This week, we hear how Murray's Cheese Master Maria Brummett built her unexpected career. Then Robyn Morton explains why making mozzarella can be so tricky.
These syrup recipes are a great way to use every last herb in your herb garden. In our show, thyme and mint season some fresh cantaloupe and raspberries.
Cary Fowler of Global Crop Diversity Trust talks to us about climate change and what crop diversity used to look like before we started privatizing seeds.
Researcher Raj Patel contributed an essay to "Letters To A Young Farmer." This week, Megan Betz speaks with him about alternatives to private ownership of land.
Barbara Brosher is a journalist and a homebaker. This week, how baking treats like her Best Banana Cookies helps her relax after a busy day in the newsroom.
On this week's show, new ideas for enjoying carrots. Daniel Orr mixes the root veggies with orange juice and garam masala, and Arlyn Llewellyn makes pesto.
We hear stories of baked goods, from hobby to profession, from Marie Shakespeare and Lynn Schwartzbreg. We also make One World Catering's Apricot Almond Scones.
In this week's show, food scholar Emily Contois discusses food and gender with Earth Eats' Megan Betz, and they examine some especially ‘dudely’ food packages.
Anthropologist Ellen Ireland tells us the history behind our love/hate relationship with carp. Plus, simply cooked asparagus with vegan Caesar dressing.
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.