Students at Unionville Elementary School, just outside of Bloomington, Indiana learn a sweet, old tradition on one of the last cold days of winter.
This week, Chef Dean Wirkerman uses housemade buttermilk to make ranch dressing. He also whips up a chimichurri to serve over grilled steak.
On the podcast: This land has been in Liz and Nate Brownlee's family for half a century, but the small orchard represents chapter one of their farming story.
On this week's show, we visit Sycamore Land Trust to find out what it takes to control invasive plants and restore an ecosystem to its preferred state.