This week, we re-air an interview with former Bloomington Community Farmers' Market Mushroom Inspector Marti Crouch. Then mushroom recipes with Chef Jeff Finch.
From soil to weather to customers, farming is a system of interconnected forces. "Selling Local" takes a similar approach to analyzing the local food movement.
This week, we hear how Murray's Cheese Master Maria Brummett built her unexpected career. Then Robyn Morton explains why making mozzarella can be so tricky.
These syrup recipes are a great way to use every last herb in your herb garden. In our show, thyme and mint season some fresh cantaloupe and raspberries.
Cary Fowler of Global Crop Diversity Trust talks to us about climate change and what crop diversity used to look like before we started privatizing seeds.
Researcher Raj Patel contributed an essay to "Letters To A Young Farmer." This week, Megan Betz speaks with him about alternatives to private ownership of land.
Barbara Brosher is a journalist and a homebaker. This week, how baking treats like her Best Banana Cookies helps her relax after a busy day in the newsroom.
This curd is delicious on a biscuit or with a scoop of ice cream. It makes anything a little bit more awesome.
On this week's show, new ideas for enjoying carrots. Daniel Orr mixes the root veggies with orange juice and garam masala, and Arlyn Llewellyn makes pesto.
We hear stories of baked goods, from hobby to profession, from Marie Shakespeare and Lynn Schwartzbreg. We also make One World Catering's Apricot Almond Scones.
In this week's show, food scholar Emily Contois discusses food and gender with Earth Eats' Megan Betz, and they examine some especially ‘dudely’ food packages.
Anthropologist Ellen Ireland tells us the history behind our love/hate relationship with carp. Plus, simply cooked asparagus with vegan Caesar dressing.
Ryan Hines spends spring days in southern Indiana woods hunting for morels. He tells us about the research that goes into finding the best spots for 'shrooms.
Beekeepers George Hegeman and Mike Bennett give us firsthand experiences with their hives. Then, preheat your oven to 400 degrees for two baked eggs recipes.
You've never made an apple pie like this! Malcolm's one-crust creation requires a huge pizza pan and a cleaned-out tuna fish can.
Kevin Pope grows ramps on his Lucas Lane Farm by harvesting the wild plants from the woods behind his property and then transplanting them near his hoop houses.
There's nothing out of the ordinary on the ingredient list. The trick with making Rainbow Bakery's Viennese Whirls is how difficult it is to form the cookies.
Our podcast series on baking goes vegan with Natalie Rae Good. Then, sustainable foraging tips from an expert. (Hint: leave the ramps bulbs in the ground.)
Baker Eric Schedler mills five different grains in-house. On the show, we watch the process and then we bake a pie with a kamut pie dough.
With the prospect of the deal being re-worked or scrapped, some farmers are wondering why the President wants to mess with what they perceive as a good thing.