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Earth Eats: Real Food, Green Living

Podcasts Archive

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)

A look back on a story about the Blended Burger as a strategy to reduce meat consumption.

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.

November 2, 2018

 

Got Milk? And If So, Why?

Milk sits at the intersection of culture and biology. Food scholar Andrea Wiley helps us understand milk’s outsized role in the American diet.

October 26, 2018

 

Farming While Black–An Interview With Leah Penniman

Leah Penniman is the co-founder of Soul Fire Farm, a farming collective committed to ending racism and injustice in our food system.

October 19, 2018

 

Food Is More Than Calories: The Meaning Of Macaroni In A Refugee Camp

Food scholar Elizabeth Dunn reflects on food traditions and the semi-permanent life inside a refugee camp.

October 12, 2018

 

From Garden To Classroom, And From Bourbon To Craft Brew

This week we learn about making shakes from the fruit of a school garden, and making beer in the barrels of Kentucky bourbon

October 5, 2018

 

From Sit-In To Drive-Thru–Marcia Chatelain On Fast Food In Black Communities

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.

September 28, 2018

 

You Thought You Knew Persimmon

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?

September 21, 2018

 

The Sacred Practice Of Growing Food: An Interview With Shane Bernardo

Food Justice is a term that Shane Bernardo uses to talk about his work, but it goes much deeper than that for him.

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