Students at Unionville Elementary School, just outside of Bloomington, Indiana learn a sweet, old tradition on one of the last cold days of winter.
The FDA means sugar added to your diet, not just to a specific food. But honey and syrup makers say that natural sugar is not added. Though a compromise is on the table, some say it's still confusing.
Is Spicebush Tea the best thing you've ever tasted, or does it taste like water? We'll ask fourth graders sampling wild edibles with an environmental educator.
This recipe is a no-bake dessert. I also love that it bypasses refined sugar altogether. The sweetness comes from the maple syrup and raisins.
These whole wheat waffles are made with coconut oil and sweetened slightly with pure maple syrup.
When buds appear on trees, that means sugaring season is over. On this week's show, we speak with syrup producers about the quick end to this year’s harvest.
These rose-shaped tarts make even a novice baker pass for a seasoned pastry chef.
This recipe is a rich, velvety dessert that tastes like peanut butter cream pie.
Jenna Weber shares a Swedish recipe for pepparkakor cookies that was passed down from her great-grandmother.
Blogger Shelly Westerhausen says photos are almost more important than recipes. Stories from a fish fry. And, traditional farmers bring expertise to cannabis.
Keep this recipe in mind when you're planning your Thanksgiving feast.
Salmon and turnips prepared with maple syrup. From roaster to coffee cup, at Hopscotch. And, planting other crops in corn fields to help protect soil.
Rose Hayden-Smith says growing food is an act of patriotism. Broccoli raab, the Italian way. Wild rice pancakes. And, locusts destroy pastures in Argentina.
Two stories about meat in America. We start seeds in the hoop house at Bread & Roses Gardens. And, taste-bud expanding marshmallows with 240sweet.
Michael Farrell talks about the future of maple sugaring. Tim Burton ages his syrups for enhanced flavor. Two bread bakers balance precision with creativity.
These chicken wings get the sweet from maple syrup and the heat from cayenne pepper and chili flakes.
Let your kids experiment with making food. Sarah Elton tells us why. We tap maple trees. Kale and chocolate for our snacks. And, carbon in the Corn Belt.
Sweet, spicy and salty. This dish gives your palate a little bit of everything!
Take a chance on some turnips! This recipe cuts the slightly bitter taste of the root vegetable with maple syrup and pears.
Author and homesteader Eric Brown worries that the record cold temperatures this winter will further delay the appearance of wild edibles.