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Baker Eric Schedler mills five different grains in-house. On the show, we watch the process and then we bake a pie with a kamut pie dough.
In this week's show, an interview with psychologist Katy Kopp Miller who specializes in treating eating disorders. Then, we kick off a month of baking recipes.
Anthropologist Georgina Ramsay researched food poisoning amongst refugees in Uganda, but as she describes, starting anew in Australia led to other difficulties.
On the podcast: This land has been in Liz and Nate Brownlee's family for half a century, but the small orchard represents chapter one of their farming story.
This week, Mas Masumoto on how his daughter's experience of farming differs from his. And cooking with an ingredient that requires no cultivation -- dandelions.
When buds appear on trees, that means sugaring season is over. On this week's show, we speak with syrup producers about the quick end to this year’s harvest.
Sercarz sources spices from all over the world and sells custom blends to chefs and home cooks. He describes what fresh means when it comes to spices.
Kelp aquaculture gives New England fisheries new markets, and Alan Barker turned his hobby into the Brown County Fungus Farm.
Author Vivian Halloran analyzed food memoirs for her book "Immigrant Kitchen." She tells her immigration story and unpacks the complicated idea of authenticity.
Jarrod May brews with local ginger from farmer Candace Minster. Sales of plant milks are going up. Dairy farmers are on high alert. We go hunting for truffles.