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.
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.