The students are back! Big Red Eats Green wants to introduce them to local options for their off-campus eating. And, chia seeds for breakfast and caprese salad.
Since we're doing a lot of food preserving right now, it's fitting that we learn more about Ball jars. And, fresh watermelon juice and a blackberry liqueur.
Our three experts are back to talk about preserving foods, specifically salsa. Chef Daniel Orr makes roasted tomatillo salsa. We visit the Fort Knox of seeds.
Two types of candy today: Nut brittle satisfies your sweet tooth and cherry tomatoes are the candy of the garden. More ideas for using your garden's bounty.
Conventional wisdom tells you, if ranchland ground has less grass, the problem is too many cows. But that’s not always the case.
It took 4 organizations and several hard workers to get hens from the farm to the shelves of hunger organizations. And, how to start a home-based food business.
The Bloomington Food Policy Council envisions local change having a global impact. Then, some Caribbean-inspired chicken and chicken of the woods mushrooms.
Three backyard chicken farmers talk about what it's like to raise a flock. Daniel Orr cooks with goat cheese. At a local pie shop, community is on the menu.
Kurt Michael Friese explores climate change's effect on chiles. Drew Ramsey says peppers can help you focus. And, Daniel Orr pickles peppers from the garden.
For our Fourth of July program, we celebrate two very different ways of approaching food: vegetarian dishes for a cookout and the competitive eating circuit.
Biology students get a hands-on experience studying bacteria on an organic farm, a tribute to the breaded pork tenderloin, and salmon on the grill!
Students researching antibiotic-resistant bacteria in organically-raised pigs discovered that all the pigs had some level of resistance in their systems.
Daniel Marquis is the executive chef at Quay and an organic farmer. Being involved in all levels of production gives him an intimate connection to the food.
When Chef Daniel Marquis isn't cooking at Quay in Chicago, he's growing food on his family farm. Seasoned gardeners share their stories. We forage for cattails!
Professor Amy Trubek discusses her research with Vermont maple syrup and artisan cheese, and amateur bakers try their hands at architecturally inspired cakes.
Bring on summer grilling season! Lynn Schwartzberg talks about what makes great barbecue, and Chef Daniel Orr cooks with rhubarb.
Brownies, yogurt and berries, pudding... Quinoa can be used in a variety of applications! Carolyn Hemming's new cookbook sings the praises of the edible seed.
Marcia Veldman talks about her obsession with gardening and how she strives for food justice through her work at the farmers market. And, quinoa is on the menu!
What does it take to run a successful farmers market? Coordinator of the Bloomington Community Farmers Market Marcia Veldman gives tips in this week's podcast.
Join us for a tour of one-of-a-kind Eden Farms and learn about their hydroponic farming that grows basil, arugula, and watercress year-round.