Earth Eats: Real Food, Green Living
I originally imagined this as a dessert, but it works even better as a hearty way to start off your day.
What superfoods should I be eating? Are they more nutrient-rich when eaten raw or cooked? What makes them so super anyway? Your questions answered!
Students from The Project School are helping turn the perimeter of the Middle Way House into edibles. It's like a living classroom.
In today's podcast, we have two recipes for Caribbean grilled chicken and a sweet treat with berries. Then we pull weeds in the garden with fourth graders.
Even though I can't pick blueberries here in Southern California, I do love to buy some when they're in season and make this pie.
What I decided to make from the treasures I purchased from the market was a salad that makes a wonderful side or light lunch.
With the help of Jeni Britton Bauer's new cookbook, the sky's the limit with what you can do with an ice cream maker.
Earth Eats is celebrating strawberry season today with a fresh take on strawberry shortcake and a recipe for a better-than-a-cobbler summer berry grunt.
There are inventive ways to avoid all the store-bought dyes and chemicals when you're coloring eggs this Easter. It’s fun to do it yourself - and it's science!
More brunch! An egg casserole with artichoke hearts, potatoes and a slew of other things. And, the Drunken Watermelon will put a smile on your guests’ faces.
Making your own jam or jelly is not difficult at all. All that's needed are canning jars, pectin, lemon juice, fruit and a sweetener.
Fruit cobblers are a quintessential Southern dessert, and we bake two versions. These recipes came from my mother, who learned them from my grandmother.
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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