Photo: Ken Slade (Flickr)
It’s really a vegetable soup, and you use beef and chicken and all the vegetables, like your corn and green beans and your peas and your carrots and your celery.
Sounds pretty typical. But add turtle and you have a southern Indiana delicacy. Traditional Arts Indiana talks to cooks and restaurant owners to learn about the tradition of Turtle Soup.
Farmers are anticipating a future with more frequent droughts. How growers are adapting to growing food with less water, a story from Harvest Public Media.
Daniel Orr’s garden is thriving. He picks some okra and serves it up raw — that’s right, not deep-fried!
And taste your way through Big Red Eats Green, an event on the Indiana University campus where students rub elbows with restaurants serving up local food.
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The future of agriculture across the Great Plains hinges on water. Without it, nothing can grow.
Traditional Arts Indiana visits folks at a number of restaurants and diners in Dubois County that serve variations on turtle soup.
Local restaurants and growers set up tents on the IU campus to show students all the diversity and deliciousness the local food scene has to offer.
Choose small, young okra for this recipe. They get more fibrous and are less ideal for raw dishes as they get larger.