Earth Eats: Real Food, Green Living

220 Episodes

1. The future of farming must be inclusive

   Published: 6/17/2022
2. When you’re craving Indonesian food, you might have to make it yourself

   Published: 6/9/2022
3. The Hoosier Young Farmers Podcast–a special presentation on Earth Eats

   Published: 6/3/2022
4. “It all started with soup,” Polish volunteers nourish Ukrainians fleeing war

   Published: 5/27/2022
5. Queering the food system with Ike Leslie

   Published: 5/20/2022
6. Earth Eats presents: Hot Farm--a podcast with Eve Abrams

   Published: 5/12/2022
7. Palm oil is everywhere–what can it tell us?

   Published: 5/6/2022
8. Brick Kyle has fun with his food, and Katie Martin works for justice in the charitable food system

   Published: 4/29/2022
9. One chef, two authors, an anti-racist toolkit and a flower fritter recipe

   Published: 4/23/2022
10. Understanding the past and considering the future of the restaurant

    Published: 4/16/2022
11. The deep roots of regenerative farming are found in communities of color

    Published: 4/9/2022
12. Campus dining in a pickle--plus artichoke pickle poetry, a pickled carrot recipe & more

    Published: 4/1/2022
13. Ask Frances Moore Lappé what’s changed since her 1971 groundbreaking book

    Published: 3/25/2022
14. Celebrate the Persian New Year with this special dish

    Published: 3/18/2022
15. Emily Broad Leib has an expansive view of food safety

    Published: 3/11/2022
16. A conversation on the importance of food traditions in times of war and dislocation

    Published: 3/5/2022
17. These farmers are restoring biodiversity on their patch of Southern Indiana land

    Published: 2/25/2022
18. Mushrooms are trending and so is gardening

    Published: 2/19/2022
19. Myths about farming attract new growers; making a profit is a challenge

    Published: 2/11/2022
20. This geography professor teaches about food and place

    Published: 2/5/2022