I worked pretty hard at it for about two and a half months. We started in January. By the time of the fire, I was really happy with the croissants.

Eric Schedler of Muddy Fork Bakery tells us how a fire that destroyed his bakery actually helped improve his brand new croissant recipe.

Before that, more from my conversation with Vivian Halloran at the Lilly Library. We look at the gender differences in books about food.

Two stories from Harvest Public Media about how immigrants in the Midwest are reshaping farming.

And then with Chef Daniel Orr, sun-pickled radishes are great eaten on their own or as part of our salmon mousseline dish.

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