Made from Indiana sorghum, creator Matt Colglazier says his craft spirit is unlike anything else on the market. We taste two cocktails made with the stuff.
Author Paul Kindstedt says there's no one-size-fits-all solution when it comes to raw milk cheese safety.
In his new book "Cheese and Culture," Paul Kindstedt happens to tell the story of human civilization by way of cheese making.
Earth Eats blogger Chef Clara Moore is a contestant on the Bravo's new cooking show "Around The World In 80 Plates."
In part two of our interview with Farm Sanctuary's Gene Baur, he talks about how recent legislation is both helping and hurting farm animals.
In part one of our interview with Farm Sanctuary's Gene Baur, he talks about how animals are treated on factory farms and why vegan living is his religion.
Joseph Swain specializing in growing carrots on his Columbus, Ohio farm. His method for prepping his raised beds involve no gasoline and limited elbow grease.
Moya Andrews is the host of the show Focus on Flowers, our resident flower lady, and boy does she know her stuff. But you won't catch her snacking on flowers!
Customers visit the Meadowlark Farm table to buy sweet potatoes and leafy greens. Friendly conversations are free of charge.
After she feeds her chickens, Gretchen Sigmund Marks uses the burlap feed sacks to make collages.
Eggs are the star of the show at the Schacht Farms table at the Winter Farmers Market.
Cathy Crosson's table at the Winter Farmers Market includes many different colors of alpaca yarns and over 300 varieties of heirloom seeds.
240sweet of Columbus, Indiana is breaking new ground in the world of confections. They use local and organic ingredients in their artisan marshmallows.
Hunters Honey Farm can meet all your honey needs, from raw honey and honey comb to honey sticks and bees wax.
A group of American truffle lovers are trying to show that this reclusive delicacy can be planted, managed and harvested just like any other agricultural crop.
Eric Ripert talks about how to be a successful restauranteur, what goes into creating new dishes, and his suggestions for preparing parsnips and eggplant.
With his 30 hives, Rob Green brings plenty of experience to the classes he teaches at the Indiana Beekeeping School.
Question: What do you get when you cook two local ducks over an open fire? Answer: The most delicious holiday main course!
Didi Emmons didn't always cook with weeds. Thanks to her relationship with a local farmer, she now loves all sorts of feisty, flavorful and nutritious plants.
Mimi Ito says lunch is the best time to introduce kids to new foods. After eight years of documenting their lunches, she now considers her kids to be foodies.