To develop a new variety of kale tailored, plant researchers are surveying consumer attitudes on the leafy green. The takeaway so far? "Be less like kale."
This dish will look like a crustless pizza when it comes out of the oven. The cheese curds and eggs create a base for the tomatoes and greens.
It's time to start saving the heels from your loaves of bread.
Nicolette Hahn-Niman wants ranchers to change their practices to meet consumer demand. Radishes and kale on the plate. And, the GMO debate in Colorado.
In addition to some of our favorite stories from 2015, we examine the pros and cons of fertilizers. And, what we flush down the toilet could become energy.
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.