Savor Dakota

South Dakota farmers rally to help cattle producers in need, sending hay to help supply the feed lost in the recent wild fires across parts of Kansas, Oklahoma, Texas and Colorado.

The Café Brulé team are reinvigorating Vermillion's Main Street with a new gastropub in historic digs.

Potato Sausage is a time honored recipe that generations have made in the Kennedy family of Beresford. Katie Kennedy Westra shares a tradition that she enjoys, passed down from her grandmother.

Chef MJ Adams offers an alternative to sweet treats on your appetizer table with a savory tartlet.

Sabrina Swee is a student at Beresford High School and accomplished in the kitchen. Sabrina shares a new take on stuffing and mashed potatoes.

Sam Heikes of Heikes Family Farm uses the winter months to take a breath after the prior growing season. Its a time to be with family and cook!! The Heikes crew enjoys creating items with the produce that they grow and exchanging ideas with their customers. Sam kindly shared a favorite recipe for sweet potato pie, a holiday favorite.

Field corn is found in abundance in South Dakota but it isn't something that typically shows up on a “farm to table“ menu. That didn't stop SDPB's Heather Benson from giving it a try.

Everything is connected in Lakota lore. Timpsila is a prairie root that is revered by the culture and even plays a role in connecting this world with that of the stars. Jhon Goes in Center tells the Legend of Star Boy.

Timpisila is a root plant that has wound itself through Lakota history, lore and family recipes. Chef MJ Adams creates a vegetable soup that showcases the breadroot.

Mavis Two Bulls makes fry bread to share with friends, family and to sell at a Spearfish Farmer's Market stand. Two Bulls graciously shares with us how she makes fry bread and shares a small recipe that a family might enjoy and a large recipe that might be made for a party.