Give Now »
When Nicole Schonemann switched to a plant-based diet, she was looking for delicious food and noticed her community had a gap. Planted Bloomington hopes to fill it. Read More »
Take a peek inside the fruit fly kitchen on the Indiana University campus.
While peanut butter is one of my favorite foods, I can’t say that I have given much thought to the peanut as a crop, or paid any attention to its role in history.
This week on earth eats, beans and corn and cornbread and bean poetry and planning for your own apocalypse.
Celebrating 15 years of stories that matter with another favorite from the archives about stewarding the land for future generations.
Join us for a trip down memory lane on Earth Eats’ 15th anniversary.
As we head back to the classroom, consider the value of outdoor learning. We speak with educators and students about what gardens at their high schools mean to them.
In Boulder, Colo., the county is investing in sustainable farming and helping people buy local produce. It's been called "a triple win" – for customers, farmers and the economy.
Since 2020, the 800-acre Central de Abastos market has reduced daily food waste by 24% and delivered almost 800 tons of unsold food to soup kitchens.
Nearly anywhere you go in Ukraine — even in artillery-scarred front-line towns — the country's battered but vital consumer economy is still chugging along.
Instead of traditional desserts, my parents handed all their kids fruit after a meal to satisfy our sweet tooth. This very lightly sweet dish reminds me of sitting at the dinner table with my family, whom I love so very much. Sticky rice is traditional to Vietnamese cuisine, and I added the mango for more sweetness and flavor.
"If you’ve ever been to Hawai’i for Malasada Day, then you know how popular and delicious these pastries are. Hawaiian-style malasadas are a deep-fried Portuguese doughnut rolled in sugar, creating a light and fluffy treat that you can stuff with a creamy coconut haupia or guava pudding, or leave unfilled. It’s the perfect dessert for all my sweet-tooth friends." -- Relle