Our experts give you advice for baking delicious loaves of bread, gluten-free and gluten-full. Maple syrup with turnips. And, are invasive weeds on the rise?
This episode, encouragement to tap maple trees yourself this year. A handheld snack with Chef Daniel Orr. And, small farmers make the food system their own.
No love for beets?! Chefs Dave Tallent and Bob Adkins both try to convince guests that it's a delicious ingredient in their dishes. Kale chips and hydroponics.
The challenges of serving fresh seafood in an Indiana restaurant, with Chef Jeff Finch. Broccoli, Tuscan style. Btwon Food Swappers trade homemade goodies.
Shopping as a way of connecting with your town. Lawmakers reached a compromise on the farm bill. Uplands Peak rescues farm animals. Broccoli soup for dinner.
Josh Ploeg travels around the country throwing dinner parties. Daniel Orr plants potatoes and preserves grape leaves. And, farmers take a chance on new crops.
A dozen eggs and a pound of kale coming right up! Farmer Teresa Birtles talks about custom growing for chefs. And, parsnips and celery root on the menu today.
In addition to planning your next evening at home, we chat with Chef Del Sroufe about making healthy eating a permanent lifestyle adjustment.
We continue our conversation from last week about compost. It's one of the few sources warm spots at Bread & Roses. And a recipe for green juice, cheers!
For our first show of 2014, we're looking at ways to reduce food waste, from composting to making vegetable stock.
We had a blast this year speaking with researchers, visiting farms and eating great food. In this week's podcast, we take a look back at highlights from 2013.
We cheers with eggnog and get our handy dirty making tamales. Harvest Public Media examines soil microbes. And, have yourself a merry little (vegan) Christmas.
Today, we fish for wild oysters in Nicaragua and give chickens a break from laying eggs. Daniel Orr shares a cocktail recipe perfect for holiday entertaining.
Vicki Basman talks about her food adventures in Pearl Lagoon. Frog legs are on the menu. And, how cuts to SNAP funding could affect rural Americans.
Small and large food operations live together in the Hoosier state. Quinoa to lighten our bellies following Thanksgiving. Harvest Public Media looks at CAFOs.
Judith Dern is back to give us a turkey cooking tutorial. We visit some noisy birds at Schacht Farm. And two side dishes that buck tradition in the best way.
Keep calm and cook on this Thanksgiving. Judith Dern gives tips for how to make this year's meal flawless. Mulled wine and an apple dessert with Daniel Orr.
Apple Cider from Musgrave Orchard. Biscuits, roasted chicken from Chef Daniel Orr's kitchen. And Sharon Palmer answers your questions about plant-based eating.
Maple syrup in November! Burton's Maplewood Farm is aging maple syrup, and we use the finished product in crème brûlée. Then we meet hogs at Schacht Farm.
We celebrate figs in unlikely places today with a poem by Ross Gay. Persimmon jam to enjoy in the winter. And, where did all the sheep go?