Gardener John Coykendall has collected hundreds of rare heirloom varieties of seeds. Knowing the history of our food, he says, is part of knowing who we are.
Want to save seeds from your bean plants? Pick lots of beans, early. It tricks the plant into producing more beans.
Seed saving at the Wylie House, Dumpster Diving in Indianapolis, and a Panzanella salad made with stale bread.
A conversation about how food and alcohol have been depicted in American art with Judith Barter. Turkeys on the farm. Cranberry cocktail shake-up.
Fischer Farms' Dave Fischer tells us why his processor is so important to his business. Plant-based recipes with Chef Orr. Seed saving at the Wylie House.
Sherry Wise of the Wylie House describes how the act of seed saving preserves agricultural biodiversity and family traditions.
Two types of candy today: Nut brittle satisfies your sweet tooth and cherry tomatoes are the candy of the garden. More ideas for using your garden's bounty.
Janisse Ray says every morsel of food we eat starts with a seed. Her new book "The Seed Underground" celebrates the labor of love of seed saving.
'Tis the season for canning. We look into the history of pickling MVP -- the Ball jar. And, Chef Daniel Orr says deep-frying isn't the only way to enjoy okra.
There are a number of steps that go into preserving seeds after a harvest, but the efforts are rewarding.