Researchers see promise in businesses that connect local food makers to larger wholesale markets like restaurants and schools.
Vicki Basman's cookbook is a compilation of traditional recipes from the Pearl Lagoon basin in Nicaragua. Try making Johnny cakes in your own kitchen!
Local restaurants and growers set up tents on the IU campus to show students all the diversity and deliciousness the local food scene has to offer.
Turtle soup in southern Indiana. Okra fresh and raw. Growing food with less water. And, a local food party on campus. Take a listen!
About 47 million Americans are enrolled in SNAP. Most of the money is spent at grocery stores, but an increasing amount is finding its way to local markets.
With the help of an anonymous donation, the Bloomington Winter Farmers Market hopes to ensure that no one is priced out of buying fresh, local foods.
Three breakfast dishes to start your morning off right. Megan Hutchison of the Local Growers Guild talks about the issues affecting small farmers.
There’s no doubt Wal-Mart’s move into local foods has shaken up the food supply chain, but small family farms aren’t necessarily seeing the benefits.
9 million hungry visitors will be descending on London in the coming weeks. Do fast food and fast runners belong in the same place?
With interest in local food continuing to grow, producers are trying to find more ways to serve customers. That's where local food hubs come in.
Chipotle claims to sell "food with integrity." But are there limits to how ethical a chain restaurant can be?
Community members discuss ways to create a local food hub for restaurants and residents.
The Indiana Farm Bureau shows prices have increased 3 percent from last quarter and broken a record set in 2008.
Earth Eats blogger Chef Clara Moore is a contestant on the Bravo's new cooking show "Around The World In 80 Plates."
Hearings for the 2012 Farm Bill have started up again. How much support should small-scale farmers get? Legislators disagree.
240sweet of Columbus, Indiana is breaking new ground in the world of confections. They use local and organic ingredients in their artisan marshmallows.
We’re focusing on Indiana fruits. Paw paws transform some sliced apples into a unique starter dish. Then, a recipe for traditional persimmon bread pudding.
In part one of the Earth Eats interview, farmer, food activist and author Joel Salatin talks about his new book "Folks, This Ain't Normal."
Tastes prepared by local chefs will be available for $1, $2 and $3, and students can buy vegetables and meet area food producers at the mini-farmers market.
In 2011, 7175 farmers markets operated in the U.S., up from 6139 in 2010. Locavores love it, but some farmers call it too much of a good thing.