Cali. drought has not meant new opportunities for Midwest farmers. Nicolette Hahn Niman has ideas for how the beef industry can do it better. And, kale salad.
Let your kids experiment with making food. Sarah Elton tells us why. We tap maple trees. Kale and chocolate for our snacks. And, carbon in the Corn Belt.
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.
Dr. Drew Ramsey connects brain health with certain types of foods. Chef Daniel Orr cooks some baby turnips with pears. And, meet the superweed Palmer Amaranth.
Cold brew coffee keeps 'em dancing late into the night at The Bishop. Bok choy and kale with Asian flavors. Farmer Teresa Birtles grows for local chefs.
Asian flavors enhance all the kale your garden is producing these days. No kale? Use collards or Swiss chard instead!
Daniel Orr whips up Brazilian dishes in celebration of the World Cup. Agritourism offers "authentic" farm experiences. Tools on loan from Mother Hubbard's.
We combine local ingredients with global flavors in these recipes. To impress your friends, learn to pronounce the Portuguese names for these dishes!
Starting an aquaponics operation requires a large investment in equipment – fish tanks, greenhouses, climate-control equipment and the like.
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.
No love for beets?! Chefs Dave Tallent and Bob Adkins both try to convince guests that it's a delicious ingredient in their dishes. Kale chips and hydroponics.
For our first show of 2014, we're looking at ways to reduce food waste, from composting to making vegetable stock.
Professor Amy Trubek discusses her research with Vermont maple syrup and artisan cheese, and amateur bakers try their hands at architecturally inspired cakes.
The guys of Bread & Roses Gardens are growing a variety of herbs and greens inside their hoop house. Thanks to the sun, it's 80 degrees in there.
No ham hocks or bacon in sight! This vegetarian dish could be vegan with a splash of olive oil instead of butter.
'Tis the season for making maple syrup! Michael Bell demonstrates how to tap a maple tree, and Chef Daniel Orr sweetens some turnips and pears with local syrup.
This juice recipe sort of looks like green sludge, but the kale and spinach are matched with sweet ingredients like pineapple and carrots.
Two recipes using kale, a snack and a salad. Brad Dunn talks dessert wine. Harvest Moon Flower Farm sells bouquets that are uniquely local and seasonal.
Giving the kale a good, thorough back rub for this recipe. It tenderizes it and make it easier to chew.
Who needs potato chips when you have these! A dusting of curry and garlic powders give these kale chips a great flavor.