaker 3 (01:57):
Of seeds have no clue what is it?
Speaker 1 (02:00):
Mister Hickenfell is going to like this one? The German
pink Oh really?
Speaker 3 (02:04):
Oh? You know those old heirloom ones that sort of
fell out a favor and now they're just everyone's embracing those,
don't you think.
Speaker 1 (02:13):
Yep, they had two plants. They started with seeds, Grandpa
Ott's morning Glory and German pink tomato. And that's where
it all started. So there you have it. By the way,
are you a fleay of fish McDonald's flay a fish eater?
Speaker 2 (02:33):
Oh?
Speaker 3 (02:34):
I love to lay a fish, but I don't think
I've gotten it at McDonald's.
Speaker 1 (02:37):
Never in all these years, in sixty five years, sixty
three years, you've never done that.
Speaker 3 (02:42):
No. But you know we have our fish fries at
our churches, right, so that's where you know the last time,
oh gosh, we went out it was that was last
year at the fish fry. So what's so special about theirs?
Speaker 1 (02:55):
Well it's there sixty three, sixty third anniversary for the
filey of fish McDonald's and originated right here in Cincinnati, Ohio.
Speaker 3 (03:03):
Well I didn't know that either. Boy, I'm learning everything today.
Speaker 1 (03:06):
Mister Groan, who owned the McDonald's, which was the first
one in our area on North Bend Road and it
is still there today, wanted something for his clientele during Lint,
and so he made his own file of fish sandwich
for his clientele to keep them coming into the McDonald's.
Took that to Ray Kroc. Raycroc was trying to come
(03:27):
up with a hula burger. They had pineapple and something
on top of it. I don't know if they were
going to made out of pineapple. That's right during that
LNT And of course that didn't fly, and the filey
of fish did and it's been there ever since sixty
three years.
Speaker 3 (03:42):
Wow. I know when the Heritage restaurant, you know, Frank
ran that Heritage restaurant at the Hardage Restaurant for years
and they used to do the halibu. Wow, it was
so popular and fairly expensive back then. And they would,
you know, do the deep right halibut, and I think
even fishes when they started out with their fish sandwiches
(04:04):
did halibut. But you know, anything like that is delicious
and fish it's great to have during Lent because we're
supposed to do some meatless eating. And it's also healthy.
Speaker 1 (04:15):
I asked mister Hikenfeld why they used that fish, and
he said, just because of the halibit. Okay, there you go,
all right, Rita hiken Felt with us this morning our
website about Eating dot com. The recipe of course for
this week on our website at Ryan Wilson online dot
com is arn't a choke and spinach curry. And I
have to admit, Rita Hikingfeld, that does not look good
(04:38):
to me.
Speaker 3 (04:39):
Well, you know, it's like you with soups, You and
Joe with soups and such. And I wanted to share
this recipe. It's so delicious, and I love curry, so
I like, yeah, but this shift didn't appeal to you.
Speaker 1 (04:53):
Just looking at it doesn't appeal to me.
Speaker 3 (04:55):
Well, you know, sometimes the things that look the best
aren't the best. So the curry is depending on you know,
what you put in it. Now, this is art to
choke and spinach. So you've got a lot of green
and then the yellow of the curry powder. So but
you'll have to come over. I'll have to make it
for you very good. Well, you are always invited, and
(05:16):
now everybody knows. Anytime, just give me a heads up, Okay,
so I look fetching instead of like my normal self. Anyway,
you just cook everything in a shallow skillet so it
cooks down really quick. You just put some artichoke hearts,
you know, just the plain ones that you drain and
you rinse them, a little onion, a little garlic, some
(05:37):
fresh ginger, curry powder, and either coconut or soy milk.
And I love the coconut milk me.
Speaker 1 (05:44):
Too, I really do, do you.
