Farmer Dave Fischer and Gregg Rago of Nick's English Hut joined forces almost a decade ago to get locally-raised meats onto customers' plates.
A dozen eggs and a pound of kale coming right up! Farmer Teresa Birtles talks about custom growing for chefs. And, parsnips and celery root on the menu today.
The USDA has announced new funding to encourage broader acceptance of SNAP benefits at farmers markets.
Harvest Moon Flower Farm grows blooms 12 months of the year in southern Indiana thanks to a solar greenhouse and two hoop houses.
Kathleen Crews of Buffalo Run says bison are fairly easy to raise as long as they have plenty of grass and water. But be sure to keep them away from ostriches.
It's a Thanksgiving celebration today! We visit Schacht Farm to see how the birds live before we prepare the perfect Thanksgiving bird with Chef Daniel Orr.
Mandy Corry of Schacht Farm has been raising turkeys for seven years. Each year brings new challenges, especially in regards to Mother Nature.
Indiana’s State Board of Animal Health has launched a website where the public can share their opinions on whether raw milk should be sold in Indiana.
We're celebrating strawberry season today with a fresh take on strawberry shortcake using homemade buttermilk biscuits and yogurt.
Stephanie Solomon is back to update us on the greens growing in the hoop house. Then in the kitchen, Chef Daniel Orr makes dishes using sunchokes and spinach.
Reaching for a frozen bird at the local market? Think again -- sustainable varieties of turkey are likely near where you are.
The new 2012 farm bill is close to completion. However, the speed in which the bill was created means less input from the public -- unless farmers have a say.
Fighting weeds is probably the biggest challenge for organic farmers. Rachel Beyer and Ben Smith of Stranger's Hill Organics give some tips.
Although there were some challenges in its first two years, support for the Farm to School program is enthusiastic.
Good food, healthy food, and local food is coming to your neighborhood by way of food trucks.