Earth Eats
Indiana Public MediaEarth Eats
Earth Eats is a weekly podcast, public radio program and blog bringing you the freshest news and recipes inspired by local food and sustainable agriculture
2023
Earth Eats is a weekly podcast, public radio program and blog bringing you the freshest news and recipes inspired by local food and sustainable agriculture
2023
In her book, At the Table, Katherine Miller offers guidance for chefs on effecting change in food policy.
Restaurants underwent dramatic transformations during the COVID-19 pandemic. We talk about how restaurants came to be, and speculate on where they’re headed.
What can one commodity reveal about our food systems, about health, about labor and capitalism and about the environmental costs of so-called cheap food production?
Farm life still manages to attract young people, but they often come to the land with unrealistic expectations.
Toby Foster reports from Tacotarian in Las Vegas, Nevada.
Sociologist Diana Mincyte has been studying dairy farming in Lithuania and other post socialist Eastern European states. She says that what happens there can foretell what we will see in other parts of the world
A conversation with award winning journalist Carey Gilliam, author of The Monsanto Papers.
Listen this week to stories of nighttime communal baking and the family lore behind a teapot.
Liz Carlisle’s book, Healing Grounds, explores the origins of the farming practices we need today–in order to reduce the devastating effects of agriculture on our planet’s climate.
Jerry Mercury had never experienced a place like the community garden he found in Tallinn, Estonia. In a difficult time, it meant the world to him.
Local ice cream shop puts the focus on community with Food Truck Fridays.
Producer Alexis Carvajal connects with her grandmother to learn a family recipe called Pernil.
Join us for a community garden tour and conversation with Phyllis Boyd, former director of Groundwork Indy
Geographer Elizabeth Cullen Dunn talks with Earth Eats about visiting ice cream factories and small dairy farms in Ukraine as the country faces uncertainty around the war and changes in land policy.
Tammy Ho talks about her research on Burmese refugees in the US food system.
In her new book No Meat Required, food writer Alicia Kennedy looks at vegetarian movements of the past and shares her low-tech vision for the future of food.
When Nicole Schonemann switched to a plant-based diet, she was looking for delicious food and noticed her community had a gap. Planted Bloomington hopes to fill it.
Most of us, when we encounter a fruit fly, are focused on keeping it out of our food. But what if it was your job to feed fruit flies?
While peanut butter is one of my favorite foods, I can’t say that I have given much thought to the peanut as a crop, or paid any attention to its role in history.
This week on Earth Eats, beans and corn and cornbread and bean poetry and planning for the apocalypse of your imagination.
Celebrating 15 years of stories that matter with another favorite from the archives about stewarding the land for future generations.
Join us for a trip down memory lane on Earth Eats’ 15th anniversary.
As we head back to the classroom, consider the value of outdoor learning. We speak with educators and students about what gardens at their high schools mean to them.
Join us for a tour of a new midwestern elementary ag school and a conversation with a farm-to-school garden coordinator.
Former public library director Marylin Wood asked the community what they wanted in a new library. The answers included connections with nature, and space to cook together.
A man obsessed with making pizza at home shares his secrets and a local home cook shares Clara Kinsey’s persimmon pudding recipe.
A winter holiday special with chestnuts roasting, cookies baking and coffee outside.
From food hubs, farm-to-school programs and local food value chains, this week’s show is all about building a better local food system
Plant-based tacos are on the menu at Tacotarian in Las Vegas, Nevada
A recent fellowship for young farmers focuses on Black, Indigenous and People of Color in Monroe County, Indiana.
Conversations with a farmer at Baker Creek Heirloom Seed Company and with the owners of Lost Farm Meal Service
Learn about three unexpected holiday dishes that mean the world to the families who make them.
In her new book, At the Table, Katherine Miller offers guidance for chefs on effecting change in food policy
Everybody eats, including animals at the zoo. Producer Toby Foster talks with the Curator of Nutrition at the Cincinnati Zoo.
