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Earth Eats: Real Food, Green Living

Podcasts Archive

March 22, 2019

 

Spelt Flour Makes The Best Pita Bread

Learn how to make pita bread, and why the flour you choose makes all the difference.

March 15, 2019

 

Getting Creative With Food Assistance

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.

March 8, 2019

 

What Can Today’s Food Movement Learn From Fannie Lou Hamer?

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.

March 1, 2019

 

Greening The Campus Food System

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.

February 22, 2019

 

Institutionalizing ‘Real Food’

Campus dining goes local, sustainable, humane and fair.

February 15, 2019

 

What’s Old Is New Again–The Authors Of Meal Discuss Food, Culture And Comics

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"?

February 8, 2019

 

The Sweetest Chocolate Treats Come With A Fairtrade Mark

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.

February 1, 2019

 

Food Critic Laura Reiley Investigates The Farm In Farm-To-Table Dining

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.

January 25, 2019

 

A Bronx Garden And A Cincinnati Chili

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.

January 18, 2019

 

Confounds Are Life-An Anthropologist Takes a Closer Look At The Microbiome

Fermentation and fermented foods continue to be hot topics all over the food world. Our guests take on the microbiome from multiple perspectives.

January 11, 2019

 

Artist Mollie Douthit–On Food, Paint, Memory And Connection

Sometimes inspiration and meaning can be found in the most ordinary places---like the kitchen.

January 4, 2019

 

The Future Of Meat (And Eating Less Of It)

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 […]

December 28, 2018

 

What Can Data Networks Tell Us About How We Eat?

An informatics professor and an anthropologist walk into a bar...and talk about flavor networks and foodways.

December 21, 2018

 

Full-time Cookie Baking, Festive Foods And Poetry

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.

December 14, 2018

 

Andy Fisher On The Anti-Hunger Movement’s Strange Bedfellows

Andy Fisher’s book, Big Hunger, asks tough questions about charity and how we can do the most good.

December 7, 2018

 

Local Walnuts Transformed Into A Festive Craft Spirit

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.

November 30, 2018

 

When A Farm Stand Is More Than A Market

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.

November 23, 2018

 

Calculating Diets–Why Does The USDA Want To Keep Its Numbers Under Wraps?

How much money does one person need to feed themselves adequately, for one month? How would you go about determining that?

November 16, 2018

 

If You’re Lactose Intolerant, Can You Survive On The USDA’s Thrifty Food Plan?

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.

November 9, 2018

 

Historic Italian Garlic Sauce And Gleaning Peppers For The Food Bank

How many bulbs of garlic does it take to make Bagna Cauda? Food Historian Simone Cinotto has the answer.

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