Earth Eats

Series produced by WFIU

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Earth Eats is a weekly, half-hour public radio program that brings you the freshest news and recipes inspired by local food and sustainable agriculture.

Our mission is to help people feel more connected to their food. Each week, host Kayte Young and Indiana chefs like Daniel Orr present recipes using seasonal ingredients. We also speak with small farmers, authors, academics and everyday people to get a holistic perspective on our food system. We keep close tabs on the latest food-related headlines on our blog, Facebook and Twitter. Find us at www.eartheats.org.

Earth Eats is a production of WFIU at Indiana University in Bloomington.

Earth Eats is available by annual carriage fee. For more information please contact LuAnn Johnson, Syndication Manager at lujohnso@indiana.edu, 812-855-2019.

For help subscribing please email prxhelp@prx.org.


Additional Files

150 Pieces

Order by: Newest First | Oldest First
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There was more to talk about with the Real Food Challenge than we could cover last week, so we’re back at the Big Red Eats Green event on the IU ca...

  • Added: Feb 28, 2019
  • Length: 29:00
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Campus dining goes local, sustainable, humane and fair.

  • Added: Feb 21, 2019
  • Length: 29:01
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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?

  • Added: Feb 14, 2019
  • Length: 29:01
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During the week of Valentine’s Day, Americans will purchase more than 50 million pounds of chocolate. Make sure yours is produced and traded fairly.

  • Added: Feb 07, 2019
  • Length: 29:01
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In a town the size of Bloomington, Indiana, it would be difficult to fake local food sourcing at a farm-to-table restaurant. Word gets around. In T...

  • Added: Jan 31, 2019
  • Length: 29:01
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There's a secret ingredient in Susan Mintert's Cincinnati-style chili. Hear the podcast to find out what it is, and then try the recipe.

  • Added: Jan 24, 2019
  • Length: 29:01
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Fermentation and fermented foods continue to be hot topics all over the food world. Our guests take on the microbiome from multiple perspectives.

  • Added: Jan 17, 2019
  • Length: 29:00
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Sometimes inspiration and meaning can be found in the most ordinary places---like the kitchen.

  • Added: Jan 10, 2019
  • Length: 29:00
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The Blended Burger is not the Impossible Burger. But it might possibly end up reducing meat consumption, one tasty burger at a time.

  • Added: Jan 03, 2019
  • Length: 29:00
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An informatics professor and an anthropologist walk into a bar...and talk about flavor networks and foodways.

  • Added: Dec 20, 2018
  • Length: 29:00
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This time of year, some of us pull out our favorite cookie recipes and show off our baking skills with homemade gifts for family and friends. But w...

  • Added: Dec 20, 2018
  • Length: 29:01
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Andy Fisher’s book, Big Hunger, asks tough questions about charity and how we can do the most good.

  • Added: Dec 13, 2018
  • Length: 29:00
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Nocino is an Italian-style walnut liqueur. A local distillery makes a version with Indiana walnuts, but not the kind that's likely littering your y...

  • Added: Dec 06, 2018
  • Length: 29:01
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A food pantry in Bloomington Indiana hosts a seasonal farm stand where people show off and sell their homegrown goods, and build community connect...

  • Added: Nov 29, 2018
  • Length: 29:00
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How much money does one person need to feed themselves adequately, for one month? How would you go about determining that?

  • Added: Nov 08, 2018
  • Length: 29:01
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When the government subsidizes corn, it effectively subsidizes dairy, too. Government nutrition programs push dairy as a major protein source, even...

  • Added: Nov 08, 2018
  • Length: 29:00
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How many bulbs of garlic does it take to make Bagna Cauda? Food Historian Simone Cinotto has the answer.

  • Added: Nov 08, 2018
  • Length: 29:02
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Milk sits at the intersection of culture and biology. Food scholar Andrea Wiley helps us understand milk’s outsized role in the American diet.

  • Added: Nov 01, 2018
  • Length: 29:00
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Leah Penniman is the co-founder of Soul Fire Farm, a farming collective committed to ending racism and injustice in our food system.

  • Added: Oct 25, 2018
  • Length: 29:02
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Food scholar Elizabeth Dunn reflects on food traditions and the semi-permanent life inside a refugee camp.

  • Added: Oct 17, 2018
  • Length: 29:00