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51 minutes | Nov 24, 2022
The National Young Farmers Coalition centers racial equity
The future of farming must be inclusive, and the NYFC is intentionally moving agriculture towards racial diversity.
51 minutes | Nov 18, 2022
A love for cooking isn’t the only reason to start a food business [replay]
Hear the story of a public health professor with a passion for popcorn.
51 minutes | Nov 11, 2022
A glimpse at local history through the lens of restaurants and pudding
The Monroe County History Center shares the stories of bygone diners and dives.
51 minutes | Nov 4, 2022
Little sweets, from Italy to Indiana
Maria Carlassare’s business is called Piccoli Dolci, which is Italian for little sweets. These days she’s making plenty of savory Italian specialties too, from distinct regions in Italy.
51 minutes | Oct 28, 2022
When CAFOs come to your neighborhood
A conversation about the The Smell of Money–a documentary film about environmental justice in rural communities
56 minutes | Oct 21, 2022
Gloria Lucas offers a harm reduction approach to eating disorders
Treatment for eating disorders is often inaccessible and ineffective, especially in communities of color. The founder of Nalgona Positivity Pride has a program that aims to meet people where they are.
51 minutes | Oct 13, 2022
It’s time to listen to Indigenous farmers and farmers of color [replay]
Liz Carlisle’s new book explores the origins of the farming practices we need today–in order to reduce the devastating effects of agriculture on our planet’s climate.
51 minutes | Oct 7, 2022
This neighborhood restaurant sources ingredients from neighboring farms
Listen to our conversation with the owner and chef of Small Favors, and his recipe for rich and savory cream puffs.
51 minutes | Sep 30, 2022
As the weather cools, summer’s heat is captured in a hot pepper
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.
51 minutes | Sep 23, 2022
A conversation with Jori Lewis, author of Slaves for Peanuts
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.
51 minutes | Sep 16, 2022
Bread, beer and persimmons
An Earth Eats anniversary show featuring the farm-to-tap journey of a special beer, baking challah for Rosh Hashanah, and a favorite story from Annie Corrigan about a community gathering around a generous tree.
51 minutes | Sep 9, 2022
Preserve the flavor of summer in a jar
If you love the taste of homegrown midwest tomatoes, now is your chance to learn how to capture that goodness to enjoy all winter long.
52 minutes | Sep 2, 2022
Caring for your land when it’s not really your land [replay]
Planting trees and building soil doesn’t always reap instant rewards–and maybe that’s the point.
51 minutes | Aug 26, 2022
Meet the guy who cooks for 31 million–luckily his guests don’t eat much [replay]
Take a peek inside the fruit fly kitchen on the Indiana University campus.
51 minutes | Aug 20, 2022
Making the invisible visible: our food system’s dependence on the labor of forced migrants
A conversation with Elizebeth Cullen Dunn on the elements of our food system that most of us prefer to keep hidden from view.
50 minutes | Aug 11, 2022
The agrarian dream may be calling–but is it practical?
Farm life still manages to attract young people, but they often come to the land with unrealistic expectations.
51 minutes | Aug 5, 2022
Black farmers in the Midwest look to history for inspiration moving forward
Hear stories about Black farmers in Ohio, and Indigenous wild rice cultivation in Minnesota lakes.
51 minutes | Jul 29, 2022
Crafting menus at the Community Kitchen
Heather Craig sees the community kitchen as a bridge rather than a net.
52 minutes | Jul 22, 2022
A gardener, a baker and a brewer walk into a bar…
Hear the story of gardener-turned-bread-baker, Candace Minster who sells her bread to a kombucha bar in Twelve Points.
56 minutes | Jul 13, 2022
Keitlyn Alcantara on Indigenous foodways of the past and the present
Anthropological bio-archeologist Keitlyn Alcantara studies pre colonial burial sites to understand indigenous foodways.
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