I grew up in the day and time when we had to do a lot of chopping and hard labor, and I said, âNo, I'm going to college and I'm getting my degree and I'm going to work in the air conditioning.'
But Elisha Pullen is back on the farm because he likes to feel the ground under his feet. We'll hear more stories from his farming life this episode.
Megan Betz describes how working with a community orchard is actually more about community building than about scoring berries for your breakfast.
Greens are on the menu with Chef Daniel Orr. He brings us a recipe for Indian saag.
An update from Great Plains farmers as they continue to recover from the 2012 drought.
And, the best breaded pork tenderloin sandwich is being made is a most unusual location.
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