Here's a local and seasonal spin on a traditional Japanese dish. Local acorn squash and local beer make this tempura especially Indiana.
We’ll talk with our panelists about how they’ll make sure the bounty of this season's farm products make it onto your table.
Savory or sweet, bacon is the icing on the cake (so to speak) for many culinary fans.
Author Janet Poppendieck talks about the history of school food, Upland Brewing Company's spent barley is used to make paper, and three belly-warming soups.
Sheryl Woodhouse-Keese makes paper from Upland Brewing Company's spent grain, but don't ask her to tell you how she does it. This is a secret worth keeping.