Speaker 3 (05:46):
E It's a very slight flavor, so it's it's just
more of an aroma than a flavor. I think. You
just bring all that to boil and you cook it
a little bit about ten minutes, and I usually like
to add some lemon pepper, and at the last minute
I were add some fresh spinach and then serve that
alongside some busmati rice or even the madi or jasmine,
(06:09):
you know, the Asian rice. It's still good. It smell
like popcorn anyway, And the key ingredient is, of course
the curry powder. And I'm glad that we're going to
talk about curry curry leaf and curry plant and curry tree, because,
like you said earlier, there's a lot of confusion about it.
Speaker 1 (06:27):
Well there is, and again looking at the picture that
it did not look good to me. But you know,
when you talk about it, you look at all the ingredients.
You know what I think when I think of art jokes,
I think back when when I was you know, just
we're out of college, young couple. The thing back then,
if you was really neat, was to go get an
art choke and steam it, yes, and then melt butter
and then dip that down or hollandaise sauce, and dip
(06:50):
each leaf in there and then scrape that off with
your you know kind of with your tongue and your teeth.
Speaker 2 (06:55):
You would do that. Yes, what happened to that?
Speaker 3 (06:59):
Well, I don't know. You know, things come and go,
but whole steamed the artichokes were considered quite gourmet, especially
in the nineties when people could get them. You know,
they were more available in the store, so you were
way ahead of the crowd. You and Carol, I thought
those were great. Oh yeah, there, it is wonderful. But people,
you know, a lot of times they just don't take
the time. So when we think of artichokes, I don't
(07:21):
think mainstream anymore steaming of them. But maybe we can
do something about that.
Speaker 1 (07:26):
Well, it's I tell you, you know, because just the art,
I could eat it without, you know, put dipping it.
Obviously the butter was outstanding, obviously the holiday sauce was outstanding.
But you could eat that just without. It had a
great flavor. And of course, when you're all said and done,
you had the art of choke art. Whoever was last
got to take the art choke hert and eat that is,
dip that and eat it as well. But yeah, you
(07:47):
don't see anybody do that anymore, at least they.
Speaker 3 (07:50):
Yeah, we used to do it a lot, not a lot,
but fairly often in the restaurant. But you know, maybe
we can revive something like that.
Speaker 1 (07:58):
I have to bring that back around again to talking
with Rita hikin Felt. It's called all you urbally experience
now before we take a break. And by the way,
just a little reminder, I know you've got it on
your calendar. March the sixteenth is Danny's birthday.
Speaker 3 (08:10):
I do, but he's a baby forty eight, so just
a pup.
Speaker 1 (08:15):
Yeah, he still likes birthday cards though with gift cards
inside them.
Speaker 3 (08:20):
I heard that, so I'll make sure I honor that well.
Speaker 2 (08:23):
Free food.
Speaker 1 (08:23):
I like that too. Yeah, yeah, absolutely, subway. He loves
subway too, so you keep that in there. Anyway, Tonight
we spring forward at two o'clock in the morning. Do
you have a favorite time? Do you like the daylight
saving time better than the regular Eastern Standard time or
do you have a preference.
Speaker 3 (08:40):
I don't. I'm pretty much acclimated to both. When I
was younger, It's funny, I sort of used to fight
the time change, but now, you know, I'm a little
more mellow. I like both. I like getting up earlier,
and you know, I like the longer days. So and
because you're more energetic, and if it doesn't get dark,
then I don't want to go to bed. But like
(09:02):
in December at five point thirty, it's dark and you
eat dinner and then you just think, oh I'm tired.
But I'm okay with it.
Speaker 1 (09:09):
So either way works fine with you.
Speaker 3 (09:11):
Yeah, yeah, you know, I'm accepting.
Speaker 1 (09:13):
Let's say that you say you're more laid back now
than you used to be.
Speaker 3 (09:17):
Yeah, And I don't know why. Just you know, you
get older, the wisdom of your years. You start accepting
things you can't change, maybe, but and enjoying.
Speaker 1 (09:25):
It, you know, is that why you have more patients
with me?
Speaker 3 (09:30):
Well, let's you better go to break.
Speaker 1 (09:33):
Let's take a break and we come back. We're gonna
talk about curry. What is curry? Can you grow it?
I see all kinds of plants out there, then I
buy curry to use that the same thing. What is curry?
We're gonna find out after the break with Rita Hikenfeld.
