Americans ate 2 billion pounds of avocados last year; many came from Mexico. California researchers are working to change that.
In this week's show, we meet Denice Rackley. She raises sheep and lambs with a team of border collies, but her dogs are more than just extra help on the farm.
Staci Radford-Vincent's son Forest has been helping out in the kitchen since he was 2. Chef Daniel Orr grills shrimp and makes a cucumber-based gazpacho.
In celebration of Cinco de Mayo, we present four vegan recipes. And, pollinators are the topic of new research and a volunteer project at the community orchard.
Sometimes limited ingredients are the key to making great dishes on the fly. I invented this one as I was cleaning out my fridge and pantry.
Erica Howard loves guacamole because she says it's basically like eating a big bowl of fresh produce. Check out the recipe she swears by.
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.
Infierno infermo! First, salsa beats out ketchup for the American palette, now it's taking over our bellies.
Today on Earth Eats: an all-vegan Cinco de Mayo menu including a quesadilla and two toppings...salsa verde and a fresh take on guacamole.
Who can say no to a snack? No one in their right mind, that’s who! The Spanish call them tapas and they make a daily event of them – a light fourth meal.