We speak with Gene Baur, president and co-founder of Farm Sanctuary. We visit a local bison farm, and Chef Daniel Orr prepares chili and a stew with bison meat.
Spicy food on the brain today. Chef Daniel Orr makes a pepper relish. Then we visit a local chile farmer and a pop-up garden next to a downtown fire station.
Don't be afraid of the "scary white stuff." Incorporate tofu into a recipe you already know and love.
We visit Jeff Mease's farm in Indiana to meet his herd of water buffalo. Then we use potatoes, rutabagas and bison meat in three hearty, winter dishes.
In addition to the three marquee ingredients, coffee adds some zing to this chili.
If you find yourself being invited to my house in the woods, prepare yourself for some leaf raking and my chili afterwards.
Dandelion greens are one of season’s earliest veggies to pop up in spring.
Does your chili recipe need an updating? Try this Indian chili that includes asafetida, fennel and cumin seeds, and turmeric powder.
Our listeners requested an episode of raw recipes. So, we deliver three raw snacks using cabbage, walnuts, and cauliflower!
These nachos are a show stopper - even a Super Bowl stopper! Use Wisconsin cheddar cheese in honor of the Green Bay Packers.
Everyone’s got one – a chili recipe. The first recipe is my mama’s original recipe, and the second one is my modern adaption.
This holiday season, I decided to make my foodie friends something simple for gifts: herbed vinegars and flavored honeys.
We're celebrating this season's final few ears of corn! This episode includes two recipes, tips for preserving corn and news on how corn is good for your eyes.
Why do humans love to eat chili peppers when they cause us so much pain?
I came up with a recipe using scuppernongs based on a sweet and sour meatball appetizer my mom used to make. It was one of my favorite things!
It's Super Bowl weekend and whether or not you're a sports fan, we have winter party foods for you on this episode of Earth Eats.