Business reporter Annie Ropeik is interested in consumers' feeling about food and how that impacts farmers. Then, beet vinaigrette on our veggie burger.
Does milk really help kids grow? Is dairy an important part of a healthy diet for adults? Andrea Wiley's research interrogates our assumptions about cow's milk.
Two nonprofits are using their harvest for a line of jams honoring the history and old family recipes of the local African-American community.
For the first show of 2017, we highlight vegan recipes that don't skimp on flavor. Chef Arlyn Llewellyn's veggie burger with garlic aioli is seriously spicy.
Arlyn Llewellyn adds chipotles in adobo to her basic aioli to mirror the flavors in a veggie burger. If she's making a banh mi, it's Sriracha instead.
Our first recipe of 2017 goes out to all of you who have made the promise to eat less meat in the new year. This veggie burger is vegan, spicy and hearty.
You'll still get corned beef and black-eyed peas for New Year's, but our recipes are a fresh take on traditional dishes.
We've been mixing up drinks all month. Today, enjoy a glass of Daniel Orr's decadent eggnog. And we talk to two coffee professionals about their partnership.
On this week's show, we visit Sycamore Land Trust to find out what it takes to control invasive plants and restore an ecosystem to its preferred state.
In today's show, Mother Hubbard's Cupboard gives a kombucha tutorial. Then we meet Amanda LeGore-Smith and hear how Asian carp helped her rebuild her life.
On this week's show, White Violet Center garden manager Candace Minster was surprised to see how much ginger she grew this season. Now, she needs customers.
What Thanksgiving leftovers are filling your fridge? On this week's show, we talk food waste with Jonathan Bloom, and Daniel Orr makes soups with leftovers.
This dressing stands up well in a big bowl of flavorful greens like arugula, cabbage and microgreens.
“The Last Crop” tells the story of a Jeff and Annie Main, who want to dictate how their farm is run after they retire. We speak with director Chuck Schultz.
It's back to basics with cooking spinach in the microwave and broiler. Then, author Gordon Edgar tries to explain why cheddar cheese gets no respect.
Daniel Orr and Yael Ksander celebrate friendship over a batch of ratatouille. Also today, looking at the presidential race through the lens of agriculture.
Two different approaches to cultivating mushrooms: Daniel Orr grows shiitakes on logs, and Darin Kelly expanded Good Life Farms to start a commercial operation.
Hannah and Kevin had everything in place to start a food waste pick-up service-- everything but a place to store the compost. A local farmer stepped in to help.
On today's show, two recipes to use up the last few zucchinis, peppers, okra and tomatoes from your garden. And, how Kansas City is impacted farm runoff.
To be fair, Granny made a mean persimmon pudding, but Daniel Orr's recipe takes it to the next level. Also today, it's Lisa Dorazewski's persimmon donut glaze.