PODCAST · arts
Earth Eats
by Indiana Public Media
Earth Eats is a show about food and farming. It’s storytelling, recipes, farm visits, and kitchen sessions. We have conversations with scholars, chefs, growers, and food justice activists. We hear from authors, artists, scientists, poets, and people who love to eat. Earth Eats is a production of WFIU Public Radio and Indiana Public Media.
Episodes
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Bonus episode: Interview with Nickole Keith and Kevin Harris of the Nottawaseppi Huron Band of the Potawatomi
In the fall of 2024 Kayte had the chance to talk with Nicole Keith, Food Sovereignty Coordinator of the Nottawasepi Huron Band of the Potawatomi (also known as NHBP) and Kevin Harris, Culture Specialist with the NHBP. They visited Bloomington in the fall of 2024 to share a film about wild river...
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Eats Wild Episode 9: Traditional, wild-foraged foodways
“Wild rice camp started a long time ago. It actually started thousands of years ago, with our ancestors having a real-time lifeway.” We have a jam-packed show for you today featuring traditional foodways from the original inhabitants of this land, foods from lands far away–Anatolia and Mongolia…
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The right tools for the job
This week on the show, we focus on tools of the trade. Muddy Fork Bakery upgraded their mixer and it turned out to be a game changer. Hot sauce production is made easier with a hand crank food mill. And if you ever accidentally purchase the wrong kind of rice in Tokyo, never fear, they have coin...
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Eats Wild Episode 8: Nuts, beans, berries and orange globes–the trees share their bounty in the fall
“Sniff it! If they’re smelly, I mean stinky, then it’s not persimmon…” This week on Earth Eats Eats Wild, we explore the fruits of fall…and the nuts and even beans! Forager Chef Alan Bergo fancies the Kentucky coffee been in its GREEN state, Liz Barnhart crafts a deep purple elderberry syrup…
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Eats Wild Episode 7: Acorns are not just for squirrels
”Acorns are, I mean, they're everywhere. They are incredibly abundant and they've been a really important food source for humans in essentially every region of the planet that had oak trees–which is almost every temperate zone on the entire globe. "But we don't do much of acorn eating anymore as...
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High school gardens offer a tangible way to make positive change
“For me it feels like we live in an age where you look on the news and it just feels like everything is going wrong. And so gardening feels like a small way we can have an actual, tangible, positive impact on the world around us. In a world where it’s easy to feel like everything is just falling...
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Art, food and figs
“And a man on his way to work hops twice to reach, at last, his fig which he smiles at and calls ‘baby.’ ‘c’mere baby,’ he says, and blows a kiss to the tree.” This week on the show, in honor of WFIU’s 75th anniversary, we revisit favorite stories from the Earth Eats archive. We share two pieces...
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Small scale dairy farming is a labor of love
“I remember in Covid, Sara, she went to the grocery on her way home, on a Friday, to get milk and some other things--basically when Covid was shuttin’ everything down–and there was chocolate almond milk. And that was it. I’m a pretty big fan of food independence and food sovereignty and having...
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Food, weight, wellness and race–Jessica Wilson rewrites the story
“Speaking directly to Black women and wanting Black women to know that their bodies are not the problem. The way that our bodies are treated and problematized and pathologized, we’re often taught that it’s our fault, that it’s our problem to fix or we just need to love our bodies out of societal...
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Are we all made of palm oil?
“When you begin to zoom out, you realize that in fact palm oil is all around us, and the world, in a strange way, is made of palm oil; and we’re all, in a certain way, made of palm oil–in the sense that we use it to reproduce our bodies and to clean our skin and to live the lives that we live in…
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A chef for a fly
“Bloomington is known in the science world--if you say Bloomington, people think fruit flies.” This week on our show, we tap into the Earth Eats archive, for one of my very favorite stories. It’s about our visit to the kitchen of a science building on the campus of Indiana University, where they...
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Home is where the sheep are
This week on our show we listen back to a favorite episode featuring the story of a young farming family with a flock of sheep, on a quest for farmland of their own. We’ll learn about their dreams for Three Flock Farm and the opportunities and obstacles along the way. And we share stories from...