Here in the garden with Ron Wilson, Green tom or not.
Speaker 5 (09:51):
Ron can help at one eight hundred eighty two three talk.
They say it's in the garden with Ron Wilson.
Speaker 1 (10:14):
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Speaker 1 (13:05):
Welcome back. You're in the garden with Ron Wilson. Our
special guest this morning, Rita Hikenfeld. And it is an
honor and a privilege and a pleasure that we get
at right now having her on every other week because
not only we could talk about her recipes, which are
always outstanding. This one looks a little funky, but I
think you'll enjoy it. I think I would like it
as well. But every other week we're talking about a
(13:26):
specific herb that's out there because obviously that has her specially,
and that's why we call it. Are you urbally experienced?
And so her recipe today features curry, but the question
always comes up, what is curry? I see curry that
I use in recipes. I see a curry plant that
looks kind of weird, like a Dusty Miller kind of
(13:48):
a plant at the garden centers. And then I see
this other thing that looks like a tree. It's called
curry tree. What is curry?
Speaker 3 (13:57):
Well, I'm glad that that's what we're going to be
talking about today. As I mentioned earlier, it's the true
curry tree is not a mainstream herb, but it's getting
more popular. And when you think of the curry leaf tree,
let's talk about what it isn't and then we'll talk
about curry tree. Does that sound okay? Whatever you like
(14:17):
to do, Okay, you're so nice. Well, when you were
talking about that silvery curry smelling plant, it's called silver
curry bush, sometimes called curry plant, and it's a member
of the Hella chrism family, And that's like here around here.
It's a tender perennial and it looks real silvery and
(14:38):
it has shortly to me, they look a little bit
like lavender or roseberry needles. And as you said, you
walk past it you brush past it. It smells just
like the curry blend that you make or buy, you know,
in the store, and it's an edible plant, but it
has an aroma like curry. But to me, there's no
there's the flavors minimal and I've only used it like
(15:02):
in salads and such. But it's a good deer repellent.
Really pretty smells like curry, but that is not the
true curry plant.
Speaker 1 (15:10):
So it's the oils out of that particular when the
hellochrism curry. And of course, if you look in your annuals,
and this sold is an annual in our area. But
if you look in your annual selections, the helochrism icicles
and many of the other ones that are also ornamentals,
they are annuals used in the hang in combination baskets,
and you can use this one as well. But it's
it's called curry, and it's the common name and it
(15:32):
is from I think Turkey is where it's is. The
uh it's a native of Turkey, but again used for
the oils and the look and the smell only really
not so much edible.
Speaker 2 (15:44):
Correct, that's right, It.
Speaker 3 (15:45):
Is edible, but the flavor doesn't carry truth. So the
true curry leaf. And you can help me with this
Latin name because I'm not real good at it.
Speaker 1 (15:54):
You don't have to do it.
Speaker 3 (15:56):
Well good, okay, Well we'll just say it's from Southern Asia.
And I said before it's called curry tree, curry leaf tree,
curry leaf plant. And what it is, it's you can
It starts out small like a little tree, and regular
potting soil is good, and you can grow it outdoors. Here.
(16:16):
I put mine in a pot, of course, and I
put my curry tree in a niche facing location. It
gets a lot of morning sun and then a little
bit of a break during the afternoon. And basically you
just put it in a pot and when the couple
inches of the top soil dry out, that's when you water.
But when you buy a curry plant, the true curry
(16:40):
and it will grow pretty quick. It starts out it
just has like a main stem, and then as it grows,
you can start pruning it so that it bushes out.
And if you don't, you'll have one main branch and
then you know, some offshoots, but you can prune those
leaves off, you know, the stem and the branches it's
(17:01):
a beautiful plant, very aromatic, and when you brush past that,
that's when you smell the curry as well. And so
people I don't know they I think they either love
it or they don't love it. So but it's a
great house plant too. You can take a take her
in in the winter in a sunny window. But it
has how would you describe the leaves, I would say,
(17:23):
lance like green leaves.
Speaker 1 (17:25):
Yeah, they look like a let's say like a locust tree.
