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Earth Eats: Real Food, Green Living

Paneer, Mozzarella, Goat Cheese Balls–Make All The Cheeses!

If you follow all of the instructions, and your homemade mozzarella still doesn't turn out, what went wrong? Robyn Morton has answers.

When it works properly, Robyn Morton says making mozzarella is so cool.

For Today’s show, we reach into the archives for some stories with Earth Eat’s founding host and producer Annie Corrigan. She takes us to Terre Haute Indiana for some adventures in Dairy.

Robyn Morton teaches butter making and cheese making workshops at The White Violet Center for Eco-Justice at Saint Mary of the Woods. Annie Corrigan sat in on a class where Morton ran into some challenges with milk sourcing and mozzarella-making. She shares a video after the class with answers to what went wrong.

From Harvest Public Media, a story of Benedictine Nuns raising livestock, and Chef Daniel Orr shares a holiday cheese ball recipe.

Chad Bouchard brings us a round-up of some of the food policy news from 2017, and former Earth Eats student reporter Haley Grossman looks at one farmer’s journey towards organic certification.

Most of the content for this episode was originally put together by Annie Corrigan.

Stories On This Episode

White House Grabs US Food News Headlines in 2017

The change of leadership in the White House was 2017’s top driver of food news as the Trump administration started making its mark on farm and food policy.

Prayer And Work Go Hand In Hand At This Colorado Ranch

In their simple farm clothes, it can be easy to forget the women are nuns - save for the fact they still wear the familiar fitted white coif.

Goat Cheese With Pecans, Cherries And Bacon

This definitely beats the highly-processed cheese ball you get at the grocery store. Once you go goat cheese, you'll never go back.

Journey From New Farm To Organic Certification

As farmer Mike Record describes, organic farming isn’t just about growing healthy soil. It's about paperwork and red tape.

Kayte Young

Kayte Young discovered her passion for growing, cooking, foraging and preserving fresh food when she moved to Bloomington in 2007. With a background in construction, architecture, nutrition education and writing, she brings curiosity and a love of storytelling to a show about all things edible. Kayte raises bees, a small family and a yard full of food in Bloomington’s McDoel Gardens neighborhood.

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