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.
Our experts give you advice for baking delicious loaves of bread, gluten-free and gluten-full. Maple syrup with turnips. And, are invasive weeds on the rise?
This episode, encouragement to tap maple trees yourself this year. A handheld snack with Chef Daniel Orr. And, small farmers make the food system their own.
Making maple syrup does not need to be left to the experts. Michael Farrell's "A Sugarmaker's Companion" will give you the tools you need to do it yourself.
Give Chef Dave Tallent the chance and he'll change your mind about beets with his Italian-inspired Beet And Goat Cheese Ravioli.
The Rail changes its menu every 6-8 weeks to stay as true to the seasonality of foods as possible. Featured on the latest menu is Chef Bob Adkins' Indian curry.
No love for beets?! Chefs Dave Tallent and Bob Adkins both try to convince guests that it's a delicious ingredient in their dishes. Kale chips and hydroponics.
Deb McKee Kelly's table at the Bloomington Winter Farmers Market is stocked with lettuce, arugula and basil she grows on her hydroponics farm.
The challenges of serving fresh seafood in an Indiana restaurant, with Chef Jeff Finch. Broccoli, Tuscan style. Btwon Food Swappers trade homemade goodies.
Finch's Brasserie takes pride in supporting local farms, but in order to serve the freshest seafood possible, they have to fly it in from the coasts.