Nick's English Hut has a special partnership with one local farm. Lemon verbena flavors a cocktail. Amy Trubek studies our social connection to food.
Farmer Dave Fischer and Gregg Rago of Nick's English Hut joined forces almost a decade ago to get locally-raised meats onto customers' plates.
Fischer Farms' Dave Fischer tells us why his processor is so important to his business. Plant-based recipes with Chef Orr. Seed saving at the Wylie House.
Dave Fischer credits his relationship with Sander Processing as one of the main reasons he is able to sell his products directly to area restaurants.
Beginning farmer Adam Phelps talks about his daily struggles. The beginning of the local food movement with Harvest. And, asparagus for the beginning of spring.
From a deer infestation to exceedingly wet spring weather, Adam Phelps has learned to deal with all sorts of adversity in his first three years of farming.
Quick! Pick up some ramps from a local forager and pickle them. Mike Siberz has become one with the bread at Feast. And, Mark Winne talks food policy councils.
Ahead of Cinco de Mayo, we learn about the history of corn tortillas and we learn how to make them. Jana Wilson attends poultry shows. Asian carp for dinner?
Howard has watched the food preferences of the women at Alpha Xi Delta change over her five years in the kitchen. Now, they go crazy for local kale salad.
Chef Jackie Howard brings her local food philosophy to a sorority's kitchen. Susan Welsand's farm is solar powered. And, kale salad with strawberry shortcake.
We look at an innovative food system in urban Chicago. Will Allen inspires students. And, carrots from field to plate.
Microbiologist Rachel Dutton studies cheese and its microbes. Chef Bob Adkins presents an easy cheese making tutorial. And, time for barbecue!
Author and homesteader Eric Brown worries that the record cold temperatures this winter will further delay the appearance of wild edibles.
Despite record cold snaps this winter, organizers promise plenty of fresh produce on the first Saturday of the Bloomington Community Farmers Market.
Believe it or not, it's time for farmers markets! Robin Hobson gives us a behind-the-scenes view. And, will the wacky winter weather impact wild edibles?
Parents often struggle to get kids to be adventurous eaters. Our experts have some ideas. Bread baking at Muddy Fork, and Brussels sprouts paired with polenta.
Staci Radford-Vincent taught her 7-year-old son how to help in the kitchen when he was just a toddler, and now he values healthy eating and home cooked food.
Not pork, not beef... we make lamb ribs. Permaculture for life with Peter Bane and Bread & Roses. And, the dairy industry and FDA's new anti-terror regulations.
Pairing cooking classes with increased access to whole foods changes eating habits at Mother Hubbard's Cupboard. Corned beef tongue for St. Patrick's Day.
Traditional corned beef is often made with brisket. Chef Seth Elgar is doing things a little different this St. Patrick's Day -- corned beef tongue.