Pollination is the most important thing that bees do for people. We all enjoy the honey, but pollination is so vital to our agriculture today.
That’s Tracy Hunter of Hunter’s Honey Farm. Gretchen Frazee speaks with him and researchers from Indiana University to find out what makes a bee colony strong and healthy.
Also in the program, volunteers with the Bloomington Community Orchard build bee hives and bird houses to entice pollinators to call the orchard home.
In the kitchen, we celebrate an all-vegan Cinco de Mayo with Sweet Pea Guacamole, Tofu Sour Cream and Vegan Dream Quesadilla. And, it’s never too early to start preserving flavors of the season. Chef Daniel Orr shows us how easy it is to make Pickled Peppers.
News Stories On This Episode
- Senate Farm Bill: Crop Insurance In, Subsidies Out
- Responding To Controversy, Kashi To Go Non-GMO By 2015
Stories On This Episode
An unlikely coalition of farmers, businesses, social advocates is pushing for a law in Kansas that would create a work program benefiting illegal immigrants.
Don't be afraid of the "scary white stuff." Incorporate tofu into a recipe you already know and love.
Who can say no to a snack? No one in their right mind, that’s who! The Spanish call them tapas and they make a daily event of them – a light fourth meal.
Not vegan? No problem. This quesadilla with tofu, spinach, pine nuts and pesto will satisfy you.
Genetic diversity in honeybee colonies has been shown to increase the amount of good bacteria.
Volunteers for the Bloomington Community Orchard are working hard to attract pollinators by building honeybee hives, mason bee homes and bird houses.
It's never too early to start preserving flavors of the season! Use your favorite peppers harvested fresh from the garden in this recipe.