Earth Eats

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.