Biology students get a hands-on experience studying bacteria on an organic farm, a tribute to the breaded pork tenderloin, and salmon on the grill!
When Chef Daniel Marquis isn't cooking at Quay in Chicago, he's growing food on his family farm. Seasoned gardeners share their stories. We forage for cattails!
Professor Amy Trubek discusses her research with Vermont maple syrup and artisan cheese, and amateur bakers try their hands at architecturally inspired cakes.
Bring on summer grilling season! Lynn Schwartzberg talks about what makes great barbecue, and Chef Daniel Orr cooks with rhubarb.
Marcia Veldman talks about her obsession with gardening and how she strives for food justice through her work at the farmers market. And, quinoa is on the menu!
What does it take to run a successful farmers market? Coordinator of the Bloomington Community Farmers Market Marcia Veldman gives tips in this week's podcast.
Jana Wilson introduces us to her 5-day-old Sicilian Buttercup chicks, Didi Emmons loves cooking wild edibles, and strawberry shortcake for dessert!
Author Dan Imhoff says every American who enjoys eating should be concerned about the farm bill. And, Chef Daniel Orr forages for grape leaves, wraps dolmas.
Today, we have stories about farmers letting Mother Nature do the heavy lifting. And, it's asparagus in the kitchen!
If you build it, they will come. Or, at least that's what the Bloomington Community Orchard hopes! And, we're cooking an all-vegan Cinco de Mayo.
We're working in the garden with the guys from Bread & Roses. After the initial elbow grease of laying sheet mulch, the garden then maintains itself.
We visit Bread & Roses Gardens where the hoop house is home to kale and herbs, and Teresa Birtles sells frozen heirloom tomatoes she harvested in the fall.
When it comes to St. Patrick's Day, Brad Dunn suggests going with the traditional pint of Guinness and shot of Irish whiskey. And, local greens on the menu!
Brad Dunn introduces us to 4 Irish whiskeys. Chef Daniel Orr cooks with black-eyed-peas. Bloomington Winter Farmers Market is doubling customers' SNAP dollars.
Eric Ripert gives tips for making your small restaurant a success. Safety concerns threaten specialty cheese industry. Grapefruit and Welsh cakes for breakfast.
We chat with three vendors selling fresh, local food at the Bloomington Winter Farmers Market, then we cook with yams. Mike Bell boils maple sap down to syrup.
'Tis the season for making maple syrup! Michael Bell demonstrates how to tap a maple tree, and Chef Daniel Orr sweetens some turnips and pears with local syrup.
Two recipes using kale, a snack and a salad. Brad Dunn talks dessert wine. Harvest Moon Flower Farm sells bouquets that are uniquely local and seasonal.
Megan Hutchison of the Local Growers Guild talks about educating aspiring farmers. In the kitchen, Chef Daniel Orr roasts tomatoes and bacon-wrapped garlic.
Three breakfast dishes to start your morning off right. Megan Hutchison of the Local Growers Guild talks about the issues affecting small farmers.