Earth Eats

The Chocolate Moose is more than ice cream 19.05.2023 50:53 ↓

Local ice cream shop puts the focus on community with Food Truck Fridays.

Kashika Singh brings comfort food to students who are far from home 12.05.2023 50:47 ↓

A visit to a cooking session at the IU Food Institute where an IU language professor shares traditional Indian foods.

"Why are we together creating a world that as individuals none of us would choose?" [replay] 05.05.2023 50:52 ↓

Frances Moore Lappé continues the work she began more than 50 years ago with Diet for a Small Planet. Now she’s challenging us to save our Democracy.

How to feed a six-banded armadillo 28.04.2023 50:41 ↓

Everybody eats, including animals at the zoo. Producer Toby Foster talks with the curator of nutrition at the Cincinnati Zoo.

The CAFO next door [replay] 21.04.2023 51:28 ↓

A conversation about the The Smell of Money–a documentary film about environmental justice in rural communities

“Our bodies aren’t the problem,” rethinking the stories we tell about weight and health 13.04.2023 50:05 ↓

A conversation with dietician Jessica Wilson about what we get wrong when we focus on weight.

Take a bite of the big apple at Gables Bagels 07.04.2023 50:10 ↓

A new little bagel shop with a big personality brings an East Coast vibe to Bloomington.

“Local man likes pizza” 30.03.2023 51:05 ↓

Producer Toby Foster gets in the weeds about home pizza making with Pete Giordano.

Small Favors features local ingredients [replay] 24.03.2023 50:53 ↓

Listen to our conversation with the owner and chef of Small Favors, and his recipe for rich and savory cream puffs.

If you care about food, pay attention to The Farm Bill 17.03.2023 50:57 ↓

The farm bill isn’t just about farming. It’s about food security for households across the nation.

Jori Lewis on the complex story of the peanut [replay] 10.03.2023 50:53 ↓

While peanut butter is one of my favorite foods, I can’t say that I have given much thought to the peanut as a crop, or paid any attention to its role in history.

Raise your hand if you want to work in a meatpacking plant [replay] 02.03.2023 50:52 ↓

A conversation with Elizabeth Cullen Dunn about our food system’s dependence on the labor of forced migrants.

Writing a novel is easy as pie (if only pie were easy) 24.02.2023 50:52 ↓

The creators of How to Write a Novel in 20 Pies talk with Earth Eats about their book.

Who lives in a beehive? 17.02.2023 51:01 ↓

Microbiologist Irene Garcia Newton shares her knowledge about the many organisms involved in keeping a colony of honeybees healthy.

Wake up and slow down–with coffee 10.02.2023 49:03 ↓

A conversation with Korie Griggs of the Color of Coffee Collective.

Rethinking the restaurant industry 03.02.2023 50:52 ↓

A conversation with geographer Jen Watkins on her experience as a server and her research on the industry.

What does it mean to “queer” the food system? [replay] 27.01.2023 50:54 ↓

A conversation with Dr. Ike Leslie, questioning the traditions and assumptions around the role of family in farming.

Max Haiven explains palm oil [replay] 20.01.2023 51:14 ↓

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?

Art and science in the kitchen, with Cakes by Yenni 13.01.2023 50:55 ↓

When your grandmother tells you it’s time to open a cake business, maybe you should listen.

Old-school customer service meets the latest kitchen trends [replay] 06.01.2023 50:54 ↓

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.

Building a bridge for community food security [replay] 30.12.2022 50:52 ↓

Heather Craig crafts nourishing menus at the Community Kitchen.

Toasty winter treats 23.12.2022 50:52 ↓

A winter holiday special with chestnuts roasting, cookies baking and coffee outside.

Pinoy Garden Cafe brings a new taste to town 17.12.2022 50:53 ↓

The owners of a new pop-up talk about Filipino cuisine and their plans for the future.

“Profound acts of care” at the Ukrainian-Polish border [replay] 09.12.2022 50:54 ↓

Stories of ordinary people assisting those fleeing Ukraine at the start of the war earlier this year.

Crisis leads to transformation in Greek cuisine 03.12.2022 51:02 ↓

A conversation with chef and anthropologist, Nafsika Papacharalampous about changes in high-end dining in Greece, sparked by the financial crisis.