Earth Eats: Real Food, Green Living
This is just about the easiest snack you can make -- and it's raw, gluten-free and vegan!
Choose small, young okra for this recipe. They get more fibrous and are less ideal for raw dishes as they get larger.
Extra virgin olive oil is my number one oil of choice and I use it in sauteing and frying -- and I eat it raw.
If you hate overcooked Brussels sprouts, this raw salad might change your mind.
Bakers usually warn against eating raw cookie dough to avoid salmonella from the eggs. What about pathogens found in store-bought dough?
Bad news for fans of raw oysters in the UK -- three-quarters of oysters were found to contain norovirus, a potentially nasty vomit-inducing bug.
Root vegetables have helped sustain us through the cold winter months, but today, we're cleaning out our root cellar in preparation for the spring bounty.
Earth Eats has compiled a list of our favorite Facebook pages that are great tools for learning more about food and sustainability online.
This week on Earth Eats, we're looking at two late season vegetables that will help you literally "green" your dinner table: okra and long beans
The raw food movement takes charge this week. Chef Orr speaks with Andy Reed, and then Reed shares his favorite smoothie recipe.
Dandelions have many uses, one of which is the delicious dish we prepare for you today: Dandelion Greens with New Potatoes and Local Italian Sausage.
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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