You have this bi-play going on between very large agricultural operations and small, artisanal operations at the very same time. This creates a certain tension without doubt.

That's author David Hoppe. He says large and small farms can learn a lot from each other's strengths and weaknesses. He's joined by photographer Kristin Hess to talk about their new book of profiles of farmers, producers, chefs and hunger advocates, Food For Thought: An Indiana Harvest.

Then we spend a lot of time in the kitchen cooking cruciferous vegetables. Chef Daniel Orr makes a raw Brussels sprouts salad and raw cauliflower popcorn, and then he prepares a roasted broccoli dish that's good enough to be the main course.

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