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.
We talk to a Bloomington city official about proposed changes to food truck regulations. Emily Robbins tells stories from her farm life. Meringue for dessert.
Megan Betz on why we see so few community orchards in the U.S. Harvest Public Media looks at Right To Farm legislation. Then, pickled eggs and dumpster diving.
Dr. Drew Ramsey connects brain health with certain types of foods. Chef Daniel Orr cooks some baby turnips with pears. And, meet the superweed Palmer Amaranth.
Tips for preserving the abundant harvest of zucchini. How to start a home food business. The logistics of tourism on the farm. Swiss chard with Daniel Orr.
How did we get here? Maureen Ogle gives us a history of U.S. meat production. Papaya plus kohlrabi in a salad. Universities work to alleviate world hunger.
Spike Carlsen says building is a lot like cooking. His Flowerpot Smoker combines the two into one ingenious outdoor gadget.
An all-American tradition on July 4 -- eating contests! Ryan Nerz gives us the scoop from the inside. Daniel Orr prefers vegetarian recipes with collard greens.
Cold brew coffee keeps 'em dancing late into the night at The Bishop. Bok choy and kale with Asian flavors. Farmer Teresa Birtles grows for local chefs.
Samuel Sveen of Uel Zing sells only one thing -- cold-brew coffee -- but he's getting creative with how he gets his product to customers.
Farmer Teresa Birtles reads Food & Wine and Gourmet magazines to keep an eye on which "it" ingredients to grow for her local chef customers.
Daniel Orr whips up Brazilian dishes in celebration of the World Cup. Agritourism offers "authentic" farm experiences. Tools on loan from Mother Hubbard's.
Folks can pick up a bag of apples at Mother Hubbard's Cupboard. Through the Hub's tool share program, they can also borrow a dehydrator to make apple snacks.
We combine local ingredients with global flavors in these recipes. To impress your friends, learn to pronounce the Portuguese names for these dishes!