Give Now »
Give Now »
Noon Edition
A decentralized food system could mean a more resilient food system. Immigration reforms could make a big difference, as well.
Shawn Askinosie talks about his chocolate factory in Missouri, and the difference between Fair Trade Chocolate and Direct Trade Chocolate.
Years in the making, a baker’s wood-fired bread oven dream finally comes true.
Learn about home canning apple pie filling, and how a painter connects with family through food and art.
College campuses are opening up, or going virtual, or something in between, all across the country this month. We thought it might be a good time to visit the IU Campus Farm.
Food Justice Organizer and Urban Farmer Suzanne Babb talks with Earth Eats about what the pandemic is bringing to light about our emergency food systems and how we might choose a different path forward.
In the age of Instagram, it seems like everybody’s taking pictures of their meals. But what’s it doing to our experiences with food--and with each other?
When leisure travel returns, Rick Steves has a model for offsetting the carbon footprint.
Did you know you can make a delicious caramel with raw cashews? Hear all about it in our interview with Brandi Williams of Primally Inspired Eats.
The Next Generation Farmers Youth Program at Lawrence Community Gardens in Indianapolis, takes farm-to-table learning to the next level--with a chicken processing workshop.
They talked about it on a Thursday, and served their first meal on a Monday. Rahul Shrivastav and Carl Ipsen tell the story of the Emergency Meal Project on the IU campus.
Freed slaves were promised land by the government, but the promise was never fulfilled. Adrian Lipscombe’s Forty Acres and a Mule Project aims to purchase land for Black farmers.
Hattie Johnson had a plan for the lunch program, should the schools need to close because of COVID-19. She just didn’t expect to pivot quite so quickly.
Have you ever explored a city by way of pie? Hear the ups and downs of a Michigan pie tour from pre-COVID days, way back in January.
So-called urban food deserts are often low income neighborhoods, and/or predominantly black neighborhoods. What’s wrong with the term food desert, and how might we rethink what it means?
Chef David McAtee, known to his friends as YaYa, ran a Barbecue stand on Louisville’s West Side. We remember him, and the food he prepared for his community.
COVID-19 has complicated grocery store shopping and sent waves of customers to some rural markets. Plus, fresh food as medicine, and conversations with commercial fishers in Oregon
A decentralized food system could mean a more resilient food system. Immigration reforms could make a big difference, as well.
Janie’s Farm and Mill in Eastern Illinois offers whole grains and flours to feed people. When the demand switched from wholesale to retail, they could easily shift gears.
A grassroots organization, a pizza joint and an artisan bakery--hear how stay-at-home orders affect their work.
Kayte Young is the producer of Earth Eats, and an announcer and producer at WFIU Public Radio. Learn more »
