Biology students get a hands-on experience studying bacteria on an organic farm, a tribute to the breaded pork tenderloin, and salmon on the grill!
Students researching antibiotic-resistant bacteria in organically-raised pigs discovered that all the pigs had some level of resistance in their systems.
Daniel Marquis is the executive chef at Quay and an organic farmer. Being involved in all levels of production gives him an intimate connection to the food.
When Chef Daniel Marquis isn't cooking at Quay in Chicago, he's growing food on his family farm. Seasoned gardeners share their stories. We forage for cattails!
Professor Amy Trubek discusses her research with Vermont maple syrup and artisan cheese, and amateur bakers try their hands at architecturally inspired cakes.
Bring on summer grilling season! Lynn Schwartzberg talks about what makes great barbecue, and Chef Daniel Orr cooks with rhubarb.
Brownies, yogurt and berries, pudding... Quinoa can be used in a variety of applications! Carolyn Hemming's new cookbook sings the praises of the edible seed.
Marcia Veldman talks about her obsession with gardening and how she strives for food justice through her work at the farmers market. And, quinoa is on the menu!
What does it take to run a successful farmers market? Coordinator of the Bloomington Community Farmers Market Marcia Veldman gives tips in this week's podcast.
Join us for a tour of one-of-a-kind Eden Farms and learn about their hydroponic farming that grows basil, arugula, and watercress year-round.
Jana Wilson introduces us to her 5-day-old Sicilian Buttercup chicks, Didi Emmons loves cooking wild edibles, and strawberry shortcake for dessert!
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.