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How did we get here? Maureen Ogle gives us a history of U.S. meat production. Papaya plus kohlrabi in a salad. Universities work to alleviate world hunger.
An all-American tradition on July 4 -- eating contests! Ryan Nerz gives us the scoop from the inside. Daniel Orr prefers vegetarian recipes with collard greens.
Cold brew coffee keeps 'em dancing late into the night at The Bishop. Bok choy and kale with Asian flavors. Farmer Teresa Birtles grows for local chefs.
Daniel Orr whips up Brazilian dishes in celebration of the World Cup. Agritourism offers "authentic" farm experiences. Tools on loan from Mother Hubbard's.
Celebrating homebrewers at Upland. The growing -- yet still controversial -- hemp movement in American agriculture. And, beets and flowers with Chef Daniel Orr.
We spend much of today's show walking around the garden at the White Violet Center. Berries for dessert. And, does the Midwest have a new energy crop?
Nick's English Hut has a special partnership with one local farm. Lemon verbena flavors a cocktail. Amy Trubek studies our social connection to food.
Fischer Farms' Dave Fischer tells us why his processor is so important to his business. Plant-based recipes with Chef Orr. Seed saving at the Wylie House.
Beginning farmer Adam Phelps talks about his daily struggles. The beginning of the local food movement with Harvest. And, asparagus for the beginning of spring.
Quick! Pick up some ramps from a local forager and pickle them. Mike Siberz has become one with the bread at Feast. And, Mark Winne talks food policy councils.