Hannah Whisenant

Traffic and Promotions Coordinator

Hannah’s cultural roots are in South Carolina where she grew up, but after living in the Pacific Northwest for 9 years, she considers this region her home. She graduated from the University of Idaho with a degree in Theatre Arts while working as a DJ for a local Pop Music station.

She has a keen interest in plants and animals and enjoys studying and sketching them in her free time. Hannah also likes riding her bike, playing Ultimate (frisbee), generally being outside, reading good books, practicing her piano skills, and experimenting with food.

Hannah Whisenant / Northwest Public Radio

If you have a garden, these pollinators are one of the most satisfying sights. Whether your garden harbors a friendly Western bumble bee or you receive frequent visits from the glamorous honeybee or a less famous cousin, they are equally welcomed by gardeners and farmers alike. Crops and flowers provide food for bees, and in turn they provide food for us – not only by the flowers they pollinate, but also with sweet honey.

It may be dark outside with falling snowflakes of theatrical proportions, and tiny patches of fog escaping from our mouths, but after the Winter Solstice, there comes a gentle wake of increasing daylight. Even with the promise of more daylight, however, the warmth of spring is still a long way off.  January and February can feel equally, if not more, bleak than the days when light is decreasing. Part of the lingering sense of winter and darkness after the Winter solstice is caused by the angle of the sun to our position on Earth.

Sandi Billings / NWPR

If your zucchini garden (or a stealthy zucchini donor) is overwhelming you with its bounty, you may getting bored with the standard ways to use it: cake, bread, muffins, or pasta. If you're open to a little kitchen experimentation, there are easy ways to employ this vegetable's mild flavor in savory dishes: when cooked with a stronger flavor, it usually absorbs that flavor.

Hannah Whisenant / Northwest Public Radio

This is the time of year apples begin to ripen and we dream of pressed cider, apple butter, and apple pies. But what about all the crabapples that remain uncelebrated, untouched – and rot into late fall?