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Earth Eats: Real Food, Green Living
American foulbrood is an infectious disease that devastates honeybee hives. Scientists say they’ve created a vaccine for it, despite a big hurdle: Bees don’t have antibodies.
Drosophila melanogaster is a mainstay of genetics labs, but its wild origins have been mysterious. Scientists have now traced the pesky fly to a particular fruit — a human favorite 10,000 years ago.
The first Bush administration left the former Soviet Union with a taste for dark meat American chicken. It's all because of a Soviet food shortage, a U.S. surplus, and a deal with President Gorbachev.
Food Business Pathways is a free course that gives low-income participants a leg up in turning their ideas into successful businesses through training, mentoring, access to services and space to sell.
On Hanukkah, many Jews fry potato pancakes called latkes in oil or maybe schmaltz. But a century ago, one company saw an opportunity to make the Jewish fat of choice truly American: Crisco.
Protein snacks and supplements are popular, but unless you're an extreme athlete or recovering from an injury, you may already get enough protein in your diet. Here's how to tell how much you need.
A changing climate has major implications for farmers and ranchers across the U.S.
Across the country, farmers have voiced concerns over what they say is a growing labor shortage.
Dilly beans are zesty and crispy, with an irresistible twang of salty, garlicky vinegar.
Nocino is a seasonal spirit made from local green walnuts. It's great on its own or mixed into cocktails like this one from former Cardinal bartender, Chris Resnick.
Custardy on the inside, crispy on the outside, okonomiyaki are the ultimate comfort food.
You may have seen our curried sweet potato latke recipe--here is a more traditional take on this festive dish.
Plan ahead for those nights when you don't feel like cooking. This simple soup is packed with flavor and perfect for freezing.
Here's a simple, hearty soup to warm you up on a cool evening. Serve with cornbread, and it's a complete meal.
Sure, beef is in the title, but the best meat to use for this recipe (if you've got it) is venison.
Kayte Young 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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