Business reporter Annie Ropeik is interested in consumers' feeling about food and how that impacts farmers. Then, beet vinaigrette on our veggie burger.
“The Last Crop” tells the story of a Jeff and Annie Main, who want to dictate how their farm is run after they retire. We speak with director Chuck Schultz.
American cookbooks throughout the years, with Vivian Halloran. Pickled golden beets. And, giving farmers incentives to think about conservation when they farm.
This recipe is a nod to both my southern Indiana roots and the several years I spent cooking in the Caribbean.
Vicki Basman talks about her food adventures in Pearl Lagoon. Frog legs are on the menu. And, how cuts to SNAP funding could affect rural Americans.
Choose small, young okra for this recipe. They get more fibrous and are less ideal for raw dishes as they get larger.
This versatile condiment goes well on just about anything, from a burger to a salad.
A new study says our bodies don’t readily absorb nutrients from veggies, like beta-carotene and lycopene, without a little fat.
The more I learn about fennel, the more excited I am to grow it this year in my garden.
Extra virgin olive oil is my number one oil of choice and I use it in sauteing and frying -- and I eat it raw.
This walnut vinaigrette recipe is in honor of my father Lefty, who taught me how to forage for and prepare these delicious nuts.
Fall is definitely setting in, and that means walnuts are dropping from trees. We make two condiment recipes today that feature their earthy taste.
We speak with Tracy Hunter, a third generation beekeeper. Bees are in trouble and two filmmakers want you to know. And, beets and honey make a sweet condiment.
Fresh and Bright. Sweet and Peppery. The flavors of radish sprouts, spinach, strawberries, feta cheese and mint all enhance one another.
Earth Eats has spent 100 episodes cooking local foods, visiting farms, and interviewing food activists. Here are a few of our listeners' favorite segments.
Walnuts require time and energy to get them from the tree to the plate, but these two recipes will prove that they are worth all the trouble.
We’re keeping it fresh and clean with a raw tomato salad with melons. And, we’ve got a tomato sauce recipe that will beat anything you can buy from the store.
Two members of the allium family, chives and garlic scapes, are on the menu today - a simple buttermilk dressing with chives and wild herbs and garlic salt.
In preparing for our Eggplant Extravaganza podcast, we asked Chef Orr to send over a few of his other favorite eggplant recipes, and here are a few more to try.
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.