Earth Eats: Real Food, Green Living

By Indiana Public Media

Arts Food

What's Earth Eats: Real Food, Green Living about?

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Earth Eats: Real Food, Green Living episodes:

04.26.2024
In celebration of Earth Day: a conversation on the deep roots of regenerative farming
“When I try to understand–why on earth would agriculture be practiced that way? The answer is colonization. The answer really is, this wasn’t about managing land for everyone’s mutual benefit. This was a process of extraction.” In honor of Earth Day...
04.19.2024
What a garden can mean–when you need it most
“And she brought two jars of lilacs, like [a] drink made of lilacs. She brought also cups and everybody could try it. It was really something like a miracle for me because I have never thought that it could be...
04.12.2024
Get ready for food truck season, and ice cream with the Chocolate Moose and Pinoy Garden Cafe
“And as the blade rotates and the interior cylinder freezes, it begins to churn the ice cream into a wonderful fluffy content that will be established shortly thereafter.” This week on the show, let’s kick off the summer season with a...
04.05.2024
Three generations collaborate to cook a favorite Cuban dish
“You know, you’d wake up the day before, in the morning, and there was Grandma, already in the kitchen. You’d just get the smells, the aromas of the garlic and the citrus from the mojo, and you know it was...
03.29.2024
Youth in Indianapolis build personal and community resilience in the garden–with Groundwork Indy
“We’re not shooting for perfection, we’re shooting for richness of experience.” This week on the show, we revisit a conversation at Groundwork Indy with then Executive Director, Phyllis Boyd. She gives us a tour of their on-site garden tended by teams...
03.22.2024
Present and future foodways in Ukraine–a conversation with Elizabeth Dunn
“After the peace, whenever that comes, we will have land that will have to stay out of production for years because it is so heavily mined or full of cluster bomblets.” This week on the show we talk with geographer Elizabeth...
03.15.2024
Sushi rolling, meatpacking and community gardening
“We know that there are all sorts of good chemicals that come out of the dirt and working with land–working with plants–that are beneficial to our mood and our health. For refugee populations that have had to be on the...
03.08.2024
The future of food according to Alicia Kennedy
“I just wanted to provide context for folks because I do think that the conversation around plant-based food for the last eight years or so has been pushed toward a more corporate, vertical, lab meat, impossible burgers, beyond burgers, meat...
03.01.2024
This new food truck makes top-notch, plant-based food to-go
This week on the show, Toby Foster talks with the creators of Planted, a local plant-based food truck and catering operation in Bloomington, Indiana. We learn about their inventive, plant-based menu and their commitment to sustainable practices. We have an interview...
02.23.2024
Meet the guy who cooks for flies–and for science
“Bloomington is known in the science world--if you say Bloomington, people think fruit flies.” This week on our show, we tap into the 15 years deep Earth Eats archive, for one of my very favorite stories. It’s about our visit to...
02.16.2024
Author Jori Lewis on the natural and human history of the peanut
"Peanuts had become popular because of this movement of new American pastimes that were accessible to like the common man, or the common person. So, baseball and theater halls and circuses--all of those places became places where people were interested...
02.09.2024
When the apocalypse comes, what will we eat?
“There’s a feeling to it that’s kind of satisfying in that way. It doesn’t feel so much like we could survive on it, as we’re able to provide some of our sort of staple foods.” On today’s show we’re continuing to...
02.02.2024
“We don’t own the land, we’re taking care of it”--conversations on leaving a land legacy
“I think our approach is: making it better–improving the land every time we have a chance. We are benefited by the sweetness of the maple, right? So, that’s a source of sweetness for us and for the people to come after...
01.26.2024
Celebrating 15 years of food stories with chocolate, pupusas and urban farming
“...Call them tamale pancakes, stuffed masa frita, the humble lovechild of a quesadilla y calzone…” This week on the show, we’re celebrating 15 years of Earth Eats with favorite stories reaching back to 2018. We visit a midwest chocolate factory crafting world-class chocolate...
01.19.2024
High school students learn about plants (and life) in their school garden
“For me it feels like we live in an age where you look on the news and it just feels like everything is going wrong. And so gardening feels like a small way we can have an actual, tangible, positive...
01.12.2024
Farm-to-fork education for elementary students
“Society has gotten so far disconnected from where their food comes from, that if we can begin with the students, start with children, teaching them how to grow food, they will be much more interested in where their food comes...
01.05.2024
When a library includes a teaching kitchen, community connections multiply
“When you think of literacy and you think of what does that mean and what are all the parts of it– think about reading a recipe. Think about measuring the ingredients. Think about learning how to cook. Think about planning...
12.29.2023
Make pizza like a pro–at home
“Double zero refers to the fineness of the grind–so it’s super fine because of that designation, which also helps make it be as smooth and glutenous as possible in the final dough. I buy it in these 55 pound bags...
12.22.2023
Winter holiday foods
“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...
12.15.2023
Making a local food system that works for everyone
“And that’s why we call it a food value chain.You know, it’s a supply chain but it’s based on the values that you have as far as how the land is treated, how people are treated, what kind of nutrition...
12.08.2023
Nostalgic or innovative–Tacotarian has plant-based tacos for everyone
This week on the show, producer Toby Foster visits with one of the owners of Tacotarian in Los Vegas. They talk about the vision behind this vegan taco spot and explore the possibilities of both fake meats and vegetable-forward options. Plus,...
12.01.2023
BIPOC farmers connect through a fellowship
“And so I really love to be able to see how other BIPOC farmers in the community are doing good with the land.” This week on the show, we talk with recipients of a fellowship that brings BIPOC farmers together to...
11.24.2023
