Kids planted herbs and rolled seed bombs with the help of several seniors at Generations Gardening Together. We collected folks' gardening and food stories.
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!
We're working in the garden with the guys from Bread & Roses. After the initial elbow grease of laying sheet mulch, the garden then maintains itself.
Leah Gauthier is trying to revive the endangered Marshall strawberry in her garden. She has been artistically inspired by the plants as well.
Let's talk chickens! Three backyard chicken farmers answer your questions, and Chef Daniel Orr uses chicken bones and veggie scraps to make a stock.
Janisse Ray says every morsel of food we eat starts with a seed. Her new book "The Seed Underground" celebrates the labor of love of seed saving.
'Tis the season for canning. We look into the history of pickling MVP -- the Ball jar. And, Chef Daniel Orr says deep-frying isn't the only way to enjoy okra.
Much of Indiana has been in a drought since May, and on this week's Noon Edition, we'll talk about how the low rainfall is impacting your plants.
A roof is a terrible thing to waste. That's why the Middle Way House has transformed their roof into a garden for growing food and collecting water.
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.
We love these six ideas for recycling through gardening.
Joseph Swain specializing in growing carrots on his Columbus, Ohio farm. His method for prepping his raised beds involve no gasoline and limited elbow grease.
Gardens are no longer relegated to backyards. Some green thumbs are moving their veggie plots to the front of their houses.
It’s still a little bit chilly outside, but it’s not too early to start thinking about your garden.
We visit Jeff Mease's farm in Indiana to meet his herd of water buffalo. Then we use potatoes, rutabagas and bison meat in three hearty, winter dishes.
Two gardening gurus talk about what to do now that the ground is starting to freeze, and Rhubarb Consommé with Strawberries & Mint will remind you of summer.
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.
We get our hands dirty at a couple area farms in today’s podcast. Melon takes center stage in tour two recipes. And, we chat with school lunch crusader, Mrs. Q.