We started talking about zucchini last week in the podcast. Today, we’re going all out with summer squash. You'll need wheat berries and eggs for our recipes.
This week, we meet vendors and customers whose lives have been changed by this small but bustling southern Indiana market.
Millions of eggs have been recalled in European countries afraid they've been contaminated with insecticide. Who is to blame, though?
Mallory Rickbeil says incentivizing SNAP users to shop for vegetables at the Linton Farmers' Market has enticed more farmers to become vendors.
It’s a great time of year to go all out with eggplant, so we present Arlyn Llewellyn’s chipotle marinated eggplant tacos and Daniel Orr's miso-glazed aubergine.
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.