Podcasting is a way to automatically download audio files on portable devices such as Apple iPods, other MP3 players, or on your computer for later playback.
To subscribe to a podcast, you first need software to detect and download the audio. Each podcast provides a URL to tell the software where to get the new audio content. All podcast software includes a field where you paste the URL of the podcast and a Subscribe button or other way to indicate you want to automatically download new content.
|Cross-Platform||Windows||Mac OS X||Linux/Unix|
Important Notice: Links to Third-Party web sites are provided for convenience only. WFIU does not endorse nor support the content of third party links. WFIU is not responsible for the content of a third-party web site. By clicking on a third party link, you will leave WFIU's web site. Privacy and security policies may differ from those practiced by WFIU. WFIU does not represent either the third party or the user if the two enter into a transaction.
Nocino is an Italian-style walnut liqueur. A local distillery makes a version with Indiana walnuts, but not the kind that's likely littering your yard.
A food pantry in Bloomington Indiana hosts a seasonal farm stand where people show off and sell their homegrown goods, and build community connections in the process.
How much money does one person need to feed themselves adequately, for one month? How would you go about determining that?
When the government subsidizes corn, it effectively subsidizes dairy, too. Government nutrition programs push dairy as a major protein source, even when it doesn't make sense for most Americans.
How many bulbs of garlic does it take to make Bagna Cauda? Food Historian Simone Cinotto has the answer.
Milk sits at the intersection of culture and biology. Food scholar Andrea Wiley helps us understand milk’s outsized role in the American diet.
Leah Penniman is the co-founder of Soul Fire Farm, a farming collective committed to ending racism and injustice in our food system.
Food scholar Elizabeth Dunn reflects on food traditions and the semi-permanent life inside a refugee camp.
This week we learn about making shakes from the fruit of a school garden, and making beer in the barrels of Kentucky bourbon
Marcia Chatelain, Professor of History and African American Studies at Georgetown University, reminds us that African American communities continue to be constrained, and fast food franchising has been one way to make things work.