Raising seeds
“We have about a four acre parcel of land here that’s subdivided into a whole bunch of micro-plots, basically, where we can isolate, you know, the Black Strawberry Tomato, or the Chinese Wool Flower or a gourd or whatever it...
11.17.2023
Thanksgiving food traditions connect families across generations
“Apple cake is a very family-specific recipe–I’ve never heard of it anywhere else, seen it anywhere else. My gramma started it–for as long as I can remember we had it on Thanksgiving. It was served in a very specific bowl...
11.10.2023
Katherine Miller on how chefs can help shape our food system
“There’s a restaurant on almost every street in our various cities–they are woven into the fabrics of our communities, and they are deeply embedded in our lives. Restaurants are the places we go to celebrate marriages, to mourn divorces, the...
11.03.2023
Who sets the menu for the animals at the zoo? [replay]
This week on the show, Toby Foster talks with Barbara Henry at the Cincinnati Zoo. She’s the one who figures out what each of the animals need to eat, where to source their food and the best ways to feed...
10.27.2023
Piccoli Dolci brings Italian treats to The Heartland [replay]
“I’m passionate about the idea that food should not just nurture our body, but should connect us with the land where the ingredients are from. Food should respect and value the techniques of the farmers that are growing those ingredients...
10.20.2023
A forest for the future [replay]
“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...
10.13.2023
Is food your love language? Kashika Singh builds community through food [replay]
“Food connects to…for me personally, it’s something that I connect with in ways that are hard to describe at times. Perhaps because I’ve been away from my family, from India, and America has become my home. But, when a place...
10.06.2023
Ice cream and cluster bombs: present and future foodways in Ukraine
“After the peace, whenever that comes, we will have land that will have to stay out of production for years because it is so heavily mined or full of cluster bomblets.” This week on the show we talk with geographer Elizabeth...
09.29.2023
A political immigrant from Russia finds comfort in an Estonian garden
“ And she brought two jars of lilacs, like [a] drink made of lilacs. She brought also cups and everybody could try it. It was really something like a miracle for me because I have never thought that it could...
09.22.2023
Jessica Wilson talks about what we get wrong when we focus on weight [replay]
“Speaking directly to Black women and wanting Black women to know that their bodies are not the problem. The way that our bodies are treated and problematized and pathologized, we’re often taught that it’s our fault, that it’s our problem...
09.15.2023
Alicia Kennedy considers the cultural history of vegetarian cuisine
“I just wanted to provide context for folks because I do think that the conversation around plant-based food for the last eight years or so has been pushed toward a more corporate, vertical, lab meat, impossible burgers, beyond burgers, meat...
09.08.2023
The farm bill isn’t just about farming [replay]
“In terms of what is being discussed right now, I would say the $1.2 trillion dollar elephant in the room is SNAP. And so, the 2023 Farm Bill is estimated to be the most expensive farm bill in US history,...
09.01.2023
Make time for coffee
“The goal with the collective is to bridge that gap–so then there is a lot more equity and a lot more opportunity. Because these coffees are incredible and most of the time when they’re coming from people of marginalized identities,...
08.25.2023
A beehive contains multitudes
“So, I like to say that bees are just like us. So bees have a society, and they live in a built environment, [they have a] little house, just like we have a little house, and they communicate through dance....
08.18.2023
Cakes by Yenni: turning a passion into a business [replay]
“She looked at my husband and she was like, ‘Jennifer, translate what I’m about to say’ (she doesn’t speak English). She’s like, ‘Tell Derek that I said to please start a website for you and help you spread the word...
08.11.2023
Take them outside
“For me it feels like we live in an age where you look on the news and it just feels like everything is going wrong. And so gardening feels like a small way we can have an actual, tangible, positive...
08.04.2023
Back-to-school with farm-to-fork
“Society has gotten so far disconnected from where their food comes from, that if we can begin with the students, start with children, teaching them how to grow food, they will be much more interested in where their food comes...
07.27.2023
Pies, novels, poetry and a podcast [replay]
“Preserved they don’t burn, the bitterness softens. California has been burning for years. When I lived in LA, I drank water pumped from Colorado. Lemons from my grandmother’s tree—two orbs, turning in my hands under the faucet—clear, cold, unfiltered…” This week on the show we’ve...
07.21.2023
How to build a better local food system
“And that’s why we call it a food value chain.You know, it’s a supply chain but it’s based on the values that you have as far as how the land is treated, how people are treated, what kind of nutrition...
07.14.2023
Raising rare seeds and growing a small business
Conversations with a farmer at Baker Creek Heirloom Seed Company and the owners of Lost Farm Meal Service.
07.07.2023
From restaurant to research [replay]
A conversation with geographer Jen Watkins on her experience as a server and her research on the industry.
06.30.2023
Upland’s Woodshop brews specialty beers with local fruits
Huge wooden foeders, wild yeast, and hundreds of pounds of fruit make Upland’s sour beer program one of a kind.
06.23.2023
Hoosier Young Farmers Coalition helps BIPOC farmers connect
A recent fellowship for young farmers focuses on Black, Indigenous and People of Color in Monroe County, Indiana.
06.16.2023
Learn how to raise figs in the midwest
A how-to episode for growing your own figs and for preserving your tomato harvest.
06.09.2023
Canopy Bloomington nurtures the urban forest
A conversation about a non-profit organization working to build a resilient and equitably green city for all.
06.02.2023
Memory, nostalgia and comfort food in contemporary Greek cuisine
A conversation with chef and anthropologist, Nafsika Papacharalampous about changes in high-end dining in Greece, sparked by the financial crisis.
05.26.2023
Gloria Lucas of Nalgona Positivity Pride celebrates all body types
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.
05.19.2023
The Chocolate Moose is more than ice cream
Local ice cream shop puts the focus on community with Food Truck Fridays.

