We dip them in oil and eat them, top them with sour cream — more fat — and eat them. We twice bake them with fried cheese and bacon. And we call the potato the problem! It’s the company the potato keeps, it’s not the potato itself.
Chef Del Sroufe had to train his taste buds to appreciate a plain baked potato, one without all the extra goodies. He gives tips for changing up your diet and sticking with it for life.
He’s making an appearance at the upcoming Art of Chocolate event, so we’re making an adult hot chocolate in honor of that.
Chef Daniel Orr throws together a really elaborate chili, but wow is it worth it.
Local flowers from the winter farmers market are much more romantic than commercially produced bouquets.
And, what does sustainable mean when it comes to food? Harvest Public Media explores that.
- Best (And Worst) Countries To Get A Healthy Meal
- Global bumper wheat crop brings lower prices
- New Wheat Behind Whole Grain White Bread
Stories On This Episode
Some retailers are capitalizing on the consumer demand for foods produced in environmentally friendly ways.
In addition to the three marquee ingredients, coffee adds some zing to this chili.
Harvest Moon Flower Farm grows blooms 12 months of the year in southern Indiana thanks to a solar greenhouse and two hoop houses.
Once, hot drinks were a necessity; but these days, they're mostly celebratory. Give this Caribbean hot chocolate recipe a try on the next cold winter night.