Earth Eats: Real Food, Green Living

It's back-to-school in Indiana, and students at Benjamin Franklin Elementary might have a potato harvest to dig up after class.

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.

Poke Salet was one of the last wild foods to be commercially canned. If you use caution, you can harvest and prepare your own mess o’ greens in your kitchen.

How do we create a food system that supports farm communities, nourishes the people eating the food--at an affordable price--without destroying the environment?

What do you get when you cross a butternut squash and a burpless cucumber? You might get an early harvest.

Food scholar Elizabeth Dunn reflects on food traditions and the semi-permanent life inside a refugee camp.