Raccoons may be clever and nimble, but don't let that stop you from growing corn in your garden. There's an electric fence that'll help keep raccoon hands off your ears.

Chef and video star Sohla El-Waylly joins 'Where We' Live to talk about her first cookbook, 'Start Here: Instructions for Becoming a Better Cook.' Plus, NYC's 'Soup Doula' describes her work and the healing power of soup.

Much like cilantro, people either love okra or hate it. Harvest the pods when they're less than 4 inches long for the best flavor and texture. Young okra pods are more tender and have less of a “slimy” mouthfeel. Eat them in soups, stews, fried or sautéed. Okra is in the hibiscus family, so the flowers are edible and delicious stuffed or used as a garnish.

We’re talkin’ about beer-can chicken with PBS host and James Beard Award-winning cookbook author Steven Raichlen. Plus, the Seasoned team gathers to reflect on the show's four-year run.

You may not see much damage in June from the squash bugs living in your garden, but if allowed to thrive, your squash patch will be a mess come August.

Too many fruits can lead to tree branches breaking from the weight and the fruits being small and less flavorful. That's why thinning some fruit from trees is a good idea. Remove some young fruits so the remaining ones thrive.

We’re celebrating Pride with a drag dinner at The Port of Call in Mystic. Guests include chef Renee Touponce, Jade Ayala, and performer Dro Lopez-Fierce. We also report from a community dinner at the New Haven Pride Center. Plus, meet Chantal Tafari, the baker behind Likkle Patty Shop in Windsor.

If you can grow bush beans, you can grow edamame. Once harvested, steam the pods in salty water and eat them as a snack. They're also great cooked with other vegetables, in potato salads and as a topping on summer salads.

Janusz Domagala, from The Great British Baking Show, talks about his very personal cookbook, 'Baking with Pride,' and school's out, ice cream's in; a Middletown teacher gives Mr. Softee a run for his money.

Chef Chrissy Tracey shares stories and recipes from her book, 'Forage & Feast' and "The Chicken Chick" Kathy Shea Mormino explains exactly what chickens need—and don't—to be safe, happy, healthy backyard pets.