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Jana Wilson introduces us to her 5-day-old Sicilian Buttercup chicks, Didi Emmons loves cooking wild edibles, and strawberry shortcake for dessert!
Author Dan Imhoff says every American who enjoys eating should be concerned about the farm bill. And, Chef Daniel Orr forages for grape leaves, wraps dolmas.
Today, we have stories about farmers letting Mother Nature do the heavy lifting. And, it's asparagus in the kitchen!
If you build it, they will come. Or, at least that's what the Bloomington Community Orchard hopes! And, we're cooking an all-vegan Cinco de Mayo.
We're working in the garden with the guys from Bread & Roses. After the initial elbow grease of laying sheet mulch, the garden then maintains itself.
We visit Bread & Roses Gardens where the hoop house is home to kale and herbs, and Teresa Birtles sells frozen heirloom tomatoes she harvested in the fall.
When it comes to St. Patrick's Day, Brad Dunn suggests going with the traditional pint of Guinness and shot of Irish whiskey. And, local greens on the menu!
Brad Dunn introduces us to 4 Irish whiskeys. Chef Daniel Orr cooks with black-eyed-peas. Bloomington Winter Farmers Market is doubling customers' SNAP dollars.
Eric Ripert gives tips for making your small restaurant a success. Safety concerns threaten specialty cheese industry. Grapefruit and Welsh cakes for breakfast.
We chat with three vendors selling fresh, local food at the Bloomington Winter Farmers Market, then we cook with yams. Mike Bell boils maple sap down to syrup.