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Earth Eats

The Trustees of Indiana University
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    Bonus episode: Interview with Nickole Keith and Kevin Harris of the Nottawaseppi Huron Band of the Potawatomi
    In the fall of 2024 Kayte had the chance to talk with Nicole Keith, Food Sovereignty Coordinator of the Nottawasepi Huron Band of the Potawatomi (also known as NHBP) and Kevin Harris, Culture...
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    • 10 months ago
    32:48
    Eats Wild Episode 9: Traditional, wild-foraged foodways
    “Wild rice camp started a long time ago. It actually started thousands of years ago, with our ancestors having a real-time lifeway.”We have a jam-packed show for you today featuring tradition...
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    • 10 months ago
    51:00
    The right tools for the job
    This week on the show, we focus on tools of the trade. Muddy Fork Bakery upgraded their mixer and it turned out to be a game changer. Hot sauce production is made easier with a hand crank foo...
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    • 11 months ago
    45:28
    Eats Wild Episode 8: Nuts, beans, berries and orange globes–the trees share their bounty in the fall
    “Sniff it! If they’re smelly, I mean stinky, then it’s not persimmon…”This week on Earth Eats Eats Wild, we explore the fruits of fall…and the nuts and even beans!Forager Chef Alan Bergo fanc...
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    • 11 months ago
    51:00
    Eats Wild Episode 7: Acorns are not just for squirrels
     ”Acorns are, I mean, they're everywhere. They are incredibly abundant and they've been a really important food source for humans in essentially every region of the planet that had oak trees–...
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    • 11 months ago
    51:00
    High school gardens offer a tangible way to make positive change
     “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, ...
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    • 11 months ago
    51:00
    Art, food and figs
    “And a man on his way to work hops twice to reach, at last, his fig which he smiles at and calls ‘baby.’ ‘c’mere baby,’ he says, and blows a kiss to the tree.”This week on the show, in honor ...
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    • 1 year ago
    51:01
    Small scale dairy farming is a labor of love
    “I remember in Covid, Sara, she went to the grocery on her way home, on a Friday, to get milk and some other things--basically when Covid was shuttin’ everything down–and there was chocolate ...
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    • 1 year ago
    51:00
    Food, weight, wellness and race–Jessica Wilson rewrites the story
    “Speaking directly to Black women and wanting Black women to know that their bodies are not the problem. The way that our bodies are treated and problematized and pathologized, we’re often ta...
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    • 1 year ago
    51:00
    Are we all made of palm oil?
    “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...
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    • 1 year ago
    51:00
    A chef for a fly
    “Bloomington is known in the science world--if you say Bloomington, people think fruit flies.” This week on our show, we tap into the Earth Eats archive, for one of my very favorite stories. ...
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    • 1 year ago
    50:55
    Home is where the sheep are
    This week on our show we listen back to a favorite episode featuring the story of a young farming family with a flock of sheep, on a quest for farmland of their own. We’ll learn about their d...
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    • 1 year ago
    51:00
    Conversations on leaving a land legacy
    “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 f...
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    • 1 year ago
    51:08
    Art.Sushi.Cake
    "We get into a question based on life experience, based on the thoughts that have surfaced for everybody, what if anything are you wondering. What questions come to mind?"On this week’s show ...
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    • 1 year ago
    50:56
    Eats Wild Episode 6: Building relationships with plants
    “Throughout industrial history, the idea behind weeds is very political and it's very constructed. They are only weeds because they get in the way of ideas of how you think that a well kept c...
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    • 1 year ago
    51:00
    Eats Wild Episode 5: Foraging for flavor and for mental health
    “I am a human who yearns to remember that she is part of nature, in a way that I think our culture is trying to make me forget.”This week on the second SUMMER episode of our Eats Wild series,...
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    • 1 year ago
    51:08
    What can yerba mate tell us about ourselves and the world around us? [replay]
    “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 ...
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    • 1 year ago
    51:00
    Geography of taste [replay]
    “There is a beautiful Hindustani saying, ‘Kosa kosa per pani badle, chare kosa per vani,’ which means "Every two miles the water changes, and every four the language." So that, in fact, is th...
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    • 1 year ago
    51:00
    Farmer and Academic Ike Leslie on “queering” the food system
    This week on the show we’re questioning the traditions and assumptions around the role of family in farming. “When something goes wrong in the family relationship, it can really affect the fa...
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    • 1 year ago
    51:00
    From Diet for a Small Planet, to the future of our Democracy
    “I often say that the only choice we don’t have in such a connected world, the only choice we don’t have is whether to change the world--because every act we take and don’t take is sending ou...
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    • 1 year ago
    51:00
    Growing community with New Farms for New Americans
    “Many of the farmers talked about the ability to be out in nature with other members of their family and other members of their community and several of them also talked about the benefits of...
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    • 1 year ago
    50:56
    Eats Wild Episode 4: Beloved berries
    “There's a different time…what I would say–like a lifely, real time, and to be able to have, at least moments, periodically, in our lives, where we're attuned to that. And the attunement some...
