Dave Fischer credits his relationship with Sander Processing as one of the main reasons he is able to sell his products directly to area restaurants.
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.
From a deer infestation to exceedingly wet spring weather, Adam Phelps has learned to deal with all sorts of adversity in his first three years of farming.
Ahead of Cinco de Mayo, we learn about the history of corn tortillas and we learn how to make them. Jana Wilson attends poultry shows. Asian carp for dinner?
Here's a primer on how to get those little fluff balls in peak health and ready for the world.
Cute baby chicks are quite fragile and in need of expert care, especially in those first few important days.
You thought the snow and subzero temperatures were rough on you! See photos showing how farmers and their animals were affected by the unprecedented cold snap.
Even though they sport fluffy down coats, chickens don't like the cold! Here are four tips to boost your birds' health and comfort during the winter months.
It took 4 organizations and several hard workers to get hens from the farm to the shelves of hunger organizations. And, how to start a home-based food business.
We follow 500 hens from the pastures of Schacht Farm to the warehouse of the Hoosier Hills Food Bank.
Three backyard chicken farmers talk about what it's like to raise a flock. Daniel Orr cooks with goat cheese. At a local pie shop, community is on the menu.
The getting-to-know-you process can be tricky for chickens. Here are tips for integrating new birds into your existing flock.
Traditional industrial hen houses hold a quarter-million layers, which represents a massive challenge. But the industry says it’s rising to the challenge.
Springtime means Jana Wilson is running a nursery and a pre-school on her chicken farm.
Chickens give backyard farmers more than just eggs and meat. Three experts talk about how they help in the garden with fertilizing, tilling and pest control.
Let's talk chickens! Three backyard chicken farmers answer your questions, and Chef Daniel Orr uses chicken bones and veggie scraps to make a stock.
Are your birds looking a little disheveled? Not to worry -- It's molting season.
In her new book, Anna Blessing celebrates the relationships Chicago chefs have with the area farmers that provide their food.
When your hens turn out to be roosters, it can be hard to know what to do. Here are some tips.
Jana Wilson's Sicilian Buttercup chickens compete at poultry competitions. It’s fair season in Indiana and we preview the latest deep-fried delicacy.