Kombucha brewers borrow from beer and dairy industries to increase production. Thin-crust pizza on the menu. And, buying and selling water rights in Nebraska.
In addition to some of our favorite stories from 2015, we examine the pros and cons of fertilizers. And, what we flush down the toilet could become energy.
Ellie Symes tries to keep her emotions out of her beekeeping, but it's never easy to watch a hive struggle.
We follow donated produce from the supermarket to the soup kitchen. The competitive world of making gingerbread houses. Scientists are still stumped by PED.
Butler Winery & Homebrew shop sells dozens of basic homebrew kits this time of year, but overall sales are slumping. Are craft breweries to blame?
Spending your holiday dollar on Christmas trees and homebrew kits. Butternut squash paired with gnocchi. And, breaking down the energy inputs that go into food.
When the garden doesn't grow, Phil Christenson isn't able to donate. Foods in the Jewish tradition. And, farmers' pocketbooks are strained by property taxes.
Joshua Ploeg's pop-up vegan dinner parties. Save the milkweed, save the monarch butterflies. Turkish red onion salad. And, Clara Moore's shopping tips.
What if cooks toured the country like musicians? And what if they gave their “performances” in your dining room? Joshua Ploeg is doing just that.
Ducks, pumpkins and mushrooms slow-cooked in a fireplace. Whiskey 101, with Brad Dunn. Immigrant farmworkers' dilapidated houses can come with health risks.
We look at how food culture has inspired American artists. Green beans get the deep-fried treatment. And, who will work all the new agriculture jobs?
Amy Bentley looks at how feeding infants has changed since the invention of baby food in the 1920s. Tofu instead of oil in rouille. And, insects for dinner?
Freda Love Smith's memoir chronicles her life as a rock drummer and food lover. She tells stories of how those two worlds have collided in some unexpected ways.
Savory bonbons and cauliflower popcorn are great party snacks. Curtailing antibiotic use in livestock. And, a life of food and music for Freda Love Smith.
A couple failed homebrewers pick up mead making. We enjoy some green pancakes, thanks to hemp powder. Farmers grow more corn to feed more livestock.
Meet Green Bean's Matt Ewer, lifelong food entrepreneur. George Hegeman has tended bees all his life. And, making soil feel young again with cover crops.
American cookbooks throughout the years, with Vivian Halloran. Pickled golden beets. And, giving farmers incentives to think about conservation when they farm.
Persimmons are falling! Louise Briggs adopted out her persimmon tree this year. We make persimmon jam and panna cotta. And, the effects of wet summer weather.
Growing a market for cultivated pawpaws, with author Andrew Moore. What is "organic" marijuana? And, a Caribbean recipe for cornmeal and okra.
Oak-rod baskets were made by farmers years ago. Now the practice is all but gone. Make challah with Muddy Fork. What Idaho's over-turned ag-gag law means.