Abigail Carroll describes how the American breakfast has evolved. Daniel Orr makes steel-cut oats. And, kids form community over their food allergies.
Free meals at Indianapolis schools will begin this fall and are part of the USDA’s Community Eligibility Provision of the Healthy, Hunger Free Kids Act of 2010.
Life is better when I plan what we eat. It saves us money, regulates what we put in our bodies and means my kitchen is always stocked with good food.
I love scones because they are basically biscuits that you can fill with all sorts of fun things -- sweet and savory!
We had a blast this year speaking with researchers, visiting farms and eating great food. In this week's podcast, we take a look back at highlights from 2013.
Are your first eggs looking a little small? Be ye not dismayed.
The students are back! Big Red Eats Green wants to introduce them to local options for their off-campus eating. And, chia seeds for breakfast and caprese salad.
Jana Wilson introduces us to her 5-day-old Sicilian Buttercup chicks, Didi Emmons loves cooking wild edibles, and strawberry shortcake for dessert!
Move over English muffins! You can serve these tasty cakes with jam or smoked meats.
This juice recipe sort of looks like green sludge, but the kale and spinach are matched with sweet ingredients like pineapple and carrots.
Who says fast food has to be unhealthy? Vigilant Eats' organic, gluten-free, oat-based cereal is made to eat on the go, and it's pretty darn tasty.
Three breakfast dishes to start your morning off right. Megan Hutchison of the Local Growers Guild talks about the issues affecting small farmers.
I originally imagined this as a dessert, but it works even better as a hearty way to start off your day.
Three people have been arrested for allegedly stealing $18 million in maple syrup from a Quebec warehouse.
Start your morning off right with a hot and hearty bowl of oatmeal.
Now that S.K. Quigley controls every step of the roasting process, he takes his coffee black -- no cream or sugar necessary.
It's never too late to jump on the steel cut oats bandwagon.
A Swiss staple, rösti is easily made vegan and goes well with just about anything.
Thanks to weird summer weather, Chef Daniel Orr has already harvested pumpkins from his garden. He uses one in which to bake a chicken.
Eric Herm and Steve Bright talk about how their farms are affected by the drought. We grill and preserve corn, and we eat street food in Ohio and Indiana.