Speaker 3 (17:29):
Yeah, oh good, good analogy.
Speaker 1 (17:31):
Anyway, it gives you that type of a look and
they can't you can trim them and keep them as
a shrug. And we grow, you know, at our green house,
we're on a few green nurses around. It even grows
this and we probably do fifteen hundred a year. It's
just becoming such a popular and it's been it's always
interesting to a lot of the Asian Indian folks. Pakistanis
(17:53):
love that plant. I guess they're everybody has at least
one in their backyard. It's like a staple. I mean
you like, you can't start cooking in the oil until
you drop three or four of those leaves in there
as the as the base. I and I've told you
this before. I tell them the same thing. I think
it smells like blacktop. Askful. I'm serious. And when you
(18:15):
smell it, and they kind of laugh and go, well,
you know what, you're kind of right. It does have
that kind of.
Speaker 3 (18:19):
A pungent, sort of a smoky around distinctive.
Speaker 2 (18:24):
Yes, and don't eat it.
Speaker 1 (18:25):
Don't just chew on it.
Speaker 3 (18:26):
It's horrible. Yeah, they gotta cook it, that's right. And
when you cook the leaves in a little bit of oil,
the whole flavor profile changes to something really really aromatic. Right,
And it's good in soups and stews and chutneys. But
when you think of the curry powder, not always do
(18:48):
they contain the commercial curry powders that you buy at
the store. They don't always contain the true curry leaves.
But my friend Trissette da Fonseka, who makes her own
roasted curry powders, always puts curry leaf in hers. And
I'm telling you what, Oh my gosh, so aromatic it's.
And when you think of curry curry leaf and adding
(19:10):
it to curry powder, you've got such a healthful array
of spices in there. Mister Wilson. You've got the tumeric,
which you know is anti inflammatory. You've got coriander, fennel,
oh my gosh, fent of greek cinnamon, all kinds of
wonderful flavors and aromas and good for your nutrition and health.
(19:31):
So if you're not a fan of curry, maybe start
thinking about adding just a touch of it, you know,
not overdue, because when you overdo with curry, that's when
I think it turns people off. Then you've got curry
smewing in the whole house. Then you got to buy
some odor exit to take that aroma away. But anyway,
(19:51):
curry leaf, curry tree is what we call the true
curry plant. It's very distinctive looking, not like what you
were we were talking about before the hell.
Speaker 1 (20:02):
Yeah and you know, and I you know, Dusty Miller,
I meant that with.
Speaker 3 (20:05):
A sober fuller Yeah yeah, but.
Speaker 1 (20:07):
Does look more like like a lavender wrote you know,
the type of a foliage. But you know, or yeah,
I think anyway, But again it's only for the oil.
But you want the curry plant. The curry leaf is
the one that you're looking for. If you're gonna use
it for cooking. It's hard to find sometimes. I know
we grow a lot of it, a lot of folks
come to us, but it is available. Rita Hikenfeld. Always
(20:28):
a pleasure. Tell mister Hikenfeld, we.
Speaker 2 (20:30):
Said, heloon.
Speaker 3 (20:32):
I will do that and I'll talk to you in
a couple of weeks.
Speaker 1 (20:35):
Sounds good. Rita Hikenfelder website about eating dot com quick
break We come back the Golden Finger Steven Folds from
the Scineti Botanical Garden and zoo here in the garden
with Ron Wilson.
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Speaker 1 (22:42):
Welcome back. You're in the garden with Ron Wilson, as
I promise. Yes, we've been building this one up for
a long time because it's very rare that we can
get him on our show anymore, because he is such
a busy man pointing that golden finger to get things
taken care of at the Cincinnati Botanic Gardener Zoo. Ladies
and gentlemen, here's the director of horticulture at the Cincinnati
(23:04):
Botanical Garden Zoo, and we call him the Goldfinger. Mister Stephen. Folks,
good morning, sir, Hey Ron, how you doing? If I
was any better, I'd have that golden finger.
Speaker 2 (23:19):
Oh man, shining it up this morning? Ready to go?
Speaker 1 (23:23):
Are you early?
