Brad Dunn introduces us to 4 Irish whiskeys. Chef Daniel Orr cooks with black-eyed-peas. Bloomington Winter Farmers Market is doubling customers' SNAP dollars.
Eric Ripert gives tips for making your small restaurant a success. Safety concerns threaten specialty cheese industry. Grapefruit and Welsh cakes for breakfast.
We chat with three vendors selling fresh, local food at the Bloomington Winter Farmers Market, then we cook with yams. Mike Bell boils maple sap down to syrup.
'Tis the season for making maple syrup! Michael Bell demonstrates how to tap a maple tree, and Chef Daniel Orr sweetens some turnips and pears with local syrup.
Temperatures are cool at night and warm during the day. It must be time to tap maple trees! Michael Bell gives a tutorial.
Two recipes using kale, a snack and a salad. Brad Dunn talks dessert wine. Harvest Moon Flower Farm sells bouquets that are uniquely local and seasonal.
Harvest Moon Flower Farm grows blooms 12 months of the year in southern Indiana thanks to a solar greenhouse and two hoop houses.
This two-minute Super Bowl commercial speaks to "the farmer in all of us." Did it convince you to grow your own food or to buy a gigantic pick-up truck?
Megan Hutchison of the Local Growers Guild talks about educating aspiring farmers. In the kitchen, Chef Daniel Orr roasts tomatoes and bacon-wrapped garlic.
Who says fast food has to be unhealthy? Vigilant Eats' organic, gluten-free, oat-based cereal is made to eat on the go, and it's pretty darn tasty.
Three breakfast dishes to start your morning off right. Megan Hutchison of the Local Growers Guild talks about the issues affecting small farmers.
Three recipes: raw Brussels sprouts salad, cauliflower popcorn and roasted broccoli. David Hoppe and Kristin Hess talk about Indiana's diverse food landscape.
Leah Gauthier is trying to revive the endangered Marshall strawberry in her garden. She has been artistically inspired by the plants as well.
We speak with farmers about the extension of the farm bill. Daniel Tucker profiles farmers who are changing the food system. And, two recipes from our archives.
We take a look back at 2012 with highlights from four of our favorite interviews. Then a recipe from our archives -- homemade thin crust pizzas pies.
Chef Matthew Locricchio is not a vegetarian but with his new cookbook "Teen Cuisine," he's hoping to convince your teenager to try it out.
Ahead of New Year's, sommelier Brad Dunn talks about champagne, and Chef Daniel Orr prepares lucky dishes with greens, corned beef and black eyed peas.
On the menu today are two traditional Christmas Eve foods: tamales and oyster stew. Bob Adkins uses his chef chops to make healthy and delicious meals for kids.
Bob Adkins' task is to serve three healthy meals to 80 children every day at the Monroe County United Ministries.
From the thwack of the masa to the jingle of pennies in a pot of boiling water, Vicky Thrasher says sounds play an important role in Mexican cooking.