Earth Eats: Real Food, Green Living
At this time last year, farmers in Indiana were already preparing and planting for the season because of record-breaking temperatures.
The act, which was inserted into the stopgap budget bill, tells the USDA it can go against court rulings to allow GMO cultivation. But is this a new power?
The new research lends empirical support to state-mandated fruit and veggie minimums.
The slice of taleggio cheese on top of this finished dish is what puts it over the top.
When meat comes from far away, it can be hard to know its history -- or its contents.
We’re going to do something very Hoosier with turnips today, pairing them with some local maple syrup from Burton’s Maplewood Farm.
Two big snowstorms produced some very broad smiles in farm country because in a place as dry as Kansas has been lately, a blizzard can be a blessing.
Vani Hari and Lisa Leake have petitioned Kraft to remove Yellow 5 and 6 dyes from its Macaroni & Cheese.
Got the blues? Unhealthy eating may only make things worse.
Teresa Birtles froze a portion of her fall harvest of heirloom tomatoes and blackberries to sell at market in the early spring.
This recipe shows you how to make your own pita chips. Snack on these to your heart's content!
The guys of Bread & Roses Gardens are growing a variety of herbs and greens inside their hoop house. Thanks to the sun, it's 80 degrees in there.
Once a small and locally-focused struggle, the fight for GMO regulation is going national.
The U.S. Senate has passed a bill to avert the furlough of USDA meat inspectors and the sporadic closure of meat processing plants. Now it's up to the House.
Deputy Secretary Kathleen Merrigan has paid much attention to small, local farming during her tenure at the USDA.
The CDC, the University of Minnesota and the UK's Chief Medical Officer have all issued warnings about drug-resistant bacteria this March.
While California's Proposition 37 failed in November, Whole Foods has decided to label genetically modified ingredients voluntarily.
These iPhone apps are easy, portable ways to help you eat the way you want. The best part? They’re absolutely free!
Rice cakes are the base for this easy and tasty recipe.
The toasted pecans pair well with the nuttiness of the rice, and the d’anjou pear adds sweetness and color. And the lettuce serves as the bowl!
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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