You'll still get corned beef and black-eyed peas for New Year's, but our recipes are a fresh take on traditional dishes.
Ducks, pumpkins and mushrooms slow-cooked in a fireplace. Whiskey 101, with Brad Dunn. Immigrant farmworkers' dilapidated houses can come with health risks.
What stands in the way of a Bloomington Food Hub? Stephanie Solomon, Michael Simmons explain. Cooked greens for dinner. The increasingly competitive CSA market.
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."
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.
We continue our conversation from last week about compost. It's one of the few sources warm spots at Bread & Roses. And a recipe for green juice, cheers!
When it comes to St. Patrick's Day, Brad Dunn suggests going with the traditional pint of Guinness and shot of Irish whiskey. And, local greens on the menu!
Brad Dunn encourages you to try something different this St. Patrick's Day. These four Irish whiskeys are great no matter if you're shooting, mixing or sipping.
Brad Dunn introduces us to 4 Irish whiskeys. Chef Daniel Orr cooks with black-eyed-peas. Bloomington Winter Farmers Market is doubling customers' SNAP dollars.
Two recipes using kale, a snack and a salad. Brad Dunn talks dessert wine. Harvest Moon Flower Farm sells bouquets that are uniquely local and seasonal.
Ahead of New Year's, sommelier Brad Dunn talks about champagne, and Chef Daniel Orr prepares lucky dishes with greens, corned beef and black eyed peas.
Brad Dunn likes a nice bottle of scotch for the holidays. Local distiller maker Matt Colglazier talks about his spirit Sorgrhum. And, ducks for dinner!
Basically everyone loves Pinot Noir. You could find a deal on Bordeaux. Any price of Châteauneuf-du-Pape is delicious. Tips from Brad Dunn for buying red wines.
Brad Dunn gives tips for buying a nice bottle of wine this holiday season. Then Chef Daniel Orr makes two cheesy appetizers to enjoy with a glass or two.
Sommelier Brad Dunn's driving motto is "Drink what you like." Perhaps you'll like one of his suggestions for drinks to enjoy during these hot summer days.
Wine expert Brad Dunn talks about what wines are refreshing during hot summer days, and break out the chips for the annual Bloomingfoods Salsa Contest.