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Latest Episodes

Earth Eats presents The Hoosier Young Farmers Podcast

a garden landscape with green crops in the forground, a hoophouse in the distance and blue skies

Hear the voices of farmers across the state talking about their farming lives and the challenges they face.

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Cooking lessons can come from the strangest places

Rocky Burton, cutting something that looks like meat, turning towards the camera in the middle of a small kitchen with pots and pans all around, and an orderly spice rack in the background.

When was the last time your congressman sent you a cookbook in the mail?

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Frances Moore Lappé reflects on fifty years since her groundbreaking book

Frances Moore Lappé sitting in an armchair holding a microphone and smiling, arms raised as if in animated speech. Bookshelves in the background of a well lit room

It started as a one-page handout and grew into a multi-million copy best seller. Lappé shares the origins of Diet for a Small Planet, and where the work has taken her.

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A second-generation baker takes the family business to the next level

Brittany Kiel, with brightly colored hair, standing at a long counter, with pink and yellow walls, a brightly patterned curtain in the background.

When Brittany Kiel took over the family bakery, she wanted to make changes to reflect her own passions. Honoring tradition is also important to her, so she’s striking a delicate balance.

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Jamel Velji explores the Islamic origins of coffee

A collection of logos in various stages of graphic styles for Julius Meinl coffee and Hills Bros Coffee

The story of Kaldi the goat herder discovering coffee by accident is a common tale. Religious studies scholar Jamel Velji explores a few more origin stories for one of the world’s favorite sources of caffeine.

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Historian Rebecca Spang considers the past and possible futures of the restaurant

Rebecca Spang standing and smiling and gesturing forward towards a person seated at a table. A white board is in the background, two plastic water bottles and papers are on the table.

The restaurant industry is in the midst of a dramatic transformation. We talk about how restaurants came to be, and speculate on where they’re headed.

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Older stories »

Latest News

Food banks scramble to overcome snags in the supply chain and inflation

Boxes being packed in a food bank

Food banks find themselves struggling with a shortage of donations amid an increase in prices and demand from families needing help.

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Former inmates are cooking up some of Philly's best pizza

Executive chef Michael Carter

A former inmate started Down North Pizza to employ formerly incarcerated people. Philadelphia has had one of the highest incarceration rates in the nation.

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Canada taps into strategic reserves to deal with massive shortage ... of maple syrup

Maple leaf shaped bottle of maple syrup

While high gas prices have pushed President Biden to tap into the US's strategic oil reserves, America's neighbor to the north is also dealing with a shortage of another so-called "liquid gold".

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Recipes

Mozzarella Tomato Orzo Salad

Mozzarella Tomato Orzo Salad

This mozzarella tomato orzo salad is ideal for picnics

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Cheesy Butternut Kale Pasta Bake

curly pasta in a white bowl with cheese and greens and sage leaf garnish

This high brow mac and cheese would be welcome on a Thanksgiving table or as a weeknight meal (assemble on Sunday and pop it in the oven Monday night for dinner).

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Squash & Eggplant Brie Arugula Pizza

Squash and Eggplant Brie Arugula Pizza

This Squash & Eggplant Brie Arugula Pizza is a simple but satisfying Fall vegetarian dinner option.

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