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Latest Episodes

Meet the guy who cooks for flies–and for science

Kevin Gabbard at a stainless steel sink next to a big kettle, plastic buckets in various colors sit nearby on a cart

Take a peek inside the fruit fly kitchen on the Indiana University campus.

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Author Jori Lewis on the natural and human history of the peanut

Book cover for Slaves for Peanuts, a peanut plant illustration on an orange background, and a black and white headshot of Jori Lewis next to it.

While peanut butter is one of my favorite foods, I can’t say that I have given much thought to the peanut as a crop, or paid any attention to its role in history.

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When the apocalypse comes, what will we eat?

Sean and Denise Breeden Ost standing in a wood framed greenhouse with tables piled with dried plant matter. They are lifting a sheet cradling some dried beans plants)

This week on earth eats, beans and corn and cornbread and bean poetry and planning for your own apocalypse.

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“We don’t own the land, we’re taking care of it”--conversations on leaving a land legacy

Helen Vasquez standing next to a big-leafed plant in a greenhouse

Celebrating 15 years of stories that matter with another favorite from the archives about stewarding the land for future generations.

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Celebrating 15 years of food stories with chocolate, pupusas and urban farming

Shawn Askinosie standing in front of a storefront with a large white dog.

Join us for a trip down memory lane on Earth Eats’ 15th anniversary.

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High school students learn about plants (and life) in their school garden

A group of 9 people, some in aprons, some with ball caps, standing outside of a greenhouse structure one person is crouching with a garden tool holding up a carrot and smiling at the camera. Grey clouds in background

As we head back to the classroom, consider the value of outdoor learning. We speak with educators and students about what gardens at their high schools mean to them.

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Older stories »

Latest News

A big idea for small farms: How to link agriculture, nutrition and public health

daikon getting chopped on a cutting board

In Boulder, Colo., the county is investing in sustainable farming and helping people buy local produce. It's been called "a triple win" – for customers, farmers and the economy.

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How Mexico City's biggest wholesale market is combating food waste

fresh produce market

Since 2020, the 800-acre Central de Abastos market has reduced daily food waste by 24% and delivered almost 800 tons of unsold food to soup kitchens.

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Sushi restaurants are thriving in Ukraine, bringing jobs and a 'slice of normal life'

People in a sushi restaurant

Nearly anywhere you go in Ukraine — even in artillery-scarred front-line towns — the country's battered but vital consumer economy is still chugging along.

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Recipes

Grilled Mango Sticky Rice

Three bowls of mango sticky rice

Instead of traditional desserts, my parents handed all their kids fruit after a meal to satisfy our sweet tooth. This very lightly sweet dish reminds me of sitting at the dinner table with my family, whom I love so very much. Sticky rice is traditional to Vietnamese cuisine, and I added the mango for more sweetness and flavor.

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Malasadas Two Ways

Malasadas on a blue plate

"If you’ve ever been to Hawai’i for Malasada Day, then you know how popular and delicious these pastries are. Hawaiian-style malasadas are a deep-fried Portuguese doughnut rolled in sugar, creating a light and fluffy treat that you can stuff with a creamy coconut haupia or guava pudding, or leave unfilled. It’s the perfect dessert for all my sweet-tooth friends." -- Relle

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Calbacita Tacos Recipe

Calbacita tacos on white plate on table

Ever expect zucchini, squash and corn tacos to be bursting with flavor? Throw some cotija cheese, cilantro and avocado on top for the full effect.

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