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Earth Eats: Real Food, Green Living


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

October 20, 2016


Kevin Whitham and Hannah Lencheck in truck

A Little Land Goes A Long Way For Young Entrepreneurs

Hannah and Kevin had everything in place to start a food waste pick-up service-- everything but a place to store the compost. A local farmer stepped in to help.

October 14, 2016



It’s Not Too Late For Late-Summer Veggies

On today's show, two recipes to use up the last few zucchinis, peppers, okra and tomatoes from your garden. And, how Kansas City is impacted farm runoff.

October 7, 2016



Not Your Grandmother’s Persimmon Recipes

To be fair, Granny made a mean persimmon pudding, but Daniel Orr's recipe takes it to the next level. Also today, it's Lisa Dorazewski's persimmon donut glaze.

October 7, 2016


peppered persimmon donuts

Rainbow Bakery’s Peppered Persimmon Donuts

When it comes to donut glaze, consistency is everything. Lisa Dorazewski explains why persimmons were especially tricky to turn into a donut topping.

September 29, 2016



A Little Light Baking, With Challah And Paw Paw Bread

Preheat your ovens! Muddy Fork bakes challah and Daniel Orr bakes paw paw bread. Then we meet farmers who are trying to tackle nitrate pollution in groundwater.

September 23, 2016


rural scene

Why Nutrient Runoff From Farms Is So Hard To Control

On this week's show, Harvest Public Media kicks off its series about water contamination, and Daniel Orr describes the most basic way to pickle vegetables.

September 16, 2016


certified humane label on eggs

Examining The Lives Of Farm Animals

Today, two perspectives on the lives of farm animals. What's behind the label "certified humane?" And, meet the rescued farm animals of Uplands Peak Sanctuary.

September 8, 2016



The Persimmons Are Falling!

Louise Briggs has a love/hate relationship with her 60-foot persimmon tree. We visit the crew of locals who are helping to put the fruit to good use.

September 2, 2016


Jon Kay holds his great-great grandmother's oak-rod basket

Why Indiana Farmers Stopped Making Oak Rod Baskets

On today's program, Jon Kay tries to explain why the craft of making oak rod baskets has mostly faded away. And, we saute and deep fry green beans.

August 26, 2016


finch's chanterelle pasta

Pasta With Chanterelles And Sugar Snap Peas

Chef Jeff Finch adds a couple special ingredients to make this pasta dish extraordinary -- corn stock and roasted heirloom tomato puree.

August 26, 2016


chef corbin morwick

Rules Of The Caterer’s Kitchen

On this week's show, Chef Corbin Morwick outlines the six things he does every day to keep the kitchen at One World Catering running smoothly.

August 25, 2016


indian style cucumber yogurt salad

Calling All Cucumbers

Sick of pickles? Chef Corbin Morwick's salad of Indian spices, tomatoes and onions is a great way to switch up your cucumber game.

August 22, 2016



Recipe: Finch’s Chanterelle Frittata

Brunchers won't have many more chances to enjoy Jeff Finch's chanterelle frittata. It's available only as long as foragers provide him with fresh mushrooms.

August 20, 2016



A Taste Of Rio For The Closing Ceremonies

In addition to Daniel Orr's Brazilian recipes for the final days of the Olympics, we offer two more ways to prepare chanterelles with Chef Jeff Finch.

August 4, 2016


Community Kitchen of Monroe County

100-Percent Juice: A First Step To Healthier Food For Kids

In the podcast, Vicki Pierce talks about the Community Kitchen of Monroe County's summer meal program for kids and how her organization defines 'healthy food.'

August 4, 2016


vicki pierce

Vicki Pierce: “What Has Changed Is The Way We Feed Kids”

As the Community Kitchen of Monroe County prepares for the 10th annual Chef's Challenge, Executive Director Pierce reflects on how her organization has evolved.

July 21, 2016


Sicilian Buttercup

Primp Your Poultry For Chicken Beauty Contests

Chicken beauty contests are no joke. We meet several competitors and their poultry. And, Chef Arlyn Llewellyn whips up some eggplant tacos.

July 20, 2016


beet pickled deviled eggs

Why Are Those Deviled Eggs Pink?

Because they've been pickled with beets, that's why! Chef Arlyn Llewellyn's pickled deviled eggs taste as spectacular as they look.

July 15, 2016


ugo bars

Teamwork Makes The Dream Work At One World’s KitchenShare

What started as a way to centralize the production of pizza dough is now also an incubator for small food businesses. We go inside One World's kitchen share.

July 13, 2016


whole grain mustard

From Now On, You Make Mustard From Scratch

Once you try this homemade mustard on some grilled meat or with a charcuterie plate, you'll never go back to the store-bought stuff.

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