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Conversations on leaving a land legacy
“I think our approach is: making it better–improving the land every time we have a chance. We are benefited by the sweetness of the maple, right? So, that’s a source of sweetness for us and for the people to come after us. And hopefully the pawpaws will be. One of these days, somebody can enjoy...
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Art.Sushi.Cake
"We get into a question based on life experience, based on the thoughts that have surfaced for everybody, what if anything are you wondering. What questions come to mind?" On this week’s show we talk with Laura Shepper and Kalie Dance about pairing food with art for socially distanced cultural...
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Eats Wild Episode 6: Building relationships with plants
“Throughout industrial history, the idea behind weeds is very political and it's very constructed. They are only weeds because they get in the way of ideas of how you think that a well kept clean, pristine area would look or like you're trying to reach a certain idea of class.” This week on the...
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Eats Wild Episode 5: Foraging for flavor and for mental health
“I am a human who yearns to remember that she is part of nature, in a way that I think our culture is trying to make me forget.” This week on the second SUMMER episode of our Eats Wild series, we head out into the woods with two amateur mushroom hunters. Ileana Haberman shares her story of…
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What can yerba mate tell us about ourselves and the world around us? [replay]
“Studying food is a way to study how we are connected to the world of life around us. Whatever we think about humans being so cerebral, so intellectual–it really breaks down because we are a part of everything else around us.” This week on the show we talk with the author of The Book of Yerba…
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Geography of taste [replay]
“There is a beautiful Hindustani saying, ‘Kosa kosa per pani badle, chare kosa per vani,’ which means "Every two miles the water changes, and every four the language." So that, in fact, is the geography of taste and terroir in India.” This week on the show, we talk with sociologist Krishnendu Ray...
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Farmer and Academic Ike Leslie on “queering” the food system
This week on the show we’re questioning the traditions and assumptions around the role of family in farming. “When something goes wrong in the family relationship, it can really affect the farm business, and when something goes wrong in the farm business, it can really affect the family...
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From Diet for a Small Planet, to the future of our Democracy
“I often say that the only choice we don’t have in such a connected world, the only choice we don’t have is whether to change the world--because every act we take and don’t take is sending out ripples and we’ll never know the impact of our choices.” This week on Earth Eats, a conversation with...
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Growing community with New Farms for New Americans
“Many of the farmers talked about the ability to be out in nature with other members of their family and other members of their community and several of them also talked about the benefits of being able to interact with people from other communities.” This week on the show, we talk with…
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Eats Wild Episode 4: Beloved berries
“There's a different time…what I would say–like a lifely, real time, and to be able to have, at least moments, periodically, in our lives, where we're attuned to that. And the attunement sometimes is also really pleasurable. It's like a deeply pleasurable attunement to ourselves--as not apart…
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Sometimes home is a house—and other times, it's a soup
“You gotta take the phyllo dough, put it down on your station. One person takes the butter, garlic, lemon juice mixture, wipes it down. And then someone else spoons on the filling, and then they fold it. And then the butter person butters the outside, puts it in the baking tin. And then you gotta...
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Adventures in hot peppers
“I knew that this was gonna be a little bit of an adventure, because I’ve never done this before. And so, I’m sure I’m gonna make some stupid mistake that your listeners are gonna be laughing at me while I’m doing this.” From WFIU in Bloomington Indiana, this is earth eats and I’m your host Kayte...
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Farming for seeds
“We have about a four acre parcel of land here that’s subdivided into a whole bunch of micro-plots, basically, where we can isolate, you know, the Black Strawberry Tomato, or the Chinese Wool Flower or a gourd or whatever it happens to be. And we can make sure that those seeds stay pure. Purity…
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Italian savory pie connects family across the miles
“Cooking came to me a little bit later in life. Holidays in my family were always a really big deal, especially around the meals. The meals were the most important part of the holiday gathering. And I was pretty much the least useful person in the kitchen. It wasn’t until–even into my mid…
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Eats Wild Episode 3: Treasure hunting in the woods
“I’ve been mushroom hunting before and you'll kind of squat down and look in between all of the low plants, and then you move to the other side and you look on the other side and all of a sudden you see like four, and they’re right there.” This week it’s the third installment of our special…
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Eats Wild Episode 2: Wild food is all around us
“She introduced me to Susan Weed’s books, and chickweed is in one of the herbal healing books. And it’s talked about as this star-shaped plant that kind of dances–that that’s it’s energy [laughs].” This week on our special series, Earth Eats Eats Wild, we’ll be talking chickweed with Stephanie...
