Earth Eats: Real Food, Green Living
So long Atkins! A diet full of flora is the new craze.
Author Janet Poppendieck talks about the history of school food, Upland Brewing Company's spent barley is used to make paper, and three belly-warming soups.
Two recipes for a healthy breakfast using grapefruit and oats, Mimi Ito documents what her kids eat for lunch, and cultivating truffles like any other crop.
Critics and commentators have weighed in on the First Lady's new school lunch guidelines, and potato farmers are the only ones complaining.
What I decided to make from the treasures I purchased from the market was a salad that makes a wonderful side or light lunch.
In addition to white potatoes, starch-heavy corn and peas are also in danger of being cut in favor of leafy greens and orange vegetables.
A new study published this week found an association between "Western-style" diets and attention deficit hyperactivity disorder (ADHD) in teens.
The D.C. Council approved a measure to provide students healthier food and more exercise, but USDA regulations and opponents of a soda tax present obstacles.
Baked goods have been a staple in the western human diet for thousands of years, but there have been many refinements to the baking industry.
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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