Newly discovered fossils in Patagonia suggest the nightshade family started much earlier than believed, perhaps when dinosaurs roamed.
A farmer and a chef collaborate on root beer. Hear about dangerous working conditions in meat processing plants. And, salsa verde tops breakfast veggie cups.
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.
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.
Choose small, young okra for this recipe. They get more fibrous and are less ideal for raw dishes as they get larger.
Chef Daniel Orr presents a trio of recipes that all have one thing in common - the color green. And, Brothers Drake Meadery uses local honey to make honey wine.
I smuggled these two salsa recipes out of Mexico when I lived there a few years ago. One salsa is cooked, the other is raw.
This week on Earth Eats, we're looking at two late season vegetables that will help you literally "green" your dinner table: okra and long beans
It’s getting to be that time of year, when gardens are drying up. But this doesn’t mean that you can’t enjoy your favorite foods all winter long.