Earth Eats: Real Food, Green Living podcast

#Lifestyle #Food and Beverage #Business #Agriculture #Cooking #Chef #Cuisine #Indiana Public Media #Organic #Food #Industries #Arts #Hobbies #Farm

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Hitting plateaus is a common milestone in business, but there’s a difference between stability and a rut. In the last installment of this season, we’ll dive into the ways small business owners push beyond plateaus and find new ways to achieve revenue growth. Jannese and Austin wrap up their time in Nashville, Tennessee with a wonderful visit to N.B. Goods to speak with owner Camille Alston . Camille details the times where she hit a wall with profits, the strategies she implemented to increase revenue, what worked, what didn’t, and the important lessons she learned in the process. You won’t want to miss this informative final chapter! Learn more about how QuickBooks can help you grow your business: QuickBooks.com See omnystudio.com/listener for privacy information.…

Earth Eats: Real Food, Green Living

maison des série•Feed

Earth Eats is a show about food and farming. It’s storytelling, recipes, farm visits, and kitchen sessions. We have conversations with scholars, chefs, growers, and food justice activists. We hear from authors, artists, scientists, poets, and people who love to eat. Earth Eats is a production of WFIU Public Radio and Indiana Public Media.

519 episodes

Earth Eats: Real Food, Green Living

374 subscribers

updated il y a environ 3 jours

maison des série•Feed

519 episodes

#Lifestyle #Food and Beverage #Business #Agriculture #Cooking #Chef #Cuisine #Indiana Public Media #Organic #Food #Industries #Arts #Hobbies #Farm

Semua episode

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Italian savory pie connects family across the miles 51:00

il y a environ 3 jours51:00

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Mark Chilla and his mom, Gay Chilla, spent many Easter Sundays apart. But they found a way to connect, making their favorite Italian Easter dish–and comparing notes.

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Eats Wild Episode 3: Treasure hunting in the woods 51:00

il y a environ 10 jours51:00

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“I’ve been mushroom hunting before and you'll kind of squat down and look in between all of the low plants, and then you move to the other side and you look on the other side and all of a sudden you see like four, and they’re right there.” This week it’s the third installment of our special series, Earth Eats Eats Wild– a nine-part seasonal special all about foraging for wild food. We couldn’t wrap up our spring season without a morel hunt–where we share secrets that might help YOU spot a few this year. And we talk with The Forager Chef, Alan Bergo, about what it’s like to eat a pine tree, and we walk through the steps of making spruce tip ice cream.…

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Eats Wild Episode 2: Wild food is all around us 51:00

il y a environ 17 jours51:00

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“She introduced me to Susan Weed’s books, and chickweed is in one of the herbal healing books. And it’s talked about as this star-shaped plant that kind of dances–that that’s it’s energy [laughs].” This week on our special series, Earth Eats Eats Wild , we’ll be talking chickweed with Stephanie Solomon, preparing purple deadnettle deviled eggs, harvesting spicebush and ramps in the woods with Jill Vance, and frying up crunchy fritters made with dandelion flowers.…

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Eats Wild Episode 1: Stalking the wild food experience 51:00

il y a environ 24 jours51:00

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“And you’re stepping into–sinking really–into this clay that’s surrounding your feet, and there’s also some sticks in there, and you know, there’s bugs and spiders on the water…” This week on the show we kick off the Eats Wild special series, all about foraging and edible wild plants. Monique Philpot, founder of the forest and folk school Soulcraft Bloomington, takes us out to discover wild food in unexpected places, and shares stories of growing up in two places with different food cultures. We sample treats from feasts prepared by children and by college students, and we talk about what love’s got to do with it…with foraging, that is.…

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Flexibility and improvisation make community meals delicious 51:00

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“I had six different people’s donations of basil in my dish yesterday, and that’s what made it work.” This week on the show, we talk with Heather Craig of the Community Kitchen of Monroe County about cooking for a crowd everyday, improvising in the face of uncertainty, and sourcing ingredients from the community. Plus, stories from Harvest Public Media about rural grocery stores and the effects of the Trump administration USDA cuts on farmers and rural residents.…

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Seven mega-companies have an out-sized role in our food system 51:01

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“At least a hundred years ago, the last robber barons, we got nice libraries out of it. This one, it’s like ‘oh, what is the family using its money for? To gut public education via charter school networks?’ It’s kind of Machiavellian–it’s Machiavellian in a really sad way” This week on the show, I’m talking with Austin Frerick, the author of Barons: Money, Power, and the Corruption of America’s Food Industry. Frerick uncovers the sometimes shocking facts about seven large companies who play an outsized role in our nation’s food system. From hog barons to coffee barons, to Indiana’s own dairy barons, Fair Oaks farm.…

