Earth Eats: Real Food, Green Living
Joel Salatin talks about the virtues of raising rabbits for meat, and we make a rabbit stew in honor of Easter. And, two recipes in the Jewish food tradition.
We're excited to be reporting from the Bloomington Community Farmers Market today. Then we talk about three wild delicacies: ramps, morels and redbuds.
New studies show the impacts a popular insecticide is having on bee colonies.
Got a kid who won't eat their beans? They'll find this dip irresistible. (Just don't tell them what's in it.)
You make everything else. There's no reason you can't make your own hot cereal too.
An unlikely coalition of farmers, businesses, social advocates is pushing for a law in Kansas that would create a work program benefiting illegal immigrants.
What is 'pink slime'? Where does it come from? And why has everybody suddenly started to care about it?
Looking toward Passover Seder with an old fashioned potato latkes recipe.
Just in time for your garden to start producing, clean out the final few root veggies from your pantry and make this tasty traditional dish.
While making your own Easter candy is a little time consuming, the results are delicious and (mostly) preservative free!
Bring something new to the table this birthday or anniversary with a recipe for Tibetan sweet rice.
A quick and easy Asian stir fry with a vegetable that's in season all year long.
The base rate for an acre of farmland is supposed to reach $2,000 by 2015. It was $500 in 2000.
Hearings for the 2012 Farm Bill have started up again. How much support should small-scale farmers get? Legislators disagree.
While many loathe factory-produced Peeps, these homemade morsels are a surefire hit!
The blooming of redbuds on trees across the Midwest is a sign of spring. Did you know you can eat these beautiful little flowers?
It's morel season in many parts of the country, and the rush is on. Get out there and test your luck!
Take this piquant side dish out into the sun with you for your next picnic or barbecue.
Moya Andrews is the host of the show Focus on Flowers, our resident flower lady, and boy does she know her stuff. But you won't catch her snacking on flowers!
A study conducted by researchers at the University of Pittsburgh reveals that America's most popular weedkiller can turn frog larvae into freaks of nature.
This recipe is full of flavor and super nutritive power.
The FDA released new guidelines recommending that pharmaceutical companies require prescriptions for antibiotics to be used on livestock.
Grisly undercover footage from The Humane Society reveals, yet again, what can happen to hens in the absence of governmental oversight.
Brian Snider has been hunting morels in southern Indiana for 25 years. He says this year's season started earlier and will end earlier than any in his memory.
It wouldn't be spring without the Bloomington Community Farmers Market. For the 38th year, farmers and community members come together to celebrate local food.
A number of for-profit labs claim to be able to pinpoint specific food intolerances via simple but expensive blood tests. Allergy scientists are dubious.
The newest product of the bacon craze comes from Burger King, but it has nothing to do with burgers.
Studies show all that processed meat isn't terribly good for you, or for the environment. Do you eat it anyway?
In Missouri, the General Assembly is poised to pass legislation that essentially would lock in the legality of current methods of pork production.
Raw milk is the likely culprit for E. coli outbreaks in Missouri and Oregon.
Savory or sweet, bacon is the icing on the cake (so to speak) for many culinary fans.
After four months of renovations, The Owlery Vegetarian Restaurant is re-opening at its new location on the square in downtown Bloomington, Indiana.
Bring out the best in your baby bok choy with this garlic and sesame-infused dish.
Joseph Swain specializing in growing carrots on his Columbus, Ohio farm. His method for prepping his raised beds involve no gasoline and limited elbow grease.
Having one of those days when you just can't get full? This hearty soup is sure to hit the spot.
Genetic diversity in honeybee colonies has been shown to increase the amount of good bacteria.
In an effort to trim the federal budget, House Republicans have voted to cut $33 billion from food assistance programs over the next decade.
At last, your baby birds have hatched. Now what are you going to do?
A little tangy and a bit spicy, these crunchy carrot pickles make a nice addition to your noodle bowl, salad or sandwich.
Have a feeling your healthy food habits wane throughout the day? Thanks to Massive Health, there's now a map confirming your suspicions.
This Caribbean Coleslaw is not one of those heavy mayonnaise-based coleslaws. It's very light and a great choice for your next summer potluck.
