Farmer Teresa Birtles reads Food & Wine and Gourmet magazines to keep an eye on which "it" ingredients to grow for her local chef customers.
Increasingly, farm businesses are starting as operations intended to provide produce for schools and other institutional markets in the local area.
We look at an innovative food system in urban Chicago. Will Allen inspires students. And, carrots from field to plate.
Despite record cold snaps this winter, organizers promise plenty of fresh produce on the first Saturday of the Bloomington Community Farmers Market.
Local restaurants and growers set up tents on the IU campus to show students all the diversity and deliciousness the local food scene has to offer.
Two New York hospitals have become the latest testing ground for a project to curb diet-related diseases with fresh produce.
Marcia Veldman talks about her obsession with gardening and how she strives for food justice through her work at the farmers market. And, quinoa is on the menu!
What does it take to run a successful farmers market? Coordinator of the Bloomington Community Farmers Market Marcia Veldman gives tips in this week's podcast.
Teresa Birtles froze a portion of her fall harvest of heirloom tomatoes and blackberries to sell at market in the early spring.
Giving the kale a good, thorough back rub for this recipe. It tenderizes it and make it easier to chew.
Harvest Moon Flower Farm grows blooms 12 months of the year in southern Indiana thanks to a solar greenhouse and two hoop houses.
Many farmers markets are located near higher income communities and don't have subsidized programs.
Have some leftover rice and peppers you're not sure what to do with? You've come to the right place.
Wine expert Brad Dunn talks about what wines are refreshing during hot summer days, and break out the chips for the annual Bloomingfoods Salsa Contest.
Amid all the doom-and-gloom caused by heat and drought, festivities and some positive news mark National Farmers Market Week.
Muddy Fork Farm & Bakery discovered that buying ingredients from local sources wasn’t just good for the local economy, it was good for their products.
In the podcast today, we forage for cattails and grill up some salmon. We also chat with the guys behind the innovative Garden Tower Project.
What's better than a warm, flavorful and nutritious pasta to fill you up and warm you up on a cool spring evening?
In anticipation of Easter next week, we're doing eggs three ways in the podcast. And a local Community Kitchen eagerly awaits spring.
Executive Director Vicki Pierce credits the entire community, including home gardeners, for donating fresh and seasonal foods to the Community Kitchen.