The Bloomington Food Policy Council envisions local change having a global impact. Then, some Caribbean-inspired chicken and chicken of the woods mushrooms.
For our Fourth of July program, we celebrate two very different ways of approaching food: vegetarian dishes for a cookout and the competitive eating circuit.
Biology students get a hands-on experience studying bacteria on an organic farm, a tribute to the breaded pork tenderloin, and salmon on the grill!
Bring on summer grilling season! Lynn Schwartzberg talks about what makes great barbecue, and Chef Daniel Orr cooks with rhubarb.
Today, we have stories about farmers letting Mother Nature do the heavy lifting. And, it's asparagus in the kitchen!
We're doing a lot of eating in today's podcast. In addition to grilling local meat, we're making drinks with fresh herbs and two recipes for rhubarb compote.
Check out our mouth-watering recipe for BBQ duck with grilled peaches to help you do something a little different for the summer holidays.
Vegetarians can enjoy the food at a cookout with these easy hobo potatoes.
It's National Bike Month and American Craft Beer Week. Earth Eats celebrates with a look at a two-wheeled recycling operation and Hoosier homebrewing.
This Caribbean Coleslaw is not one of those heavy mayonnaise-based coleslaws. It's very light and a great choice for your next summer potluck.
It is so nice to come home to a meal that is easy to get on the table.
Labor Day weekend means grilling! We have two meat dishes today, grilled Caribbean chicken and barbecue spare ribs, and our side dish is crispy eggplant fries.
I am usually not good at incorporating Asian flavors into our meals, but I hit the jackpot this time with grilled pork skewers and sauteed green beans.
On the menu is pork, coleslaw, corn, mushrooms, and much more. Summer grilling doesn’t get much more local and seasonal than this!
We asked what ingredients you find difficult to cook with and the overwhelming majority said eggplant. So, here are several eggplant recipes and cooking tips.
We’re finishing up our series on summer grilling today by cooking some potatoes, onions and peppers in the coals paired with a crisp and fresh coleslaw.
Today is our second episode celebrating summer grilling. We have pork and lamb for our entrees with a crispy wedge salad topped with green goddess dressing.
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.
Asparagus is one of the first vegetables to pop up in the garden in the spring. This week we have recipes for two different salads using asparagus.
Earth Eats has grilling tips and a mouth-watering recipe for BBQ duck with grilled peaches to help you do something a little different for the summer holidays.