Ellie Symes and Lucas Moehle want to develop technology to monitor the inner workings of beehives to help them better understand what's causing bee deaths.
Jennifer Cockrall-King researches urban farms around the world. Nikki Wooten works at a farm in the city. Then, Daniel Orr makes salads with old bread and okra.
Green thumbs modify their gardens to suit their aging bodies. Two pesto recipes use carrot tops and mint. And, unwelcome pesticides on organic farms.
What stands in the way of a Bloomington Food Hub? Stephanie Solomon, Michael Simmons explain. Cooked greens for dinner. The increasingly competitive CSA market.
Megan Betz says working with community orchards is about people. A recipe for Indian saag. The best breaded pork tenderloin sandwich. Drought report from Colo.
Chef Daniel Orr has cooked all over the world, from France to NYC to the Caribbean. He brings that wide range of experience to this traditional Indian dish.
It's cheesy. It's hearty. And it's a great way to use up greens!
You may be seeing a lot of recipes for cooked greens on Earth Eats these days, but that’s just because in the summer, there are a lot of greens to use up!
Asian flavors enhance all the kale your garden is producing these days. No kale? Use collards or Swiss chard instead!
Winter-worn American colonists nibbled on clary sage leaves to mark the arrival of spring. Check out pics from Philipsburg Manor in Sleepy Hollow, New York.
Please the palate and the eyes by putting color on your plate. Here are five food blogs to spark your inspiration.
Deb McKee Kelly's table at the Bloomington Winter Farmers Market is stocked with lettuce, arugula and basil she grows on her hydroponics farm.
This week's snow and subzero temperatures put stress on farmers and their animals, but there could be a sweet upside to the cold snap.
We chat with three vendors selling fresh, local food at the Bloomington Winter Farmers Market, then we cook with yams. Mike Bell boils maple sap down to syrup.
Bet you can't eat just one of these crispy baked kale chips!
It wouldn't be spring without the Bloomington Community Farmers Market. For the 38th year, farmers and community members come together to celebrate local food.
The more I learn about fennel, the more excited I am to grow it this year in my garden.
This meal satisfies my need for goat cheese, greens and pasta all on one plate.
In its simplest form, the spinach is wonderful as a warm salad, or you can serve it as a bed for smoked trout, roast beef or sliced veal.
Sometimes when I get home from the Saturday farmers market I just want to dive in and start cooking.