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Chef's Career Change, Cold Weather Citrus, Chocolate Dessert

david tallent at iu traditions catering

And, there's something fragile about what it is that we do, and who we are, and when you do it and this is how you choose to express yourself, it's kind of a high-wire act, sometimes with a net and sometimes without.


Chef David Tallent spent 12 years in the restaurant business, then he decided it was time to find a more sustainable work-life balance. We touch base to see what his culinary life is like these days.

Bigger cows are producing more milk, but what are the trade-offs for farmers.

We visit Jami Scholl and Russ Finch to see how they're beating the cold and snow and growing food in the Midwest in the winter.

Then, chocolate. Lots of chocolate for Valentine's Day.

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