Earth Eats: Real Food, Green Living

Daniel Orr and Yael Ksander celebrate friendship over a batch of ratatouille. Also today, looking at the presidential race through the lens of agriculture.

taseraseraseraseraseraseraseraseraseraseraseraseraseraserTwo different approaches to cultivating mushrooms: Daniel Orr grows shiitakes on logs, and Darin Kelly expanded Good Life Farms to start a commercial operation.

Hannah and Kevin had everything in place to start a food waste pick-up service-- everything but a place to store the compost. A local farmer stepped in to help.

On today's show, two recipes to use up the last few zucchinis, peppers, okra and tomatoes from your garden. And, how Kansas City is impacted farm runoff.

To be fair, Granny made a mean persimmon pudding, but our recipes take the fall fruit to the next level. Daniel Orr adds sweet potato to his pudding. Lisa Dorazewski makes donut glaze.

Preheat your ovens! Muddy Fork bakes challah and Daniel Orr bakes paw paw bread. Then we meet farmers who are trying to tackle nitrate pollution in groundwater.

On this week's show, Harvest Public Media kicks off its series about water contamination, and Daniel Orr describes the most basic way to pickle vegetables.

Today, two perspectives on the lives of farm animals. What's behind the label "certified humane?" And, meet the rescued farm animals of Uplands Peak Sanctuary.

Louise Briggs has a love/hate relationship with her 60-foot persimmon tree. We visit the crew of locals who are helping to put the fruit to good use.

On today's program, Jon Kay tries to explain why the craft of making oak rod baskets has mostly faded away. And, we saute and deep fry green beans.

On this week's show, Chef Corbin Morwick outlines the six things he does every day to keep the kitchen at One World Catering running smoothly. Beet recipes with Daniel Orr. And, a tech startup is calling itself the Airbnb of commercial kitchens.

In addition to Daniel Orr's recipes celebrating the final days of the Olympics, we offer two more ways to prepare chanterelles with Chef Jeff Finch. Then, we visit a tool share program that helps locals start gardens on the cheap.

In the podcast, Executive Director Vicki Pierce talks about the Community Kitchen of Monroe County's summer meal program for kids and how her organization defines 'healthy food.'

Seed saving at the Wylie House, Dumpster Diving in Indianapolis, and a Panzanella salad made with stale bread.

Chicken beauty contests are no joke. We meet several competitors and their birds. And, Chef Arlyn Llewellyn whips up some eggplant tacos.