Let this cabbage slaw sit for a couple days or serve it right away. Either way, it makes a fantastic topper on tacos.
Instead of throwing tofu, seitan or another meat-substitute on the grill this Fourth of July, use whole foods like eggplant to take the place of meat.
Yes, you can eat the tops on carrots! This pesto recipe helps you use up greens that you might normally throw in the compost.
Throughout the summer, two vans from the Community Kitchen of Monroe County drive to nine low-income neighborhoods to deliver free breakfast or lunch to kids.
From duck to coleslaw, this meal has something for everyone. The joy and frustration of teaching kids food values. A view from inside a meat processing plant.
Jonathan Bloom explains three reasons why food might not make it from a farm to your plate. Delivering food to kids in the summer. Fruit meringue for dessert.
Howard got the idea to make root beer when she met a farmer who sold sassafras bark. She describes her signature recipe as something similar to a sweet tea.
CE Pugh on how food co-ops will compete in an increasingly competitive market. Homemade root beer from Bea's Soda Bar. Daniel Orr fries up some squash flowers.
White Violet Center hopes organic certification will differentiate them from other growers. Strawberry bread pudding with Jackie Howard. Pesticides and pot.
Inside the scientific process of creating new foods. A look at the cold brew coffee trend. And, the balance between animal welfare and protecting the land.
Green Bean Delivery looks a lot like a food hub. Co-owner and CEO Matt Ewer explains. Chefs struggle to go local. Strawberries in the garden and on our plates.
Cali. drought has not meant new opportunities for Midwest farmers. Nicolette Hahn Niman has ideas for how the beef industry can do it better. And, kale salad.
What stands in the way of a Bloomington Food Hub? Stephanie Solomon, Michael Simmons explain. Cooked greens for dinner. The increasingly competitive CSA market.
The newly adopted Bloomington Food Charter talks about "honoring farmers." An update from Midwest farms struggling with avian flu. Two refreshing summer drinks.
Jana Wilson gives tips for raising chicks. What about birds at the end of their lives? Swiss chard plus cheese, with Daniel Orr. Why farmers burn their fields.
Abigail Carroll describes how the American breakfast has evolved. Daniel Orr makes steel-cut oats. And, kids form community over their food allergies.
Marcia Veldman talks about how customers' perceptions of local food have changed over the years. Seaweed in a salad. And, changing the definition of "farmer."
Amy Trubek studies taste and its connection to place. Bringing research to rural cancer patients. Local producers set-up shop at spring farmers' markets.
Microbiologist Rachel Dutton studies the bacteria that makes fermentation work. Green beans, nut brittle on the menu. Farmers have access to health insurance.
Strawberries serve as the inspiration for a smoothie and an art project. Eat like it's 1832 at the Hearthside Supper. Brad Dunn helps us navigate the wine list.