Maria Carlassare’s business is called Piccoli Dolci, which is Italian for little sweets. These days she’s making plenty of savory Italian specialties too, from distinct regions in Italy.
A conversation about a non-profit organization working to build a resilient and equitably green city for all.
A visit to a cooking session at the IU Food Institute where an IU language professor shares traditional foods.
Geographer Elizabeth Cullen Dunn talks with Earth Eats about visiting ice cream factories and small dairy farms in Ukraine as the country faces uncertainty around the war and changes in land policy.
Jerry Mercury had never experienced a place like the community garden he found in Tallinn, Estonia. In a difficult time, it meant the world to him.
“Our bodies aren’t the problem,” rethinking the stories we tell about weight and health with dietician Jessica Wilson.
In her new book No Meat Required, food writer Alicia Kennedy looks at vegetarian movements of the past and shares her low-tech vision for the future of food.
If you care about food, pay attention to The Farm Bill It’s about food security for households across the nation.
A conversation with Korie Griggs of the Color of Coffee Collective
Microbiologist Irene Garcia Newton shares her knowledge about the many organisms involved in keeping a colony of honeybees healthy.
When your grandmother tells you it’s time to open a cake business, maybe you should listen.
As we head back to the classroom, consider the value of outdoor learning. We speak with educators and students about what gardens at their high schools mean to them.
Join us for a tour of a new midwestern elementary ag school and a conversation with a farm-to-school garden coordinator.
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The creators of How to Write a Novel in 20 Pies talk with Earth Eats about their book.
From food hubs, farm-to-school programs and local food value chains, this week’s show is all about making local food work for everyone.
Conversations with a farmer at Baker Creek Heirloom Seed Company and the owners of Lost Farm Meal Service.
A conversation with geographer Jen Watkins on her experience as a server and her research on the industry.
Huge wooden foeders, wild yeast, and hundreds of pounds of fruit make Upland’s sour beer program one of a kind.
A recent fellowship for young farmers focuses on Black, Indigenous and People of Color in Monroe County, Indiana.
A how-to episode for growing your own figs and for preserving your tomato harvest.
A conversation about a non-profit organization working to build a resilient and equitably green city for all.
A conversation with chef and anthropologist, Nafsika Papacharalampous about changes in high-end dining in Greece, sparked by the financial crisis.
Treatment for eating disorders is often inaccessible and ineffective, especially in communities of color. The founder of Nalgona Positivity Pride has a program that aims to meet people where they are.
Local ice cream shop puts the focus on community with Food Truck Fridays.
A visit to a cooking session at the IU Food Institute where an IU language professor shares traditional Indian foods.
Frances Moore Lappé continues the work she began more than 50 years ago with Diet for a Small Planet. Now she’s challenging us to save our Democracy.
Everybody eats, including animals at the zoo. Producer Toby Foster talks with the curator of nutrition at the Cincinnati Zoo.
A conversation about the The Smell of Money–a documentary film about environmental justice in rural communities
A conversation with dietician Jessica Wilson about what we get wrong when we focus on weight.
A new little bagel shop with a big personality brings an East Coast vibe to Bloomington.
Producer Toby Foster gets in the weeds about home pizza making with Pete Giordano.
Listen to our conversation with the owner and chef of Small Favors, and his recipe for rich and savory cream puffs.
The farm bill isn’t just about farming. It’s about food security for households across the nation.
While peanut butter is one of my favorite foods, I can’t say that I have given much thought to the peanut as a crop, or paid any attention to its role in history.
A conversation with Elizabeth Cullen Dunn about our food system’s dependence on the labor of forced migrants.
The creators of How to Write a Novel in 20 Pies talk with Earth Eats about their book.
Microbiologist Irene Garcia Newton shares her knowledge about the many organisms involved in keeping a colony of honeybees healthy.
