“A community is not resilient unless those benefits that we have from natural resources, like urban trees, are distributed in a way that all people are benefiting from them. And we do know that we have areas of the city that have lower canopy cover and some of those are associated also with lower income communities and marginalized communities.  And arguably those are the people [who] would be most benefited  by ecosystem services and the benefits of trees.”

This week on the show, a conversation with Sarah Mincey and Hannah Gregory of Canopy Bloomington, an organization dedicated to community engagement with the urban forest.  

“Studying food is a way to study how we are connected to the world of life around us. Whatever we think about humans being so cerebral, so intellectual–it really breaks down because we are a part of everything else around us.” 

This week on the show we talk with the author of The Book of Yerba Mate, Christine Folch about how one plant can tell us so much about ourselves, and the world around us. 

“[It’s] the same old narrative that we hear, that it only happens to white folks and white women. And I argue that eating disorders not only don’t discriminate, but they target marginalized communities such as women of color.” 

This week on the show, a conversation with Gloria Lucas, the founder of Nalgona Positivity Pride We’ll be talking about her organization’s social justice approach to eating disorders that centers the specific needs of Black Indigenous and communities of color and she’ll share details about her new eating disorders harm reduction program.

“Filipino food is not really known like that, especially in Indiana, so we wanted to bring something new.”

This week on the show, we visit with the owners of Pinoy Garden Cafe. They talk about what it means to them to bring authentic Filipino cuisine to Bloomington, Indiana and they share a recipe for vegetarian lumpia, a Filipino style spring roll that locals can’t seem to get enough of. Plus a story from Harvest Public Media about complications for farmers interested in growing hemp.

Have you ever had a hunch about something, tested it out and been shocked by the results? That’s what happened to pharmaceutical microbiologist Funmi Ayeni. 

She took a traditional Nigerian home remedy and applied the rigors of scientific research to test its efficacy. The results were nothing short of jaw dropping. 

This week on Earth Eats, food research that could end up saving lives.

“I love cookies. They’re hands-on, there’s a lot of technique involved in them,  they’re really fun and easy to do with kids,  they bake quickly,they’re perfect for gift giving any time of year, and they’re great. 

Holidays and baking go hand in hand. Join us for a collection of favorite wintery stories for the holiday season with Earth Eats. We drop in on a cookie baking workshop with kids at a food pantry, we enjoy a hot cup of coffee on a chilly bike ride, and we toast up a batch of maple granola for holiday gift giving. 

All that, plus CHESTNUTS on this special episode of Earth Eats.

“Now, I love food!  Let the people know–let the people in the back know, I–hey, I love food. I plan vacations around the top food spots. So, I love food. But I just don’t enjoy cooking”

This week on the show we hear the story about a local business, Popcorn Kernels With a Twist. We speak with the owner, Virginia Githiri about what motivates her to run her own food business, since she doesn’t really like to cook. 

“It’s not about simply that protectionism and nationalism–that we only want to make sure that we eat Lithuanian food. It is a much deeper sense of urgency that as a state–and its political sovereignty–depends on the ability to produce food and feed its population for a long time.”

This week on the show a conversation with sociologist Diana Mincyte who studies food systems in post socialist Eastern European states like Lithuania. 

“To know there is an invisible line between the index finger and that barely discernible trio of fruit swaying up in the canopy..”

We’re honoring the fruits of the forests today, with a pawpaw piece from poet, Ross Gay. Plus, some favorite stories and recipes featuring persimmons. 

We also hear from Chef Freddie Bitsoie about creating pathways for Native cuisines.