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Earth Eats: Real Food, Green Living

Local Food Thrives In Vermont, Architecture Of A Cake

Professor Amy Trubek discusses her research with Vermont maple syrup and artisan cheese, and amateur bakers try their hands at architecturally inspired cakes.

clothbound cheddar cheese

Photo: sisterbeer (Flickr)

This clothbound cheddar cheese is from Cabot in Vermont.

It’s hard work up there and it’s cold. We have very short growing seasons, but I do think it’s more about the collaborations across the system.

That’s Amy Trubek Associate Professor in Nutrition and Food Science at University of Vermont. She visited the Earth Eats studios to talk about her research with Vermont artisan cheeses and hypothesize why Vermont seems to the epicenter of the back-to-the-land movement.

Yael Ksander reports from a cake contest that encourages amateur bakers to create a dessert inspired by architecture.

Author Eric Herm waxes lyrical about the poetry of being a farmer.

And in the kitchen, two drink recipes — the first using strawberries and the second using greens.

News Stories

Stories On This Episode

Finding The Sweet Spot Between Baking And Building

cake-contest

The Architectural Cake Contest takes a playful approach to the task of historic preservation, but ends up revealing that architecture is just the icing on top.

Voices From The Drought, Corn Two Ways, Street Food

farmers walking in corn field

Eric Herm and Steve Bright talk about how their farms are affected by the drought. We grill and preserve corn, and we eat street food in Ohio and Indiana.

Silky Strawberry Smoothie

Silky-Strawberry-Smoothie

Start your morning off right with this easy to make smoothie. Yes, it includes tofu, but you'd never know it!

Green Goodness Breakfast Juice

Green Goodness Breakfast Juice

This juice recipe sort of looks like green sludge, but the kale and spinach are matched with sweet ingredients like pineapple and carrots.

Annie Corrigan

Annie Corrigan is a producer and announcer for WFIU. In addition to serving as the local voice for NPR's Morning Edition, she produces WFIU's weekly sustainable food program Earth Eats. She earned degrees in oboe performance from Indiana University and Bowling Green State University.

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