Fill your short winter days and long nights with this healthy and crunchy salad. It's super easy to make and travels well, so it's great to take on the go.
This dressing stands up well in a big bowl of flavorful greens like arugula, cabbage and microgreens.
“The Last Crop” tells the story of a Jeff and Annie Main, who want to dictate how their farm is run after they retire. We speak with director Chuck Schultz.
Over the next few weeks, we'll share recipes that work well with your late-summer veggies. Today, we combine zucchini and cherry tomatoes with wheat berries.
Americans buy twice as many packages of bagged salad greens as heads of lettuce these days. Is the bagged stuff just as good?
Matt Bochman says the next development in brewing is local yeast. His business aims to make hundreds of wild strains available to home and craft brewers alike.
Millet isn't just for the birds anymore. This hearty salad is a little sweet and a little crunchy.
Joshua Ploeg's pop-up vegan dinner parties. Save the milkweed, save the monarch butterflies. Turkish red onion salad. And, Clara Moore's shopping tips.
Cali. drought has not meant new opportunities for Midwest farmers. Nicolette Hahn Niman has ideas for how the beef industry can do it better. And, kale salad.
Things were different fifty-years-ago when fruit and vegetable production was a larger part of Midwest farming. Now it’s all about corn and soybeans.
Marcia Veldman talks about how customers' perceptions of local food have changed over the years. Seaweed in a salad. And, changing the definition of "farmer."
The vegetables, combined with honey and lime, will give a familiar taste to the potentially unusual seaweed flavor.
This recipe features some fresh tomatoes and cucumbers along with an ingredient that is past its prime -- stale bread.
Please the palate and the eyes by putting color on your plate. Here are five food blogs to spark your inspiration.
Beginning farmer Adam Phelps talks about his daily struggles. The beginning of the local food movement with Harvest. And, asparagus for the beginning of spring.
Our tempeh is made with soybeans, brown rice, barley and millet. It might not sound tasty, but just wait until we pan-fry it with capers and lemon.
Millet is a common ingredient in bird seed, but we humans can enjoy it as well. Gluten-free eaters, this one's for you!
The students are back! Big Red Eats Green wants to introduce them to local options for their off-campus eating. And, chia seeds for breakfast and caprese salad.
The toasted pecans pair well with the nuttiness of the rice, and the d’anjou pear adds sweetness and color. And the lettuce serves as the bowl!
No ham hocks or bacon in sight! This vegetarian dish could be vegan with a splash of olive oil instead of butter.