A conversation with Korie Griggs of the Color of Coffee Collective.
A conversation with geographer Jen Watkins on her experience as a server and her research on the industry.
A conversation with Dr. Ike Leslie, questioning the traditions and assumptions around the role of family in farming.
What can one commodity reveal about our food systems, about health, about labor and capitalism and about the environmental costs of so-called cheap food production?
When your grandmother tells you it’s time to open a cake business, maybe you should listen.
Goods for Cooks owners Sam Eibling and George Huntington are siblings who make a good team. Hear the story of their independent store–filled with cooking equipment, tableware and specialty food items.
Heather Craig crafts nourishing menus at the Community Kitchen.
A winter holiday special with chestnuts roasting, cookies baking and coffee outside.
The owners of a new pop-up talk about Filipino cuisine and their plans for the future.
Stories of ordinary people assisting those fleeing Ukraine at the start of the war earlier this year.
A conversation with chef and anthropologist, Nafsika Papacharalampous about changes in high-end dining in Greece, sparked by the financial crisis.
The future of farming must be inclusive, and the NYFC is intentionally moving agriculture towards racial diversity.
Hear the story of a public health professor with a passion for popcorn.
The Monroe County History Center shares the stories of bygone diners and dives.
Maria Carlassare’s business is called Piccoli Dolci, which is Italian for little sweets. These days she’s making plenty of savory Italian specialties too, from distinct regions in Italy.
A conversation about the The Smell of Money–a documentary film about environmental justice in rural communities
A conversation about the The Smell of Money–a documentary film about environmental justice in rural communities
Treatment for eating disorders is often inaccessible and ineffective, especially in communities of color. The founder of Nalgona Positivity Pride has a program that aims to meet people where they are.
Liz Carlisle’s new book explores the origins of the farming practices we need today–in order to reduce the devastating effects of agriculture on our planet’s climate.
Listen to our conversation with the owner and chef of Small Favors, and his recipe for rich and savory cream puffs.
What is the world's hottest pepper and what does it feel like in your mouth? Two public radio hosts are about to find out.
While peanut butter is one of my favorite foods, I can’t say that I have given much thought to the peanut as a crop, or paid any attention to its role in history.
An Earth Eats anniversary show featuring the farm-to-tap journey of a special beer, baking challah for Rosh Hashanah, and a favorite story from Annie Corrigan about a community gathering around a generous tree.
If you love the taste of homegrown midwest tomatoes, now is your chance to learn how to capture that goodness to enjoy all winter long.
Planting trees and building soil doesn’t always reap instant rewards–and maybe that’s the point.
Take a peek inside the fruit fly kitchen on the Indiana University campus.
A conversation with Elizebeth Cullen Dunn on the elements of our food system that most of us prefer to keep hidden from view.
Farm life still manages to attract young people, but they often come to the land with unrealistic expectations.
Hear stories about Black farmers in Ohio, and Indigenous wild rice cultivation in Minnesota lakes.
Heather Craig sees the community kitchen as a bridge rather than a net.
Heather Craig sees the community kitchen as a bridge rather than a net.
Hear the story of gardener-turned-bread-baker, Candace Minster who sells her bread to a kombucha bar in Twelve Points.
Anthropological bio-archeologist Keitlyn Alcantara studies pre colonial burial sites to understand indigenous foodways.
Siblings Sam Eibling and George Huntington keep up with the latest trends, while maintaining that old-school personal touch in their independent store–filled with cooking equipment, tableware and specialty food items.
What is the role of community in the life of a farm? How do farmers strike a work/life balance? Explore these questions and more on this special episode.
When Brittany Kiel took over the family bakery, she wanted to make changes to reflect her own passions. Honoring tradition is also important to her, so she’s striking a delicate balance.
The National Young Farmers Coalition centers racial equity and is no longer a white-led organization. Catch our conversation with Michelle Hughes, about the organization's transformation, on this episode of Earth Eats.
