The owner of Wild Mint Apothecary shares what it means for her to make medicine from plants, and the owners of Two Sticks Bakery talk about turning a passion for baking into a thriving business.
Young farmers at Outlier Farmstead say you can’t avoid politics on the farm, and band member Dani Dubuto cooks vegan food on the road.
What does it take to get honey from a honeycomb--and why would you ever want to graft a cucumber stem?
Learn how easy it is to make your own pita pockets, and how to make falafel without a box mix.
Learn how one participant in a nutrition prescription program adapts his new diet to fit his job as a truck driver.
IU Food Researcher Angela Babb talks about the USDA’s glaring conflict of interest.
If you have a new year’s resolution to improve the way you eat, it might be nice to think about adding to your diet, rather than restricting.
The IU Dining services has access to fresh produce grown right on campus. That comes in handy, especially during a pandemic.
The term food desert implies that it’s naturally occurring--but is it?
This week on earth eats, beans and corn and cornbread and bean poetry and planning for your own apocalypse.
A new book by Marcia Chatelain complicates the relationship between McDonald’s and the Black community.
Revisit a spicebush tea and acorn pancake tasting, and a bicycle ride with a self-sufficient coffee stop.
Hear our conversation with Lawrence County resident Michelle Porter--about learning to cook from a government-issue wedding present.
Dominant narratives do more than describe a situation or circumstance. The stories we tell can shape our world.
Join us for conversations with farmers working with nature to grow food in Puerto Rico and here in the Midwest, plus Black farming challenges and traditions in Iowa and Oklahoma and a kimchi startup In North Carolina.
Most of us, when we encounter a fruit fly, are focused on keeping it out of our food. But what if it was your job to feed fruit flies?
The pandemic has revealed the wisdom of short supply chains. Hear how one small-scale grain farm and mill adapted to pandemic conditions.
What is the world's hottest pepper and what does it feel like in your mouth? Two public radio hosts are about to find out.
From walking a horse 6 miles on a rail trail to transporting 24 sheep in the back of a Chrysler minivan, these young farmers will find a way to get their animals, and themselves, to the farmland of their dreams.
Owner and Chef Taneisha Henline shares the story behind her flavorful chicken and why she wanted to share it with the Bloomington community.