This week, we re-air an interview with former Bloomington Community Farmers' Market Mushroom Inspector Marti Crouch. Then mushroom recipes with Chef Jeff Finch.
Brunchers won't have many more chances to enjoy Jeff Finch's chanterelle frittata. It's available only as long as foragers provide him with fresh mushrooms.
The challenges of serving fresh seafood in an Indiana restaurant, with Chef Jeff Finch. Broccoli, Tuscan style. Btwon Food Swappers trade homemade goodies.
Finch's Brasserie takes pride in supporting local farms, but in order to serve the freshest seafood possible, they have to fly it in from the coasts.
We're excited to be reporting from the Bloomington Community Farmers Market today. Then we talk about three wild delicacies: ramps, morels and redbuds.
Christine Barbour acknowledges that eating slow food is more expensive than the fast, cheap, and easy alternative. But she says it's totally worth it.
We’re rolling up our sleeves today to make salsa and guacamole. One recipe dresses up pre-made salsa, and the other re-imagines guacamole using sweet peas.