A conversation and kitchen session with Melati Citrawireja of Three Salted Fish.
Hear the voices of farmers across the state talking about their farming lives and the challenges they face.
A conversation with Elizabeth Dunn about volunteers at the Polish-Ukrainian border who were the first to provide aid to refugees.
To queer something is to ask questions about what gender and sexuality have to do with the topic at hand. Here, we are looking at food and farming.
A special presentation from the Food & Environment Reporting Network (FERN) of a podcast on farming and climate change.
What can one commodity reveal about our food systems, about health, about labor and capitalism and about the environmental costs of so-called cheap food production?
A local artist and baker takes up a new hobby, and a food bank director brings new tools to address hunger.
This week on Earth Eats learn how to make delicate (and decadent) fritters from the flowers of the Black Locust tree. Plus, interesting conversations with authors, chefs, foragers and more.
Historian Rebecca Spang has just been awarded the John Simon Guggenheim Fellowship for 2022. We give a second listen to an Earth Eats interview from 2021.
Liz Carlisle’s new book explores the origins of the farming practices we need today–-in order to reduce the devastating effects of agriculture on our planet’s climate.
Lower midwestern states are producing more maple syrup, Black farmers are finding their way into the hemp industry–these stories and more on Earth Eats this week.
It started as a one-page handout and grew into a multi-million copy best seller. Lappé shares the origin story of Diet for a Small Planet, and where the work has taken her.
Ash-e Reshteh features bright green herbs and greens, making it a suitable dish for celebrating Navruz.
Emily Broad Leib of the Harvard Food Law and Policy Clinic argues that narrowly focused food safety regulations in the US are failing to address the most important factors in our food system.
The 2008 Russian war with Georgia holds some striking similarities with today’s conflict in Ukraine.
A conversation with two livestock farmers focused on treating the animals well, and nourishing the land.
Solful Gardens in Indianapolis makes home gardening more accessible--and foragers, farmers and chefs are excited about edible mushrooms.
Farm life still manages to attract young people, but they often come to the land with unrealistic expectations.
A conversation with Olga Kalentzidou on the complexity of food geographies.
Planting trees and building soil don’t always reap instant rewards–and maybe that’s the point.
Join us for a community garden tour and conversation with Phyllis Boyd, former director of Groundwork Indy
An anthropologiical bioarcheologist studies precolonial burial sites to understand Indigenous foodways of the past and present.
Hear the story of gardener-turned-bread-baker, Candace Minster, plus a new kombucha bar in Twelve Points.
A conversation with award winning journalist Carey Gilliam who covered the case of Lee Johnson vs. Monsanto.
What is the role of community in the life of a farm? How do farmers strike a work/life balance? Explore these questions and more on this special episode.
A love for cooking isn’t the only reason to start a food business.
What would it look like for midwestern farmers to convert row crops into tree crops?
When art museum programming goes virtual, finding ways to engage the public with the collection can be a challenge.
Hear the voices of farmers across the state talking about their farming lives and the challenges they face.
When was the last time your congressman sent you a cookbook in the mail?
It started as a one-page handout and grew into a multi-million copy best seller. Lappé shares the origins of Diet for a Small Planet, and where the work has taken her.
When Brittany Kiel took over the family bakery, she wanted to make changes to reflect her own passions. Honoring tradition is also important to her, so she’s striking a delicate balance.
The story of Kaldi the goat herder discovering coffee by accident is a common tale. Religious studies scholar Jamel Velji explores a few more origin stories for one of the world’s favorite sources of caffeine.
The restaurant industry is in the midst of a dramatic transformation. We talk about how restaurants came to be, and speculate on where they’re headed.
Enjoy recipes and stories on persimmon, pawpaw and Indiana ginseng plus, a visit with a chef exploring Native cuisines.
Emily Broad Leib of the Harvard Food Law and Policy Clinic argues that narrowly focused food safety regulations in the US are failing to address the most important aspects of our food system.
