Earth Eats

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.