Earth Eats: Real Food, Green Living

On this week's show, new ideas for enjoying carrots. Daniel Orr mixes the root veggies with orange juice and garam masala, and Arlyn Llewellyn makes pesto with the greens.

We hear stories of baked goods, from hobby to profession, from Marie Shakespeare and Lynn Schwartzbreg. We also bake One World Catering's Apricot Almond Scones.

In this week's show, food scholar Emily Contois discusses food and gender with Earth Eats' Megan Betz, and they examine some especially ‘dudely’ food packages.

Anthropologist Ellen Ireland tells us the history behind our love/hate relationship with carp. Plus, simply cooked asparagus with vegan Caesar dressing.

Ryan Hines spends spring days in southern Indiana woods hunting for morels. He tells us about the research that goes into finding the best spots for 'shrooms.

Beekeepers George Hegeman and Mike Bennett give us firsthand experiences with their hives. Then, preheat your oven to 400 degrees for two baked eggs recipes.

Kevin Pope grows ramps on his Lucas Lane Farm by harvesting the wild plants from the woods behind his property and then transplanting them near his hoop houses.

Our podcast series on baking goes vegan with Natalie Rae Good. Then, sustainable foraging tips from an expert. (Hint: leave the ramps bulbs in the ground.)

Baker Eric Schedler mills five different grains in-house. On the show, we watch the process and then bake a pie with a kamut pie dough. Then we talk to author and musician Freda Love Smith about times in her life when food and drumming intersected.

In this week's show, an interview with psychologist Katy Kopp Miller who specializes in treating eating disorders. Then, we kick off a month of baking recipes.

Anthropologist Georgina Ramsay researched food poisoning amongst refugees in Uganda, but as she describes, starting anew in Australia led to other difficulties.

On the podcast: This land has been in Liz and Nate Brownlee's family for half a century, but the small orchard represents chapter one of their farming story.

In this week's show, Mas Masumoto describes how his daughter's experience with farming differs from his. And, we cook with a spring ingredient that requires no cultivation -- dandelions.

When buds appear on trees, that means sugaring season is over. On this week's show, we speak with syrup producers about the quick end to this year’s harvest.

Sercarz sources spices from all over the world and sells custom blends to chefs and home cooks. He describes what fresh means when it comes to spices.