Earth Eats

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.

A grocery store butcher shares his story, migrant farm workers get vaccinated and we celebrate the fig tree.

What is possible when we listen to Black people’s food stories beyond an all encompassing narrative of lack?

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?

The cofounder of the Hoosier Young Farmers Coalition tells us what it means to be a young farmer today and grower Shane Bernardo talks about organizing around food justice in Detroit.

Priscilla McCutcheon talks about her research on Fannie Lou Hamer’s Freedom Farm, and we learn how to eat well when the power is out.

The owner of Wild Mint Apothecary shares what it means for her to make medicine from plants, and the owners of Two Sticks Bakery talk about turning a passion for baking into a thriving business.

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.

What does it take to get honey from a honeycomb--and why would you ever want to graft a cucumber stem?

Learn how easy it is to make your own pita pockets, and how to make falafel without a box mix.

Learn how one participant in a nutrition prescription program adapts his new diet to fit his job as a truck driver.