This week we learn about making shakes from the fruit of a school garden, and making beer in the barrels of Kentucky bourbon

Marcia Chatelain, Professor of History and African American Studies at Georgetown University, reminds us that African American communities continue to be constrained, and fast food franchising has been one way to make things work.

You’ve heard of persimmon pudding, maybe a sweet bread or drop cookies, but did you know you can use it in savory dishes too?

Food Justice is a term that Shane Bernardo uses to talk about his work, but it goes much deeper than that for him.

Big ag hasn’t taken over every small farm. A young flower farmer rents land from a fifth-generation farmer who remembers when “Get big or get out” first began.

The phrase “many hands make light work” really comes into play when you’re talking about food preservation.

Suzanne Babb is an urban farmer at La Finca del Sur, a farm led by Black and Lantinx women focussed on food justice in their communities.

Upland Brewing Company teams up with Indy High Bines for a beer to benefit The Hub’s food pantry.

The Blended Burger is not the Impossible Burger. But it might possibly end up reducing meat consumption, one tasty burger at a time.

It's back-to-school in Indiana, and students at Benjamin Franklin Elementary might have a potato harvest to dig up after class.