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Earth Eats: Real Food, Green Living

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.

So, you start out with a fresh cheese, and then you end up with these hundreds of varieties of cheese, and a lot of that has to do with the microbes that are growing on the surface.

Microbiologist Rachel Dutton studies microbes on cheeses. She’ll tell us how these little bugs impart flavor and why what the cow eats is important to how a cheese looks.

Carrots from farmer Jim Lewis and carrots in a stew with Chef Daniel Orr.

And, urban farming pioneer Will Allen visited Indiana University’s campus garden. He said he’s seeing more and more young people wanting to grow food in these communal, urban settings. A great conversation with him in the second half of the show

News Stories:

Stories On This Episode

Vertical Farming: Towering Vision, Uncertain Future

greens growing under lights

Growers across the country are heading indoors, using greenhouses and hydroponics. Vertical farming takes that to a new level.

Carrot, Apple And Sweet Potato Tzimmes

Carrot, Apple, and Sweet Potato Tzimmes

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.

Campus Gardens Serve As Training Grounds For Young Farmers

Will Allen speaks with Indiana University students

Urban farming pioneer Will Allen says campus gardens, like the one at Indiana University, are popping up all over the country.

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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