What if cooks toured the country like musicians? And what if they gave their “performances” in your dining room? Joshua Ploeg is doing just that.
Freda Love Smith's memoir chronicles her life as a rock drummer and food lover. She tells stories of how those two worlds have collided in some unexpected ways.
The guys of Oddball Fermentables are crafting mead and cyser, or as they call it, "wine, made by guys who like beer."
The Bloomington Hop Jockeys have been meeting since 2004 to promote Homebrewing in Southern Indiana.
Journalist Michael Moss argues food companies have been deliberately bumping up the salt, sugar and fat levels in processed foods to get us hooked.
At Straight Creek Valley Farm, living "off-the-grid" doesn't mean doing without creature comforts like cell phones and Keurig coffee.
Cockrall-King is the author of "Food and the City." She explains how city dwellers have made urban agriculture fit the needs of their specific community.
As farmer Chris Vosters navigates through the later stages of her life, she remains dedicated to serving her customers and cooking kettle corn.
Author and rancher Nicolette Hahn Niman says her book "Defending Beef" is a constructive criticism of the beef industry.
Jerry and Paula Perron of J&P Heritage Farm have grown their retirement hobby into a small, pork-producing business
Emily Robbins wanted to be outside and hang out with her dad, so getting to drive tractor was a natural thing.
Nancy Vienneau has organized a community-wide potluck in Nashville for five years. Her cookbook includes 30 recipes from potluck participants over the years.
Spike Carlsen says building is a lot like cooking. His Flowerpot Smoker combines the two into one ingenious outdoor gadget.
At the seventh annual UpCup Homebrewing Competition, homebrewers compete for a chance to have their beer produced and sold by Upland Brewing Company.
Rose Hayden-Smith says the message of connecting the food supply with national security can be updated for today.
Farmer Dave Fischer and Gregg Rago of Nick's English Hut joined forces almost a decade ago to get locally-raised meats onto customers' plates.
Dave Fischer credits his relationship with Sander Processing as one of the main reasons he is able to sell his products directly to area restaurants.
From a deer infestation to exceedingly wet spring weather, Adam Phelps has learned to deal with all sorts of adversity in his first three years of farming.
Mark Winne describes how food policy councils can advocate for change in the local, regional and national food systems.
Urban farming pioneer Will Allen says campus gardens, like the one at Indiana University, are popping up all over the country.