Earth Eats: Real Food, Green Living
By Indiana Public Media
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Category: Food
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Subscribers: 50
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Episodes: 199
Description
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
| Episode | Date |
|---|---|
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In celebration of Earth Day: a conversation on the deep roots of regenerative farming
|
Apr 26, 2024 |
|
What a garden can mean–when you need it most
|
Apr 19, 2024 |
|
Get ready for food truck season, and ice cream with the Chocolate Moose and Pinoy Garden Cafe
|
Apr 12, 2024 |
|
Three generations collaborate to cook a favorite Cuban dish
|
Apr 05, 2024 |
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Youth in Indianapolis build personal and community resilience in the garden–with Groundwork Indy
|
Mar 29, 2024 |
|
Present and future foodways in Ukraine–a conversation with Elizabeth Dunn
|
Mar 22, 2024 |
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Sushi rolling, meatpacking and community gardening
|
Mar 15, 2024 |
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The future of food according to Alicia Kennedy
|
Mar 08, 2024 |
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This new food truck makes top-notch, plant-based food to-go
|
Mar 01, 2024 |
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Meet the guy who cooks for flies–and for science
|
Feb 23, 2024 |
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Author Jori Lewis on the natural and human history of the peanut
|
Feb 16, 2024 |
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When the apocalypse comes, what will we eat?
|
Feb 09, 2024 |
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“We don’t own the land, we’re taking care of it”--conversations on leaving a land legacy
|
Feb 02, 2024 |
|
Celebrating 15 years of food stories with chocolate, pupusas and urban farming
|
Jan 26, 2024 |
|
High school students learn about plants (and life) in their school garden
|
Jan 19, 2024 |
|
Farm-to-fork education for elementary students
|
Jan 12, 2024 |
|
When a library includes a teaching kitchen, community connections multiply
|
Jan 05, 2024 |
|
Make pizza like a pro–at home
|
Dec 29, 2023 |
|
Winter holiday foods
|
Dec 22, 2023 |
|
Making a local food system that works for everyone
|
Dec 15, 2023 |
|
Nostalgic or innovative–Tacotarian has plant-based tacos for everyone
|
Dec 08, 2023 |
|
BIPOC farmers connect through a fellowship
|
Dec 01, 2023 |
|
Raising seeds
|
Nov 24, 2023 |
|
Thanksgiving food traditions connect families across generations
|
Nov 17, 2023 |
|
Katherine Miller on how chefs can help shape our food system
|
Nov 10, 2023 |
|
Who sets the menu for the animals at the zoo? [replay]
|
Nov 03, 2023 |
|
Piccoli Dolci brings Italian treats to The Heartland [replay]
|
Oct 27, 2023 |
|
A forest for the future [replay]
|
Oct 20, 2023 |
|
Is food your love language? Kashika Singh builds community through food [replay]
|
Oct 13, 2023 |
|
Ice cream and cluster bombs: present and future foodways in Ukraine
|
Oct 06, 2023 |
|
A political immigrant from Russia finds comfort in an Estonian garden
|
Sep 29, 2023 |
|
Jessica Wilson talks about what we get wrong when we focus on weight [replay]
|
Sep 22, 2023 |
|
Alicia Kennedy considers the cultural history of vegetarian cuisine
|
Sep 15, 2023 |
|
The farm bill isn’t just about farming [replay]
|
Sep 08, 2023 |
|
Make time for coffee
|
Sep 01, 2023 |
|
A beehive contains multitudes
|
Aug 25, 2023 |
|
Cakes by Yenni: turning a passion into a business [replay]
|
Aug 18, 2023 |
|
Take them outside
|
Aug 11, 2023 |
|
Back-to-school with farm-to-fork
|
Aug 04, 2023 |
|
Pies, novels, poetry and a podcast [replay]
|
Jul 27, 2023 |
|
How to build a better local food system
|
Jul 21, 2023 |
|
Raising rare seeds and growing a small business
|
Jul 14, 2023 |
|
From restaurant to research [replay]
|
Jul 07, 2023 |
|
Upland’s Woodshop brews specialty beers with local fruits
|
Jun 30, 2023 |
|
Hoosier Young Farmers Coalition helps BIPOC farmers connect
|
Jun 23, 2023 |
|
Learn how to raise figs in the midwest
|
Jun 16, 2023 |
|
Canopy Bloomington nurtures the urban forest
|
Jun 09, 2023 |
|
Memory, nostalgia and comfort food in contemporary Greek cuisine
|
Jun 02, 2023 |
|
Gloria Lucas of Nalgona Positivity Pride celebrates all body types
|
May 26, 2023 |
|
The Chocolate Moose is more than ice cream
|
May 19, 2023 |
|
Kashika Singh brings comfort food to students who are far from home
|
May 12, 2023 |
|
"Why are we together creating a world that as individuals none of us would choose?" [replay]
|
May 05, 2023 |
|
How to feed a six-banded armadillo
|
Apr 28, 2023 |
|
The CAFO next door [replay]
|
Apr 21, 2023 |
|
“Our bodies aren’t the problem,” rethinking the stories we tell about weight and health
|
Apr 13, 2023 |
|
Take a bite of the big apple at Gables Bagels
|
Apr 07, 2023 |
|
“Local man likes pizza”
|
Mar 30, 2023 |
|
Small Favors features local ingredients [replay]
|
Mar 24, 2023 |
|
If you care about food, pay attention to The Farm Bill
|
Mar 17, 2023 |
|
Jori Lewis on the complex story of the peanut [replay]
|
Mar 10, 2023 |
|
Raise your hand if you want to work in a meatpacking plant [replay]
|
Mar 02, 2023 |
|
Writing a novel is easy as pie (if only pie were easy)
|
Feb 24, 2023 |
|
Who lives in a beehive?
