A graduate student at the University of Toledo in Ohio discovered grass carp eggs last summer in the Sandusky River, which flows into Lake Erie.
This has been an especially active swarm season in southern Indiana, thanks to record high temperatures earlier this spring.
Vicki Basman collected stories and recipes from the people living in the Pearl Lagoon basin of Nicaragua for her cookbook "Pearls From The Lagoon."
Ellie Symes and Lucas Moehle want to develop technology to monitor the inner workings of beehives to help them better understand what's causing bee deaths.
Matt Bochman says the next development in brewing is local yeast. His business aims to make hundreds of wild strains available to home and craft brewers alike.
In the podcast, listen as Jill Vance points out wild edibles -- no mushrooms here! Before you forage, check out her list of favorite identification books.
In this week's show, we meet Denice Rackley. She raises sheep and lambs with a team of border collies, but her dogs are more than just extra help on the farm.
In this week's show, we talk to an immigrant who runs a tea warehouse in Indiana. Backyard chicken farmers struggle to know what to do with over-the-hill birds.
In this week's podcast, we follow a backyard beekeeper as he adopts a new colony. And, rethinking antibiotic use in livestock with Harvest Public Media.
On the podcast, what was behind the White Violet Center's decision to get certified organic (again). And, millet isn't just for the birds anymore -- or is it?
In this week's podcast, Jennifer Meta-Robinson describes why the placement of the apostrophe is important to her definition of "farmers' markets."
Blogger Shelly Westerhausen says photos are almost more important than recipes. Stories from a fish fry. And, traditional farmers bring expertise to cannabis.
Salmon and turnips prepared with maple syrup. From roaster to coffee cup, at Hopscotch. And, planting other crops in corn fields to help protect soil.
Nicolette Hahn-Niman wants ranchers to change their practices to meet consumer demand. Radishes and kale on the plate. And, the GMO debate in Colorado.
Farmers collect money for CSA memberships now to fund expenses before the planting begins. For some, it's an important part of their bottom line.
What does it take to run a successful community supported agriculture program? A look at Indiana's popcorn industry. And, two types of pickles for spring foods.
Rose Hayden-Smith says growing food is an act of patriotism. Broccoli raab, the Italian way. Wild rice pancakes. And, locusts destroy pastures in Argentina.
Chef David Tallent now spends his work days in a different kind of kitchen. Cold weather growing takes some ingenuity. And, chocolate for dessert.
How have backyard chicken farmers reacted to the avian flu outbreak? Tacos with walnuts and fish. And, students run the grocery store in a tiny Nebraska town.
Gordon Edgar says all cheddar, from Kraft to Cabot, come from the same basic recipe. Converting farmland back to grassland. And, chocolate cake for dessert.