Fresh mushrooms from a local grower find their way to a hot grill, and we visit with Food Historian, Simone Cinotto to talk Slow Food, and cooking in class.
Chef Daniel Orr uses ultra-fresh mushrooms for a simple brochette -- the star of a lovely warm salad.
How to rest a pork shoulder, a beef brisket or rack of ribs to keep it moist hours after it comes off the pit? Restaurants now use warming units.
Lemon zest gives this creamy potato salad an unexpected tang. This side dish pairs perfectly with grilled burgers, sausage or steak.
From soil to weather to customers, farming is a system of interconnected forces. "Selling Local" takes a similar approach to analyzing the local food movement.
This simple dessert lets summer berries shine. It's topped with a slightly-sweet mascarpone whipped cream.
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!