Drying herbs changes their flavor, which is why I like to use other methods for preserving herbs. Here are three ways to keep those flavors fresh all year long.
Researchers at the Land Institute are still working on a new way of farming that mirrors natural, sustainable ecosystems and remains profitable for farmers.
Today, two perspectives on the lives of farm animals. What's behind the label "certified humane?" And, meet the rescued farm animals of Uplands Peak Sanctuary.
Tips for preserving the abundant harvest of zucchini. How to start a home food business. The logistics of tourism on the farm. Swiss chard with Daniel Orr.
We celebrate figs in unlikely places today with a poem by Ross Gay. Persimmon jam to enjoy in the winter. And, where did all the sheep go?
Kurt Michael Friese explores climate change's effect on chiles. Drew Ramsey says peppers can help you focus. And, Daniel Orr pickles peppers from the garden.
Gary Paul Nabhan reminisces about the many different varieties of apples he has enjoyed over the years. Chef Daniel Orr prepares an apple pie and two soups.
In part one of the Earth Eats interview, farmer, food activist and author Joel Salatin talks about his new book "Folks, This Ain't Normal."
We're celebrating this season's final few ears of corn! This episode includes two recipes, tips for preserving corn and news on how corn is good for your eyes.
Vine ripened tomatoes are one of my favorite fruits to preserve. Nothing brings you back to summer than using preserved tomatoes during the winter.