Dr. Drew Ramsey connects brain health with certain types of foods. Chef Daniel Orr cooks some baby turnips with pears. And, meet the superweed Palmer Amaranth.
Tips for preserving the abundant harvest of zucchini. How to start a home food business. The logistics of tourism on the farm. Swiss chard with Daniel Orr.
How did we get here? Maureen Ogle gives us a history of U.S. meat production. Papaya plus kohlrabi in a salad. Universities work to alleviate world hunger.
An all-American tradition on July 4 -- eating contests! Ryan Nerz gives us the scoop from the inside. Daniel Orr prefers vegetarian recipes with collard greens.
Cold brew coffee keeps 'em dancing late into the night at The Bishop. Bok choy and kale with Asian flavors. Farmer Teresa Birtles grows for local chefs.
Daniel Orr whips up Brazilian dishes in celebration of the World Cup. Agritourism offers "authentic" farm experiences. Tools on loan from Mother Hubbard's.
Celebrating homebrewers at Upland. The growing -- yet still controversial -- hemp movement in American agriculture. And, beets and flowers with Chef Daniel Orr.
We spend much of today's show walking around the garden at the White Violet Center. Berries for dessert. And, does the Midwest have a new energy crop?
Nick's English Hut has a special partnership with one local farm. Lemon verbena flavors a cocktail. Amy Trubek studies our social connection to food.
Fischer Farms' Dave Fischer tells us why his processor is so important to his business. Plant-based recipes with Chef Orr. Seed saving at the Wylie House.
Beginning farmer Adam Phelps talks about his daily struggles. The beginning of the local food movement with Harvest. And, asparagus for the beginning of spring.
Quick! Pick up some ramps from a local forager and pickle them. Mike Siberz has become one with the bread at Feast. And, Mark Winne talks food policy councils.
Ahead of Cinco de Mayo, we learn about the history of corn tortillas and we learn how to make them. Jana Wilson attends poultry shows. Asian carp for dinner?
Chef Jackie Howard brings her local food philosophy to a sorority's kitchen. Susan Welsand's farm is solar powered. And, kale salad with strawberry shortcake.
We look at an innovative food system in urban Chicago. Will Allen inspires students. And, carrots from field to plate.
Microbiologist Rachel Dutton studies cheese and its microbes. Chef Bob Adkins presents an easy cheese making tutorial. And, time for barbecue!
Believe it or not, it's time for farmers markets! Robin Hobson gives us a behind-the-scenes view. And, will the wacky winter weather impact wild edibles?
Parents often struggle to get kids to be adventurous eaters. Our experts have some ideas. Bread baking at Muddy Fork, and Brussels sprouts paired with polenta.
Not pork, not beef... we make lamb ribs. Permaculture for life with Peter Bane and Bread & Roses. And, the dairy industry and FDA's new anti-terror regulations.
Pairing cooking classes with increased access to whole foods changes eating habits at Mother Hubbard's Cupboard. Corned beef tongue for St. Patrick's Day.