This week Chef Arlyn Lewellyn of Function Brewing shares an innovative, vegetarian spin on Chile Verde.

Is gluten bad for your health? Well, that depends. We talk with a biological anthropologist about complications surrounding gluten.

Sustainable agriculture comes in all shapes and sizes--from a permaculture farm in Indiana, to an aquaponics project in Kentucky.

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

Upland Brewing Company teams up with Indy High Bines for a beer to benefit The Hub’s food pantry.

Students at Unionville Elementary School, just outside of Bloomington, Indiana learn a sweet, old tradition on one of the last cold days of winter.

Marcia Chatelain's current work examines the intersection of the post-1968 civil rights struggle and the rise of fast food industry.

Learn how to make pita bread, and why the flour you choose makes all the difference.

Farm to Family Fund honors the farmers growing food, and the people in need of food. Earth Eats follows their work on a typical Saturday in winter.

Dr. Priscilla McCutcheon talks with Earth Eats about what today's food movement might learn from the work of civil rights activist Fannie Lou Hamer.