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Eats Wild Episode 1: Stalking the wild food experience
“And you’re stepping into–sinking really–into this clay that’s surrounding your feet, and there’s also some sticks in there, and you know, there’s bugs and spiders on the water…” This week on the show we kick off the Eats Wild special series, all about foraging and edible wild plants. Monique...
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Flexibility and improvisation make community meals delicious
“I had six different people’s donations of basil in my dish yesterday, and that’s what made it work.” This week on the show, we talk with Heather Craig of the Community Kitchen of Monroe County about cooking for a crowd everyday, improvising in the face of uncertainty, and sourcing ingredients…
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Seven mega-companies have an out-sized role in our food system
“At least a hundred years ago, the last robber barons, we got nice libraries out of it. This one, it’s like ‘oh, what is the family using its money for? To gut public education via charter school networks?’ It’s kind of Machiavellian–it’s Machiavellian in a really sad way” This week on the show,...
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How to feed a giraffe–and other lessons from a zoo nutritionist
“So if you were a giraffe or an elephant you would go along in your world and you would consume things off of trees. And so we try to mimic, as best we can, what we call browse, which is edible tree material.” This week on the show, Toby Foster talks with Barbara Henry at the Cincinnati Zoo.…
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What's the status of the people who grow our food?
“In the first Trump administration, about 350 thousand people from Central America or Mexico were given these H2A visas to come in temporarily with labor contractors. And many of them seem to have overstayed their visas because their labor is needed. We can’t pick the crops in this country…
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History and tradition sweeten the maple harvest at Groundhog Road Farms
“Our younger generation, and mainly the girls, have got hearing, and they can hear that high frequency squeals that the vacuum puts off, and man they can just go in the woods and start finding ‘em and you just cut that out put a connector in, put another one in and they can just run through the...
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Taking time to smell the coffee, with Korie Griggs
“The goal with the collective is to bridge that gap–so then there is a lot more equity and a lot more opportunity. Because these coffees are incredible and most of the time when they’re coming from people of marginalized identities, those people are ensuring that they’re honoring the farmers as...
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Biodiversity saves the coffee crop
“When the phorid arrive, the ants release a pheromone that tells their nest mates, all the other ants that are in the vicinity, their sisters that are in the vicinity, tells them ‘Careful! The phorid are here! You better go back to your nest or get paralyzed.’” This week on the show, we get to…
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Planting trees for community resilience
“A community is not resilient unless those benefits that we have from natural resources, like urban trees, are distributed in a way that all people are benefiting from them. And we do know that we have areas of the city that have lower canopy cover and some of those are associated also with lower...
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You are what you eat…what about what you drink?
“Studying food is a way to study how we are connected to the world of life around us. Whatever we think about humans being so cerebral, so intellectual–it really breaks down because we are a part of everything else around us.” This week on the show we talk with the author of The Book of Yerba…
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Harm reduction for eating disorders
“[It’s] the same old narrative that we hear, that it only happens to white folks and white women. And I argue that eating disorders not only don’t discriminate, but they target marginalized communities such as women of color.” This week on the show, a conversation with Gloria Lucas, the founder…
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Filipino food makes a splash in Bloomington
“Filipino food is not really known like that, especially in Indiana, so we wanted to bring something new.” This week on the show, we visit with the owners of Pinoy Garden Cafe. They talk about what it means to them to bring authentic Filipino cuisine to Bloomington, Indiana and they share a…
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Corn as medicine?
