Christine Barbour teaches students that food choices are political choices. Eggplant caviar and fries in the kitchen. Kansas copes with 3 years of drought.
Turtle soup in southern Indiana. Okra fresh and raw. Growing food with less water. And, a local food party on campus. Take a listen!
Two types of candy today: Nut brittle satisfies your sweet tooth and cherry tomatoes are the candy of the garden. More ideas for using your garden's bounty.
Staci Radford-Vincent's son Forest has been helping out in the kitchen since he was 2. Chef Daniel Orr grills shrimp and makes a cucumber-based gazpacho.
When Chef Daniel Marquis isn't cooking at Quay in Chicago, he's growing food on his family farm. Seasoned gardeners share their stories. We forage for cattails!
Bring on summer grilling season! Lynn Schwartzberg talks about what makes great barbecue, and Chef Daniel Orr cooks with rhubarb.
Brownies, yogurt and berries, pudding... Quinoa can be used in a variety of applications! Carolyn Hemming's new cookbook sings the praises of the edible seed.
Author Dan Imhoff says every American who enjoys eating should be concerned about the farm bill. And, Chef Daniel Orr forages for grape leaves, wraps dolmas.
This recipe shows you how to make your own pita chips. Snack on these to your heart's content!
Rice cakes are the base for this easy and tasty recipe.
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.
Three recipes: raw Brussels sprouts salad, cauliflower popcorn and roasted broccoli. David Hoppe and Kristin Hess talk about Indiana's diverse food landscape.
We speak with farmers about the extension of the farm bill. Daniel Tucker profiles farmers who are changing the food system. And, two recipes from our archives.
The new cookbook celebrates the creative cuisine that came from lighthouses across the country. It offers so much more than seafood.
Brad Dunn gives tips for buying a nice bottle of wine this holiday season. Then Chef Daniel Orr makes two cheesy appetizers to enjoy with a glass or two.
We speak with Gene Baur, president and co-founder of Farm Sanctuary. We visit a local bison farm, and Chef Daniel Orr prepares chili and a stew with bison meat.
Is the nation's obsession with burgers and hot dogs bringing you down? Here are some veggie alternatives for a meatless 4th of July celebration.
You can make it chunky for dipping, or cut everything much more finely and use as a sauce or side for shrimp, fish or chicken.
Savory or sweet, bacon is the icing on the cake (so to speak) for many culinary fans.