Michel Nischan grew up working on his grandparent’s farm in Missouri and developed a deep appreciation for sustainable agriculture and those who work the land. His passion for healthful cooking supported by a local sustainable food system propelled Michel to the front of the culinary scene.

This week on Time For Lunch, we are going back to our roots to learn about the source of all plant life: seeds! Special guest Shannie McCabe of Baker Creek Seeds teaches us about the importance of having a colorful assortment on your plate and much more.

After observing how much the quality and variety of produce sold in grocery stores differed in neighborhoods across St.

This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes pioneering Chef Amanda Cohen of New York City’s vegetable-focused restaurant Dirt Candy. They discuss how female chefs’ battle for recognition and how vegetables are a lot of fun.

This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes Farmer Lee Jones of Chef’s Garden and the Culinary Vegetable Institute.

In 2019 Americans consumed 31.4 pounds of tomatoes per person, with sales topping $3 billion, and imports accounting for more than $2 billion.

This week, we’re exploring the creative strides being taken — both on the large-scale and individual-level — to avoid excess waste. Alicia Qian visits a driveway in San Jose, California that has become a hub for stocking up on vegetables and restoring community.

This week Mary and Chris catch up with friend and occasional co-host Cheryl Paswater to talk fermented nut cheeses and food preservation in a pandemic world. Put on your “Depression Era Grandma Helmet” and preserve those vegetables!

Join co-hosts Vallery and Ethan for a conversation with Zaid and Haifa Kurdieh, owners of Norwich Meadows Farms.