Students at Unionville Elementary School, just outside of Bloomington, Indiana get some hands-on experience with a sweet, old tradition.

What is a taco, and what makes it authentic? Explore the topic of Mexican food in the US--from food scholars and taco truck vendors to childhood memories--this week on Earth Eats.

From walking a horse 6 miles on a rail trail to transporting 24 sheep in the back of a Chrysler minivan, these young farmers will find a way to get their animals, and themselves, to the farmland of their dreams.

Eric Schedler uses Kamut flour for Muddy Fork’s Pizza dough. Hear his recipe, plus an interview with the authors of a book about the ancient grain.

What does a fish farm in a middle school classroom have to do with food deserts? And what do guinea hens have to do with permaculture? Find answers this week on Earth Eats.

When the Governor and First Lady of North Carolina had an opening for a chef at the state’s Executive Mansion, they wanted more than the promise of a great meal.

Join Earth Eats for a cookie baking class with children and a coffee brewing session in the great outdoors.

If baking is one of your winter holiday traditions, we’ve got two ideas for you. One of them doesn’t even involve an oven!

This year, the green English walnuts Cardinal Spirits uses to make their Nocino walnut liqueur weren’t available in Indiana. Here’s hoping you have a bottle already stashed!

Sometimes inspiration and meaning can be found in the most ordinary places---like the kitchen.