When it comes to donut glaze, consistency is everything. Lisa Dorazewski explains why persimmons were especially tricky to turn into a donut topping.
Preheat your ovens! Muddy Fork bakes challah and Daniel Orr bakes paw paw bread. Then we meet farmers who are trying to tackle nitrate pollution in groundwater.
On this week's show, Harvest Public Media kicks off its series about water contamination, and Daniel Orr describes the most basic way to pickle vegetables.
Today, two perspectives on the lives of farm animals. What's behind the label "certified humane?" And, meet the rescued farm animals of Uplands Peak Sanctuary.
Louise Briggs has a love/hate relationship with her 60-foot persimmon tree. We visit the crew of locals who are helping to put the fruit to good use.
On today's program, Jon Kay tries to explain why the craft of making oak rod baskets has mostly faded away. And, we saute and deep fry green beans.
Chef Jeff Finch adds a couple special ingredients to make this pasta dish extraordinary -- corn stock and roasted heirloom tomato puree.
On this week's show, Chef Corbin Morwick outlines the six things he does every day to keep the kitchen at One World Catering running smoothly.
Sick of pickles? Chef Corbin Morwick's salad of Indian spices, tomatoes and onions is a great way to switch up your cucumber game.
Brunchers won't have many more chances to enjoy Jeff Finch's chanterelle frittata. It's available only as long as foragers provide him with fresh mushrooms.
In addition to Daniel Orr's Brazilian recipes for the final days of the Olympics, we offer two more ways to prepare chanterelles with Chef Jeff Finch.
In the podcast, Vicki Pierce talks about the Community Kitchen of Monroe County's summer meal program for kids and how her organization defines 'healthy food.'
As the Community Kitchen of Monroe County prepares for the 10th annual Chef's Challenge, Executive Director Pierce reflects on how her organization has evolved.
Chicken beauty contests are no joke. We meet several competitors and their poultry. And, Chef Arlyn Llewellyn whips up some eggplant tacos.
Because they've been pickled with beets, that's why! Chef Arlyn Llewellyn's pickled deviled eggs taste as spectacular as they look.
What started as a way to centralize the production of pizza dough is now also an incubator for small food businesses. We go inside One World's kitchen share.
Once you try this homemade mustard on some grilled meat or with a charcuterie plate, you'll never go back to the store-bought stuff.
Start with a basic dough recipe. Add some lemon zest and nutmeg. Create tiny dumplings, then fry them in butter. Chef Seth Elgar demonstrates.
Mornings are too hectic to spend 45 minutes behind a stove cooking steel cut oats. Daniel Orr's advice is to prep your first meal the night before.
Adam Quirk of Cardinal Spirits talks about the authors that got him started down the path to opening a distillery.