My most memorable pork tenderloin ever was at a filling station of all places in Gnaw Bone, Indiana. There was something about biting into that exceptional sandwich in a gas station that just made it a great experience.
That’s breaded pork tenderloin sandwich expert Rick Garrett. The folks of Traditional Arts Indiana speak with him about what makes this dish so very Hoosier.
Then we spend a good chunk of time getting our hands dirty with a group of fourth graders in the gardens both on top of and around the Middle Way House.
Harvest Public Media takes us inside a new research facility in North Platte, Nebraska, where researchers are throwing their unique brand of caution to the wind.
The state of Indiana is trying to decide if they should legalize the sale of raw milk. Julie Rawe has that story.
And, Chef Daniel Orr brings us two recipes, one for Caribbean-inspired grilled chicken and another for a summer berry grunt.
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Stories On This Episode
For many Midwesterners, wind is an occasional nuisance. For farmers, though, the wind’s impact can be huge — drying out crops and eroding topsoil.
Indiana’s pride is the breaded pork tenderloin sandwich. For a closer look, Traditional Arts Indiana hauled in a few experts to share their thoughts.
A roof is a terrible thing to waste. That's why the Middle Way House has transformed their roof into a garden for growing food and collecting water.
A baked dessert is a wonderful way to show off the season’s bounty of fruit. A juicy cobbler, slump, or grunt is the perfect foil for fresh berries and peaches.
Indiana’s State Board of Animal Health has launched a website where the public can share their opinions on whether raw milk should be sold in Indiana.
Students from The Project School are helping turn the perimeter of the Middle Way House into edibles. It's like a living classroom.
Chef Daniel Orr revisits the days when he worked in the Caribbean with this grilled chicken dish.