Have you ever had a hunch about something, tested it out and been shocked by the results? That’s what happened to pharmaceutical microbiologist Funmi Ayeni. She took a traditional Nigerian home remedy and applied the rigors of scientific research to test its efficacy. The results were nothing…
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You don’t need a pizza oven to make a perfect pie…but it helps
A man obsessed with making pizza at home shares his secrets and a local home cook shares Clara Kinsey’s persimmon pudding recipe.
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Get cozy with winter treats
“I love cookies. They’re hands-on, there’s a lot of technique involved in them, they’re really fun and easy to do with kids, they bake quickly,they’re perfect for gift giving any time of year, and they’re great. Holidays and baking go hand in hand. Join us for a collection of favorite wintery...
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A Professor with a Passion for Popcorn
“Now, I love food! Let the people know–let the people in the back know, I–hey, I love food. I plan vacations around the top food spots. So, I love food. But I just don’t enjoy cooking” This week on the show we hear the story about a local business, Popcorn Kernels With a Twist. We speak with the...
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Food sovereignty can mean political sovereignty
“It’s not about simply that protectionism and nationalism–that we only want to make sure that we eat Lithuanian food. It is a much deeper sense of urgency that as a state–and its political sovereignty–depends on the ability to produce food and feed its population for a long time.” This week on…
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Delights from the Forest
“To know there is an invisible line between the index finger and that barely discernible trio of fruit swaying up in the canopy..” We’re honoring the fruits of the forests today, with a pawpaw piece from poet, Ross Gay. Plus, some favorite stories and recipes featuring persimmons. We also hear…
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Thanksgiving recipes keep families connected
“Apple cake is a very family specific recipe–I’ve never heard of it anywhere else, seen it anywhere else. My gramma started it–for as long as I can remember we had it on Thanksgiving. It was served in a very specific bowl and as a child, for Thanksgiving everyone would look forward to the apple...
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The bees are not alone in their hive
“So, I like to say that bees are just like us. So, bees have a society, and they live in a built environment, [they have a] little house, just like we have a little house, and they communicate through dance. I don’t know if we communicate through dance, but I think dance is also a thing that…
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The night bakery–Derya Doğan shares delicious memories from home
“Imagine, we have dinner at 7, 8 pm–my baba would take all of the çörek to the bakery and have it baked and he’s back home at 10pm–doesn’t matter! Fresh tea, hot tea, feta cheese, olives, breakfast–that’s like your night breakfast the day before Eid.” This week on the show, we spend time in the...
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Wherever there is a dialect there is a cuisine
“There is a beautiful Hindustani saying, ‘Kosa kosa per pani badle, chare kosa per vani,’ which means "Every two miles the water changes, and every four the language." So that, in fact, is the geography of taste and terroir in India.” This week on the show, we talk with sociologist Krishnendu Ray...
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ABOUT THIS SHOW
Earth Eats is a show about food and farming. It’s storytelling, recipes, farm visits, and kitchen sessions. We have conversations with scholars, chefs, growers, and food justice activists. We hear from authors, artists, scientists, poets, and people who love to eat. Earth Eats is a production of WFIU Public Radio and Indiana Public Media.
HOSTED BY
Indiana Public Media
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Frequently Asked Questions
How many episodes does Earth Eats have?
Earth Eats currently has 275 episodes available on PodParley. New episodes are automatically indexed when they're published to the podcast feed.
What is Earth Eats about?
Earth Eats is a show about food and farming. It’s storytelling, recipes, farm visits, and kitchen sessions. We have conversations with scholars, chefs, growers, and food justice activists. We hear from authors, artists, scientists, poets, and people who love to eat. Earth Eats is a production of...
How often does Earth Eats release new episodes?
Earth Eats publishes regularly with 275 episodes available. Check the episode list for the typical release schedule.
Where can I listen to Earth Eats?
You can listen to Earth Eats on PodParley by clicking any episode. We provide an embedded audio player for direct listening, and you can also subscribe via your preferred podcast app using the RSS feed.
Who hosts Earth Eats?
Earth Eats is created and hosted by Indiana Public Media.
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