Function Brewing develops recipes for vegan diners, and a young baker takes advantage of Indiana’s Home Based Vendor Laws.
What is possible when we listen to Black people’s food stories beyond an all encompassing narrative of lack?
If your jam or hot sauce idea is ready for market, it might be time to rent some kitchen space.
Young farmers at Outlier Farmstead say you can’t avoid politics on the farm, and band member Dani Dubuto cooks vegan food on the road.
A conversation and kitchen session with Melati Citrawireja of Three Salted Fish.
They made fuel from the pesticide-coated seeds farmers plant. Soon, something was rotten.
Thoughts on sustainable eating for a warming planet.
Dr. Jarrod Dortch of Solful Gardens talks about what growing food has brought to his life, beyond the food itself, and how he’s sharing those discoveries with his community.
Learn how one participant in a nutrition prescription program adapts his new diet to fit his job as a truck driver.
A Tampa Bay Times Food Critic talks with Earth Eats about her groundbreaking work exposing fraudulent claims in the world of farm-to-table dining. Plus a story about Midwest lavender, Indiana wine and an apricot salad recipe.
A youth work program in Indianapolis helps to build personal and community resilience through garden and conservation work.
A conversation with two livestock farmers focused on the “good life” aspect of this ethical animal farming mantra.
Rick Steves’ self imposed carbon tax benefits coffee farmers. Black farmers get funding--too little too late. And vegetarian chile verde makes great enchiladas.
A local artist and baker takes up a new hobby, and a food bank director works to reinvent the charitable food system.
What is the world's hottest pepper and what does it feel like in your mouth? Two public radio hosts are about to find out.
It’s a pop-up restaurant, featuring Brood X.
Hands-on learning in an East Indianapolis community garden builds skills for life.
A conversation with award winning journalist Carey Gillam who covered the case of Lee Johnson vs. Monsanto.
It’s strawberry season in the Midwest, but on the coast of California, it’s always strawberry season. And when we’re talking about berries, naturally, we’re gonna talk about pie.
A conversation with Olga Kalentzidou on the complexity of food geographies.
This week on earth eats, beans and corn and cornbread and bean poetry and planning for your own apocalypse.
Most of us, when we encounter a fruit fly, are focused on keeping it out of our food. But what if it was your job to feed fruit flies?
With art museum programming going remote during a pandemic, finding ways to engage the public with the collection can be a challenge.
Years in the making, a baker’s wood-fired bread oven dream finally comes true.
Ash-e Reshteh features bright green herbs and greens, making it a suitable dish for celebrating Navruz.
From walking a horse 6 miles on a rail trail, to transporting 24 sheep in the back of a Chrysler minivan, these young farmers will find a way to get their animals, and themselves, to the farmland of their dreams.
The story of Kaldi the goat herder discovering coffee by accident is a common tale. Religious studies scholar Jamel Velji explores a few more origin stories for one of the world’s favorite sources of caffeine.
Owner and Chef Taneisha Henline shares the story behind her flavorful chicken and why she wanted to share it with the Bloomington community.
A grocery store butcher shares his story, migrant farm workers get vaccinated and we celebrate the fig tree.
What is possible when we listen to Black people’s food stories beyond an all encompassing narrative of lack?
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?
The cofounder of the Hoosier Young Farmers Coalition tells us what it means to be a young farmer today and grower Shane Bernardo talks about organizing around food justice in Detroit.
Priscilla McCutcheon talks about her research on Fannie Lou Hamer’s Freedom Farm, and we learn how to eat well when the power is out.
The owner of Wild Mint Apothecary shares what it means for her to make medicine from plants, and the owners of Two Sticks Bakery talk about turning a passion for baking into a thriving business.
Young farmers at Outlier Farmstead say you can’t avoid politics on the farm, and band member Dani Dubuto cooks vegan food on the road.
