How accessible is your farmers market to people of color or to shoppers with low incomes?
Fruit trees don't start producing for several years. For nut trees, the wait is even longer.
Thanks to Ron Finley, you can grow food on the public parkways in South Central L.A. and all over the city.
Güakiá Colectivo Agroecológico is growing food and building community in post-hurricane Puerto Rico.
The Chef at Function Brewing shares a recipe for Chile Verde using jackfruit instead of pork.
Is gluten bad for your health? Well, that depends. We talk with a biological anthropologist about complications surrounding gluten.
Sustainable agriculture comes in all shapes and sizes--from a permaculture farm in Indiana, to an aquaponics project in Kentucky.
Producer Josephine McRobbie visits the food science archives at North Carolina State, and shares some interesting mid-century experiments.
Upland Brewing Company teams up with Indy High Bines for a beer to benefit The Hub’s food pantry.
Students at Unionville Elementary School, just outside of Bloomington, Indiana learn a sweet, old tradition on one of the last cold days of winter.
Marcia Chatelain's current work examines the intersection of the post-1968 civil rights struggle and the rise of fast food industry.
Learn how to make pita bread, and why the flour you choose makes all the difference.
Farm to Family Fund honors the farmers growing food, and the people in need of food. Earth Eats follows their work on a typical Saturday in winter.
Dr. Priscilla McCutcheon talks with Earth Eats about what today's food movement might learn from the work of civil rights activist Fannie Lou Hamer.
There was more to talk about with the Real Food Challenge than we could cover last week, so we’re back at the Big Red Eats Green event on the IU campus.
Campus dining goes local, sustainable, humane and fair.
Insect cuisine is a part of many cultural traditions throughout history and across the globe. So why does everybody talk about it as "future food"?
During the week of Valentine’s Day, Americans will purchase more than 50 million pounds of chocolate. Make sure yours is produced and traded fairly.
In a town the size of Bloomington, it would be difficult to fake local food sourcing at a farm-to-table restaurant. Word gets around. In Tampa Bay Florida, it took an investigation from a food critic to keep some chefs honest.
There's a secret ingredient in Susan Mintert's Cincinnati-style chili. Hear the podcast to find out what it is, and then try the recipe.