Millennials are drinking less, spurring beverage companies to create alternatives to traditional cocktails — using herbs, spices, citrus and veggies to craft unique flavors for nonalcoholic drinks.
Nocino is a seasonal spirit made from local green walnuts. It's great on its own or mixed into cocktails like this one from former Cardinal bartender, Chris Resnick.
How much money does one person need to feed themselves adequately, for one month? How would you go about determining that?
This strawberry elderflower cocktail is refreshing and embodies the joy that comes with warmer weather.
In honor of the friendly beasts that make cider possible (the yeast), each cider is named after some kind of creature or another.
Cary Fowler of Global Crop Diversity Trust talks to us about climate change and what crop diversity used to look like before we started privatizing seeds.
Cookie-dough-themed cocktails are a trend this holiday season, including at a D.C. pop-up where they're the most popular drinks.
The cost of limes is skyrocketing, making them harder to get at local bars and restaurants.
Sommelier Brad Dunn's driving motto is "Drink what you like." Perhaps you'll like one of his suggestions for drinks to enjoy during these hot summer days.
We're cooking high class s'mores and local mushrooms on the grill for Fourth of July. And, local farmers work together to put more local food on more plates.
Made from Indiana sorghum, creator Matt Colglazier says his craft spirit is unlike anything else on the market. We taste two cocktails made with the stuff.
Seasons greetings from Earth Eats! This week on the podcast we help you plan your perfect green holiday party with decorating tips, cocktails, and recipes.