What does it take to get honey from a honeycomb--and why would you ever want to graft a cucumber stem?
Learn how easy it is to make your own pita pockets, and how to make falafel without a box mix.
Learn how one participant in a nutrition prescription program adapts his new diet to fit his job as a truck driver.
IU Food Researcher Angela Babb talks about the USDA’s glaring conflict of interest.
If you have a new year’s resolution to improve the way you eat, it might be nice to think about adding to your diet, rather than restricting.
The IU Dining services has access to fresh produce grown right on campus. That comes in handy, especially during a pandemic.
The term food desert implies that it’s naturally occurring--but is it?
This week on earth eats, beans and corn and cornbread and bean poetry and planning for your own apocalypse.
A new book by Marcia Chatelain complicates the relationship between McDonald’s and the Black community.
Revisit a spicebush tea and acorn pancake tasting, and a bicycle ride with a self-sufficient coffee stop.
Hear our conversation with Lawrence County resident Michelle Porter--about learning to cook from a government-issue wedding present.
Dominant narratives do more than describe a situation or circumstance. The stories we tell can shape our world.
Join us for conversations with farmers working with nature to grow food in Puerto Rico and here in the Midwest, plus Black farming challenges and traditions in Iowa and Oklahoma and a kimchi startup In North Carolina.
Most of us, when we encounter a fruit fly, are focused on keeping it out of our food. But what if it was your job to feed fruit flies?
Most of us, when we encounter a fruit fly, are focused on keeping it out of our food. But what if it was your job to feed fruit flies?
The pandemic has revealed the wisdom of short supply chains. Hear how one small-scale grain farm and mill adapted to pandemic conditions.
What is the world's hottest pepper and what does it feel like in your mouth? Two public radio hosts are about to find out.
From walking a horse 6 miles on a rail trail to transporting 24 sheep in the back of a Chrysler minivan, these young farmers will find a way to get their animals, and themselves, to the farmland of their dreams.
Owner and Chef Taneisha Henline shares the story behind her flavorful chicken and why she wanted to share it with the Bloomington community.
Take a dive into the Earth Eats archives to celebrate WFIU’s 70th anniversary.
A decentralized food system could mean a more resilient food system. Immigration reforms could make a big difference, as well.
Years in the making, a baker’s wood-fired bread oven dream finally comes true.
College campuses are opening up, or going virtual, or something in between, all across the country this month. We thought it might be a good time to visit the IU Campus Farm.
Food Justice Organizer and Urban Farmer Suzanne Babb talks with Earth Eats about what the pandemic is bringing to light about our emergency food systems and how we might choose a different path forward.
In the age of Instagram, it seems like everybody’s taking pictures of their meals. But what’s it doing to our experiences with food--and with each other?
The Next Generation Farmers Youth Program at Lawrence Community Gardens in Indianapolis, takes farm-to-table learning to the next level--with a chicken processing workshop.
What role did civil rights activist Fannie Lou Hamer play in building community food security?
Spring is an exciting season for foodies, and especially foragers. If you're lucky, you might come across wild leeks - also known as ramps - popping up.
Can chefs shape our food system?
May 17, 202451min 38sec
“There’s a restaurant on almost every street in our various cities–they are woven into the fabrics of our communities, and they are deeply embedded in our lives. Restaurants are the places we go to celebrate marriages, to mourn divorces, the places we go to gossip with friends to celebrate after church and they become these places to hear the stories of their community. They’re talking to the farmers everyday, they’re talking to the fisherpeople everyday, they’re talking to the other producers, they’re also getting a sense of what’s challenging about their lives or what’s opportunities within their lives and they hear the everyday concerns of their customers. So they become these great collectors of stories.”
This week on the show, a conversation with Katherine Miller. She’s the author of At the Table:The Chef’s Guide to Advocacy. She encourages chefs to harness the power of their unique position in the community and raise their voices for change in the food system.