Earth Eats: Real Food, Green Living

248 Episodes

1. Black farmers in the Midwest look to history for inspiration moving forward

   Published: 8/5/2022
2. Crafting menus at the Community Kitchen

   Published: 7/29/2022
3. Crafting menus at the Community Kitchen

   Published: 7/29/2022
4. A gardener, a baker and a brewer walk into a bar…

   Published: 7/22/2022
5. Keitlyn Alcantara on Indigenous foodways of the past and the present

   Published: 7/13/2022
6. Goods for Cooks is a “mom and pop” kitchen supply shop run by a brother and sister

   Published: 7/8/2022
7. Earth Eats Presents: The Hoosier Young Farmers Podcast, Part II

   Published: 7/1/2022
8. An Indiana bakery with a history, looks to the future

   Published: 6/24/2022
9. The future of farming must be inclusive

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

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

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

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

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

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

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

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

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

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

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

    Published: 4/1/2022