Earth Eats: Real Food, Green Living
Annie Corrigan studied oboe at Bowling Green State University and Indiana University. In addition to performing around Indiana, she produces programs for Indiana Public Media. To fulfill a New Year's resolution, she recently became a member of her local co-op. It's about time.
Brad Dunn likes a nice bottle of scotch for the holidays. Local distiller maker Matt Colglazier talks about his spirit Sorgrhum. And, ducks for dinner!
The new cookbook celebrates the creative cuisine that came from lighthouses across the country. It offers so much more than seafood.
Basically everyone loves Pinot Noir. You could find a deal on Bordeaux. Any price of Châteauneuf-du-Pape is delicious. Tips from Brad Dunn for buying red wines.
Brad Dunn gives tips for buying a nice bottle of wine this holiday season. Then Chef Daniel Orr makes two cheesy appetizers to enjoy with a glass or two.
We speak with Gene Baur, president and co-founder of Farm Sanctuary. We visit a local bison farm, and Chef Daniel Orr prepares chili and a stew with bison meat.
Kathleen Crews of Buffalo Run says bison are fairly easy to raise as long as they have plenty of grass and water. But be sure to keep them away from ostriches.
Now that Thanksgiving 2012 is in the books, let's address the leftovers in our refrigerators. Chef Daniel Orr prepares stock, turkey soup and fried potatoes.
Now that S.K. Quigley controls every step of the roasting process, he takes his coffee black -- no cream or sugar necessary.
It's a Thanksgiving celebration today! We visit Schacht Farm to see how the birds live before we prepare the perfect Thanksgiving bird with Chef Daniel Orr.
Mandy Corry of Schacht Farm has been raising turkeys for seven years. Each year brings new challenges, especially in regards to Mother Nature.
Chef Daniel Orr's oven is working hard today. He's baking biscuits and roasting chicken. Before that, registered dietitian Sharon Palmer answers your questions.
Gary Paul Nabhan reminisces about the many different varieties of apples he has enjoyed over the years. Chef Daniel Orr prepares an apple pie and two soups.
The catawba grapes we harvested last week are now being turned into wine at the Oliver Winery. And, persimmon desserts are favorites during the fall in Indiana.
Gluten is a protein found in wheat, barley and rye. We answer your questions about celiac disease and what are some good gluten-free substitutes.
Food is not a talking point this election season. Christine Barbour speculates why. We visit Creekbend Vineyard, and Chef Daniel Orr makes persimmon pudding.
Political scientist Christine Barbour talks about food stamps, the recent demise of the farm bill and what she thinks the lack of a food conversation means.
So long, drought! We're celebrating wet fall weather with stories about hydroponics and rain barrels. In the kitchen, Chef Daniel Orr cooks tilapia and squash.
Eggs give you focus. Yogurt calms anxiety. Salmon feeds your brain. Dr. Drew Ramsey gives dietary tips for promoting mental health and wellbeing.
Dr. Drew Ramsey talks about how diet can affect brain health. Growing tomatoes next spring starts with amending your soil. And, let's make fried green tomatoes!
Dr. Drew Ramsey's new book "The Happiness Diet" links healthy eating with a healthy brain. Don't worry -- He's not asking you to kick your burger habit.
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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