Seed saving at the Wylie House, Dumpster Diving in Indianapolis, and a Panzanella salad made with stale bread.
A new report says organic seed supply is not keeping up with growing demand for organic produce.
Cary Fowler is a Senior Advisor to the Global Crop Diversity Trust. On this week's show, he talks about unintended consequences of the rise of big agribusiness.
As farmers put seeds in the ground -- and their confidence in another season -- they know they get just one shot at making their business profitable this year.
Over the past century, small-town seed businesses have given way to global enterprises. How a small seed company in Nebraska helps explain the transformation.
Imagine your fancy multi-vitamin goes generic. Then the local university adds in extra vitamins that are particularly important for people living in your area.
As you're mixing the batter, embrace the army-green color. The pancakes will eventually turn a deep brown as they cook.
Persimmons are falling! Louise Briggs adopted out her persimmon tree this year. We make persimmon jam and panna cotta. And, the effects of wet summer weather.
Teaching kids about where their food comes from can be fun, rewarding and frustrating. We hear from two adults and the one child they tried to educate.
Scientists studying industrial hemp say it holds a tremendous amount of promise. But to unlock its potential there’s very basic scientific research to be done.
Jerry and Paula Perron started farming after they retired. Chef Daniel Orr cooks with apples and sunchokes. And, fall is a great time to plant fruit trees.
Opponents of labeling genetically modified organisms boosted their spending in 2014 as states considered labeling laws.
Farmers have used insecticides on their crops for decades, so many farmers are skeptical that these seed coatings are now killing bees.
Springtime means new life. Sprouting seeds, beans and grains in your kitchen is an easy way to make your own food - no garden necessary!
A dozen eggs and a pound of kale coming right up! Farmer Teresa Birtles talks about custom growing for chefs. And, parsnips and celery root on the menu today.
A new documentary film has explored a global movement to stop plummeting diversity in the world's food seed stocks.
Our three experts are back to talk about preserving foods, specifically salsa. Chef Daniel Orr makes roasted tomatillo salsa. We visit the Fort Knox of seeds.
From the outside it may not look like a bastion of the American agriculture industry. Inside, it holds one of the world’s largest collections of seed.
Monsanto and Dow Chemical have been developing new genetically-modified seeds, but the USDA has hit the brakes on their release to market.
During last year's drought, farmers begged for rain. This spring, they wish it would stop.