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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.
In our show, Chef Daniel Orr harnesses the rich texture of tofu to make two vegan dips. And, Jennifer Cockrall-King says farms change the texture of a city.
Business reporter Annie Ropeik is interested in consumers' feeling about food and how that impacts farmers. Then, beet vinaigrette on our veggie burger.
Does milk really help kids grow? Is dairy an important part of a healthy diet for adults? Andrea Wiley's research interrogates our assumptions about cow's milk.
For the first show of 2017, we highlight vegan recipes that don't skimp on flavor. Chef Arlyn Llewellyn's veggie burger with garlic aioli is seriously spicy.