"Grain" has been limited by federal law to four crops: corn, wheat, rye and barley. But a broadened definition has been proposed, sparking more experimentation and creativity in the whiskey industry.
Faced with water shortages, one Indian state is re-introducing drought tolerant millets to people's diets.
What Thanksgiving leftovers are filling your fridge? On this week's show, we talk food waste with Jonathan Bloom, and Daniel Orr makes soups with leftovers.
Headlines once warned the quinoa boom was putting the crop out of the reach of those who grow it. New studies put those fears to rest, but bad news looms.
Christine Tailer lives off the grid but not without creature comforts. Pickled eggs and quinoa on the menu. Clara Moore tells us how to shop like a chef.
Amy Bentley follows trends in baby food, from invention to today. Indiana rancher develops relationship with local restaurants. And, a profile of Tom Vilsack.
Small and large food operations live together in the Hoosier state. Quinoa to lighten our bellies following Thanksgiving. Harvest Public Media looks at CAFOs.
Brownies, yogurt and berries, pudding... Quinoa can be used in a variety of applications! Carolyn Hemming's new cookbook sings the praises of the edible seed.
Marcia Veldman talks about her obsession with gardening and how she strives for food justice through her work at the farmers market. And, quinoa is on the menu!
This simple side dish would work well as a bed for grilled salmon or as filler for a sandwich.
Don't know what to do with those random veggies you bought last week? Sara Conrad's got you covered.
In a recent editorial for the Guardian, Joanna Blythman blames vegans for driving the price of quinoa out of reach for poorer South Americans. Is she right?
Now that Thanksgiving 2012 is in the books, let's address the leftovers in our refrigerators. Chef Daniel Orr prepares stock, turkey soup and fried potatoes.
It's a Thanksgiving celebration today! We visit Schacht Farm to see how the birds live before we prepare the perfect Thanksgiving bird with Chef Daniel Orr.
This superfood is prepared in a super-simple way, with caramelized onions and plenty of garlic.
Gluten is a protein found in wheat, barley and rye. We answer your questions about celiac disease and what are some good gluten-free substitutes.
In need of a side to go with that veggie burger? Look no further.
How to make tasty soup out of an old family favorite.
This recipe is full of flavor and super nutritive power.
Author Janet Poppendieck talks about the history of school food, Upland Brewing Company's spent barley is used to make paper, and three belly-warming soups.