A program in Boston is whetting kids’ appetites for local produce by taking them on a tour of the food system, from seed to market to plate.
Folks can pick up a bag of apples at Mother Hubbard's Cupboard. Through the Hub's tool share program, they can also borrow a dehydrator to make apple snacks.
Urban farming pioneer Will Allen says campus gardens, like the one at Indiana University, are popping up all over the country.
When it comes to pest control, it can be a real drag to be an organic gardener. Chef Daniel Orr has an all-natural solution for deterring hungry deer.
Gardening experts encourage you to keep working in your garden this fall. Gnocchi and butternut squash get cozy. And orphaned strawberry plants need good homes.
Strawberry plants were donated to the Bloomington Community Orchard 3 years ago. Today, they're growing out of control. Gardeners, they're here for the taking!
Running out of ideas for the season's last zucchinis? You'll definitely want to try this out!
Turtle soup in southern Indiana. Okra fresh and raw. Growing food with less water. And, a local food party on campus. Take a listen!
It's the first day of classes at Indiana University. A new partnership hopes to lessen the food that gets wasted before it hits the cafeterias.
Just because you don't use dangerous chemicals in your garden doesn't mean they're not there.
Chickens give backyard farmers more than just eggs and meat. Three experts talk about how they help in the garden with fertilizing, tilling and pest control.
Thanks to a rainy spring season and hot summer temperatures, I started harvesting pumpkins from my garden in July. I'm using one in which to bake a chicken.
Same ingredients, two options: chicken poblano enchiladas or chicken poblano fajitas. The choice is yours.
According to a new report, Americans waste a lot of food. According to foodies on Twitter, reducing food waste can actually be pretty simple.
Who needs tropical weather? With the help of a greenhouse, Susan Welsand grows 1,600 varieties of chiles on her farm in Bloomington, Indiana.
Spicy food on the brain today. Chef Daniel Orr makes a pepper relish. Then we visit a local chile farmer and a pop-up garden next to a downtown fire station.
Chef Daniel Orr presents a trio of recipes that all have one thing in common - the color green. And, Brothers Drake Meadery uses local honey to make honey wine.
This versatile condiment goes well on just about anything, from a burger to a salad.
According to author Denise Schreiber, if you choose your garden flowers carefully, they can do the double duty of looking great and tasting great.
Students from The Project School are helping turn the perimeter of the Middle Way House into edibles. It's like a living classroom.