Speaker 2 (23:25):
Hey?
Speaker 1 (23:25):
Don't forget to mark your calendar. March the sixteenth is
Dan's birthday. In case you want to send him anything.
Oh there you go, so not not where I go.
It's just if you want to send him a card,
you know, with a gift card in it or something
like that, he would appreciate it. Talk with Steve fall
to your forty potanical garden and zoo. Steve, I want
to you know, there's so many things going on there today.
And first of all, so folks know, you were voted
the number one best botanical garden in the US by
(23:48):
USA Today readers, which I think is absolutely outstanding. Weren't
you also voted the greenest zoo in the United States
or in the.
Speaker 2 (23:57):
World, in the entire universe and the.
Speaker 1 (24:00):
Entire solar system the zoo, which is phenomenal. But I
look back and you know, you and I have grown
up in this industry together. You know, we've known each
other a long time. I can still remember when you
first went to the Cincinnati Botanical Gardener Zoo as the
as the director of horticulture. Dave Erlinger I believe it
was Day's name, Yeah, was the director at the time
(24:24):
and stepping into that position, and at that point it
was truly the Cincinnati Zoo.
Speaker 2 (24:31):
Yeah, and I mean it really was. Yeah.
Speaker 8 (24:35):
He was an amazing horticulturist. And I did two internships
under Dave, and I was just amazed at his plant
knowledge and he knew everything from a tree to a
bamboo to a grass, just every plant category Dave was
an expert at and then he really got the ball
(24:55):
rolling right and and when you know, he basically I
was hired on when we became the official Cincinnati Zoom
Botanical Garden in nineteen eighty seven, and you know, it's
just amazing how far we've come, and it's pretty exciting.
Speaker 1 (25:15):
Well, and that's that's right. That's my point was. You know,
at that point, David gotten that ball started. And of
course his wife Claire also in the green industry as
a teacher and all, but but got the ball started.
You came in there, did you have any idea, and
be honest with me, any idea that you would be
where it is today with all the programs for what
for what you all, first of all are doing focused
(25:37):
as the botanical garden. And by the way, for folks
that are looking for the botanical gardens when you go there,
it is the botanical garden. But you know, look at
all the things that you're doing today, did you have
any thought at all that this type of thing would
be gone? I mean, you're you've got so many programs
and the pollinator programs and the best of programs, and
(25:57):
you know, the gardens that you have for the kids
and all that. I mean, you know, I think your
focus at that time probably would have been just the
garden itself there at the zoo.
Speaker 8 (26:07):
But look at where you kind of exactly and you know,
it kind of sneaks up on you. You start a
little bit of this and a little bit of that,
and yeah, you know, we have some really excellent horticulturists
and and they'll have certain interests and it's amazing what
(26:27):
you can do when you let the horses run. And
so we've just had, you know, again, just constant improvement
and starting out with you know, planting ten thousand tulips
and you know, now we're up to one hundred and
twenty thousand tulips every year that we plant, and yeah,
it looks like mid April is going to be a
(26:49):
beautiful tulip display this year. And so and then when
we as we increase the tulip display, along with that
came our annual trials program and they kind of went
hand in hand. And as the two of you know,
display grew, the annual trials grew, and then we started
(27:10):
getting into the pollinators. And you know, the the annual
trials program was so successful, we said, hey, this would
be pretty nice to do a perennial trials with this,
and we did the more perennial trials, like planting all
the new varieties of the latest and greatest perennials around
the zoo, and pretty soon it's like, well, we have
(27:30):
all these.
Speaker 2 (27:31):
Annuals and perennials.
Speaker 8 (27:34):
And someone mentioned, while we're not planting the right kind
because annuals and you know, we're planting the wrong perennials
because they're not native and all that, and we don't
have any pollinators, and we're like, are you kidding? There's
pollinators all over these.
Speaker 1 (27:51):
I still remember you and I walking that one night,
walking down that aisle because we were having that discussion
and you kept saying, is that A are those bees on?
