Did you know Indiana is home to nearly one hundred wineries? Traminette is Indiana’s signature wine to taste and compare across The Hoosier State.
What gives traditional German-style soft pretzels their signature color and flavor? Muddy Fork Bakery shares all the secrets.
Our guest is Leah Penniman, the co-founder of Soul Fire Farm, a farming collective committed to ending racism and injustice in our food system.
Andy Fisher’s book, Big Hunger, asks tough questions about charity and how we can do the most good.
A food pantry in Bloomington Indiana hosts a seasonal farm stand where people show off and sell their homegrown goods, and build community connections in the process.
This week we’re devoting most of the show to a discussion of farmers markets and whiteness.
Roundup-resistant wheat found in Washington state last month was identified this week as two genetically modified Monsanto strains, likely leftover from the company’s field trials in the Pacific Northwest from 1999-2001.
The EPA approved the insecticide known as sulfoxaflor, saying it posed a lower risk to bees and other pollinators than previously thought.
Ghost Fleet, a gripping new documentary about modern-day slaves in the global fishing industry, follows Patima Tungpuchayakul, a Thai woman who's devoted her life to freeing men from forced labor.
This recipe comes to us from Jesus Barajas, of Sazón Mexican Cuisine. It is best served on a hot, corn tortilla topped with pickled red onions.
Traditional German-style soft pretzels are dipped in a lye solution before they are baked. You can use a baking soda solution if you are nervous about working with lye.
Sip on this cucumber cooler for a refreshing beverage or add your favorite alcohol to make it a cocktail. Either way it is guaranteed to cool you down.