What's Earth Eats: Real Food, Green Living about?

Download our free app to listen on your phone

Earth Eats: Real Food, Green Living episodes:

In celebration of Earth Day: a conversation on the deep roots of regenerative farming

What a garden can mean–when you need it most

Get ready for food truck season, and ice cream with the Chocolate Moose and Pinoy Garden Cafe

Three generations collaborate to cook a favorite Cuban dish

Youth in Indianapolis build personal and community resilience in the garden–with Groundwork Indy

Present and future foodways in Ukraine–a conversation with Elizabeth Dunn

Sushi rolling, meatpacking and community gardening

The future of food according to Alicia Kennedy

This new food truck makes top-notch, plant-based food to-go

Meet the guy who cooks for flies–and for science

Author Jori Lewis on the natural and human history of the peanut

When the apocalypse comes, what will we eat?

“We don’t own the land, we’re taking care of it”--conversations on leaving a land legacy

Celebrating 15 years of food stories with chocolate, pupusas and urban farming

High school students learn about plants (and life) in their school garden

Farm-to-fork education for elementary students

When a library includes a teaching kitchen, community connections multiply

Make pizza like a pro–at home

Winter holiday foods

Making a local food system that works for everyone

Nostalgic or innovative–Tacotarian has plant-based tacos for everyone

BIPOC farmers connect through a fellowship

Raising seeds

Thanksgiving food traditions connect families across generations

Katherine Miller on how chefs can help shape our food system

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