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.
Jami Scholl doesn't put her garden to bed once the ground starts to freeze -- she continues to grow food. Read her advice for gardening throughout the winter.
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.