Brad Dunn likes a nice bottle of scotch for the holidays. Local distiller maker Matt Colglazier talks about his spirit Sorgrhum. And, ducks for dinner!
Brad Dunn gives tips for buying a nice bottle of wine this holiday season. Then Chef Daniel Orr makes two cheesy appetizers to enjoy with a glass or two.
We speak with Gene Baur, president and co-founder of Farm Sanctuary. We visit a local bison farm, and Chef Daniel Orr prepares chili and a stew with bison meat.
Now that Thanksgiving 2012 is in the books, let's address the leftovers in our refrigerators. Chef Daniel Orr prepares stock, turkey soup and fried potatoes.
It's a Thanksgiving celebration today! We visit Schacht Farm to see how the birds live before we prepare the perfect Thanksgiving bird with Chef Daniel Orr.
Chef Daniel Orr's oven is working hard today. He's baking biscuits and roasting chicken. Before that, registered dietitian Sharon Palmer answers your questions.
Gary Paul Nabhan reminisces about the many different varieties of apples he has enjoyed over the years. Chef Daniel Orr prepares an apple pie and two soups.
The catawba grapes we harvested last week are now being turned into wine at the Oliver Winery. And, persimmon desserts are favorites during the fall in Indiana.
Food is not a talking point this election season. Christine Barbour speculates why. We visit Creekbend Vineyard, and Chef Daniel Orr makes persimmon pudding.
So long, drought! We're celebrating wet fall weather with stories about hydroponics and rain barrels. In the kitchen, Chef Daniel Orr cooks tilapia and squash.
Dr. Drew Ramsey talks about how diet can affect brain health. Growing tomatoes next spring starts with amending your soil. And, let's make fried green tomatoes!
Our three backyard chicken farmers are back to talk about preparing your birds for winter. In the kitchen, two adult recipes -- martini and drunken watermelon.
Chef Daniel Orr cooks with King Oyster and Chicken Of The Woods Mushrooms, and our backyard chicken experts talk about protecting your birds from predators.
Let's talk chickens! Three backyard chicken farmers answer your questions, and Chef Daniel Orr uses chicken bones and veggie scraps to make a stock.
'Tis the season to start planting your fall plants. Stephanie Solomon gives tips. Chef Daniel Orr prepares two dishes: apple butter and watermelon juice.
'Tis the season for canning. We look into the history of pickling MVP -- the Ball jar. And, Chef Daniel Orr says deep-frying isn't the only way to enjoy okra.
Barbecue champion Chris Marks describes what makes a perfectly cooked pork rib, and food writer Lynn Schwartzberg gives tips for how to make that happen.
Spicy food on the brain today. Chef Daniel Orr makes a pepper relish. Then we visit a local chile farmer and a pop-up garden next to a downtown fire station.
Wine expert Brad Dunn talks about what wines are refreshing during hot summer days, and break out the chips for the annual Bloomingfoods Salsa Contest.
Jana Wilson's Sicilian Buttercup chickens compete at poultry competitions. It’s fair season in Indiana and we preview the latest deep-fried delicacy.