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How to feed a giraffe–and other lessons from a zoo nutritionist 51:00

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“So if you were a giraffe or an elephant you would go along in your world and you would consume things off of trees. And so we try to mimic, as best we can, what we call browse , which is edible tree material.” This week on the show, Toby Foster talks with Barbara Henry at the Cincinnati Zoo. She’s the one who figures out what each of the animals need to eat, where to source their food and the best ways to feed the animals to ensure that they thrive.…

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What's the status of the people who grow our food? 51:00

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“In the first Trump administration, about 350 thousand people from Central America or Mexico were given these H2A visas to come in temporarily with labor contractors. And many of them seem to have overstayed their visas because their labor is needed . We can’t pick the crops in this country without them.” This week on the show, we welcome back geographer Elizabeth Cullen Dunn. She is the director of the Center for Refugee Studies at Indiana University and we’ll talk with her about how changes in federal policy, especially around immigration affect our food system, including prices at the grocery store.…

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History and tradition sweeten the maple harvest at Groundhog Road Farms 51:00

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“Our younger generation, and mainly the girls, have got hearing, and they can hear that high frequency squeals that the vacuum puts off, and man they can just go in the woods and start finding ‘em and you just cut that out put a connector in, put another one in and they can just run through the woods fixin’ holes. Older guys that can’t hear, you’re a strugglin’ trying to find ‘em [laughs].” This week on the show we head out to Groundhog Road Maple Farm in Bedford to learn all about the family business that dates back to the 1880s. Ed Miller and his friends and family have modernized the operation in recent years. We’ll learn how the syrup gets from the maple tree in the forest to the pancakes on your plate.…

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Taking time to smell the coffee, with Korie Griggs 49:38

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“The goal with the collective is to bridge that gap–so then there is a lot more equity and a lot more opportunity. Because these coffees are incredible and most of the time when they’re coming from people of marginalized identities, those people are ensuring that they’re honoring the farmers as well–and so the farmers are then getting equitable pay. And so it’s creating that throughout the supply chain.” This week on the show we’re talking coffee with Korie Griggs about the Color of Coffee Collective. They’re working to support equitable access in the world of specialty coffee. She also has a message about slowing down and taking time to smell the coffee. And we have stories from Harvest Public Media about growing a new super fruit in the Midwest, and returning buffalo to Native tribes.…

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Biodiversity saves the coffee crop 51:08

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“When the phorid arrive, the ants release a pheromone that tells their nest mates, all the other ants that are in the vicinity, their sisters that are in the vicinity, tells them ‘Careful! The phorid are here! You better go back to your nest or get paralyzed.’” This week on the show, we get to nerd out on insects with Ivette Perfecto who studies biodiversity and agroecology. She’s got some wild stories to tell about bugs on coffee plants and the importance of understanding the delicate balance between species.…

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Planting trees for community resilience 51:00

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“A community is not resilient unless those benefits that we have from natural resources, like urban trees, are distributed in a way that all people are benefiting from them. And we do know that we have areas of the city that have lower canopy cover and some of those are associated also with lower income communities and marginalized communities. And arguably those are the people [who] would be most benefited by ecosystem services and the benefits of trees.” This week on the show, a conversation with Sarah Mincey and Hannah Gregory of Canopy Bloomington, an organization dedicated to community engagement with the urban forest.…

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You are what you eat…what about what you drink? 51:00

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“Studying food is a way to study how we are connected to the world of life around us. Whatever we think about humans being so cerebral, so intellectual–it really breaks down because we are a part of everything else around us.” This week on the show we talk with the author of The Book of Yerba Mate, Christine Folch about how one plant can tell us so much about ourselves, and the world around us.…

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Harm reduction for eating disorders 50:35

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“[It’s] the same old narrative that we hear, that it only happens to white folks and white women. And I argue that eating disorders not only don’t discriminate, but they target marginalized communities such as women of color.” This week on the show, a conversation with Gloria Lucas, the founder of Nalgona Positivity Pride We’ll be talking about her organization’s social justice approach to eating disorders that centers the specific needs of Black Indigenous and communities of color and she’ll share details about her new eating disorders harm reduction program.…

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Filipino food makes a splash in Bloomington 51:00

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