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Earth Eats: Real Food, Green Living

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?

Turnips are kind of a forgotten vegetable, an old timey vegetable, but they are delicious.

Especially when prepared with some local maple syrup. Last week we talked about tapping maple trees. This week, Chef Daniel Orr is cooking with the sweet stuff. We have a side dish and a dessert for your eating pleasure.

Farmers could have another thing to worry about as the global climate continues to change — invasive weeds. Harvest Public Media speculates why these plants might thrive in a warmer world.

Author Nicole Hunn says if your gluten-free baked good isn’t as delicious as its gluten-full counterpart, you’re doing something wrong, and she can help you fix it.

And Keith Romaine wants to turn his neighborhood into a baking destination with a wood-fired oven in his backyard. Don’t fear bread baking! Our experts are here to help. Don’t fear bread baking! Our experts are here to help.

News Stories:

Stories On This Episode

Climate Change Could Benefit Some Invasive Plants


In 2005, USDA researcher Dana Blumenthal set out to document what effect climate change will have on large swathes of grassland.

Maple Glazed Turnips

maple glazed turnips

We’re going to do something very Hoosier with turnips today, pairing them with some local maple syrup from Burton’s Maplewood Farm.

Maple Spiced Crème Brûlée

maple spiced creme brûlée

This recipe will make you long for spring, but the aged maple syrup will taste complex, just like a fall afternoon.

Home Baking: Grandma’s Buttermilk Biscuits

a biscuit on a plate

Baked goods have been a staple in the western human diet for thousands of years, but there have been many refinements to the baking industry.

Gather ‘Round The Wood-Fired Oven

two loaves of sourdough bread

Keith Romaine wants to turn his neighbors into bread bakers. He has plans to build a community wood-fired oven in his backyard.

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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