Josephine McRobbie caught up with a food entrepreneur who goes by the name The Spicy Hermit.
Farmers aren't producing enough to keep up with the number of smaller markets that keep popping up, often in close proximity to others. This results in fewer customers, unsold food and maybe closure.
Farm to Family Fund honors the farmers growing food, and the people in need of food. Earth Eats follows their work on a typical Saturday in winter.
Savor the season with some classic Earth Eats from Annie Corrigan, featuring our frilly orange friend--the chanterelle mushroom.
Of all the toppings Sazon offers for their tacos, the pickled onions are the most striking. Hot pink in color, with an equally bright flavor, it's a crucial element in The Yucatan's signature taco style.
You don’t have to choose between savory and sweet with this recipe.
This week, we meet vendors and customers whose lives have been changed by this small but bustling southern Indiana market.
This week, we re-air an interview with former Bloomington Community Farmers' Market Mushroom Inspector Marti Crouch. Then mushroom recipes with Chef Jeff Finch.
Farmers collect money for CSA memberships now to fund expenses before the planting begins. For some, it's an important part of their bottom line.
Should we police how the phrase "farmers' market" is used? Recipes for pickled peppers, grilled chicken. Farmers address fertilizer runoff, water pollution.
As farmers diversify how and where they sell their produce, more and more customers access local food without face-to-face interactions with growers.
Marcia Veldman talks about how customers' perceptions of local food have changed over the years. Seaweed in a salad. And, changing the definition of "farmer."
For Judy Wicks, running a restaurant was more about doing right by her community than about profits. Salmon croquettes on the menu. Local food goes high tech.
Bloomington, Indiana residents gathered at the Community Farmers' Market to taste soups made with local ingredients by local vendors.
From the rolling hills of southern Indiana, I head to the Pacific Northwest’s Willamette Valley for a taste of new terrain. And it tastes like tomatoes!
Here's a snapshot of the seasonal food scene in Portland as experienced through the city's farmers markets.
Farmer Teresa Birtles reads Food & Wine and Gourmet magazines to keep an eye on which "it" ingredients to grow for her local chef customers.
Increasingly, farm businesses are starting as operations intended to provide produce for schools and other institutional markets in the local area.
We look at an innovative food system in urban Chicago. Will Allen inspires students. And, carrots from field to plate.
Despite record cold snaps this winter, organizers promise plenty of fresh produce on the first Saturday of the Bloomington Community Farmers Market.