A special presentation from the Food & Environment Reporting Network (FERN) of a podcast on farming and climate change.

What can one commodity reveal about our food systems, about health, about labor and capitalism and about the environmental costs of so-called cheap food production?

A local artist and baker takes up a new hobby, and a food bank director brings new tools to address hunger.

This week on Earth Eats learn how to make delicate (and decadent) fritters from the flowers of the Black Locust tree. Plus, interesting conversations with authors, chefs, foragers and more.

Historian Rebecca Spang has just been awarded the John Simon Guggenheim Fellowship for 2022. We give a second listen to an Earth Eats interview from 2021.

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.

Lower midwestern states are producing more maple syrup, Black farmers are finding their way into the hemp industry–these stories and more on Earth Eats this week.

It started as a one-page handout and grew into a multi-million copy best seller. Lappé shares the origin story of Diet for a Small Planet, and where the work has taken her.

Ash-e Reshteh features bright green herbs and greens, making it a suitable dish for celebrating Navruz.

Emily Broad Leib of the Harvard Food Law and Policy Clinic argues that narrowly focused food safety regulations in the US are failing to address the most important factors in our food system.