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Earth Eats: Real Food, Green Living

The History of Baby Food, Ranch to Restaurant, TG Leftovers

From the Earth Eats archive, Amy Bentley follows trends in baby food, from invention to today. Indiana rancher develops relationship with local restaurants.

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Photo: Kim Love (Flickr)

Amy Bentley's new book "Inventing Baby Food" tracks trends from 1880s to modern day.

Today’s episode dives into the Earth Eats archive for some favorite stories, conversations and recipess.

I think what’s happened with baby food in the last ten years is so interesting and kind of completes the story in a very interesting way.

We revisit a conversation between Annie Corrigan and author Amy Bentley about her book on the invention and evolution of baby food in America.

We’ve got a new story from Harvest Public Media on the lack of regulation for city water supplies in farm country.

And, if you celebrate Thanksgiving by feasting with family and friends, you might find yourself with leftovers. We’ve got plans for those.

Plus, Indiana rancher Dave Fischer talks about how he’s cultivated relationships with local restaurants.


We’ve got plenty more ideas for Thanksgiving leftovers from the Earth Eats archive.

Stories On This Episode

Fewer Regulations Heighten Concerns Over Water Quality

110217_CM_DesMoinesRiver

"The cities are not in the driver’s seat here, they’re being driven," says Mark Ryan, an attorney with EPA.

A Farmer And A Chef Walk Into A Bar…

cows grazing in a field in the fall

Farmer Dave Fischer and Gregg Rago of Nick's English Hut joined forces almost a decade ago to get locally-raised meats onto customers' plates.

Potatoes 3 Ways: Bubble & Squeak, Stoemp, Simply Smashed

Bubble & Squeak and Stoemp

Yukon Gold potatoes have become a darling of chefs and home cooks alike. Here are three dishes using boiled potatoes, all prepared at the same time.

Late-Winter Soup With Turkey And Quinoa

quinoa and turkey stew

Quinoa is a complete protein that is high in iron and dietary fiber. Throw some leftover turkey into a pot for a tasty and nutrient-rich soup.

Polenta With Brussels Sprouts

polenta with brussels sprouts

The slice of taleggio cheese on top of this finished dish is what puts it over the top.

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.

Earth Eats Staff

Earth Eats Staff is a weekly podcast, public radio program and blog bringing you the freshest news and recipes inspired by local food and sustainable agriculture.

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