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Gordon Edgar says all cheddar, from Kraft to Cabot, come from the same basic recipe. Converting farmland back to grassland. And, chocolate cake for dessert.
The compost at Bread & Roses is so active it's melting snow. Daniel Orr makes pasta spectacular. And, it takes energy to make those bags of pre-chopped veggies.
Breakfast hasn't always been considered the most important meal of the day. We bake biscuits and a savory Swiss chard pie. And, the sharing economy on the farm.
Kombucha brewers borrow from beer and dairy industries to increase production. Thin-crust pizza on the menu. And, buying and selling water rights in Nebraska.
In addition to some of our favorite stories from 2015, we examine the pros and cons of fertilizers. And, what we flush down the toilet could become energy.
We follow donated produce from the supermarket to the soup kitchen. The competitive world of making gingerbread houses. Scientists are still stumped by PED.
Spending your holiday dollar on Christmas trees and homebrew kits. Butternut squash paired with gnocchi. And, breaking down the energy inputs that go into food.
When the garden doesn't grow, Phil Christenson isn't able to donate. Foods in the Jewish tradition. And, farmers' pocketbooks are strained by property taxes.
Joshua Ploeg's pop-up vegan dinner parties. Save the milkweed, save the monarch butterflies. Turkish red onion salad. And, Clara Moore's shopping tips.
Ducks, pumpkins and mushrooms slow-cooked in a fireplace. Whiskey 101, with Brad Dunn. Immigrant farmworkers' dilapidated houses can come with health risks.