Indiana Public Media
Earth EatsEpisodes
Episodes of Earth Eats
Mark All
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“The dominant vocabulary for talking about restaurants is ‘what food do they serve,what are the good dishes?’ People think that’s the only thing that’s important about restaurants.” Today on the show we talk with Historian Rebecca Spang, about
“When you begin to zoom out, you realize that in fact palm oil is all around us, and the world, in a strange way, is made of palm oil; and we’re all, in a certain way, made of palm oil–in the sense that we use it to reproduce our bodies and to
“It’s a great thing to be outside, to have birds chirping, to be around green grass, and animals. But the problem has become, that you can’t really be a business unless you are a financially viable business.” This week on the show we explore th
“There are a lot of people, they like the faux meats and they want to eat a Carne Asada that reminds of the actual, like, Beef Carne Asada. There are a lot of people who try to steer clear from the faux meats, so we wanted to have plenty of veg
“It’s not about simply that protectionism and nationalism–that we only want to make sure that we eat Lithuanian food. It is a much deeper sense of urgency that as a state–and its political sovereignty–depends on the ability to produce food and
“There’s a restaurant on almost every street in our various cities–they are woven into the fabrics of our communities, and they are deeply embedded in our lives. Restaurants are the places we go to celebrate marriages, to mourn divorces, the p
“We all need to eat to survive and the quality of the food, the access to the food--the type of food that we eat is central to our health and to the health of the planet.“This week on the show, a conversation with Carey Gillam, the author of
“Imagine, we have dinner like at 7, 8 pm–my baba would take all of the çörek to the bakery and have it baked and he’s back home at 10pm–doesn’t matter! Fresh tea, hot tea, feta cheese, olives–breakfast. That’s like your night breakfast the day
“When I try to understand–why on earth would agriculture be practiced that way? The answer is colonization. The answer really is, this wasn’t about managing land for everyone’s mutual benefit. This was a process of extraction.”In honor of Ear
“And she brought two jars of lilacs, like [a] drink made of lilacs. She brought also cups and everybody could try it. It was really something like a miracle for me because I have never thought that it could be drunk in this way.”This week on
“And as the blade rotates and the interior cylinder freezes, it begins to churn the ice cream into a wonderful fluffy content that will be established shortly thereafter.”This week on the show, let’s kick off the summer season with a story ab
“You know, you’d wake up the day before, in the morning, and there was Grandma, already in the kitchen. You’d just get the smells, the aromas of the garlic and the citrus from the mojo, and you know it was just kind of ingrained in the memory o
“We’re not shooting for perfection, we’re shooting for richness of experience.”This week on the show, we revisit a conversation at Groundwork Indy with then Executive Director, Phyllis Boyd. She gives us a tour of their on-site garden tended
“After the peace, whenever that comes, we will have land that will have to stay out of production for years because it is so heavily mined or full of cluster bomblets.”This week on the show we talk with geographer Elizabeth Cullen Dunn about
“We know that there are all sorts of good chemicals that come out of the dirt and working with land–working with plants–that are beneficial to our mood and our health. For refugee populations that have had to be on the run or had to live in ref
“I just wanted to provide context for folks because I do think that the conversation around plant-based food for the last eight years or so has been pushed toward a more corporate, vertical, lab meat, impossible burgers, beyond burgers, meat su
This week on the show, Toby Foster talks with the creators of Planted, a local plant-based food truck and catering operation in Bloomington, Indiana. We learn about their inventive, plant-based menu and their commitment to sustainable practices
“Bloomington is known in the science world--if you say Bloomington, people think fruit flies.” This week on our show, we tap into the 15 years deep Earth Eats archive, for one of my very favorite stories. It’s about our visit to the kitchen o
"Peanuts had become popular because of this movement of new American pastimes that were accessible to like the common man, or the common person. So, baseball and theater halls and circuses--all of those places became places where people were in
“There’s a feeling to it that’s kind of satisfying in that way. It doesn’t feel so much like we could survive on it, as we’re able to provide some of our sort of staple foods.”On today’s show we’re continuing to celebrate our 15th anniversary
“I think our approach is: making it better–improving the land every time we have a chance. We are benefited by the sweetness of the maple, right? So, that’s a source of sweetness for us and for the people to come after us. And hopefully the p
“...Call them tamale pancakes, stuffedmasa frita, the humble lovechildof a quesadilla y calzone…”This week on the show, we’re celebrating 15 years of Earth Eats with favorite stories reaching back to 2018. We visit a midwest chocolate fact
“For me it feels like we live in an age where you look on the news and it just feels like everything is going wrong. And so gardening feels like a small way we can have an actual, tangible, positive impact on the world around us. In a world wh
“Society has gotten so far disconnected from where their food comes from, that if we can begin with the students, start with children, teaching them how to grow food, they will be much more interested in where their food comes from as they get
“When you think of literacy and you think of what does that mean and what are all the parts of it– think about reading a recipe. Think about measuring the ingredients. Think about learning how to cook. Think about planning a meal, or budgeting
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