Oaxaca is the heart of mezcal country, where the pungent booze is made from the same plant as tequila by traditional distillers.
From its origins as a happy accident 10,000 years ago, to its role as the centerpiece of a school "rebellion," the tabletop staple has had quite a life.
Increasing demand for upscale, local foods has created a market for on-farm cheesemakers. Profit is not guaranteed and the up-front investment is significant.
Entrepreneurs hope customers will pony up for high-end foods made from rescued ingredients.
If you find yourself in the Willamette Valley of Oregon, be sure to stop by Briar Rose Creamery to try their goat cheese truffles.
We’ve compiled a list of enticing and educational video resources. Dim the lights, grab a snack and enjoy!
Small and large food operations live together in the Hoosier state. Quinoa to lighten our bellies following Thanksgiving. Harvest Public Media looks at CAFOs.
Professor Amy Trubek discusses her research with Vermont maple syrup and artisan cheese, and amateur bakers try their hands at architecturally inspired cakes.
We're cooking high class s'mores and local mushrooms on the grill for Fourth of July. And, local farmers work together to put more local food on more plates.
Muddy Fork Farm & Bakery discovered that buying ingredients from local sources wasn’t just good for the local economy, it was good for their products.
There's a movement afoot in the U.S. to convince you that your coffee deserves the same respect given to fine wines, cheeses, beers and chocolate.
240sweet of Columbus, Indiana is breaking new ground in the world of confections. They use local and organic ingredients in their artisan marshmallows.
Artisanal foods combine the locavore movement -- eating only locally-sourced food -- with a personal touch. Can the movement translate across communities?
This week we speak with Jeni Britton Bauer, the woman behind the outrageous flavors of Jeni’s Splendid Ice Creams, and Sarah Kaiser makes watermelon sorbet.