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For Judy Wicks, running a restaurant was more about doing right by her community than about profits. Salmon croquettes on the menu. Local food goes high tech.
Amy Bentley follows trends in baby food, from invention to today. Indiana rancher develops relationship with local restaurants. And, a profile of Tom Vilsack.
Judith Schwartz and the inherent wealth in our environmental economy. Fire-baked brie. Women farmers finally get counted. "Tamale Lady" Chef Erika Yochum.
A conversation about how food and alcohol have been depicted in American art with Judith Barter. Turkeys on the farm. Cranberry cocktail shake-up.
Nicolette Hahn Niman wants to see more cattle raised on grassland. Chef Daniel Orr cooks up salmon on a cedar plank. And, food for people who don't like to eat.
We spend a beautiful fall day cooking with Dutch ovens. Then, to a bison farm to meet these majestic animals. And, what's inside the Svalbard Global Seed Vault?
Vicki Basman says look down to find the best persimmons. Then, Daniel Orr mushes up persimmon jam. A tutorial on making bone broth. And, the local wool economy.
Croissants from Muddy Fork's brand new bakery. Books about claiming appetite with Vivian Halloran. Pickled radishes and salmon mousseline with Daniel Orr.
Vivian Halloran curated an exhibition of historical books about American food. Radish sandwiches as a snack. Two stories from this year's record corn harvest.
How food insecurity and obesity are tied to the massive amounts of food Americans waste, in our conversation with Jonathan Bloom. Lessons in compost and stock.