What can one commodity reveal about our food systems, about health, about labor and capitalism and about the environmental costs of so-called cheap food production?
A local artist and baker takes up a new hobby, and a food bank director brings new tools to address hunger.
This week on Earth Eats learn how to make delicate (and decadent) fritters from the flowers of the Black Locust tree. Plus, interesting conversations with authors, chefs, foragers and more.
Historian Rebecca Spang has just been awarded the John Simon Guggenheim Fellowship for 2022. We give a second listen to an Earth Eats interview from 2021.
Liz Carlisle’s new book explores the origins of the farming practices we need today–-in order to reduce the devastating effects of agriculture on our planet’s climate.
Lower midwestern states are producing more maple syrup, Black farmers are finding their way into the hemp industry–these stories and more on Earth Eats this week.
Earth Eats host, Kayte Young, hits the road with Payton Whaley, host of Fly Over Culture, to find something decent to eat from area gas stations.
The Ramadan fast is usually followed by a feast. In Hyderabad, India, that feast is dominated by haleem, a meat and lentil stew pounded into paste and flavored with rose petals, cinnamon and cardamom.
In his new book Pizza Quest, Peter Reinhart describes his spiritual obsession with what he calls "the ultimate comfort food."
Watch a how-to video from Kayte Young for this one-pan savory dish using whole grains.
If you catch the flowers growing wild--in that window in early spring--you can fry up a batch of these tasty treats.
These are great on tacos, tostados, burritos or even on top of tortilla chips, as a snack.