Fall is a great time of year to plant fruit trees. A couple folks from the Bloomington Community Orchard give tips. All-natural deer repellent, paw paw recipes.
It's late fall in the orchard. Not only are volunteers preparing the plants for winter, but new fruit trees are also ready to go in the ground.
Gardening experts encourage you to keep working in your garden this fall. Gnocchi and butternut squash get cozy. And orphaned strawberry plants need good homes.
Peter Todd talks about what drives our food choices, and he gives us a sneak peak at technology that might be on its way to your local grocery store.
Strawberry plants were donated to the Bloomington Community Orchard 3 years ago. Today, they're growing out of control. Gardeners, they're here for the taking!
Two recipes for cooks who hate to do dishes. Peter Todd talks about how we make our food choices, and how smart shopping carts could transform grocery stores.
Anthropologist Catherine Tucker brings us the perspective of coffee growers. S.K. Quigley roasts the beans. Daniel Orr uses coffee in a barbecue sauce.
Christine Barbour teaches students that food choices are political choices. Eggplant caviar and fries in the kitchen. Kansas copes with 3 years of drought.
Local restaurants and growers set up tents on the IU campus to show students all the diversity and deliciousness the local food scene has to offer.
Turtle soup in southern Indiana. Okra fresh and raw. Growing food with less water. And, a local food party on campus. Take a listen!
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.