Earth Eats: Real Food, Green Living

Apple Cider from Musgrave Orchard. Biscuits, roasted chicken from Chef Daniel Orr's kitchen. And Sharon Palmer answers your questions about plant-based eating.

Maple syrup in November! Burton's Maplewood Farm is aging maple syrup, and we use the finished product in crème brûlée. Then we meet hogs at Schacht Farm.

We celebrate figs in unlikely places today with a poem by Ross Gay. Persimmon jam to enjoy in the winter. And, where did all the sheep go?

Fall is a great time of year to plant fruit trees. A couple folks from the Bloomington Community Orchard give tips. All-natural deer repellent, paw paw recipes.

Gardening experts encourage you to keep working in your garden this fall. Gnocchi and butternut squash get cozy. And orphaned strawberry plants need good homes.

Two recipes for cooks who hate to do dishes. Peter Todd talks about how we make our food choices, and how smart shopping carts could transform grocery stores.

Let's get caffeinated! Anthropologist Catherine Tucker brings us the perspective of coffee growers. S.K. Quigley roasts the beans. Daniel Orr uses coffee in a barbecue sauce.

Christine Barbour teaches students that food choices are political choices. Eggplant caviar and fries in the kitchen. Kansas copes with 3-years of drought.

Turtle soup in southern Indiana. Okra fresh and raw. Growing food with less water. And, a local food party on campus. Take a listen!

The students are back! Big Red Eats Green wants to introduce them to local options for their off-campus eating. And, chia seeds for breakfast and caprese salad.

Since we're doing a lot of food preserving right now, it's fitting that we learn more about Ball jars. And, fresh watermelon juice and a blackberry liqueur.

Our three experts are back to talk about preserving foods, specifically salsa. Chef Daniel Orr makes roasted tomatillo salsa. We visit the Fort Knox of seeds.

Two types of candy today: Nut brittle satisfies your sweet tooth and cherry tomatoes are the candy of the garden. More ideas for using your garden's bounty.

It took 4 organizations and several hard workers to get hens from the farm to the shelves of hunger organizations. And, how to start a home-based food business.

The Bloomington Food Policy Council envisions local change having a global impact. Then, some Caribbean-inspired chicken and chicken of the woods mushrooms.