There is still time to plant, but the clock is ticking. We look at how to successfully get those woody plants in the ground, what you can compost from your vegetable garden, and how to prepare your garden for winter.

Many onions will be used over the next month of holiday cooking. We talk about the history of the onion with the author of a book on the vegetable. We also look at some historical recipes.

Consider adding wild game to your holiday menus this year. Chef Joel Olson is back to talk about cooking with game and has some recipes to share.

A soot particle is smaller than particles of dust and mold. It’s about 1/30 the size of a human hair. And it is a pollutant dangerous for humans and the environment. We talk with a Marquette University professor who’s studying soot and engaging the public about its impact.

U.S. adults are sitting or inactive for nine to 10 hours a day, according to a study funded by the National Institutes of Health. Our physical therapists return to tell us how sitting all day can impact our muscles and joints. Plus, we learn about the educational path to becoming a physical therapist.

Rooms just feel better with plants, especially if various heights are used. We talk about how to create a natural environment by using tall, medium and small sized plants.

One way to bring more women into the construction industry is to introduce them to opportunities when they are young. We talk with our guests about the annual “Build Like A Girl” event and how it is affecting participation in the trades.

Although fairly common now, women astronauts were unthinkable in the early years of the space program. We talk to the author of a new book that tells the story of the first six, their backgrounds, challenges and achievements.

Road ecology is the study of how roads and cars change the lives of plants and animals. We get into the topic with author Ben Goldfarb, whose book “Crossings” reveals the deep scars roads leave on wildlife.

Dairy farming is vital to Wisconsin’s economy, but new farmers face barriers to entering the profession. We talk with members of an apprenticeship program that’s helping keep dairy farming alive.