A day on, not a day off, for local food organizations. Haggis and mashed rutabaga for Burns Supper. And, ranchers get critical of federal beef checkoff program.
Amy Bentley follows trends in baby food, from invention to today. Indiana rancher develops relationship with local restaurants. And, a profile of Tom Vilsack.
McDonald's released a statement saying the company does not source genetically modified potatoes.
This potato leek soup is made especially seasonal with a smattering of sautéed chanterelle mushrooms.
Pork cheeks have earned a spot on the menu at Nelson's Late Harvest Kitchen partially because of the good memories, but mostly because it’s a fantastic dish.
Josh Ploeg travels around the country throwing dinner parties. Daniel Orr plants potatoes and preserves grape leaves. And, farmers take a chance on new crops.
Even if you can't get your hands on oysters fresh from the ocean, this soup from Pearl Lagoon will be a tasty dish to warm you during the cold months.
Now that Thanksgiving 2012 is in the books, let's address the leftovers in our refrigerators. Chef Daniel Orr prepares stock, turkey soup and fried potatoes.
If you've got more winter squash than you can shake a stick at, here's a recipe to give you some new tastes.
Flower can be just as delicious as they are beautiful. Combine squash blossoms with new potatoes, eggs and goat cheese for this creative breakfast dish.
Vegetarians can enjoy the food at a cookout with these easy hobo potatoes.
Two recipes in the podcast, including Parsnip Soup With Sweet Potato Leaves. We talk with a farmer who grows sweet potatoes and plant potato seeds of our own.
It’s still a little bit chilly outside, but it’s not too early to start thinking about your garden.
240sweet of Columbus, Indiana is breaking new ground in the world of confections. They use local and organic ingredients in their artisan marshmallows.
Three recipes using root veggies like celery root and the tastiest veggie burger ever. Two farmers talk humanely raised livestock, and local beer goes big time.
Critics and commentators have weighed in on the First Lady's new school lunch guidelines, and potato farmers are the only ones complaining.
Yams are a powerhouse of nutrients. As compared to their distant cousin the potato, yams have a lower glycemic index, so they also help you stay fuller longer.
Yukon Gold potatoes have become a darling of chefs and home cooks alike. Here are three dishes using boiled potatoes, all prepared at the same time.
This dish is an excellent topping for game, fish or vegetarian dishes.
Sunchokes, potatoes and apples make this soup a unique addition to any menu.