Earth Eats: Real Food, Green Living
Professor Amy Trubek discusses her research with Vermont maple syrup and artisan cheese, and amateur bakers try their hands at architecturally inspired cakes.
The slice of taleggio cheese on top of this finished dish is what puts it over the top.
Eric Ripert gives tips for making your small restaurant a success. Safety concerns threaten specialty cheese industry. Grapefruit and Welsh cakes for breakfast.
Problems with contaminated cheese are devastating for the raw milk industry.
Prepare a battery of vegetables and encourage your kids to top these pita pizzas however they like.
Author Paul Kindstedt says there's no one-size-fits-all solution when it comes to raw milk cheese safety.
In his new book "Cheese and Culture," Paul Kindstedt happens to tell the story of human civilization by way of cheese making.
I usually stuff squash blossoms before battering and frying them. They are also good stuffed with fish or chicken and steamed for a lighter dish.
In Italy, they treat broccoli more as the star of the show, just as in this dish.
This definitely beats the highly-processed cheese ball you get at the grocery store. Once you go goat cheese, you'll never go back.
This gooey and delicious baked brie makes a wonderful starter for any holiday celebration.
Cheese and chocolate might be art on their own in the eyes of the beholder, but these sculptors took that concept a step further.
'Tis the season to pick apples, and what better way to use them than this recipe that can be used as a side for Thanksgiving.
Fall is definitely setting in, and that means walnuts are dropping from trees. We make two condiment recipes today that feature their earthy taste.
Another listener request show! We’re making candied pumpkin seeds and a delicious spaghetti squash dinner.
Preparing food can be just as enjoyable as eating the food, especially if you involve your kids. Veggie pizzas are a fun way to let your kids be creative.
I make soup a lot. It helps use up the odds and ends that seem to get pushed to the back of the pantry. Today, I am making tomato soup.
These nachos are a show stopper - even a Super Bowl stopper! Use Wisconsin cheddar cheese in honor of the Green Bay Packers.
Brunch is that magical late-morning meal that’s a decadent treat on Sundays. Today, we have a hearty omelet with salmon and warm cereal with some local honey.
These two pasta dishes will warm your belly during the chilly winter. And if you do a little advance prep work, these are the quickest meals you’ll ever make.
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 »
Copyright © 2013, The Trustees of Indiana University | Copyright Complaints
1229 East Seventh Street, Bloomington, Indiana 47405
