Ferrol Johnson doesn’t mince words when talking about the difficulties of growing food in clay soil. He offers tips for being successful next spring.
Fall is a special time of year for foragers like Tracy Branam. These days he's on the hunt for persimmons and walnuts.
After anonymously blogging about her experiences eating school lunch for a year, Chicago Public Schools teacher Sarah Wu has now revealed her identity.
Stephanie Solomon of Mother Hubbard's Cupboard explains how she transformed grassy parkland into two fertile garden plots, one of which is in a hoop house.
"We're both Hoosier boys, born and bred," co-founder Clay Robinson says about himself and co-founder Dave Colt.
In part three of Earth Eats interview with Joel Salatin, he talks about whether small producers could ever successfully partner with corporations like Walmart.
In part two of the Earth Eats interview with Joel Salatin, he talks about what's wrong with food regulation from the standpoint of the small farmer.
In part one of the Earth Eats interview, farmer, food activist and author Joel Salatin talks about his new book "Folks, This Ain't Normal."
Christine Barbour acknowledges that eating slow food is more expensive than the fast, cheap, and easy alternative. But she says it's totally worth it.
"Farm Together Now" profiles the people who are experimenting with solutions to the broken American food system.
With the help of Jeni Britton Bauer's new cookbook, the sky's the limit with what you can do with an ice cream maker.
With the help of his elaborate rain barrel system, Steven Janowiecki can water his garden in five minutes flat.
This Indiana company offers locally produced seeds to folks who want to make every aspect of their garden organic, earth-friendly, and local.
"Chasing Chiles" brings the problem of climate change to our plates by exploring one of North America's most diverse food plants: chile peppers.
In the final part of a three-part conversation, Wendell Berry talks about what communities need to do to be sustainable and he explains why he is hopeful.
In part two of a three-part conversation, Wendell Berry talks about land economy vs. the money system and how to translate local focus into global awareness.
For the fifth time, Chef Dave Tallent made the semifinal list for the James Beard Awards. For him, the nomination is a sign that he's on the right track.
In part one of a three-part conversation, Wendell Berry describes how machines have changed the country and why it's important to be conscious of your place.
David Fletcher's artisanal chocolates are not only beautiful to look at, but they are tastier than anything you can buy in the stores.
Next to Thanksgiving, Christmas is the busiest time of year for the folks at the Community Kitchen of Monroe County and the Hoosier Hills Food Bank.