Are those pollinators on that? Oh? Oh, they're not supposed
to be on that? H Are those just laughing as
we went down now, But yeah, you're right, But you know,
you've gotten into that program. And of course you guys
(28:12):
very diverse now because you have the natives, you have
the native selections, you have the not invasive but non
natives that are there as well, and of course with
your pollinator programs showing all of the best of plants
that are out there, not just natives, for all the pollinators.
And you actually literally went around taking pictures of the
flowers showing all the pollinators on each of the flowers.
Speaker 8 (28:35):
Yeah, and that turned into a pollinator research study that
you know that we continue today studying pollinators that are
on the plants. I mean, technically we're studying the plants
and the flowers and the pollinators just happened to be
on there. And it is amazing what you find. And
(28:56):
you know, the uh, I think we had some one
unique rare American bumblebee on a what do you call
the skull cap, which is a blue flowered native perennial
very rare, but that also landed on the blue salvia
(29:16):
and was working on the blue salvia. So you know,
annuals became a pretty interesting find that how useful they
were since they bloomed from you know, May all the
way to Frost and so yeah, and the whole point
of doing all this is really so we can you know,
(29:36):
help the public and garden centers and landscapers have more
confidence in their selections on what will really do well
in the greater Cincinnati tri state area.
Speaker 1 (29:48):
And again, they're located in Cincinnati, and if you've never
been to the Cincinnati Botanical Garden Zoo, you need to
put that on your on your bucket list. If you
live somewhere out and you happen to be coming nearby Cincinnati, Ohio,
you got to put that on your bucket list, put
it down for a day visit, because just touring the
garden itself is phenomenal. Again, it's voted the number one
(30:10):
best botanical garden in the US, and that's a lot
to say, the greenest in the United in the solar system.
And then as you're walking through the botanical garden, you'll
notice in between some of the shrubs, quite a collection
of animals there as well, but again the garden and
it's just phenomenal. And you might even see Steve walking around.
You'll recognize him because he'll have his right hand out
(30:32):
with that golden finger pointing go do that, and go
do that, and let's do that and let's change that.
And then this tremendous staff of horticulturests and volunteers helping
to do it as well. It is truly a great experience. Well,
before we take a break, one last thing and then
we'll come back. We'll talk about some of the events
that are coming up, and you can learn more about
this go to the website since anty zoo dot org.
(30:53):
And you still you do all the best ubs on
that website, correct, yes, yeah, So you can go through
you all the print it out and take it to
your local independent garden center and they will probably have
most of everything you see that's on that because, like
Steve said, they work with the locals as far as
making sure we all kind of grow the same thing. So,
because if you're going to see it there, you're going
to buy at the garden centers as well. You guys
(31:15):
developed about four years ago a garden that's on the
property of a local I think is it an elementary.
Speaker 2 (31:22):
School, elementary school, Rockdale Academy.
Speaker 1 (31:26):
Rockdale Academy.
Speaker 8 (31:28):
It is a one of the most unique opportunities we've
ever had. The Cincinnati Reds Community Fund, along with Children's
Hospital and Doctor and Gamble and we all got together.
They do a yearly event where they go through a
community that just could could use a little extra and
(31:51):
one of the projects was building The teachers wanted a
pollinator garden. We knocked it out of the park's pollinator
garden and as a sensory garden and fruit trees and
raspberry bushes and uh, you know, just about any fruit
(32:12):
you could grow, but but also all the new varieties
of trees and shrubs and perennials, vines. You know, you
can teach college level courses in this garden. It's really
really a spectacular and it's it's there's there's no nothing
keeping the public from visiting any day of the week.
(32:35):
It is uh, you know, basically on Sinsinni Public School property,
but it is you know, off kind of out in
the front of everything. So it's it's really not on
technically on school grounds where the kids are. But but
the kids use that for their a lot of their
classroom activities and uh they help us grow perennials and
(32:59):
they the harvest herbs and harvest per Simmon. It's just
so such a great opportunity for not only the zoo,
but Rockdale Academy as well as the community of Avondale.
It is just just a win win win for everybody.
