Fermentation and fermented foods continue to be hot topics all over the food world. Our guests take on the microbiome from multiple perspectives.
Sometimes inspiration and meaning can be found in the most ordinary places---like the kitchen.
Earth Eats talks burgers! Or, more generally, the meat industry. Though veganism is on the rise, meat consumption is too. We heard a Harvest Public Media story last week about plant-based fake meats. In part two, Frank Morris has a report on lab-grown meats. We have news stories on changes in animal welfare policy and […]
An informatics professor and an anthropologist walk into a bar...and talk about flavor networks and foodways.
This time of year, some of us pull out our favorite cookie recipes and show off our baking skills with homemade gifts for family and friends. But would you ever consider going professional? Earth Eats talks to someone who took her cookie baking to the next level.
Andy Fisher’s book, Big Hunger, asks tough questions about charity and how we can do the most good.
Nocino is an Italian-style walnut liqueur. A local distillery makes a version with Indiana walnuts, but not the kind that's likely littering your yard.
A food pantry in Bloomington Indiana hosts a seasonal farm stand where people show off and sell their homegrown goods, and build community connections in the process.
How much money does one person need to feed themselves adequately, for one month? How would you go about determining that?
When the government subsidizes corn, it effectively subsidizes dairy, too. Government nutrition programs push dairy as a major protein source, even when it doesn't make sense for most Americans.
How many bulbs of garlic does it take to make Bagna Cauda? Food Historian Simone Cinotto has the answer.
Milk sits at the intersection of culture and biology. Food scholar Andrea Wiley helps us understand milk’s outsized role in the American diet.
Leah Penniman is the co-founder of Soul Fire Farm, a farming collective committed to ending racism and injustice in our food system.
Food scholar Elizabeth Dunn reflects on food traditions and the semi-permanent life inside a refugee camp.
This week we learn about making shakes from the fruit of a school garden, and making beer in the barrels of Kentucky bourbon
Marcia Chatelain, Professor of History and African American Studies at Georgetown University, reminds us that African American communities continue to be constrained, and fast food franchising has been one way to make things work.
You’ve heard of persimmon pudding, maybe a sweet bread or drop cookies, but did you know you can use it in savory dishes too?
Food Justice is a term that Shane Bernardo uses to talk about his work, but it goes much deeper than that for him.
Big ag hasn’t taken over every small farm. A young flower farmer rents land from a fifth-generation farmer who remembers when “Get big or get out” first began.
The phrase “many hands make light work” really comes into play when you’re talking about food preservation.