Goosefoot you find in people's lawns everywhere. You just saute it in a little bit of olive oil, and it's like spinach. It's even more delicate than spinach.

Didi Emmons loves eating wild greens, those plants some people might call weeds. We chat with her about some of her favorite recipes that incorporate wild edibles.

Our look at solar panels across southern Indiana continues with a visit to the Harmony School. Students combined science and art in the school's new solar sculpture that will generate power to run the greenhouse.

In the kitchen, Chef Daniel Orr fixes a strawberry shortcake and a breakfast frittata.

And we meet some 5-day-old Sicilian Buttercup chicks on Jana Wilson's farm.

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