Ben Chung is obsessed with garlic. He lives in East Orleans with his wife, six kids, and uncle, and he works as a dentist. But when he’s not cleaning teeth, he’s outside working in his garden, where he grows over fifty kinds of garlic.

I’m walking the woods on a beautiful fall day looking for fungi with Alex Emmons.He points out dead oak trees and explains how they have a symbiotic relationship with mushrooms.

For decades, Anne Averill has been researching how our agricultural systems impact native bees. More specifically, she's been studying the diversity and abundance of bumblebees for 30 years now.

Amy Costa of Truro got into fermentation kind of accidentally. She had just stopped working as a bartender but wanted to keep creating drinks and her friend was brewing kombucha from a kit.

We were talking about cucumbers — I’ve had a really productive season and I was trying to figure out why — and he mentioned that how frequently you pick from your plants can impact how many fruits they make.

This week on The Local Food Report, Elspeth learns about building drought-resistant raised beds.

I’m standing in front of 18 mason jars, an impeccably clean kitchen counter, and about 16 pounds of fresh Bluefin tuna. Why? Well, a few years ago, Ken Mason and his wife took a trip to Portugal.

Helen loved kvass. The flavor, the fizz, everything about this drink made from fermenting stale bread with water and sugar. But when she got home, she forgot about it for almost forty years.

Helen loved kvass. The flavor, the fizz, everything about this drink made from fermenting stale bread with water and sugar. But when she got home, she forgot about it for almost forty years.

Honeybees are necessary for the way we do industrial agriculture, says Nick Dorian.