Earth Eats: Real Food, Green Living

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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.

Recent Posts by Annie Corrigan

April 19, 2014

 

carrots with greens

Carrots From Farm To Plate, Magical Microbes, Will Allen

We look at an innovative food system in urban Chicago. Will Allen inspires students. And, carrots from field to plate.

April 12, 2014

 

homemade ricotta

Say Cheese With Rachel Dutton, Simple Cheese Recipes

Microbiologist Rachel Dutton studies cheese and its microbes. Chef Bob Adkins presents an easy cheese making tutorial. And, time for barbecue!

April 5, 2014

 

dandelion in the snow

Spring Foraging Off To Slow Start

Author and homesteader Eric Brown worries that the record cold temperatures this winter will further delay the appearance of wild edibles.

April 4, 2014

 

bloomington community farmers market

Bloomington Farmers’ Market Opens For 40th Year

Despite record cold snaps this winter, organizers promise plenty of fresh produce on the first Saturday of the Bloomington Community Farmers Market.

April 4, 2014

 

sweet potatoes at farmers market

Farmers Market Seaon, Foraging For Dandelions, Ag Drones

Believe it or not, it's time for farmers markets! Robin Hobson gives us a behind-the-scenes view. And, will the wacky winter weather impact wild edibles?

March 29, 2014

 

young chef dicing tomatoes

Get Kids Cooking, Muddy Fork Bakery, Brussels Sprouts

Parents often struggle to get kids to be adventurous eaters. Our experts have some ideas. Bread baking at Muddy Fork, and Brussels sprouts paired with polenta.

March 28, 2014

 

kid making food in his kitchen

Lessons From A Young Chef (And His Mother)

Staci Radford-Vincent taught her 7-year-old son how to help in the kitchen when he was just a toddler, and now he values healthy eating and home cooked food.

March 22, 2014

 

chef bob adkins pouring marinade on lamb ribs

Less Grass More Permaculture, Lamb Ribs With Bob Adkins

Not pork, not beef... we make lamb ribs. Permaculture for life with Peter Bane and Bread & Roses. And, the dairy industry and FDA's new anti-terror regulations.

March 15, 2014

 

soaking beef brisket in corning brine

Cooking Class, Corned Beef Tongue, Food Terrorism

Pairing cooking classes with increased access to whole foods changes eating habits at Mother Hubbard's Cupboard. Corned beef tongue for St. Patrick's Day.

March 14, 2014

Non-Traditional 

chef seth elgar pickling beef tongue

Move Over Brisket, Corned Beef Tongue For St. Patrick’s Day

Traditional corned beef is often made with brisket. Chef Seth Elgar is doing things a little different this St. Patrick's Day -- corned beef tongue.

March 8, 2014

Breaking Bread 

sourdough loaf, sliced

Bread Baking For All, Invasive Plants, Maple Syrup Recipes

Our experts give you advice for baking delicious loaves of bread, gluten-free and gluten-full. Maple syrup with turnips. And, are invasive weeds on the rise?

March 1, 2014

Is It Spring Yet? 

several maple trees tapped with buckets

Young Farmers Need Land, Tapping Maple Trees, Wild Rice

This episode, encouragement to tap maple trees yourself this year. A handheld snack with Chef Daniel Orr. And, small farmers make the food system their own.

February 28, 2014

DIY 

cover of sugarmaker's companion

Maple Syrup And All Its Delicious Parts

Making maple syrup does not need to be left to the experts. Michael Farrell's "A Sugarmaker's Companion" will give you the tools you need to do it yourself.

February 25, 2014

Cheflebrity 

Chef-Dave-Tallent

James Beard Nominee Dave Tallent Preaches Flavor First

Give Chef Dave Tallent the chance and he'll change your mind about beets with his Italian-inspired Beet And Goat Cheese Ravioli.

February 24, 2014

Ethnic Recipe, Local Touch 

chef bob adkins in the kitchen

Cook Like A Chef: Bob Adkins’ Vegetarian Curry

The Rail changes its menu every 6-8 weeks to stay as true to the seasonality of foods as possible. Featured on the latest menu is Chef Bob Adkins' Indian curry.

February 22, 2014

Eat Outside The Box 

beet's long shadow

Beets With Dave Tallent, Veggie Curry, Data Sharing On Farms

No love for beets?! Chefs Dave Tallent and Bob Adkins both try to convince guests that it's a delicious ingredient in their dishes. Kale chips and hydroponics.

February 21, 2014

Hydroponics 

heads of lettuce for sale at farmers market

Meet A Farmer: Deb McKee Kelly, Good Life Farms

Deb McKee Kelly's table at the Bloomington Winter Farmers Market is stocked with lettuce, arugula and basil she grows on her hydroponics farm.

February 15, 2014

Make It, Eat It 

pan-seared scallops

Serving Seafood In Indiana, Food Swap, Broccoli Salad

The challenges of serving fresh seafood in an Indiana restaurant, with Chef Jeff Finch. Broccoli, Tuscan style. Btwon Food Swappers trade homemade goodies.

February 13, 2014

Seafood Season 

jeff and candace finch in front of the pizza oven

Finch’s Brasserie May Be Landlocked But Its Seafood Is Fresh

Finch's Brasserie takes pride in supporting local farms, but in order to serve the freshest seafood possible, they have to fly it in from the coasts.

February 8, 2014

Connections 

farmers market transaction

Shop Like A Chef, Finally Farm Bill, Broccoli Soup

Shopping as a way of connecting with your town. Lawmakers reached a compromise on the farm bill. Uplands Peak rescues farm animals. Broccoli soup for dinner.

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