Earth Eats: Real Food, Green Living
Summary: Earth Eats is a weekly podcast, public radio program and blog bringing you the freshest news and recipes inspired by local food and sustainable agriculture
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- Artist: Indiana Public Media
- Copyright: 2023
Podcasts:
Maybe this current global crisis has you thinking about growing your own food. We reflect on why that might be, and share some practical gardening tips.
Hattie Johnson had a plan for the lunch program, should the schools need to close because of Covid 19. She just didn’t expect to pivot quite so fast.
Providing food is considered an essential service. What’s involved in providing that service while maintaining social distance?
A young dairy farming couple makes it work by making cheese, and a young farmer explores a Jewish farming practice.
Earth Eats gets wild and primal with a nature walk in search of edible weeds, and a visit to a bakery with gluten-free bread and grain free pastries.
Since the government hasn’t imposed a carbon tax on air travel, Rick steves chose to impose it on himself--to the tune of one million dollars annually, donated to climate-smart organizations.
What role did civil rights activist Fannie Lou Hamer play in building community food security?
What role did civil rights activist Fannie Lou Hamer play in building community food security?
A neighborhood bakery in Bloomington, Indiana offers hand-crafted comfort food.
In the age of Instagram, it seems like everybody’s taking pictures of their meals. But what’s it doing to our experiences with food--and with each other?
During the week of Valentine’s Day, Americans will purchase more than 50 million pounds of chocolate. Make sure yours is produced and traded fairly.
Students at Unionville Elementary School, just outside of Bloomington, Indiana get some hands-on experience with a sweet, old tradition.
What is a taco, and what makes it authentic? Explore the topic of Mexican food in the US--from food scholars and taco truck vendors to childhood memories--this week on Earth Eats.
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.
Eric Schedler uses Kamut flour for Muddy Fork’s Pizza dough. Hear his recipe, plus an interview with the authors of a book about the ancient grain.