|
Feb 17, 2023 |
|
Wake up and slow down–with coffee
|
Feb 10, 2023 |
|
Rethinking the restaurant industry
|
Feb 03, 2023 |
|
What does it mean to “queer” the food system? [replay]
|
Jan 27, 2023 |
|
Max Haiven explains palm oil [replay]
|
Jan 20, 2023 |
|
Art and science in the kitchen, with Cakes by Yenni
|
Jan 13, 2023 |
|
Old-school customer service meets the latest kitchen trends [replay]
|
Jan 06, 2023 |
|
Building a bridge for community food security [replay]
|
Dec 30, 2022 |
|
Toasty winter treats
|
Dec 23, 2022 |
|
Pinoy Garden Cafe brings a new taste to town
|
Dec 17, 2022 |
|
“Profound acts of care” at the Ukrainian-Polish border [replay]
|
Dec 09, 2022 |
|
Crisis leads to transformation in Greek cuisine
|
Dec 03, 2022 |
|
The National Young Farmers Coalition centers racial equity
|
Nov 24, 2022 |
|
A love for cooking isn’t the only reason to start a food business [replay]
|
Nov 18, 2022 |
|
A glimpse at local history through the lens of restaurants and pudding
|
Nov 11, 2022 |
|
Little sweets, from Italy to Indiana
|
Nov 04, 2022 |
|
When CAFOs come to your neighborhood
|
Oct 28, 2022 |
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When CAFOs come to your neighborhood
|
Oct 28, 2022 |
|
Gloria Lucas offers a harm reduction approach to eating disorders
|
Oct 21, 2022 |
|
It’s time to listen to Indigenous farmers and farmers of color [replay]
|
Oct 13, 2022 |
|
This neighborhood restaurant sources ingredients from neighboring farms
|
Oct 07, 2022 |
|
As the weather cools, summer’s heat is captured in a hot pepper
|
Sep 30, 2022 |
|
A conversation with Jori Lewis, author of Slaves for Peanuts
|
Sep 23, 2022 |
|
Bread, beer and persimmons
|
Sep 16, 2022 |
|
Preserve the flavor of summer in a jar
|
Sep 09, 2022 |
|
Caring for your land when it’s not really your land [replay]
|
Sep 02, 2022 |
|
Meet the guy who cooks for 31 million–luckily his guests don’t eat much [replay]
|
Aug 26, 2022 |
|
Making the invisible visible: our food system’s dependence on the labor of forced migrants
|
Aug 20, 2022 |
|
The agrarian dream may be calling–but is it practical?
|
Aug 11, 2022 |
|
Black farmers in the Midwest look to history for inspiration moving forward
|
Aug 05, 2022 |
|
Crafting menus at the Community Kitchen
|
Jul 29, 2022 |
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Crafting menus at the Community Kitchen
|
Jul 29, 2022 |
|
A gardener, a baker and a brewer walk into a bar…
|
Jul 22, 2022 |
|
Keitlyn Alcantara on Indigenous foodways of the past and the present
|
Jul 13, 2022 |
|
Goods for Cooks is a “mom and pop” kitchen supply shop run by a brother and sister
|
Jul 08, 2022 |
|
Earth Eats Presents: The Hoosier Young Farmers Podcast, Part II
|
Jul 01, 2022 |
|
An Indiana bakery with a history, looks to the future
|
Jun 24, 2022 |
|
The future of farming must be inclusive
|
Jun 17, 2022 |
|
When you’re craving Indonesian food, you might have to make it yourself
|
Jun 09, 2022 |
|
The Hoosier Young Farmers Podcast–a special presentation on Earth Eats
|
Jun 03, 2022 |
|
“It all started with soup,” Polish volunteers nourish Ukrainians fleeing war
|
May 27, 2022 |
|
Queering the food system with Ike Leslie
|
May 20, 2022 |
|
Earth Eats presents: Hot Farm--a podcast with Eve Abrams
|
May 12, 2022 |
|
Palm oil is everywhere–what can it tell us?
