If we're being honest, any chef that tells you that they're thinking nutrition first and flavor second is lying to you.

Chef Dave Tallent, telling it like it is. He should know about flavor. The Bloomington chef was listed as a semifinalist for the James Beard Awards for the 8th year in a row. He talks us through his beet and goat cheese ravioli.

Farmers sharing their data with big ag, the pros and cons with Harvest Public Media.

A local farm produces gorgeous greens using hydroponics, then Chef Daniel Orr makes kale chips.

And, The Rail changes its menu every 6 weeks to serve up the most seasonal dishes possible. Chef Bob Adkins gives us the run-down on his curry recipe.

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