We started talking about zucchini last week in the podcast. Today, we’re going all out with summer squash. You'll need wheat berries and eggs for our recipes.
Oak-rod baskets were made by farmers years ago. Now the practice is all but gone. Make challah with Muddy Fork. What Idaho's over-turned ag-gag law means.
Traditional Arts Indiana visits folks at a number of restaurants and diners in Dubois County that serve variations on turtle soup.
Three backyard chicken farmers talk about what it's like to raise a flock. Daniel Orr cooks with goat cheese. At a local pie shop, community is on the menu.
Biology students get a hands-on experience studying bacteria on an organic farm, a tribute to the breaded pork tenderloin, and salmon on the grill!
Morel mushrooms fruit in the spring, signaling a Hoosier tradition of hunting the wooded areas. Traditional Arts Indiana learns more about these elusive fungi.
Traditional Arts Indiana examines the development of home canning and how Indiana residents utilize various aesthetic and technological methods.
Traditional Arts Indiana hightail it to Indianapolis to sample the movable feasts of the modern food truck industry.
Traditional Arts Indiana explores the community aspects of food, by visiting three local dining institutions around the state.
Traditional Arts Indiana offers a look at the farm-to-table journey of Indiana goods and the farmers who are fighting to keep Hoosier cuisine locally raised.
Traditional Arts Indiana looks at ethnic and regional foods popular in Indiana though not conventionally thought of as Hoosier cuisine.
Indiana’s pride is the breaded pork tenderloin sandwich. For a closer look, Traditional Arts Indiana hauled in a few experts to share their thoughts.
Traditional Arts Indiana speaks with Hoosier homebrewers to hear their stories of malting mayhem, hoppy accidents and social gatherings called brew-ins.