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.