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.
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.