Springtime means Jana Wilson is running a nursery and a pre-school on her chicken farm.
Harmony School high school science students have applied what they learned in the classroom to the school's new solar sculpture.
Dan Imhoff is the author of "Food Fight: Citizen’s Guide to the Next Food and Farm Bill." But it's growing food, raising animals that really get him excited.
Author Dan Imhoff says every American who enjoys eating should be concerned about the farm bill. And, Chef Daniel Orr forages for grape leaves, wraps dolmas.
"The Chile Woman" Susan Welsand was able to install a 5.2 kilowatt array of solar panels after a tornado uprooted several old-growth trees on her farm.
Today, we have stories about farmers letting Mother Nature do the heavy lifting. And, it's asparagus in the kitchen!
After two years of decomposing, the piles of leftover wood chips at Bread & Roses Gardens will soon sprout mushrooms thanks to hungry mycelium.
With high seed and fertilizer prices, agriculture experts say there is little room for error when it comes to planting crops.
If you build it, they will come. Or, at least that's what the Bloomington Community Orchard hopes! And, we're cooking an all-vegan Cinco de Mayo.
We're working in the garden with the guys from Bread & Roses. After the initial elbow grease of laying sheet mulch, the garden then maintains itself.
Teresa Birtles froze a portion of her fall harvest of heirloom tomatoes and blackberries to sell at market in the early spring.
We visit Bread & Roses Gardens where the hoop house is home to kale and herbs, and Teresa Birtles sells frozen heirloom tomatoes she harvested in the fall.
The guys of Bread & Roses Gardens are growing a variety of herbs and greens inside their hoop house. Thanks to the sun, it's 80 degrees in there.
When it comes to St. Patrick's Day, Brad Dunn suggests going with the traditional pint of Guinness and shot of Irish whiskey. And, local greens on the menu!
Brad Dunn encourages you to try something different this St. Patrick's Day. These four Irish whiskeys are great no matter if you're shooting, mixing or sipping.
With the help of an anonymous donation, the Bloomington Winter Farmers Market hopes to ensure that no one is priced out of buying fresh, local foods.
It takes hours to boil maple sap down to syrup, but with the help of his decidedly low-tech maple syrup evaporator, Michael Bell is up to the challenge.
Brad Dunn introduces us to 4 Irish whiskeys. Chef Daniel Orr cooks with black-eyed-peas. Bloomington Winter Farmers Market is doubling customers' SNAP dollars.
Eric Ripert gives tips for making your small restaurant a success. Safety concerns threaten specialty cheese industry. Grapefruit and Welsh cakes for breakfast.
We chat with three vendors selling fresh, local food at the Bloomington Winter Farmers Market, then we cook with yams. Mike Bell boils maple sap down to syrup.