All Episodes
Earth Eats — 275 episodes · page 2 of 3
Who sets the menu for the animals at the zoo? [replay]
Piccoli Dolci brings Italian treats to The Heartland [replay]
A forest for the future [replay]
Is food your love language? Kashika Singh builds community through food [replay]
Ice cream and cluster bombs: present and future foodways in Ukraine
A political immigrant from Russia finds comfort in an Estonian garden
Jessica Wilson talks about what we get wrong when we focus on weight [replay]
Alicia Kennedy considers the cultural history of vegetarian cuisine
The farm bill isn’t just about farming [replay]
Make time for coffee
A beehive contains multitudes
Cakes by Yenni: turning a passion into a business [replay]
Take them outside
Back-to-school with farm-to-fork
Pies, novels, poetry and a podcast [replay]
How to build a better local food system
Raising rare seeds and growing a small business
From restaurant to research [replay]
Upland’s Woodshop brews specialty beers with local fruits
Hoosier Young Farmers Coalition helps BIPOC farmers connect
Learn how to raise figs in the midwest
Canopy Bloomington nurtures the urban forest
Memory, nostalgia and comfort food in contemporary Greek cuisine
Gloria Lucas of Nalgona Positivity Pride celebrates all body types
The Chocolate Moose is more than ice cream
Kashika Singh brings comfort food to students who are far from home
"Why are we together creating a world that as individuals none of us would choose?" [replay]
How to feed a six-banded armadillo
The CAFO next door [replay]
“Our bodies aren’t the problem,” rethinking the stories we tell about weight and health
Take a bite of the big apple at Gables Bagels
“Local man likes pizza”
Small Favors features local ingredients [replay]
If you care about food, pay attention to The Farm Bill
Jori Lewis on the complex story of the peanut [replay]
Raise your hand if you want to work in a meatpacking plant [replay]
Writing a novel is easy as pie (if only pie were easy)
Who lives in a beehive?
Wake up and slow down–with coffee
Rethinking the restaurant industry
What does it mean to “queer” the food system? [replay]
Max Haiven explains palm oil [replay]
Art and science in the kitchen, with Cakes by Yenni
Old-school customer service meets the latest kitchen trends [replay]
Building a bridge for community food security [replay]
Toasty winter treats
Pinoy Garden Cafe brings a new taste to town
“Profound acts of care” at the Ukrainian-Polish border [replay]
Crisis leads to transformation in Greek cuisine
The National Young Farmers Coalition centers racial equity
A love for cooking isn’t the only reason to start a food business [replay]
A glimpse at local history through the lens of restaurants and pudding
Little sweets, from Italy to Indiana
When CAFOs come to your neighborhood
Gloria Lucas offers a harm reduction approach to eating disorders
It’s time to listen to Indigenous farmers and farmers of color [replay]
This neighborhood restaurant sources ingredients from neighboring farms
As the weather cools, summer’s heat is captured in a hot pepper
A conversation with Jori Lewis, author of Slaves for Peanuts
Bread, beer and persimmons
Preserve the flavor of summer in a jar
Caring for your land when it’s not really your land [replay]
Meet the guy who cooks for 31 million–luckily his guests don’t eat much [replay]
Making the invisible visible: our food system’s dependence on the labor of forced migrants
The agrarian dream may be calling–but is it practical?
Black farmers in the Midwest look to history for inspiration moving forward
Crafting menus at the Community Kitchen
A gardener, a baker and a brewer walk into a bar…
Keitlyn Alcantara on Indigenous foodways of the past and the present
Goods for Cooks is a “mom and pop” kitchen supply shop run by a brother and sister
Earth Eats Presents: The Hoosier Young Farmers Podcast, Part II
An Indiana bakery with a history, looks to the future
The future of farming must be inclusive
When you’re craving Indonesian food, you might have to make it yourself
The Hoosier Young Farmers Podcast–a special presentation on Earth Eats
“It all started with soup,” Polish volunteers nourish Ukrainians fleeing war
Queering the food system with Ike Leslie
Earth Eats presents: Hot Farm--a podcast with Eve Abrams
Palm oil is everywhere–what can it tell us?
Brick Kyle has fun with his food, and Katie Martin works for justice in the charitable food system
One chef, two authors, an anti-racist toolkit and a flower fritter recipe
Understanding the past and considering the future of the restaurant
The deep roots of regenerative farming are found in communities of color
Campus dining in a pickle--plus artichoke pickle poetry, a pickled carrot recipe & more
Ask Frances Moore Lappé what’s changed since her 1971 groundbreaking book
Celebrate the Persian New Year with this special dish
Emily Broad Leib has an expansive view of food safety
A conversation on the importance of food traditions in times of war and dislocation
These farmers are restoring biodiversity on their patch of Southern Indiana land
Mushrooms are trending and so is gardening
Myths about farming attract new growers; making a profit is a challenge
This geography professor teaches about food and place
Stewarding the land for the next generation
Groundwork Indy helps to build personal and community resilience through garden and conservation work
Keitlyn Alcantara studies foodways as tools of empowerment
Terre Haute is hot–-with two new food startups featuring fermentation
Carey Gillam tells the story of an ordinary citizen taking on Monsanto
Earth Eats presents Part II of the Hoosier Young Farmer Podcast
Hear the story of a public health professor with a passion for popcorn
Now is the time for chestnuts