From walking a horse 6 miles on a rail trail to transporting 24 sheep in the back of a Chrysler minivan, these young farmers will find a way to get their animals, and themselves, to the farmland of their dreams.
Owner and Chef Taneisha Henline shares the story behind her flavorful chicken and why she wanted to share it with the Bloomington community.
Take a dive into the Earth Eats archives to celebrate WFIU’s 70th anniversary.
A decentralized food system could mean a more resilient food system. Immigration reforms could make a big difference, as well.
Shawn Askinosie talks about his chocolate factory in Missouri, and the difference between Fair Trade Chocolate and Direct Trade Chocolate.
Years in the making, a baker’s wood-fired bread oven dream finally comes true.
Scientists are getting ordinary people to help them understand, for the first time, what's up with the microbes that give each sourdough starter its special funk.
A report from the Office of the Inspector General for the EPA found that state environmental agencies are falling far short of their duty to prevent discrimination, and cited a lack of federal oversight to enforce civil rights laws.
Over During the summer, schools and other community sites that offer children free meals saw soaring demand. Now school’s in session, and this term, at least, meals remain free for all kids. the summer, schools and other community sites that offer children free meals saw soaring demand. Now school’s in session, and this term, at least, meals remain free for all kids.
These pocket pies are an almost decadent way of getting a healthy dose of greens.
These scones have some of the same characteristics of croissants -- layered, flaky and buttery -- but they're much easier to make.
Head out to the apple orchard, or your favorite farmers market and stock up on apples this fall. They transform into this satisfying dessert in no time.