Earth Eats: Real Food, Green Living
Jana Wilson introduces us to her 5-day-old Sicilian Buttercup chicks, Didi Emmons loves cooking wild edibles, and strawberry shortcake for dessert!
After two years of decomposing, the piles of leftover wood chips at Bread & Roses Gardens will soon sprout mushrooms thanks to hungry mycelium.
Morel mushrooms fruit in the spring, signaling a Hoosier tradition of hunting the wooded areas. Traditional Arts Indiana learns more about these elusive fungi.
The catawba grapes we harvested last week are now being turned into wine at the Oliver Winery. And, persimmon desserts are favorites during the fall in Indiana.
Cattail pollen is often used in pancake recipes. We're changing it up a bit with this recipe for muffins.
We're excited to be reporting from the Bloomington Community Farmers Market today. Then we talk about three wild delicacies: ramps, morels and redbuds.
Brian Snider has been hunting morels in southern Indiana for 25 years. He says this year's season started earlier and will end earlier than any in his memory.
It's morel season in many parts of the country, and the rush is on. Get out there and test your luck!
Who needs actual chicken when you have these meaty and flavorful mushrooms!
Didi Emmons didn't always cook with weeds. Thanks to her relationship with a local farmer, she now loves all sorts of feisty, flavorful and nutritious plants.
Fall is a special time of year for foragers like Tracy Branam. These days he's on the hunt for persimmons and walnuts.
What I especially love about this treatment is that the syrup is as sweet as candy and something children will actually enjoy taking.
Urban foraging collects unused or unwanted produce from public places. What about abandoned gardens on foreclosed lots?
On the menu is pork, coleslaw, corn, mushrooms, and much more. Summer grilling doesn’t get much more local and seasonal than this!
As promised, last week we gave you tips for how to hunt for ramps, and now we're giving you some recipes for three ways to put ramps to work in your cooking.
In the first of two episodes celebrating summer grilling, we help you prepare grilled duck and peaches with a traditional french side dish of sweet peas.
As promised, last week we gave you tips for how to hunt for ramps, and now we're giving you some recipes for three ways to put ramps to work in your cooking.
As morel hunting season approaches, Earth Eats talks with expert Ron Kerner about how to hunt, identify and prepare morel mushrooms
Spring is an exciting season for foodies, and especially foragers. If you're lucky, you might come across wild leeks - also known as ramps - popping up.
It's that time of year again: Time to harvest wild greens! Earth Eats contributor Amy Jeanroy walks you through harvesting and cooking tasty wild greens.
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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