What do you think of when you hear the terms "farmers market" and "organic?" Home brewing with some passionate amateurs. And, Daniel Orr's watermelon puree.
Indiana University has made a moderinized approach at dorm dining with The Restaurants of Woodland.
We get hyper-local in our latest food media article. These five bloggers talk about their food lives in southern Indiana.
Howard has watched the food preferences of the women at Alpha Xi Delta change over her five years in the kitchen. Now, they go crazy for local kale salad.
Chef Jackie Howard brings her local food philosophy to a sorority's kitchen. Susan Welsand's farm is solar powered. And, kale salad with strawberry shortcake.
Indiana University is one of 20 American colleges that pledged to buy at least 20 percent real food annually by 2020.
Peter Todd talks about what drives our food choices, and he gives us a sneak peak at technology that might be on its way to your local grocery store.
Local restaurants and growers set up tents on the IU campus to show students all the diversity and deliciousness the local food scene has to offer.
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.
Students researching antibiotic-resistant bacteria in organically-raised pigs discovered that all the pigs had some level of resistance in their systems.
In honor of Earth Day, we're highlighting several composting programs at universities across the country that are successfully reducing food waste.
Indiana University is taking food waste from its dining halls and composting it for fertilizer.
Genetic diversity in honeybee colonies has been shown to increase the amount of good bacteria.
Since environmental issues seem to strike a chord with American consumers, there’s an advertising phenomenon you may want to look out for: Greenwashing.