When they fall from the tree and they're ripe, they sometimes will get kind of this blueish blush on them. It's real gushy, and then you know it's good and ripe.

Vicki Basman spends much of her work life wandering through Indiana State Parks, which means she's a pro persimmon forager. We have fun today doing some hunting and tasting with her.

Then, a persimmon jam recipe with Chef Daniel Orr.

Sheep farmers in Colorado are using the local food model to reinvigorate the wool economy.

We chat with an Indiana alpaca farmer about the yarn she has for sale.

At Mother Hubbard's Cupboard today, customers will learn how to make bone broth. Then they'll take home ingredients to do it themselves.

And, we go to school with Political Science Senior Lecturer Christine Barbour. She tells us the one thing her freshman and sophomore students are all surprised to learn about when it comes to their relationship with food.

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