Ever been to a honey sling? Now's your chance for the inside scoop from a beekeeper's club.

Fresh mushrooms from a local grower find their way to a hot grill, and we visit with Food Historian, Simone Cinotto to talk Slow Food, and cooking in class.

How many bulbs of garlic will you need when you're making Bagna Cauda? Food Historian Simone Cinotto has the answer. Also, gleaning with the HH Food Bank.

Chef Daniel Orr shares a Pizza recipe perfect for Fall, and Young Farmers unite to raise concerns for the new Farm Bill.

In Kayte Young's first show as host of Earth Eats, we bring you a story about collective salsa making in a summer kitchen, and a roasted tomatillo salsa recipe.

After almost nine years, Earth Eats welcomes a new producer. Also in the show, Annie describes her first impressions of local food in St. John's, Newfoundland.

This week, Chef Dean Wirkerman uses housemade buttermilk to make ranch dressing. He also whips up a chimichurri to serve over grilled steak.

We started talking about zucchini last week in the podcast. Today, we’re going all out with summer squash. You'll need wheat berries and eggs for Daniel Orr's recipes.

This week, we meet vendors and customers whose lives have been changed by this small but bustling southern Indiana market.

Mallory Rickbeil says incentivizing SNAP users to shop for vegetables at the Linton Farmers' Market has enticed more farmers to become vendors.