I make soup a lot. It helps use up the odds and ends that seem to get pushed to the back of the pantry. Today, I am making tomato soup.
We’re celebrating veggies of all kinds. The cucumber soup is tasty in a bowl or spooned over some fish, and the salad uses carrots, radishes, and seaweed.
On today's podcast, we'll pick some of the edible flowers from the redbud trees and create a sweet treat with yogurt and berries.
Kefir is a tart, tangy fermented food that starts from milk and is used much the same way as yogurt. Learn how to make your own kefir at home.
Recent news on childhood obesity is not good and snacking plays an important role. Learn what you can do to provide healthier snacking options for your kids.
Yogurt is full of protein, calcium and other essential nutrients and contains beneficial strains of bacteria that aid in digestion. Here's how to make your own!
Researchers from the University of Missouri are adding nutrients to ice cream, turning it into what they call a "functional food"
This weeks Green Links is going to keep you healthy this winter. We've got "Flu-fighting" foods, foods that lead to depression, and a dessert with 1/2 the fat!
Jane and Peter Kunz started dairy farming because they were dissatisfied with the local dairy products. Now they're winning prizes for their yogurt and cheese.