Tags: cuisine, arts, education, organic, fitness & nutrition, food, cooking, training, chef, health, hobbies, farming, agriculture
Special Treats For Special Diets July 24, 2020
Did you know you can make a delicious caramel with raw cashews? Hear all about it in our interview with Brandi Williams of Primally Inspired Eats.
Chicken And Vegetables With Next Generation Farmers July 17, 2020
The Next Generation Farmers Youth Program at Lawrence Community Gardens in Indianapolis, takes farm-to-table learning to the next level--with a chicken processing workshop.
They talked about it on a Thursday, and served their first meal on a Monday. Rahul Shrivastav and Carl Ipsen tell the story of the Emergency Meal Project on the IU campus.
Freed slaves were promised land by the government, but the promise was never fulfilled. Adrian Lipscombe’s Forty Acres and a Mule Project aims to purchase land for Black farmers.
Food Challenges For Public Schools During A Pandemic June 26, 2020
Hattie Johnson had a plan for the lunch program, should the schools need to close because of COVID-19. She just didn’t expect to pivot quite so quickly.
Have you ever explored a city by way of pie? Hear the ups and downs of a Michigan pie tour from pre-COVID days, way back in January.
A Food Desert By Any Other Name June 12, 2020
So-called urban food deserts are often low income neighborhoods, and/or predominantly black neighborhoods. What’s wrong with the term food desert, and how might we rethink what it means?
Remembering A Beloved Chef, Killed By Authorities In This Week's Violence In Louisville June 5, 2020
Chef David McAtee, known to his friends as YaYa, ran a Barbecue stand on Louisville’s West Side. We remember him, and the food he prepared for his community.
COVID-19 has complicated grocery store shopping and sent waves of customers to some rural markets. Plus, fresh food as medicine, and conversations with commercial fishers in Oregon
A decentralized food system could mean a more resilient food system. Immigration reforms could make a big difference, as well.
Regional Grain Mill Answers Home Bakers’ New Demand May 15, 2020
Janie’s Farm and Mill in Eastern Illinois offers whole grains and flours to feed people. When the demand switched from wholesale to retail, they could easily shift gears.
A grassroots organization, a pizza joint and an artisan bakery--hear how stay- at-home orders affect their work.
From no-contact carry-out to manufacturing hand sanitizer, local food businesses are making swift changes in response to COVID19 restrictions.
Soul Fire Farm’s Leah Penniman On Farming While Black April 24, 2020
The co-founder of Soul Fire Farm talks about the historic role of black farmers in developing some of the most beloved agricultural practices of small scale farmers today.
Where The Fig Tree Grows April 17, 2020
One response to the current pandemic (and spring, perhaps) is a widespread urge to grow food. Did you know figs can grow in Indiana? Ann and Alan Schertz share their fig secrets.
Is Now The Time To Garden? April 10, 2020
Maybe this current global crisis has you thinking about growing your own food. We reflect on why that might be, and share some practical gardening tips.
School Lunches When Schools Are Closed April 3, 2020
Hattie Johnson had a plan for the lunch program, should the schools need to close because of Covid 19. She just didn’t expect to pivot quite so fast.
Community Food Security And Covid 19 March 27, 2020
Providing food is considered an essential service. What’s involved in providing that service while maintaining social distance?
Two Portraits Of Young Farmers March 20, 2020
A young dairy farming couple makes it work by making cheese, and a young farmer explores a Jewish farming practice.