Speaker 1 (33:16):
Even our good buddy doctor Alan apple Armentage went there
and shot a few videos and was totally impressed with
what he saw. Talking with Steve Faults, she's a director
of horticulture, mister Goldfinger from the Cincinati Potanical Garden. A
zoo quick break, we come back. We can talk about
some events that are coming up there and a trip
if you want to take a trip with Steven Well,
we can get that for you as well. Here in
the garden with Ron Wilson.
Speaker 4 (33:38):
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All some today, Welcome back. You're in the garden with
(35:34):
Ron Wilson's special guest. This morning the gold Finger himself.
He's the director of horticulture for the Cincinnati Botanical Gardener Zoo,
voted the number one best botanical garden in the US,
the greenest botanical garden zoo in the entire Solar System.
Steve Folks, always a pleasure for having you on with us.
So we get into the month of April, a couple
get three weeks away here, a couple of weeks away.
(35:55):
You got a lot of events going on then. And
of course the month of April really important because one
hundred and twenty thousand tulips you were talking about earlier
all start to come into flower, plus all the daffodils
and all the other bulbs and all the trees and
shrubs and flowering plants. April is a crazy blooming month
when it comes to the Cincinati Potetical Garden Zoo.
Speaker 2 (36:15):
It's my favorite time of year.
Speaker 8 (36:17):
There's just so much going on every week, something news
popping up and going into bloom, and just the freshness
of spring. I think we all can appreciate, you know,
just walking through the zoo yesterday, just seeing all the
buds on the trees getting ready to open, and you know,
(36:38):
we have a couple of things in bloom now, the
the you know, witch hazels are blooming, and the snowdrops
and just you know, as good as gardeners, we get
to notice this stuff a lot earlier than most people,
and you know, it gives us a little bit of hope,
and so we can't wait for these green leaves to
(36:58):
pop out and the flowers to take over.
Speaker 1 (37:01):
And coming up on Friday, April the eleventh, you have
the Zootannical twenty twenty five with a hen of tulips.
That's it's always a great event, five thirty to nine o'clock,
kind of a kickoff for the Botanical Garden the season
and all fundraiser auctions, the cocktails and all. It's a
great time and the tickets are still available for that
(37:21):
if you're interested in it. As a matter of fact,
I think you're giving a little presentation at that if
I'm not mistaken. And I do want to make a
correction here on the brochure that I saw, it's got
a picture of you sticking plants in a planting tray.
You really weren't doing that, were you. I usually point
(37:42):
I was gonna say, that's what you can that really
wasn't you planting those?
Speaker 8 (37:47):
You need the action shots every once in a while.
When we landscaped our elephant trek, which is our beautiful
elephant new elephant habitat, I believe it or not, ron
I gotta to do a lot, a lot.
Speaker 2 (38:03):
Of planting seriously in that project.
Speaker 1 (38:06):
Yes, Steve Goldfinger Foalts actually did some planting.
Speaker 2 (38:10):
You know it, you know it?
Speaker 1 (38:13):
Hey, that was that was a major That was amazing.
I mean, all the things that you're doing there is
for phenomenal, but that that Asian theme garden for the
Elephant Trek is Would you say that's one of the
best you guys have done so far?
Speaker 8 (38:25):
Oh definitely, Yeah, definitely, And again that's just a tribute
to the talented folks that we have and are. But
you know, these are the things that just I love
seeing people walk through the garden and you're you're kind
of walking behind them, kind of not listening, but you
kind of comments on yeah, and they're like, oh my gosh,
(38:47):
you know, I didn't know these plants grew here, and
you know, of course some of them don't, but we
fake them out because we want you to think that
you're in the you know, the you know the you
know you're you're with the elephants in India and Asia,
and hopefully you'll see the plants that are native to
that area, or at least look like they are. And
(39:10):
sometimes we use plants like the big leaf magnolia that's
actually native to Ohio and Kentucky because it has that
giant leaf and it looks like it's tropical, and pop
pause and other native plants look tropical. So it's a
lot of fun. We have a lot of fun doing
their job.