|
May 06, 2022 |
|
Brick Kyle has fun with his food, and Katie Martin works for justice in the charitable food system
|
Apr 29, 2022 |
|
One chef, two authors, an anti-racist toolkit and a flower fritter recipe
|
Apr 23, 2022 |
|
Understanding the past and considering the future of the restaurant
|
Apr 16, 2022 |
|
The deep roots of regenerative farming are found in communities of color
|
Apr 09, 2022 |
|
Campus dining in a pickle--plus artichoke pickle poetry, a pickled carrot recipe & more
|
Apr 01, 2022 |
|
Ask Frances Moore Lappé what’s changed since her 1971 groundbreaking book
|
Mar 25, 2022 |
|
Celebrate the Persian New Year with this special dish
|
Mar 18, 2022 |
|
Emily Broad Leib has an expansive view of food safety
|
Mar 11, 2022 |
|
A conversation on the importance of food traditions in times of war and dislocation
|
Mar 05, 2022 |
|
These farmers are restoring biodiversity on their patch of Southern Indiana land
|
Feb 25, 2022 |
|
Mushrooms are trending and so is gardening
|
Feb 19, 2022 |
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Myths about farming attract new growers; making a profit is a challenge
|
Feb 11, 2022 |
|
This geography professor teaches about food and place
|
Feb 05, 2022 |
|
Stewarding the land for the next generation
|
Jan 28, 2022 |
|
Groundwork Indy helps to build personal and community resilience through garden and conservation work
|
Jan 21, 2022 |
|
Keitlyn Alcantara studies foodways as tools of empowerment
|
Jan 14, 2022 |
|
Terre Haute is hot–-with two new food startups featuring fermentation
|
Jan 07, 2022 |
|
Carey Gillam tells the story of an ordinary citizen taking on Monsanto
|
Dec 31, 2021 |
|
Earth Eats presents Part II of the Hoosier Young Farmer Podcast
|
Dec 25, 2021 |
|
Hear the story of a public health professor with a passion for popcorn
|
Dec 18, 2021 |
|
Now is the time for chestnuts
|
Dec 09, 2021 |
|
A decorative bento box sparks Japanese food sharing in an art museum’s virtual event
|
Dec 03, 2021 |
|
Earth Eats presents The Hoosier Young Farmers Podcast
|
Nov 26, 2021 |
|
Cooking lessons can come from the strangest places
|
Nov 19, 2021 |
|
Frances Moore Lappé reflects on fifty years since her groundbreaking book
|
Nov 12, 2021 |
|
A second-generation baker takes the family business to the next level
|
Nov 05, 2021 |
|
Jamel Velji explores the Islamic origins of coffee
|
Oct 29, 2021 |
|
Historian Rebecca Spang considers the past and possible futures of the restaurant
|
Oct 22, 2021 |
|
We head to the forest for Indiana delights this fall
|
Oct 16, 2021 |
|
‘Food safety’ could include long-term health and environmental concerns
|
Oct 08, 2021 |
|
Falling For Frostfall Baked Goods And A Plant-Based Update Of A Classic Recipe
|
Oct 01, 2021 |
|
A Conversation With Ashanté Reese On “Racial Justice In The Wake Of Food Justice”
|
Sep 24, 2021 |
|
A Kitchen For The Community, And Wisdom Found In The Garden
|
Sep 18, 2021 |
|
Vegan Food, Venezuelan Music, Radical Farming
|
Sep 10, 2021 |
|
Exploring Indonesian Cuisine
|
Sep 04, 2021 |
|
Special Presentation--A Documentary From Nebraska Public Media
|
Aug 27, 2021 |
|
Less Meat, More Plants
|
Aug 21, 2021 |
|
Much More Than Good Food
|
Aug 14, 2021 |
|
Cooking Good Food--In The Cab Of A Truck
|
Aug 06, 2021 |
|
Farm-To-Table Fraud, Midwest Lavender, Indiana Wine And More
|
Jul 30, 2021 |
|
Groundwork Indy: Tending Gardens, Nurturing Youth
|
Jul 23, 2021 |
|
“Good Life, Good Death, Good Butcher, Good Chef”
|
Jul 17, 2021 |
|
