In this third part of our on-going series about the Farm Bill, we go to the farmers. Considering Pennsylvania has very little commodity farming, this legislation impacts our region in some unique ways. Ben Wenk, a seventh generation farmer, talks about some important block grants while Phillip Smelz gets down to earth about the realities of a small farmer following the bill. And, on the lighter side, find out what Green Meadows farmer Ian Brendle thinks will be the new “IT” vegetable.

Making hummus should be simple; after all, it's just mashing some chickpeas with a few other ingredients. We go to Zahav, to learn from the master of the chickpea, Chef Mike Solomonov. Turns out, it is simple if you know the tricks.

All we need to do is look around and we can see the obesity epidemic right in front of us. The reasons are many, varied and the solution elusive. Two local small businesses, Pure Fare, and Ralic Steakhouse, explain how they incorporate their personal approach into their business plan. Plus, enter the IBX Game Changers Challenge to support innovative solutions improving the region’s health and wellness.

Healthy NewsWorks is a non-profit organization teaching elementary school students how to put together a newspaper. In the process, students not only learn critical thinking and writing skills, but also healthy habits.

When it comes to healthy eating moving from "should" to "want" can be a challenge. First Lady Michelle Obama has made that a priority and chronicles her experiences in a new book, American Grown. Her quest to improve our food choices set the stage for Cheryl Sternman Rule and photographer Paulette Phlipot. Their book, Ripe, A fresh colorful look at fruits and vegetables, offers home cooks inspiration. “Good for you” doesn't have to be a chore.

You've heard the expression, "Much depends on dinner." In this case, much depends on lunch– or more accurately school lunch. Chef and restaurateur, Marc Vetri, and his business partner, Jeff Benjamin, work to change the landscape of school lunches through their Vetri Foundation program, "Eatiquette." We join the Community Partnership School in North Central Philadelphia for a look at a how the program works.

There are ways to enjoy pasta without the guilt. Chef and cookbook author Aliza Green has some simple tips for easy and healthier pasta preparation.

Philadelphia has strong ties to a small town in Mexico — more than half of its citizens have left their rural farms in San Mateo Ozolco to come work in Philadelphia for higher wages. To build a bridge transnational bridge, a cooperative was formed to support farmers and preserve traditional farming methods that have roots in their Aztec culture. The Blue Corn Alianza not only helps provide a living wage to traditional farmers in San Mateo Ozolco, but also brings organic sweet blue cornmeal known as "pinole" from this region to stores throughout South Philadelphia. Rich in healthy nutrients, Pinole can be used in a variety of recipes.

Hospital food is no joke at Cooper University Hospital in Camden. Through the work of Fair Food and Common Market, Fran Cassidy director of food and nutrition, discovers innovative ways to bring healthy food to healthcare. Staff, patients, the community and farmers all benefit from a commitment to local food.