If you've ever wondered how to find local food near you, start a farmers market in your community, or get fresh North Dakota produce into your kids' school lunches, this episode is your roadmap. Heather and Billie sit down with Jenna Neiters, Local Foods Marketing Specialist with the North Dakota Department of Agriculture, to explore all the ways local food is bringing communities together across the state.

From CSAs and community orchards to farm to school programs and the new Pride of Dakota Fresh brand, Jenna is the connector behind it all. Plus, Heather shares a favorite CSA story involving okra and a very unexpected customer.

Follow along at @NDDALocalFoods on Facebook and Instagram, and explore the Local Foods Directory Map, Farm to Market Guide and more at ndda.nd.gov/localfoods.

It's harvest season and Billie is pulling back the curtain on what it really looks like to be in the thick of it. In this episode, Heather sits down one on one with Billie Lentz of Lentz Farms to walk through everything from how a combine actually works, to the stress of rain delays, to the field meals that keep the whole crew going.

Billie shares what two years of farming has taught her, how family makes harvest possible, and why this season is truly the payoff for a whole year of hard work. Whether you're a lifelong farmer or just looking for your new farmer bestie, this one's for you.

Follow Billie on social media @billie_lentz and @lentz.farms

What happens when a rancher asks why her neighbor's kids aren't eating local beef at school? In Hettinger, North Dakota, it sparked a movement. Heather and Billie sit down with Kat Weinert, rancher, photographer and founder of the Whole Plate Project, a grassroots initiative getting locally raised beef into school lunches and snack programs.

Kat shares how five phone calls and a whole lot of passion turned into a full program, what she learned about USDA inspection along the way, and how any community in North Dakota could do the same.

Plus, the hosts dig into their favorite ways to cook ground beef and dream about the day every item on a school lunch tray comes from a local farm.

Find Kat on Facebook: @KatWeinert 

https://lostcreekcattleco.com/

Summer's biggest event is almost here and we've got the inside scoop! Billie and Heather sit down with Shelby Hennessy, Competitive Exhibits Director for the North Dakota State Fair, to walk you through everything you need to know before you go.

From the brand new Gooseneck Implement Arena and exciting educational exhibits for all ages, to local Pride of Dakota vendors and the food you absolutely cannot miss, this episode is your ultimate fair planning guide.

Plus, Shelby and the hosts map out the perfect day at the fair: what to do, what to eat, what to see, and even what to wear. 

Mark your calendars for July 17 through 25 in Minot!

https://ndstatefair.com/

Pull up a chair for a conversation about who's shaping the story of agriculture — and how you can find the truth for yourself. Billie and Heather sit down with Sarah McNaughton-Peterson, senior editor of Dakota Farmer and host of the FP Next Podcast, to dig into ag media: where farmers get their information, why food labels can be misleading, and how social media is changing the way consumers connect with the people growing their food. Whether you're a farmer wondering how to share your story online or a consumer trying to cut through the noise, this episode is your guide to finding trusted sources in agriculture.

Dakota Farmer: https://www.farmprogress.com/dakota-farmer

FP Next Podcast: https://www.farmprogress.com/program/fp-next

 Farmer's market season is almost here, and Billie and Heather couldn't be more ready. In this episode, they sit down with Dawn Rognerud, president of the Grand Forks Farmer's Market, to talk about what it takes to run a market, how vendors get started, and why these community gatherings are about so much more than fresh produce. From cottage food laws to the best finds at markets across North Dakota, this one will have you counting down the days until opening day. 

Find a market near you and access grower resources at https://www.ndfarmersmarkets.org/

In this episode, Billie and Heather sit down with Annie Sondrol of Three Sisters Flower Farm to talk dried flowers, family legacy, and building a business on the same land her grandparents farmed. 

Follow Annie on Instagram at: @threesistersflowerfarm

If you've ever wondered how to find local food near you, start a farmers market in your community, or get fresh North Dakota produce into your kids' school lunches, this episode is your roadmap. Heather and Billie sit down with Jenna Neiters, Local Foods Marketing Specialist with the North Dakota Department of Agriculture, to explore all the ways local food is bringing communities together across the state.

From CSAs and community orchards to farm to school programs and the new Pride of Dakota Fresh brand, Jenna is the connector behind it all. Plus, Heather shares a favorite CSA story involving okra and a very unexpected customer.

Follow along at @NDDALocalFoods on Facebook and Instagram, and explore the Local Foods Directory Map, Farm to Market Guide and more at ndda.nd.gov/localfoods.

In this episode, Billie and Heather sit down with Dr. Julie Garden-Robinson, Professor of Food and Nutrition at North Dakota State University and Extension Specialist in food safety, preservation, and nutrition.

With a PhD in cereal science and food technology, Julie breaks down the science of why food preservation works, how to do it safely, and what every home cook and farmer should know about keeping food at its best.

Fiber is having a moment — and it might already be in your pantry without you knowing it. In this episode, Billie and Heather sit down with Katie Compton, Marketing and Communications Manager at Baystate Milling, to talk about HealthSense, a high fiber flour that's quietly making its way into everyday foods from pasta to mac and cheese.

Katie breaks down the science behind how this wheat was developed, why North Dakota farmers are at the heart of growing it, and how one simple ingredient swap could make a big difference for public health.