Have you ever eaten a honey bee? Of course not! Who DOES that? Find out, on this week's podcast.
"It keeps you from dying and it connects you." Alton Brown talks about food's power to connect, and how media and technology impact that relationship.
Want to save seeds from your bean plants? Pick lots of beans, early. It tricks the plant into producing more beans.
Is Spicebush Tea the best thing you've ever tasted, or does it taste like water? We'll ask fourth graders sampling wild edibles with an environmental educator.
In the Midwest, the persimmon is the classic symbol of autumn. Today we celebrate the sweet and squishy little globes with stories and recipes from the archives
Five garden fresh watermelons divided by 71 schoolchildren equals watermelon smoothie samples for the whole class.
Ever been to a honey sling? Now's your chance for the inside scoop from a beekeeper's club.
Fresh mushrooms from a local grower find their way to a hot grill, and we visit with Food Historian, Simone Cinotto to talk Slow Food, and cooking in class.
How many bulbs of garlic will you need when you're making Bagna Cauda? Food Historian Simone Cinotto has the answer. Also, gleaning with the HH Food Bank.
Chef Daniel Orr shares a Pizza recipe perfect for Fall, and Young Farmers unite to raise concerns for the new Farm Bill.
In Kayte Young's first show as host of Earth Eats, we bring you a story about collective salsa making in a summer kitchen, and a roasted tomatillo salsa recipe.
After almost nine years, Earth Eats welcomes a new producer. Also in the show, Annie describes her first impressions of local food in St. John's, Newfoundland.
This week, Chef Dean Wirkerman uses housemade buttermilk to make ranch dressing. He also whips up a chimichurri to serve over grilled steak.
We started talking about zucchini last week in the podcast. Today, we’re going all out with summer squash. You'll need wheat berries and eggs for our recipes.
This week, we meet vendors and customers whose lives have been changed by this small but bustling southern Indiana market.
Mallory Rickbeil says incentivizing SNAP users to shop for vegetables at the Linton Farmers' Market has enticed more farmers to become vendors.
It’s a great time of year to go all out with eggplant, so we present Arlyn Llewellyn’s chipotle marinated eggplant tacos and Daniel Orr's miso-glazed aubergine.
This week, we re-air an interview with former Bloomington Community Farmers' Market Mushroom Inspector Marti Crouch. Then mushroom recipes with Chef Jeff Finch.
From soil to weather to customers, farming is a system of interconnected forces. "Selling Local" takes a similar approach to analyzing the local food movement.
This week, we hear how Murray's Cheese Master Maria Brummett built her unexpected career. Then Robyn Morton explains why making mozzarella can be so tricky.