Ahead of the Thanksgiving holiday, Earth Eats celebrates orchards and Black farmers, while questioning holiday food drives.

Producer Josephine McRobbie visits the food science archives at North Carolina State and shares some interesting mid-century experiments.

No need to fear the ghost pepper! Christopher Burrus makes a mean, yet palatable hot sauce with one of the most famous of the super-hots.

In part two of our series about a young couple getting started in farming, we explore the ins and outs of securing a loan from the local Farm Service Agency.

Just in time for Halloween, Earth Eats tours a craft chocolate factory and advises you on what to do with that leftover garlic--once it has done its job of warding off the vampires and evil spirits, that is.

Food Justice is a term that Shane Bernardo uses to talk about his work, but it goes much deeper than that for him.

Explore the foods of Southern road trips with author and illustrator Emily Wallace.

Gluten is crucial for making a bread such as Challah. Eric Schedler shows us how, and we discuss some of the complexities surrounding gluten.

Though Puerto Rico’s tropical climate makes it suitable for year-round farming, the island currently imports 80% of its food, mostly from the United States. Is that starting to change?

Julie Guthman talks with Earth Eats about her research on the present and possible futures of the California strawberry industry.