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What started as a way to centralize the production of pizza dough is now also an incubator for small food businesses. We go inside One World's kitchen share.
Mornings are too hectic to spend 45 minutes behind a stove cooking steel cut oats. Daniel Orr's advice is to prep your first meal the night before.
Adam Quirk of Cardinal Spirits talks about the authors that got him started down the path to opening a distillery.
An author talks lentil farmers in Montana, pickles that go great on tacos, a raw Brussels sprouts salad, and the dangers of working in a slaughterhouse.
A farmer and a chef collaborate on root beer. Hear about dangerous working conditions in meat processing plants. And, salsa verde tops breakfast veggie cups.
Bagged lunches are delivered to low-income neighborhoods around Monroe County. Spaghetti squash 101 with Daniel Orr. And, the trouble with pets in farm country.
Cary Fowler is a Senior Advisor to the Global Crop Diversity Trust. On this week's show, he talks about unintended consequences of the rise of big agribusiness.
Vicki Basman collected stories and recipes from the people living in the Pearl Lagoon basin of Nicaragua for her cookbook "Pearls From The Lagoon."
Ellie Symes and Lucas Moehle want to develop technology to monitor the inner workings of beehives to help them better understand what's causing bee deaths.
Matt Bochman says the next development in brewing is local yeast. His business aims to make hundreds of wild strains available to home and craft brewers alike.