Two stories about meat in America. We start seeds in the hoop house at Bread & Roses Gardens. And, taste-bud expanding marshmallows with 240sweet.
Michael Farrell talks about the future of maple sugaring. Tim Burton ages his syrups for enhanced flavor. Two bread bakers balance precision with creativity.
These chicken wings get the sweet from maple syrup and the heat from cayenne pepper and chili flakes.
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.
Sweet, spicy and salty. This dish gives your palate a little bit of everything!
Take a chance on some turnips! This recipe cuts the slightly bitter taste of the root vegetable with maple syrup and pears.
Author and homesteader Eric Brown worries that the record cold temperatures this winter will further delay the appearance of wild edibles.
Our experts give you advice for baking delicious loaves of bread, gluten-free and gluten-full. Maple syrup with turnips. And, are invasive weeds on the rise?
This episode, encouragement to tap maple trees yourself this year. A handheld snack with Chef Daniel Orr. And, small farmers make the food system their own.
Making maple syrup does not need to be left to the experts. Michael Farrell's "A Sugarmaker's Companion" will give you the tools you need to do it yourself.
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.
This recipe will make you long for spring, but the aged maple syrup will taste complex, just like a fall afternoon.
Celebrate a flawless fall day with an afternoon of leaf-crunching sweetened with spice-filled treats
Professor Amy Trubek discusses her research with Vermont maple syrup and artisan cheese, and amateur bakers try their hands at architecturally inspired cakes.
We're working in the garden with the guys from Bread & Roses. After the initial elbow grease of laying sheet mulch, the garden then maintains itself.
We’re going to do something very Hoosier with turnips today, pairing them with some local maple syrup from Burton’s Maplewood Farm.
It takes hours to boil maple sap down to syrup, but with the help of his decidedly low-tech maple syrup evaporator, Michael Bell is up to the challenge.
We chat with three vendors selling fresh, local food at the Bloomington Winter Farmers Market, then we cook with yams. Mike Bell boils maple sap down to syrup.
'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.
Temperatures are cool at night and warm during the day. It must be time to tap maple trees! Michael Bell gives a tutorial.