All Episodes
Earth Eats — 275 episodes · page 1 of 3
Bonus episode: Interview with Nickole Keith and Kevin Harris of the Nottawaseppi Huron Band of the Potawatomi
Eats Wild Episode 9: Traditional, wild-foraged foodways
The right tools for the job
Eats Wild Episode 8: Nuts, beans, berries and orange globes–the trees share their bounty in the fall
Eats Wild Episode 7: Acorns are not just for squirrels
High school gardens offer a tangible way to make positive change
Art, food and figs
Small scale dairy farming is a labor of love
Food, weight, wellness and race–Jessica Wilson rewrites the story
Are we all made of palm oil?
A chef for a fly
Home is where the sheep are
Conversations on leaving a land legacy
Art.Sushi.Cake
Eats Wild Episode 6: Building relationships with plants
Eats Wild Episode 5: Foraging for flavor and for mental health
What can yerba mate tell us about ourselves and the world around us? [replay]
Geography of taste [replay]
Farmer and Academic Ike Leslie on “queering” the food system
From Diet for a Small Planet, to the future of our Democracy
Growing community with New Farms for New Americans
Eats Wild Episode 4: Beloved berries
Sometimes home is a house—and other times, it's a soup
Adventures in hot peppers
Farming for seeds
Italian savory pie connects family across the miles
Eats Wild Episode 3: Treasure hunting in the woods
Eats Wild Episode 2: Wild food is all around us
Eats Wild Episode 1: Stalking the wild food experience
Flexibility and improvisation make community meals delicious
Seven mega-companies have an out-sized role in our food system
How to feed a giraffe–and other lessons from a zoo nutritionist
What's the status of the people who grow our food?
History and tradition sweeten the maple harvest at Groundhog Road Farms
Taking time to smell the coffee, with Korie Griggs
Biodiversity saves the coffee crop
Planting trees for community resilience
You are what you eat…what about what you drink?
Harm reduction for eating disorders
Filipino food makes a splash in Bloomington
Corn as medicine?
You don’t need a pizza oven to make a perfect pie…but it helps
Get cozy with winter treats
A Professor with a Passion for Popcorn
Food sovereignty can mean political sovereignty
Delights from the Forest
Thanksgiving recipes keep families connected
The bees are not alone in their hive
The night bakery–Derya Doğan shares delicious memories from home
Wherever there is a dialect there is a cuisine
Something stinks in rural America
Growing familiar foods helps refugees feel at home
Local shop with a history serves home cooks and professionals, alike
Greek cuisine today sparks memory and nostalgia
Exploring the role of Burmese refugees in the US food system
Who are the modern day robber barons of our food system?
New Growth cultivates a sustainable local food system
For owners and for labor, restaurants are difficult
Rotational grazing and perennial pastures
Planted Bloomington is a food truck with a vision
What does diet culture have to do with racism? [replay]
Insect drama in the coffee field
Connecting through food at the public library
The inclusive vision of The National Young Farmers Coalition
Can traditional foods help manage disease?
Indigenous foodways as tools of empowerment
Learn about specialty brewing with local fruits at Upland’s Woodshop
Historian Rebecca Spang on the strange origins of the restaurant
Palm oil is everywhere–Max Haiven talks about why that matters
Beth Hoffman speaks frankly on the financial challenges of farming [replay]
Tacotarian’s plant-based tacos aren’t just for vegetarians [replay]
Food sovereignty in times of transition
Can chefs shape our food system?
Taking on Monsanto: journalist Carey Gillam tells the story of Lee Johnson vs. Big Ag [replay]
Turkish hand pies spark childhood memories for Derya Dogan
In celebration of Earth Day: a conversation on the deep roots of regenerative farming
What a garden can mean–when you need it most
Get ready for food truck season, and ice cream with the Chocolate Moose and Pinoy Garden Cafe
Three generations collaborate to cook a favorite Cuban dish
Youth in Indianapolis build personal and community resilience in the garden–with Groundwork Indy
Present and future foodways in Ukraine–a conversation with Elizabeth Dunn
Sushi rolling, meatpacking and community gardening
The future of food according to Alicia Kennedy
This new food truck makes top-notch, plant-based food to-go
Meet the guy who cooks for flies–and for science
Author Jori Lewis on the natural and human history of the peanut
When the apocalypse comes, what will we eat?
“We don’t own the land, we’re taking care of it”--conversations on leaving a land legacy
Celebrating 15 years of food stories with chocolate, pupusas and urban farming
High school students learn about plants (and life) in their school garden
Farm-to-fork education for elementary students
When a library includes a teaching kitchen, community connections multiply
Make pizza like a pro–at home
Winter holiday foods
Making a local food system that works for everyone
Nostalgic or innovative–Tacotarian has plant-based tacos for everyone
BIPOC farmers connect through a fellowship
Raising seeds
Thanksgiving food traditions connect families across generations
Katherine Miller on how chefs can help shape our food system