Mad cow disease has been found in California. Officials insist there's no cause for alarm.
Got a kid who won't eat their beans? They'll find this dip irresistible. (Just don't tell them what's in it.)
You make everything else. There's no reason you can't make your own hot cereal too.
Looking toward Passover Seder with an old fashioned potato latkes recipe.
Just in time for your garden to start producing, clean out the final few root veggies from your pantry and make this tasty traditional dish.
While making your own Easter candy is a little time consuming, the results are delicious and (mostly) preservative free!
Bring something new to the table this birthday or anniversary with a recipe for Tibetan sweet rice.
A quick and easy Asian stir fry with a vegetable that's in season all year long.
While many loathe factory-produced Peeps, these homemade morsels are a surefire hit!
The blooming of redbuds on trees across the Midwest is a sign of spring. Did you know you can eat these beautiful little flowers?
Take this piquant side dish out into the sun with you for your next picnic or barbecue.
This recipe is full of flavor and super nutritive power.
Bring out the best in your baby bok choy with this garlic and sesame-infused dish.
Having one of those days when you just can't get full? This hearty soup is sure to hit the spot.
A little tangy and a bit spicy, these crunchy carrot pickles make a nice addition to your noodle bowl, salad or sandwich.
This Caribbean Coleslaw is not one of those heavy mayonnaise-based coleslaws. It's very light and a great choice for your next summer potluck.
Bet you can't eat just one of these crispy baked kale chips!
Make this salsa as hot as you want by adding more chili peppers.
New studies show the impacts a popular insecticide is having on bee colonies.
An unlikely coalition of farmers, businesses, social advocates is pushing for a law in Kansas that would create a work program benefiting illegal immigrants.
What is 'pink slime'? Where does it come from? And why has everybody suddenly started to care about it?
The base rate for an acre of farmland is supposed to reach $2,000 by 2015. It was $500 in 2000.
Hearings for the 2012 Farm Bill have started up again. How much support should small-scale farmers get? Legislators disagree.
A study conducted by researchers at the University of Pittsburgh reveals that America's most popular weedkiller can turn frog larvae into freaks of nature.
The FDA released new guidelines recommending that pharmaceutical companies require prescriptions for antibiotics to be used on livestock.
Brian Snider has been hunting morels in southern Indiana for 25 years. He says this year's season started earlier and will end earlier than any in his memory.
It wouldn't be spring without the Bloomington Community Farmers Market. For the 38th year, farmers and community members come together to celebrate local food.
A number of for-profit labs claim to be able to pinpoint specific food intolerances via simple but expensive blood tests. Allergy scientists are dubious.
The newest product of the bacon craze comes from Burger King, but it has nothing to do with burgers.
Studies show all that processed meat isn't terribly good for you, or for the environment. Do you eat it anyway?
In Missouri, the General Assembly is poised to pass legislation that essentially would lock in the legality of current methods of pork production.
Raw milk is the likely culprit for E. coli outbreaks in Missouri and Oregon.
Savory or sweet, bacon is the icing on the cake (so to speak) for many culinary fans.
After four months of renovations, The Owlery Vegetarian Restaurant is re-opening at its new location on the square in downtown Bloomington, Indiana.
Genetic diversity in honeybee colonies has been shown to increase the amount of good bacteria.
In an effort to trim the federal budget, House Republicans have voted to cut $33 billion from food assistance programs over the next decade.
Have a feeling your healthy food habits wane throughout the day? Thanks to Massive Health, there's now a map confirming your suspicions.
Mad cow disease has been found in California. Officials insist there's no cause for alarm.
Hot on the heels of the House, the Senate Agriculture Committee has passed a farm bill that promises to save over $23 billion dollars over ten years.
WonderLab's Science of Art series continues with a garden designer who proposes that a playful, creative approach might be the only way to save the world.
Whole Foods announced it would no longer stock unsustainable seafood this week, including octopus and Atlantic halibut. But what is considered "sustainable?"
Annie Corrigan is the producer of Earth Eats, and an announcer and producer at WFIU Public Radio. Learn more »
Daniel Orr is a professional chef, restaurateur, blogger, and author of a number of cookbooks. Learn more »
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