Judith Schwartz and the inherent wealth in our environmental economy. Fire-baked brie. Women farmers finally get counted. "Tamale Lady" Chef Erika Yochum.
A conversation about how food and alcohol have been depicted in American art with Judith Barter. Turkeys on the farm. Cranberry cocktail shake-up.
Author and rancher Nicolette Hahn Niman says her book "Defending Beef" is a constructive criticism of the beef industry.
Nicolette Hahn Niman wants to see more cattle raised on grassland. Chef Daniel Orr cooks up salmon on a cedar plank. And, food for people who don't like to eat.
We spend a beautiful fall day cooking with Dutch ovens. Then, to a bison farm to meet these majestic animals. And, what's inside the Svalbard Global Seed Vault?
Vicki Basman says look down to find the best persimmons. Then, Daniel Orr mushes up persimmon jam. A tutorial on making bone broth. And, the local wool economy.
Croissants from Muddy Fork's brand new bakery. Books about claiming appetite with Vivian Halloran. Pickled radishes and salmon mousseline with Daniel Orr.
Vivian Halloran curated an exhibition of historical books about American food. Radish sandwiches as a snack. Two stories from this year's record corn harvest.
How food insecurity and obesity are tied to the massive amounts of food Americans waste, in our conversation with Jonathan Bloom. Lessons in compost and stock.
Jonathan Bloom's professional interest in food waste has crept into his everyday life. We look at food waste on the farm. Apple butter made from gnarly fruit.
Jerry and Paula Perron started farming after they retired. Chef Daniel Orr cooks with apples and sunchokes. And, fall is a great time to plant fruit trees.
Maria Kennedy walks us through the cider making process, from apple to bottle. Paw paw cookies with Chef Daniel Orr. And, coffee roasting on a small scale.
Planning meals at the Community Kitchen of Monroe County takes creativity and adaptability. Chefs competing in the 'Chef's Challenge' should take note!
The Hub's tool share cuts down on new gardeners' start-up costs. Watchdog groups are concerned about the U.S. meat inspection system. Lentils with Daniel Orr.
Working with whatever is in stock at a community kitchen. Cooking with butternut squash with Chef Daniel Orr. My Farm Roots with military veteran Dan Hromas.
Jeff Mease hopes to sell his Asian water buffalo to Midwestern farms. The hidden cost of tomatoes. Catherine Tucker describes the virtues of shade-grown coffee.
Businessman Jeff Mease envisioned adding Asian water buffalo to his southern Indiana farm so he could milk them for cheese. But, that's not possible. Now what?
It's collaboration not competition for Indiana wineries. Potato leek soup with Chef Daniel Orr. The back story of the Ball Jar. Drones skirt 'ag-gag' laws.
Megan Betz says working with community orchards is about people. A recipe for Indian saag. The best breaded pork tenderloin sandwich. Drought report from Colo.
Nancy Vienneau has organized a community-wide potluck in Nashville for five years. Her cookbook includes 30 recipes from potluck participants over the years.