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Earth Eats: Real Food, Green Living

Home Is Where The Honeybees Are

In this week's podcast, we follow a backyard beekeeper as he adopts a new colony. And, rethinking antibiotic use in livestock with Harvest Public Media.

Mike has suited up in protective gear before opening the hive and smoking the bees.

Small-scale beekeeper Mike Bennett visits Hunter’s Honey Farm to purchase a new colony of bees. Power tools and protective gear are a must.


As far as vegetables go, I’m putting in a lot of perennial things like Jerusalem artichokes and asparagus. Those are things that will come back every year so I don’t have to worry about them as much.

Daniel Orr is trying to set his garden up for success. In the kitchen, salad for breakfast? Definitely, especially when it features eggs, cheese and some fresh-from-the-garden greens.

And from Harvest Public Media, last year the federal government made a plan to address antibiotic resistance. Critics say one problem with the plan is it doesn’t set goals to reduce antibiotics used to treat farm animals.

News Stories:

Stories On This Episode

Are Farmers Doing Enough To Control Antibiotic Resistance?

Federal agencies are changing some of the rules for how antibiotics are used on farms, which is raising questions about when antibiotics are really necessary.

Feeding Bacteria To Livestock Could Cut Antibiotic Use

Beneficial bacteria can help prevent you (or a cow) from getting sick. If they protect the animals from infection, farmers will need fewer antibiotics.

Practice Your Poaching With This Gardener’s Breakfast

It’s not quite tomato season yet, but keep this recipe in your back pocket. Cherry tomatoes will start popping up before you know it.

Salads For Spring: Two Delicious Asparagus Salads

Asparagus is one of the first vegetables to pop up in the garden in the spring. This week we have recipes for two different salads using asparagus.

Annie Corrigan

Annie Corrigan is a producer and announcer for WFIU. In addition to serving as the local voice for NPR's Morning Edition, she produces WFIU's weekly sustainable food program Earth Eats. She earned degrees in oboe performance from Indiana University and Bowling Green State University.

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