Travelling Again? Road Trip Food, Carbon Offsets For Air Travel And More
|
Jul 09, 2021 |
|
Food Photography That Pops, And New Tools To End Hunger
|
Jul 02, 2021 |
|
Feel The Heat--From Farm To Table To Tastebuds
|
Jun 25, 2021 |
|
Cicada Mania--In The Kitchen
|
Jun 18, 2021 |
|
Summer Youth Farm Camp, French Sorrel Recipe And More
|
Jun 11, 2021 |
|
A Journalist, A Cancer Patient, A Team Of Lawyers And A Corporate Giant
|
Jun 04, 2021 |
|
Strawberries, Bakeries And Pie
|
May 28, 2021 |
|
Food And Place
|
May 21, 2021 |
|
Growing Staple Foods And What It Means To Grow Enough
|
May 14, 2021 |
|
Cooking For Science--Inside The Fly Food Kitchen
|
May 07, 2021 |
|
When Food Meets Art
|
May 01, 2021 |
|
Sourdough: In The Backyard, The Home Kitchen And The Science Lab
|
Apr 23, 2021 |
|
Cooking For The Persian New Year
|
Apr 16, 2021 |
|
A Young Family’s Search For A Farm Of Their Own
|
Apr 10, 2021 |
|
A Mountain Goat, A Sufi Sheikh And A Christian Monk: Origin Stories Of Coffee
|
Apr 02, 2021 |
|
Celebrating Women Entrepreneurs With Top Shotta Jerk Chicken
|
Mar 26, 2021 |
|
Essential Workers And Fig Tree Fans
|
Mar 19, 2021 |
|
Black Food Matters--A Conversation With Ashanté Reese
|
Mar 12, 2021 |
|
Food Comics, Flavor Maps, Poetry, Popcorn And Slaw
|
Mar 06, 2021 |
|
Hoosier Young Farmers, Detroit Growers And Food Justice
|
Feb 27, 2021 |
|
Fannie Lou Hamer, Heritage Grains And Cooking In A Blackout
|
Feb 20, 2021 |
|
Herbal Wellness And Oven Treats
|
Feb 12, 2021 |
|
Farming And Racial Politics; Music And Vegan Cooking
|
Feb 05, 2021 |
|
Honey Slingers, Cucumber Grafters And Sour Beers
|
Jan 29, 2021 |
|
Anthropologists Discuss Gluten’s Complications And A Baker Teaches Pita Bread
|
Jan 22, 2021 |
|
Food As Medicine, Even On The Open Road
|
Jan 16, 2021 |
|
Make Your Own Soft Pretzels And Learn About Federal Food Policy
|
Jan 08, 2021 |
|
Problem Solving You Can Eat
|
Jan 01, 2021 |
|
A Campus Farm And A Campus Emergency Meal Program
|
Dec 20, 2020 |
|
Food Desert Or Food Apartheid?
|
Dec 19, 2020 |
|
The Store Is The Garden: Reflections On Growing Enough
|
Dec 11, 2020 |
|
The Surprising Role Of Fast Food Franchises In The Black Community
|
Dec 04, 2020 |
|
Edible Outdoor Education, Two Soups And Coffee Outside
|
Nov 27, 2020 |
|
How Do You Learn To Cook?
|
Nov 21, 2020 |
|
Reimagining Our Food Systems
|
Nov 13, 2020 |
|
Agroecology, Midwestern Black Farmers, And A Kimchi Startup
|
Nov 07, 2020 |
|
Food Fit For A Fly
|
Oct 30, 2020 |
|
Food Fit For A Fly
|
Oct 30, 2020 |
|
All About Grain--A Small Scale Mill, Ancient Wheat And Sourdough Bread
|
Oct 23, 2020 |
|
Adventures In Hot Peppers--From Pique Making To Reaper Tasting
|
Oct 16, 2020 |
|
Have Sheep, Will Farm: One Family’s Search For A Farm Of Their Own
|
Oct 09, 2020 |
|
Top Shotta Jerk Chicken--A Food Truck With A History
|
Oct 02, 2020 |
|
Growing Food, Raising Alpacas And Baking Scones
|
Sep 25, 2020 |
|
The Pandemic Reveals The Fragility Of Our Food Systems: An Interview With Elizabeth Dunn
|
Sep 18, 2020 |
|
A Neighborhood Pop-Up Bakery With A Backyard Brick Oven
|
Sep 04, 2020 |
|
Research, Food Production, Regenerative Agriculture--A Visit To The IU Campus Farm
|
Aug 21, 2020 |
|
From The Global Pandemic To The National Racial Reckoning--Food Is Central
|
Aug 14, 2020 |
|
Food Photography And Ghanian Cuisine
|
Aug 07, 2020 |
|
Chicken And Vegetables With Next Generation Farmers
|
Jul 17, 2020 |
|
Food, Freedom, Fannie Lou Hamer
|
Feb 28, 2020 |
|
Foraging For Springtime Treasure: Ramps (Wild Leeks)
|
Apr 07, 2010 |