Earth Eats

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.