Bright orange chicken mushrooms are all over Midwestern woods and farmers markets these days.
Hannah and Kevin had everything in place to start a food waste pick-up service-- everything but a place to store the compost. A local farmer stepped in to help.
On today's program, Jon Kay tries to explain why the craft of making oak rod baskets has mostly faded away. And, we saute and deep fry green beans.
We look at how food culture has inspired American artists. Green beans get the deep-fried treatment. And, who will work all the new agriculture jobs?
Think about deep frying like this... You're immersing the green beans in a really hot environment and steaming them from the inside out.
I grew up in southern Indiana eating frog legs. This recipe combines the memories of my childhood with a French culinary aesthetic.
Fair concessionaires pour fryers-full of creativity into developing the greasiest and tastiest snacks imaginable. Here are some of our 2012 favorites.