Each of the Rise 'n Roll Bakery locations share an important thing in common -- the Bontrager's family recipes.
Maria Kennedy walks us through the cider making process, from apple to bottle. Paw paw cookies with Chef Daniel Orr. And, coffee roasting on a small scale.
Jeff Mease hopes to sell his Asian water buffalo to Midwestern farms. The hidden cost of tomatoes. Catherine Tucker describes the virtues of shade-grown coffee.
Cold brew coffee keeps 'em dancing late into the night at The Bishop. Bok choy and kale with Asian flavors. Farmer Teresa Birtles grows for local chefs.
Samuel Sveen of Uel Zing sells only one thing -- cold-brew coffee -- but he's getting creative with how he gets his product to customers.
Anthropologist Catherine Tucker brings us the perspective of coffee growers. S.K. Quigley roasts the beans. Daniel Orr uses coffee in a barbecue sauce.
Now that Thanksgiving 2012 is in the books, let's address the leftovers in our refrigerators. Chef Daniel Orr prepares stock, turkey soup and fried potatoes.
Now that S.K. Quigley controls every step of the roasting process, he takes his coffee black -- no cream or sugar necessary.
Days before making landfall on the east coast of the United States, Hurricane Sandy devastated crops, infrastructure and lives throughout the Caribbean.
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.
Even though coffee travels thousands of miles from farm to mug, a study found that the final step of brewing has the greatest impact on the carbon footprint.
Every great BBQ dish starts with two things: local meat and a great marinade.
There's a movement afoot in the U.S. to convince you that your coffee deserves the same respect given to fine wines, cheeses, beers and chocolate.
What does the split mean for those looking for an ethical cup of coffee?
In addition to the three marquee ingredients, coffee adds some zing to this chili.
Labor Day weekend means grilling! We have two meat dishes today, grilled Caribbean chicken and barbecue spare ribs, and our side dish is crispy eggplant fries.
Fairtrade International has enacted new standards to make sure everyone who helps get your morning latte to you is getting fairly compensated along the way.
Today is our second episode celebrating summer grilling. We have pork and lamb for our entrees with a crispy wedge salad topped with green goddess dressing.
The effects of climate change may soon be coming to your morning cup of coffee, as this sensitive cash crop is threatened by higher temperatures.