An author talks lentil farmers in Montana, pickles that go great on tacos, a raw Brussels sprouts salad, and the dangers of working in a slaughterhouse.
Liz Carlisle's "Lentil Underground" tells the story of the changing ag landscape in Montana, but the lessons are applicable to farmers and consumers everywhere.
You're never too busy to throw on a pot of lentils. Here's how to cook dinner in under 20 minutes.
In this week's podcast, Jennifer Meta-Robinson describes why the placement of the apostrophe is important to her definition of "farmers' markets."
We follow donated produce from the supermarket to the soup kitchen. The competitive world of making gingerbread houses. Scientists are still stumped by PED.
Colleen Taylor Sen talks about her sixth book on Indian food. Daniel Orr uses that as inspiration for curried lentils. And, how federal farm payouts work.
The Hub's tool share cuts down on new gardeners' start-up costs. Watchdog groups are concerned about the U.S. meat inspection system. Lentils with Daniel Orr.
Lentils can get pretty boring after a while. This curried preparation gives them a little heat and a little sweet.
Springtime means new life. Sprouting seeds, beans and grains in your kitchen is an easy way to make your own food - no garden necessary!
Maple syrup in November! Burton's Maplewood Farm is aging maple syrup, and we use the finished product in crème brûlée. Then we meet hogs at Schacht Farm.
Author Janet Poppendieck talks about the history of school food, Upland Brewing Company's spent barley is used to make paper, and three belly-warming soups.
In addition to the three marquee ingredients, coffee adds some zing to this chili.