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.
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.