The cofounder of the Hoosier Young Farmers Coalition tells us what it means to be a young farmer today and grower Shane Bernardo talks about organizing around food justice in Detroit. Read More »
Priscilla McCutcheon talks about her research on Fannie Lou Hamer’s Freedom Farm, and we learn how to eat well when the power is out.
The owner of Wild Mint Apothecary shares what it means for her to make medicine from plants, and the owners of Two Sticks Bakery talk about turning a passion for baking into a thriving business.
Young farmers at Outlier Farmstead say you can’t avoid politics on the farm, and band member Dani Dubuto cooks vegan food on the road.
What does it take to get honey from a honeycomb--and why would you ever want to graft a cucumber stem?
Learn how easy it is to make your own pita pockets, and how to make falafel without a box mix.
Learn how one participant in a nutrition prescription program adapts his new diet to fit his job as a truck driver.
Liz Brownlee started the Indiana chapter of The Young Farmers Coaltion with a potluck. She knew the community building had to come first before they could begin to take on any of the tough issues they face.
The Conservation Reserve Program pays farmers and ranchers to preserve land for 10 to 15 years, but it saw a shortfall of 4 million acres under the Trump administration.
Midwest states including Missouri, Iowa and Illinois are updating the way they teach farmers to safely use pesticides.
This cornbread is best made with coarsely ground cornmeal, like the kind Denise Breeden-Ost processes from their own seed corn.
These pocket pies are an almost decadent way of getting a healthy dose of greens.
These scones have some of the same characteristics of croissants -- layered, flaky and buttery -- but they're much easier to make.