Hannah and Kevin had everything in place to start a food waste pick-up service-- everything but a place to store the compost. A local farmer stepped in to help.
On today's show, two recipes to use up the last few zucchinis, peppers, okra and tomatoes from your garden. And, how Kansas City is impacted farm runoff.
To be fair, Granny made a mean persimmon pudding, but Daniel Orr's recipe takes it to the next level. Also today, it's Lisa Dorazewski's persimmon donut glaze.
Preheat your ovens! Muddy Fork bakes challah and Daniel Orr bakes paw paw bread. Then we meet farmers who are trying to tackle nitrate pollution in groundwater.
On this week's show, Harvest Public Media kicks off its series about water contamination, and Daniel Orr describes the most basic way to pickle vegetables.
Today, two perspectives on the lives of farm animals. What's behind the label "certified humane?" And, meet the rescued farm animals of Uplands Peak Sanctuary.
Louise Briggs has a love/hate relationship with her 60-foot persimmon tree. We visit the crew of locals who are helping to put the fruit to good use.
On today's program, Jon Kay tries to explain why the craft of making oak rod baskets has mostly faded away. And, we saute and deep fry green beans.
On this week's show, Chef Corbin Morwick outlines the six things he does every day to keep the kitchen at One World Catering running smoothly.
In addition to Daniel Orr's Brazilian recipes for the final days of the Olympics, we offer two more ways to prepare chanterelles with Chef Jeff Finch.
In the podcast, Vicki Pierce talks about the Community Kitchen of Monroe County's summer meal program for kids and how her organization defines 'healthy food.'
Seed saving at the Wylie House, Dumpster Diving in Indianapolis, and a Panzanella salad made with stale bread.
Chicken beauty contests are no joke. We meet several competitors and their poultry. And, Chef Arlyn Llewellyn whips up some eggplant tacos.
What started as a way to centralize the production of pizza dough is now also an incubator for small food businesses. We go inside One World's kitchen share.
Mornings are too hectic to spend 45 minutes behind a stove cooking steel cut oats. Daniel Orr's advice is to prep your first meal the night before.
Adam Quirk of Cardinal Spirits talks about the authors that got him started down the path to opening a distillery.
An author talks lentil farmers in Montana, pickles that go great on tacos, a raw Brussels sprouts salad, and the dangers of working in a slaughterhouse.
A farmer and a chef collaborate on root beer. Hear about dangerous working conditions in meat processing plants. And, salsa verde tops breakfast veggie cups.
Bagged lunches are delivered to low-income neighborhoods around Monroe County. Spaghetti squash 101 with Daniel Orr. And, the trouble with pets in farm country.
Cary Fowler is a Senior Advisor to the Global Crop Diversity Trust. On this week's show, he talks about unintended consequences of the rise of big agribusiness.