Farmers are known for being independent, but some growers in Southwestern Colorado are learning the benefits of working together.

If you’ve only had eggplant swimming in an oily eggplant parmesan casserole, it’s time to re-think this highly versatile vegetable.

More than a stuffed tortilla, pupusas carry memory and meaning for poet Willy Palomo, and a connection to his family's homeland.

Biochemist Matt Bochman talks about collecting yeast, Friendly Beasts Cider Company turns yeast (and apples) into tasty drinks.

Savor the season with some classic Earth Eats from Annie Corrigan, featuring our frilly orange friend--the chanterelle mushroom.

What can the diets of red colobus monkeys tell us about our own responses to estrogenic plant foods such as soy?

What parts of the cattail plant are edible, and what would you do with them if you had them?

An informatics professor and an anthropologist walk into a bar...and talk about flavor networks and foodways.

A plant-eating challenge on campus sparks a discussion of phytonutrients and gut biome health.

On today’s show we talk taco trucks, and street vendors from Los Angeles, California to Bloomington, Indiana.