Amy Trubek studies taste and its connection to place. Bringing research to rural cancer patients. Local producers set-up shop at spring farmers' markets.
Microbiologist Rachel Dutton studies the bacteria that makes fermentation work. Green beans, nut brittle on the menu. Farmers have access to health insurance.
Strawberries serve as the inspiration for a smoothie and an art project. Eat like it's 1832 at the Hearthside Supper. Brad Dunn helps us navigate the wine list.
Researchers analyze a queen bee's gut. Problems with an organic checkoff. Yams for dinner. A look at one Pakistani-American family's hybrid food traditions.
Colleen Taylor Sen talks about her sixth book on Indian food. Daniel Orr uses that as inspiration for curried lentils. And, how federal farm payouts work.
Two stories about meat in America. We start seeds in the hoop house at Bread & Roses Gardens. And, taste-bud expanding marshmallows with 240sweet.
Christine Tailer lives off the grid but not without creature comforts. Pickled eggs and quinoa on the menu. Clara Moore tells us how to shop like a chef.
Michael Farrell talks about the future of maple sugaring. Tim Burton ages his syrups for enhanced flavor. Two bread bakers balance precision with creativity.
We go around the world of urban gardens with Jennifer Cockrall-King. Harvest Public Media has two stories about dairy. Brussels spouts plus polenta on the menu.
Let your kids experiment with making food. Sarah Elton tells us why. We tap maple trees. Kale and chocolate for our snacks. And, carbon in the Corn Belt.
Today is our 300th episode! We commemorate the milestone with an interview with Wendell Berry. And, what organic farmed fish could mean for other organics.
A day on, not a day off, for local food organizations. Haggis and mashed rutabaga for Burns Supper. And, ranchers get critical of federal beef checkoff program.
Mulled wine and chicken mushrooms on the menu. A new super-herbicide brings new concerns. Tips for beginning backyard chicken farmers. And we go a'wassailing.
Rebecca Lando's cookbook shows how to eat seasonally, nutritiously on a budget. Lamb ribs when you want to splurge. What it takes for food to be called non-GMO.
Living Roots Ecovillage uses organic growing practices but they don't want to get certified. Snacking on raw food. Cali dairy farmers relocate to the Midwest.
Make butter and paneer with Robyn Morton. Mozzarella is a bit trickier. Mike Record works to get his small farm certified organic. Benedictine nuns raise cows.
Claudia Roden wrote food books long before it was trendy. Daniel Orr cooks duck and parsnip soup. Mistletoe gets cozy with apple trees. US grain on the move.
For Judy Wicks, running a restaurant was more about doing right by her community than about profits. Salmon croquettes on the menu. Local food goes high tech.
Amy Bentley follows trends in baby food, from invention to today. Indiana rancher develops relationship with local restaurants. And, a profile of Tom Vilsack.
Judith Schwartz and the inherent wealth in our environmental economy. Fire-baked brie. Women farmers finally get counted. "Tamale Lady" Chef Erika Yochum.