Earth Eats: Real Food, Green Living

Kelp aquaculture gives New England fisheries new markets, and Alan Barker turned his hobby into the Brown County Fungus Farm.

Author Vivian Halloran analyzed food memoirs for her book "Immigrant Kitchen." She tells her immigration story and unpacks the complicated idea of authenticity.

Brewer Jarrod May brews with some of that local ginger from Candace Minster. Dairy farmers are on high alert as sales of plant milks are going up. We go a’hunting for truffles with Chef Daniel Orr.

In our show, Chef Daniel Orr harnesses the rich texture of tofu to make two vegan dips. And, Jennifer Cockrall-King says allowing space to grow food changes the texture of a city.

Business reporter Annie Ropeik is interested in consumers' feeling about food and how that impacts farmers. Then, beet vinaigrette on our veggie burger.

Does milk really help kids grow? Is dairy an important part of a healthy diet for adults? Andrea Wiley's research interrogates our assumptions about cow's milk.

For the first show of 2017, we highlight vegan recipes that don't skimp on flavor. Chef Arlyn Llewellyn's veggie burger with garlic aioli is seriously spicy.

You'll still get corned beef and black-eyed peas for New Year's, but our recipes are a fresh take on traditional dishes.

We've been mixing up drinks all month. Today, enjoy a glass of Daniel Orr's decadent eggnog. And we talk to two coffee professionals about their partnership.

On this week's show, we visit Sycamore Land Trust to find out what it takes to control invasive plants and restore an ecosystem to its preferred state.

In today's show, Mother Hubbard's Cupboard gives a kombucha tutorial. Then we meet Amanda LeGore-Smith and hear how Asian carp helped her rebuild her life.

On this week's show, White Violet Center garden manager Candace Minster was surprised to see how much ginger she grew this season. Now, she needs customers.

What Thanksgiving leftovers are filling your fridge? On this week's show, we talk food waste with Jonathan Bloom, and Daniel Orr makes soups with leftovers.

In this week's show, Jeff and Annie Main wait to dictate how their farm is run for generations to come. Then, Chef Arlyn Llewellyn makes roasted tomato dressing for a big bowl of greens.

It's back to basics with cooking spinach in the microwave and broiler. Then, author Gordon Edgar tries to explain why cheddar cheese gets no respect. And, veterans find a place on the farm.