Speaker 1 (39:29):
Our special mat Oh, you can tell you guys have
a lot of fun. There's no doubt about. Steve Folks
is with us. He's a director of hort the culture
Cincinnati Botanical Gardens Zoo. If you'd like to take place
or be a part of the Zootannical in April, go
to their website. It's Cincinnati Zoo dot org and you
can buy your tickets online there as well. You have
a great time, you guys. Also, you've over the years
put together a lot of great traveling trips and things
(39:51):
like that. I know last year you kicked off your
first I think it was your first trip that you hosted.
I think when you went to Holland and all. Yeah,
now you've got another one coming up and you're headed
to Dublin this time.
Speaker 2 (40:05):
Oh boy, yeah, this this is gonna be phenomenal. This
is a so it's a.
Speaker 8 (40:11):
Like an eight night cruise and you start in Dublin
and literally you just go around the entire island, stopping
at each of the main ports that have you know, gardens.
We'll go to like the Blarney Castle and and Bantry
Bay and Garnish Island, which has probably one of the
(40:32):
most beautiful gardens I've ever seen. And uh, you know,
and as you ring around you go to Galway and
you know, we'll be listening to some you know, good
Irish music and you know, see the Cliffs of More
and uh.
Speaker 2 (40:48):
And as you you.
Speaker 8 (40:49):
Know, go up and around to Northern Ireland, you know
you'll see the We've got the Giants Causeway, which I
can't wait to see beautiful rock formations, and and then
to Belfast and and then you ring back around to
Dublin and it's one of the most complete trips of
Ireland I've ever seen.
Speaker 2 (41:08):
So very excited to take this cruise.
Speaker 1 (41:11):
And this uh, this is in September.
Speaker 2 (41:13):
Correct September eleventh to the twentieth.
Speaker 1 (41:17):
It's a ten day, nine night itinerary. Well, there'll be
any stops at any pubs, do you think during this
uh ten day event?
Speaker 2 (41:25):
Pubs? I don't know. I never know where.
Speaker 1 (41:28):
They serve that great I called beer. I think there
you think that.
Speaker 8 (41:33):
I think there's a little Guinness in in uh somewhere
in the island.
Speaker 1 (41:39):
Probably and and if there is, Steve will help you
find it.
Speaker 2 (41:43):
That's right, that's right.
Speaker 1 (41:45):
I'm sure there's going to be a few. And you
have Fenton o' tool it's going to be a guest
speaker on your trip as well.
Speaker 8 (41:51):
Yeah, yeah, it's amazing. So this is going to be
just a phenomenal cruise. I really, I'm looking so forward
to it. And there's already a lot of people that
have been on some of the trips before with us
and just just it's always a good time.
Speaker 1 (42:10):
And so you know, even even if Steve wasn't going along,
it sounds like a great trip to me. It's Ireland
and Northern Ireland. It's in September. Steve folks will be
there the Golden Finger to help walk you through all
of these great gardens and great sites and probably a
few pubs along the way as well. If you're interested
to get more information, go to their website. And since
(42:31):
Natty zoo dot org and it's forwards slash travel with
the Zoo and get yourself signed up because time is
running out. And again, like I said, Steve likes to
visit pubs as well, so you might. I might see
a few of those on the trip as well. Steve, Folks,
always a pleasure man. You guys are doing so much
great stuff. If it says any potanical garden a zoo,
someday I'll even get you convinced to call it the
(42:52):
Botanical Garden and Zoo.
Speaker 8 (42:55):
Ron you are our biggest fan and we appreciate you
so much, all right, Steve, a character for all that
you do.
Speaker 1 (43:01):
Hey, my pleasure man, Good good, good knowing you. Good
growing up in this industry with you as well. Steve Fos,
Director Horticulture, Cincinnati Botanical Garden and Zoo. Quick break, we
come back. Phone lines are open for you at eight
hundred eight two three, eight two five five Here in
the garden with Ron Wilson.
Speaker 2 (43:37):
Help.
Speaker 4 (43:38):
So let's do it yourself, Gardener at one eight hundred
eight two three talk.
Speaker 5 (43:42):
You're in the garden with Ron Wilson
Speaker 3 (44:00):
Six
In The Garden with Ron Wilson News
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