Green Bean Delivery looks a lot like a food hub. Co-owner and CEO Matt Ewer explains. Chefs struggle to go local. Strawberries in the garden and on our plates.
Microbiologist Rachel Dutton studies the bacteria that makes fermentation work. Green beans, nut brittle on the menu. Farmers have access to health insurance.
This gluten-free and vegan chocolate pumpkin pie has just the right amount of sweetness and heat.
If you find yourself in the Willamette Valley of Oregon, be sure to stop by Briar Rose Creamery to try their goat cheese truffles.
Jerry and Paula Perron started farming after they retired. Chef Daniel Orr cooks with apples and sunchokes. And, fall is a great time to plant fruit trees.
We talk to a Bloomington city official about proposed changes to food truck regulations. Emily Robbins tells stories from her farm life. Meringue for dessert.
This dessert has the wow-factor of a Baked Alaska without all the extra work.
We spend much of today's show walking around the garden at the White Violet Center. Berries for dessert. And, does the Midwest have a new energy crop?
Chef Jackie Howard brings her local food philosophy to a sorority's kitchen. Susan Welsand's farm is solar powered. And, kale salad with strawberry shortcake.
These heart-shaped vegan treats would be a tasty addition to your stay-at-home Valentine's Day celebration.
Keep calm and cook on this Thanksgiving. Judith Dern gives tips for how to make this year's meal flawless. Mulled wine and an apple dessert with Daniel Orr.
Hold onto fall for just a little bit longer with this dessert recipe. It's like an icy mulled apple cider.
This recipe will make you long for spring, but the aged maple syrup will taste complex, just like a fall afternoon.
Fall is a great time of year to plant fruit trees. A couple folks from the Bloomington Community Orchard give tips. All-natural deer repellent, paw paw recipes.
Paw paws are called Indiana Bananas not just because they grow all over the state through the fall, but because the fruits' tastes and textures are similar.
Round out the dog days of summer with this dairy-free take on a back-porch classic.
Time for a treat! Select your favorite nuts for this Caribbean style nut brittle.
No Valentine's Day dinner would be complete without some chocolate and a glass of dessert wine. Sommelier Brad Dunn runs down the different varieties of port.
The catawba grapes we harvested last week are now being turned into wine at the Oliver Winery. And, persimmon desserts are favorites during the fall in Indiana.
This dessert tastes like fall in Indiana. Enjoy it as a light ending to any meal.