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.
Suzanne Babb is an urban farmer at La Finca del Sur, a farm led by Black and Lantinx women focussed on food justice in their communities.
Upland Brewing Company teams up with Indy High Bines for a beer to benefit The Hub’s food pantry.
The Blended Burger is not the Impossible Burger. But it might possibly end up reducing meat consumption, one tasty burger at a time.
It's back-to-school in Indiana, and students at Benjamin Franklin Elementary might have a potato harvest to dig up after class.
Farmers are known for being independent, but some growers in Southwestern Colorado are learning the benefits of working together.
If you’ve only had eggplant swimming in an oily eggplant parmesan casserole, it’s time to re-think this highly versatile vegetable.
More than a stuffed tortilla, pupusas carry memory and meaning for poet Willy Palomo, and a connection to his family's homeland.
Biochemist Matt Bochman talks about collecting yeast, Friendly Beasts Cider Company turns yeast (and apples) into tasty drinks.
Savor the season with some classic Earth Eats from Annie Corrigan, featuring our frilly orange friend--the chanterelle mushroom.