Amy Trubek studies taste and its connection to place. Bringing research to rural cancer patients. Local producers set-up shop at spring farmers' markets.
A "locavore" advocacy group has released this year’s index ranking states in order of their best access to local food.
Planners are hammering out the details of an ambitious food hub in Louisville, Kentucky aimed at fertilizing a budding local food system.
Some sheep ranchers have taken advantage of the local food movement to sell wool to customers at farmers markets.
Maria Kennedy walks us through the cider making process, from apple to bottle. Paw paw cookies with Chef Daniel Orr. And, coffee roasting on a small scale.
Farmers will need to continue to adapt to meet the demand of a new market that increasingly wants local food.
Agriculture industry advocates plan to make recommendations to the legislature about how to label goods that are grown and produced locally.
At the seventh annual UpCup Homebrewing Competition, homebrewers compete for a chance to have their beer produced and sold by Upland Brewing Company.
Nick's English Hut has a special partnership with one local farm. Lemon verbena flavors a cocktail. Amy Trubek studies our social connection to food.
Fischer Farms' Dave Fischer tells us why his processor is so important to his business. Plant-based recipes with Chef Orr. Seed saving at the Wylie House.
Beginning farmer Adam Phelps talks about his daily struggles. The beginning of the local food movement with Harvest. And, asparagus for the beginning of spring.
Increasingly, farm businesses are starting as operations intended to provide produce for schools and other institutional markets in the local area.
We’re following these game-changers to get informed, inspired and engaged on issues of sustainable food and agriculture.
On Farmplicity.com, farmers can list the products they're selling and restaurants can purchase local ingredients directly from the growers.
Researchers see promise in businesses that connect local food makers to larger wholesale markets like restaurants and schools.
Vicki Basman's cookbook is a compilation of traditional recipes from the Pearl Lagoon basin in Nicaragua. Try making Johnny cakes in your own kitchen!
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!
About 47 million Americans are enrolled in SNAP. Most of the money is spent at grocery stores, but an increasing amount is finding its way to local markets.
With the help of an anonymous donation, the Bloomington Winter Farmers Market hopes to ensure that no one is priced out of buying fresh, local foods.