Photo: Tom Burre (Flickr)
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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Stories On This Episode
Farmers are using precision information from their fields to prescribe exact doses of everything from seeds to fertilizer. How much data do they want to share?
Give Chef Dave Tallent the chance and he'll change your mind about beets with his Italian-inspired Beet And Goat Cheese Ravioli.
This versatile condiment goes well on just about anything, from a burger to a salad.
Deb McKee Kelly's table at the Bloomington Winter Farmers Market is stocked with lettuce, arugula and basil she grows on her hydroponics farm.
The Rail changes its menu every 6-8 weeks to stay as true to the seasonality of foods as possible. Featured on the latest menu is Chef Bob Adkins' Indian curry.
Who needs potato chips when you have these! A dusting of curry and garlic powders give these kale chips a great flavor.