Ryan Hines spends spring days in southern Indiana woods hunting for morels. He tells us about the research that goes into finding the best spots for 'shrooms.
Beekeepers George Hegeman and Mike Bennett give us firsthand experiences with their hives. Then, preheat your oven to 400 degrees for two baked eggs recipes.
Kevin Pope grows ramps on his Lucas Lane Farm by harvesting the wild plants from the woods behind his property and then transplanting them near his hoop houses.
Our podcast series on baking goes vegan with Natalie Rae Good. Then, sustainable foraging tips from an expert. (Hint: leave the ramps bulbs in the ground.)
Baker Eric Schedler mills five different grains in-house. On the show, we watch the process and then we bake a pie with a kamut pie dough.
In this week's show, an interview with psychologist Katy Kopp Miller who specializes in treating eating disorders. Then, we kick off a month of baking recipes.
Anthropologist Georgina Ramsay researched food poisoning amongst refugees in Uganda, but as she describes, starting anew in Australia led to other difficulties.
On the podcast: This land has been in Liz and Nate Brownlee's family for half a century, but the small orchard represents chapter one of their farming story.
This week, Mas Masumoto on how his daughter's experience of farming differs from his. And cooking with an ingredient that requires no cultivation -- dandelions.
When buds appear on trees, that means sugaring season is over. On this week's show, we speak with syrup producers about the quick end to this year’s harvest.
Sercarz sources spices from all over the world and sells custom blends to chefs and home cooks. He describes what fresh means when it comes to spices.
Kelp aquaculture gives New England fisheries new markets, and Alan Barker turned his hobby into the Brown County Fungus Farm.
Author Vivian Halloran analyzed food memoirs for her book "Immigrant Kitchen." She tells her immigration story and unpacks the complicated idea of authenticity.
Jarrod May brews with local ginger from farmer Candace Minster. Sales of plant milks are going up. Dairy farmers are on high alert. We go hunting for truffles.
In our show, Chef Daniel Orr harnesses the rich texture of tofu to make two vegan dips. And, Jennifer Cockrall-King says farms change the texture of a city.
Business reporter Annie Ropeik is interested in consumers' feeling about food and how that impacts farmers. Then, beet vinaigrette on our veggie burger.
Does milk really help kids grow? Is dairy an important part of a healthy diet for adults? Andrea Wiley's research interrogates our assumptions about cow's milk.
For the first show of 2017, we highlight vegan recipes that don't skimp on flavor. Chef Arlyn Llewellyn's veggie burger with garlic aioli is seriously spicy.
You'll still get corned beef and black-eyed peas for New Year's, but our recipes are a fresh take on traditional dishes.
We've been mixing up drinks all month. Today, enjoy a glass of Daniel Orr's decadent eggnog. And we talk to two coffee professionals about their partnership.