Podcasting is a way to automatically download audio files on portable devices such as Apple iPods, other MP3 players, or on your computer for later playback.
To subscribe to a podcast, you first need software to detect and download the audio. Each podcast provides a URL to tell the software where to get the new audio content. All podcast software includes a field where you paste the URL of the podcast and a Subscribe button or other way to indicate you want to automatically download new content.
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Marcia Veldman talks about how customers' perceptions of local food have changed over the years. Seaweed in a salad. And, changing the definition of "farmer."
Amy Trubek studies taste and its connection to place. Bringing research to rural cancer patients. Local producers set-up shop at spring farmers' markets.
Microbiologist Rachel Dutton studies the bacteria that makes fermentation work. Green beans, nut brittle on the menu. Farmers have access to health insurance.
Strawberries serve as the inspiration for a smoothie and an art project. Eat like it's 1832 at the Hearthside Supper. Brad Dunn helps us navigate the wine list.
Researchers analyze a queen bee's gut. Problems with an organic checkoff. Yams for dinner. A look at one Pakistani-American family's hybrid food traditions.
Colleen Taylor Sen talks about her sixth book on Indian food. Daniel Orr uses that as inspiration for curried lentils. And, how federal farm payouts work.
Two stories about meat in America. We start seeds in the hoop house at Bread & Roses Gardens. And, taste-bud expanding marshmallows with 240sweet.
Christine Tailer lives off the grid but not without creature comforts. Pickled eggs and quinoa on the menu. Clara Moore tells us how to shop like a chef.
Michael Farrell talks about the future of maple sugaring. Tim Burton ages his syrups for enhanced flavor. Two bread bakers balance precision with creativity.
We go around the world of urban gardens with Jennifer Cockrall-King. Harvest Public Media has two stories about dairy. Brussels spouts plus polenta on the menu.