Earth Eats: Real Food, Green Living

Julie Guthman talks with Earth Eats about her research on the present and possible futures of the California strawberry industry.

Have you ever heard of a produce prescription? Some healthcare providers are recognizing the power of fresh foods.

Eric Schedler uses spelt flour to make his pita bread. Hear all about on the show this week.

It’s a struggle to make ends meet on a small family dairy farm. This couple found a way--through cheese!

Listening to the voices of those grappling with what it means to ‘know your farmer.’

A farmer, a restaurant owner, a poet and some presidential candidates--this week on Earth Eats.

Insect cuisine is a part of many cultural traditions throughout history and across the globe. So why does everybody talk about it as a future food?

How many times will these young farmers move their flock of sheep in the back of a minivan, before settling on their own land?

Tampa Bay Times Food Critic talks with Earth Eats about her groundbreaking work exposing fraudulent claims in the world of Farm to Table dining.

Did you know Indiana is home to nearly one hundred wineries? Traminette is Indiana’s signature wine to taste and compare across The Hoosier State.

What gives traditional German-style soft pretzels their signature color and flavor? Muddy Fork Bakery shares all the secrets.

Our guest is Leah Penniman, the co-founder of Soul Fire Farm, a farming collective committed to ending racism and injustice in our food system.

Andy Fisher’s book, Big Hunger, asks tough questions about charity and how we can do the most good.

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.

This week we’re devoting most of the show to a discussion of farmers markets and whiteness.