Fresh From the Market: Inside North Dakota's Farmer's Markets

Fresh From the Market: Inside North Dakota's Farmer's Markets

Farmer's market season is almost here, and Billie and Heather couldn't be more ready. In this episode, they sit down with Dawn Rognerud, president of the Grand Forks Farmer's Market, to talk about what it takes to run a market, how vendors get started, and why these community gatherings are about so much more than fresh produce. From cottage food laws to the best finds at markets across North Dakota, this one will have you counting down the days until opening day.  Find a market near you and access grower resources at https://www.ndfarmersmarkets.org/ [https://www.ndfarmersmarkets.org/]

Rooted in Family: Growing Flowers on the Family Farm

In this episode, Billie and Heather sit down with Annie Sondrol of Three Sisters Flower Farm to talk dried flowers, family legacy, and building a business on the same land her grandparents farmed.  Follow Annie on Instagram at: @threesistersflowerfarm

Connecting the Community through Local Food with Jenna Neiters

If you've ever wondered how to find local food near you, start a farmers market in your community, or get fresh North Dakota produce into your kids' school lunches, this episode is your roadmap. Heather and Billie sit down with Jenna Neiters, Local Foods Marketing Specialist with the North Dakota Department of Agriculture, to explore all the ways local food is bringing communities together across the state. From CSAs and community orchards to farm to school programs and the new Pride of Dakota Fresh brand, Jenna is the connector behind it all. Plus, Heather shares a favorite CSA story involving okra and a very unexpected customer. Follow along at @NDDALocalFoods on Facebook and Instagram, and explore the Local Foods Directory Map, Farm to Market Guide and more at ndda.nd.gov/localfoods [http://ndda.nd.gov/localfoods].

The Science Behind Food Preservation

In this episode, Billie and Heather sit down with Dr. Julie Garden-Robinson, Professor of Food and Nutrition at North Dakota State University and Extension Specialist in food safety, preservation, and nutrition. With a PhD in cereal science and food technology, Julie breaks down the science of why food preservation works, how to do it safely, and what every home cook and farmer should know about keeping food at its best.

The Flour That's Changing What We Eat

Fiber is having a moment — and it might already be in your pantry without you knowing it. In this episode, Billie and Heather sit down with Katie Compton, Marketing and Communications Manager at Baystate Milling, to talk about HealthSense, a high fiber flour that's quietly making its way into everyday foods from pasta to mac and cheese. Katie breaks down the science behind how this wheat was developed, why North Dakota farmers are at the heart of growing it, and how one simple ingredient swap could make a big difference for public health.