Earth Eats has compiled a list of our favorite Facebook pages that are great tools for learning more about food and sustainability online.
Earth Eats contributor Alex Lopez went on an adventure this week in search of turnips to make a spiced, braised, tagine style, root vegetable dish.
Earth Eats' Annie Corrigan sat down with author, activist and professor Michael Pollan to talk about his new book "Food Rules"
Earth Eats' complete interview with Gary Paul Nabhan, an ethnobotanist, professor and author, who has been called the "Father of the Local Food Movement"
Critics of Wyoming's "Food Freedom Act" are leery of the bill's exemption from food safety inspection for homemade foods.
As busy parents, it is not always easy to create healthy meals that our kids will eat, but removing the sugar is an important step in raising healthy kids.
With millions of Americans out of a job, more than 36 million people are currently on food stamps.
Teaching children the importance of eating healthy can provide them with great habits as they mature.
The Eat Local America! Challenge is a nationwide effort encouraging us all to get in touch with our inner "locavore."
With the Internet buzzing about Food, Inc., Cory Barker wonders what (if anything) will come of its release.
Guest Patricia Eddy of CookLocal.com reviews filmmaker Robert Kenner's recent look at the underbelly of the American food industry: Food, Inc.
Maggie Sullivan, director of the Local Growers Guild, talks about her involvement with the guild and the Bloomington Farmer's Market.
Jane and Peter Kunz started dairy farming because they were dissatisfied with the local dairy products. Now they're winning prizes for their yogurt and cheese.
Rebecca and Jim Fiedler are big city transplants keeping busy by holistically, humanely and sustainably raising beef, lamb, and chickens in Rome, Indiana
Earth Eats recently took a visit to the Bloomington Indiana Winter Farmers Market at the Harmony School gymnasium. Here's what we found.
There are many great recipes for fall greens. I love making a Brazilian style dish of thinly shaved collards, quickly sautéed with garlic and olive oil.