We asked our Twitter followers what worries them most about cooking Thanksgiving dinner. Judith Dern of Allrecipes is here to calm our nerves.
Keep calm and cook on this Thanksgiving. Judith Dern gives tips for how to make this year's meal flawless. Mulled wine and an apple dessert with Daniel Orr.
Apple Cider from Musgrave Orchard. Biscuits, roasted chicken from Chef Daniel Orr's kitchen. And Sharon Palmer answers your questions about plant-based eating.
Maple syrup in November! Burton's Maplewood Farm is aging maple syrup, and we use the finished product in crème brûlée. Then we meet hogs at Schacht Farm.
Indiana Representative Marlin Stutzman and Indiana Senator Joe Donnelly will participate in the reignited Farm Bill debate in Congress.
We celebrate figs in unlikely places today with a poem by Ross Gay. Persimmon jam to enjoy in the winter. And, where did all the sheep go?
Fall is a great time of year to plant fruit trees. A couple folks from the Bloomington Community Orchard give tips. All-natural deer repellent, paw paw recipes.
It's late fall in the orchard. Not only are volunteers preparing the plants for winter, but new fruit trees are also ready to go in the ground.
Gardening experts encourage you to keep working in your garden this fall. Gnocchi and butternut squash get cozy. And orphaned strawberry plants need good homes.
Peter Todd talks about what drives our food choices, and he gives us a sneak peak at technology that might be on its way to your local grocery store.
Strawberry plants were donated to the Bloomington Community Orchard 3 years ago. Today, they're growing out of control. Gardeners, they're here for the taking!
Two recipes for cooks who hate to do dishes. Peter Todd talks about how we make our food choices, and how smart shopping carts could transform grocery stores.
Anthropologist Catherine Tucker brings us the perspective of coffee growers. S.K. Quigley roasts the beans. Daniel Orr uses coffee in a barbecue sauce.
Christine Barbour teaches students that food choices are political choices. Eggplant caviar and fries in the kitchen. Kansas copes with 3 years of drought.
Local restaurants and growers set up tents on the IU campus to show students all the diversity and deliciousness the local food scene has to offer.
Turtle soup in southern Indiana. Okra fresh and raw. Growing food with less water. And, a local food party on campus. Take a listen!
The students are back! Big Red Eats Green wants to introduce them to local options for their off-campus eating. And, chia seeds for breakfast and caprese salad.
Since we're doing a lot of food preserving right now, it's fitting that we learn more about Ball jars. And, fresh watermelon juice and a blackberry liqueur.
Our three experts are back to talk about preserving foods, specifically salsa. Chef Daniel Orr makes roasted tomatillo salsa. We visit the Fort Knox of seeds.
Two types of candy today: Nut brittle satisfies your sweet tooth and cherry tomatoes are the candy of the garden. More ideas for using your garden's bounty.