Ducks, pumpkins and mushrooms slow-cooked in a fireplace. Whiskey 101, with Brad Dunn. Immigrant farmworkers' dilapidated houses can come with health risks.
Stray pets cause problems for livestock farmers. As American diets change, ranchers change their methods. And, there's a chicken inside that pumpkin!
Meet Green Bean's Matt Ewer, lifelong food entrepreneur. George Hegeman has tended bees all his life. And, making soil feel young again with cover crops.
Excess rain leads pumpkins to rot when they can't absorb all the water. Too little rain means pumpkins shoot roots deep into the ground to find moisture.
Jonathan Bloom's professional interest in food waste has crept into his everyday life. We look at food waste on the farm. Apple butter made from gnarly fruit.
In addition to planning your next evening at home, we chat with Chef Del Sroufe about making healthy eating a permanent lifestyle adjustment.
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.
Two recipes for cooks who hate to do dishes. Peter Todd talks about how we make our food choices, and how smart shopping carts could transform grocery stores.
If you've got more winter squash than you can shake a stick at, here's a recipe to give you some new tastes.
Fall is here! Have you enjoyed your first pumpkin beer of the season? Find helpful links for picking up a pint at an area brewery or brewing your own.
Ring in the new season with this autumnal spin on an old classic.
Wondering what to do with your pumpkins other than carving them up for Halloween or making pies? Here's one good idea.
Thanks to a rainy spring season and hot summer temperatures, I started harvesting pumpkins from my garden in July. I'm using one in which to bake a chicken.
We visit Jeff Mease's farm in Indiana to meet his herd of water buffalo. Then we use potatoes, rutabagas and bison meat in three hearty, winter dishes.
In addition to the three marquee ingredients, coffee adds some zing to this chili.
The flavor of pumpkin doesn't overwhelm but adds a touch of moistness that makes these cookies a delight to bite into.
Save the Jack-o-lantern pumpkins for carving with the family. This recipe uses a French baking pumpkin.
Quinoa is an easy to cook grain that - when combined with syrup - can be a rich, savory dish that is healthy too.
I may not be ready for cooler weather, but I am sure ready for fall food!
Another listener request show! We’re making candied pumpkin seeds and a delicious spaghetti squash dinner.