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.
Vicki Basman collected stories and recipes from the people living in the Pearl Lagoon basin of Nicaragua for her cookbook "Pearls From The Lagoon."
Ellie Symes and Lucas Moehle want to develop technology to monitor the inner workings of beehives to help them better understand what's causing bee deaths.
Matt Bochman says the next development in brewing is local yeast. His business aims to make hundreds of wild strains available to home and craft brewers alike.
In the podcast, listen as Jill Vance points out wild edibles -- no mushrooms here! Before you forage, check out her list of favorite identification books.
In this week's show, we meet Denice Rackley. She raises sheep and lambs with a team of border collies, but her dogs are more than just extra help on the farm.
In this week's show, we talk to an immigrant who runs a tea warehouse in Indiana. Backyard chicken farmers struggle to know what to do with over-the-hill birds.
In this week's podcast, we follow a backyard beekeeper as he adopts a new colony. And, rethinking antibiotic use in livestock with Harvest Public Media.