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.
Dandelion Village begins clearing, planting and construction on a new eco-minded cooperative.
Why does the compost pile smell? How often do I turn it? How do I know it's garden-ready? This composting primer is handy for beginners and experts alike.
Just because you rent, don't have a backyard or move every year doesn't mean you can't compost. Here are some creative ideas for making your own portable bin.
What have you always wanted to know about composting but didn't know who to ask? Two Master Composters are here with some answers.
This is not a raw salsa. We’re going to roast these vegetables off and get them a little carmelized.
WonderLab's Science of Art series continues with a garden designer who proposes that a playful, creative approach might be the only way to save the world.
A study conducted by researchers at the University of Pittsburgh reveals that America's most popular weedkiller can turn frog larvae into freaks of nature.
Executive Director Vicki Pierce credits the entire community, including home gardeners, for donating fresh and seasonal foods to the Community Kitchen.
Researchers in Australia may have come up with a potent but environmentally-friendly pest control strategy. They have spider evolution to thank for it.
Green Acres is a neighborhood which some of its residents envision could be an ecovillage.
Members of Dandelion Village plan to build a village on the West side of Bloomington with several houses, a garden and a barn.
Stephanie Solomon is back to update us on the greens growing in the hoop house. Then in the kitchen, Chef Daniel Orr makes dishes using sunchokes and spinach.
Didi Emmons didn't always cook with weeds. Thanks to her relationship with a local farmer, she now loves all sorts of feisty, flavorful and nutritious plants.
Jami Scholl doesn't put her garden to bed once the ground starts to freeze -- she continues to grow food. Read her advice for gardening throughout the winter.
Ferrol Johnson doesn’t mince words when talking about the difficulties of growing food in clay soil. He offers tips for being successful next spring.