Photo: Emily Mills (Flickr)
We got into it primarily from a pet standpoint because my daughter was interested in that, but as a family we were interested in sustainability and gardening and producing our own food.
So Aleisha Kropf started a small chicken flock in her backyard in Bloomington, Indiana. She will be joined by two other backyard chicken farmers for our roundtable discussion.
Harvest Public Media says the cooperative will be the fast-growing business model in the next ten years. Hilary Stohs-Krause takes a look at how the co-op being scaled up and down.
In the kitchen, Chef Daniel Orr assembles the world’s best BLT and a decadent goat cheese appetizer.
And, Josephine McRobbie of Traditional Arts Indiana visit a pie shop in Atlanta, Indiana and brings us a story of entrepreneurship, innovation and community.
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Stories On This Episode
The cooperative business model, long a staple of Midwestern agricultural communities, is being adapted to serve a broader range of rural needs.
Chickens give backyard farmers more than just eggs and meat. Three experts talk about how they help in the garden with fertilizing, tilling and pest control.
Traditional Arts Indiana explores the community aspects of food, by visiting three local dining institutions around the state.
This is not your typical BLT. The goat cheese and herb wasabi mayo add a unique kick.
This definitely beats the highly-processed cheese ball you get at the grocery store. Once you go goat cheese, you'll never go back.