Partners

Trees, vines, plants, and crops need food too, yet how can farmers maximize organic and inorganic fertilizer use and help ensure it stays in place? Hear from farm family members Ma...

When Brad Riskedal fires up his equipment to harvest crops, Joyce Riskedal fires up her candle-making business that uses some of what their Illinois farm fields grow. Meet this Ill...

This first-generation, Illinois farm family shares their adventures in apprenticing, enduring trial and error and why they moved into Illinois to do what they love to do. Meet Nath...

A flurry of fresh, locally-grown fruits and vegetables now fill farmers markets across Illinois. More and more now stay open all year. Find out what many of the farmers markets and...

Farm families often deal with things such as isolation, close proximity to family, and things like weather that can change their business in a split second. What can the rest of us...

Learn how one small, Illinois community has made fresh, local food available once again and has created excitement among its residents that they hope spreads. Beef farmer Shaun Tys...

This episode examines how the Illinois and the rest of the U.S. farming and food sector has recovered as a result of the COVID-19 shock, and what we might expect when it comes to f...

Want to get outside to pick some fresh fruits and vegetables this summer and fall? Illinois farmers that welcome you and other visitors to pick have made adjustments to help ensure...

This episode examines what we’re doing differently when it comes to buying, cooking, eating and more with food as a result of the coronavirus pandemic, and what might be ahead when...

These Illinois farmers pride themselves on having some of the first, fresh, Illinois-grown sweet corn in the state. Meet Keith and Denise Boggio, who share how this year’s sweet co...

Some new things are growing at this food and farming exhibit at a major Midwest science center within easy driving distance. Explore what’s new with Maddie Earnest, manager of the ...

Yes, you can take this course at one of the biggest universities in our state! Hear from its instructor, meat scientist Brandon Klehm, along with Partners magazine food writer and ...