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What stands in the way of a Bloomington Food Hub? Stephanie Solomon, Michael Simmons explain. Cooked greens for dinner. The increasingly competitive CSA market.
The newly adopted Bloomington Food Charter talks about "honoring farmers." An update from Midwest farms struggling with avian flu. Two refreshing summer drinks.
Jana Wilson gives tips for raising chicks. What about birds at the end of their lives? Swiss chard plus cheese, with Daniel Orr. Why farmers burn their fields.
Abigail Carroll describes how the American breakfast has evolved. Daniel Orr makes steel-cut oats. And, kids form community over their food allergies.
Marcia Veldman talks about how customers' perceptions of local food have changed over the years. Seaweed in a salad. And, changing the definition of "farmer."
Amy Trubek studies taste and its connection to place. Bringing research to rural cancer patients. Local producers set-up shop at spring farmers' markets.
Microbiologist Rachel Dutton studies the bacteria that makes fermentation work. Green beans, nut brittle on the menu. Farmers have access to health insurance.
Strawberries serve as the inspiration for a smoothie and an art project. Eat like it's 1832 at the Hearthside Supper. Brad Dunn helps us navigate the wine list.
Researchers analyze a queen bee's gut. Problems with an organic checkoff. Yams for dinner. A look at one Pakistani-American family's hybrid food traditions.
Colleen Taylor Sen talks about her sixth book on Indian food. Daniel Orr uses that as inspiration for curried lentils. And, how federal farm payouts work.