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    • 1 year ago
    51:00
    Sometimes home is a house—and other times, it's a soup
    “You gotta take the phyllo dough, put it down on your station. One person takes the butter, garlic, lemon juice mixture, wipes it down.  And then someone else spoons on the filling, and then ...
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    • 1 year ago
    50:21
    Adventures in hot peppers
    “I knew that this was gonna be a little bit of an adventure, because I’ve never done this before. And so, I’m sure I’m gonna make some stupid mistake that your listeners are gonna be laughing...
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    • 1 year ago
    51:00
    Farming for seeds
    “We have about a four acre parcel of land here that’s subdivided into a whole bunch of micro-plots, basically, where we can isolate, you know, the Black Strawberry Tomato, or the Chinese Wool...
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    • 1 year ago
    51:00
    Italian savory pie connects family across the miles
    “Cooking came to me a little bit later in life. Holidays in my family were always a really big deal, especially around the meals. The meals were the most important part of the holiday gatheri...
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    • 1 year ago
    51:00
    Eats Wild Episode 3: Treasure hunting in the woods
    “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 sud...
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    • 1 year ago
    51:00
    Eats Wild Episode 2: Wild food is all around us
    “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 [lau...
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    • 1 year ago
    51:00
    Eats Wild Episode 1: Stalking the wild food experience
    “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 ...
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    • 1 year ago
    51:00
    Flexibility and improvisation make community meals delicious
    “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 Coun...
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    • 1 year ago
    51:00
    Seven mega-companies have an out-sized role in our food system
    “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 sc...
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    • 1 year ago
    51:01
    How to feed a giraffe–and other lessons from a zoo nutritionist
    “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 edib...
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    • 1 year ago
    51:00
    What's the status of the people who grow our food?
    “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...
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    • 1 year ago
    51:00
    History and tradition sweeten the maple harvest at Groundhog Road Farms
    “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 findin...
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    • 1 year ago
    51:00
    Taking time to smell the coffee, with Korie Griggs
    “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 comin...
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    • 1 year ago
    49:38
    Biodiversity saves the coffee crop
    “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! Th...
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    • 1 year ago
    51:08
    Planting trees for community resilience
    “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 th...
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    • 1 year ago
    51:00
    You are what you eat…what about what you drink?
    “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 ...
    • 0
    • 1 year ago
    51:00
    Harm reduction for eating disorders
    “[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 c...
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    • 1 year ago
    50:35
    Filipino food makes a splash in Bloomington
    “Filipino food is not really known like that, especially in Indiana, so we wanted to bring something new.”This week on the show, we visit with the owners of Pinoy Garden Cafe. They talk about...
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    • 1 year ago
    51:00
    Corn as medicine?
    Have you ever had a hunch about something, tested it out and been shocked by the results? That’s what happened to pharmaceutical microbiologist Funmi Ayeni. She took a traditional Nigerian ho...
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    • 1 year ago
    50:59
    You don’t need a pizza oven to make a perfect pie…but it helps
    A man obsessed with making pizza at home shares his secrets and a local home cook shares Clara Kinsey’s persimmon pudding recipe. ...
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    • 1 year ago
    50:58
    Get cozy with winter treats
    “I love cookies. They’re hands-on, there’s a lot of technique involved in them,  they’re really fun and easy to do with kids,  they bake quickly,they’re perfect for gift giving any time of ye...
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    • 1 year ago
    51:00
    A Professor with a Passion for Popcorn
    “Now, I love food!  Let the people know–let the people in the back know, I–hey, I love food. I plan vacations around the top food spots. So, I love food. But I just don’t enjoy cooking”This w...
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    • 1 year ago
    49:20
    Food sovereignty can mean political sovereignty
    “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 so...
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    • 1 year ago
    50:58
    Delights from the Forest
    “To know there is an invisible line between the index finger and that barely discernible trio of fruit swaying up in the canopy..”We’re honoring the fruits of the forests today, with a pawpaw...
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    • 1 year ago
    51:02
    Thanksgiving recipes keep families connected
    “Apple cake is a very family specific recipe–I’ve never heard of it anywhere else, seen it anywhere else. My gramma started it–for as long as I can remember we had it on Thanksgiving. It was ...
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    • 1 year ago
    50:26
    The bees are not alone in their hive
    “So, I like to say that bees are just like us. So, bees have a society, and they live in a built environment, [they have a] little house, just like we have a little house, and they communicat...
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    • 1 year ago
    51:00
    The night bakery–Derya Doğan shares delicious memories from home
    “Imagine, we have dinner 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, bre...
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    • 1 year ago
    49:10
    Wherever there is a dialect there is a cuisine
    “There is a beautiful Hindustani saying, ‘Kosa kosa per pani badle, chare kosa per vani,’ which means "Every two miles the water changes, and every four the language." So that, in fact, is th...
    • 0
    • 1 year ago
    51:00
    English