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From Garden To Classroom, And From Bourbon To Craft Brew

Upland Brewing uses barrels for both its sour and clean beer programs. (Barbara Brosher, WFIU/WTIU News).

This week on Earth Eats:

If you’ve been down the beer aisle lately, you’ve probably noticed the growing number of barrel-aged beers.

The popularity of these types of beers means there’s more demand for used barrels.

That's creating new business opportunities for distilleries and turning what once was an underground industry, mainstream.

Check out the full story from Barbara Brosher, Senior News Editor for WFIU News.

We join Chef Erika Yochum in a multi-aged classroom at a local elementary school, for a garden-to-table experience featuring watermelon and freshly picked herbs [this story originally aired in October, 2017].

And Chad Bouchard and Taylor Killough bring us news on food systems adapting to the challenges of climate change.

Music on this episode:

From Blue Dot Sessions

The Earth Eats’ theme music is composed by Erin Tobey and performed by Erin and Matt Tobey.

Stories On This Episode

Researchers Fight Malnutrition With Fortified Wheat

A USDA program is developing wheat that draws more nutrients from the soil as it grows to improve global health.

Chef Erika's Watermelon Shakes

Start with fresh watermelon, and add the fruits and herbs of your choice, for a refreshing beverage, straight from the garden.

Chef Erika Yochum Cooks With Kids From Their School Garden

A group of elementary school students gets a taste from the garden and makes something to share with the whole class.

Study: For A Cooler Planet, Eat Less Meat

A study published this week puts decreased meat consumption at the forefront of climate change solutions.

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