This recipe is the perfect summer dessert to serve at parties and cookouts. Top with a heaping scoop of vanilla ice cream and you likely won’t have leftovers.
Ellie Symes and Lucas Moehle want to develop technology to monitor the inner workings of beehives to help them better understand what's causing bee deaths.
From duck to coleslaw, this meal has something for everyone. The joy and frustration of teaching kids food values. A view from inside a meat processing plant.
Fischer Farms' Dave Fischer tells us why his processor is so important to his business. Plant-based recipes with Chef Orr. Seed saving at the Wylie House.
Bring on summer grilling season! Lynn Schwartzberg talks about what makes great barbecue, and Chef Daniel Orr cooks with rhubarb.
We're doing a lot of eating in today's podcast. In addition to grilling local meat, we're making drinks with fresh herbs and two recipes for rhubarb compote.
Take the day off and celebrate summer with this vegan strawberry-rhubarb pie. Why not? You deserve it.
Strawberries and rhubarb make a classic pairing of flavors in this simple springtime dessert.
Two gardening gurus talk about what to do now that the ground is starting to freeze, and Rhubarb Consommé with Strawberries & Mint will remind you of summer.
Move over chocolate cake! This light and fruity dessert will satisfy your sweet tooth without weighing you down.
Tart rhubarb, fresh sweet strawberries, and delicious Oregon canned cherries unite for a trifecta of sugar-free pie goodness in a flaky gluten-free crust.
With the help of Jeni Britton Bauer's new cookbook, the sky's the limit with what you can do with an ice cream maker.
On the menu is pork, coleslaw, corn, mushrooms, and much more. Summer grilling doesn’t get much more local and seasonal than this!
We've got rhubarb on the brain today on Earth Eats with homemade rhubarb compote and local goat cheese and a strawberry rhubarb tart
Barb Schaller is an award winning jam maker, pickler and expert canner. We asked her to give up her secrets.
Not many know what to do with this old-fashioned favorite, but Earth Eats contributor Amy Jeanroy gives you a few ideas and shares a favorite recipe