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Earth Eats is a weekly program of real food and green living hosted by Chef Daniel Orr and produced by WFIU Public Media in Bloomington, Indiana.
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Latest episode: January 19, 2018 | 3:00 pm - A Chef’s Tips On Making Your Soups Sing With Flavor

353 episodes

Displaying episodes 353 through 333
A Chef’s Tips On Making Your Soups Sing With Flavor (28:58) January 19, 2018 | 3:00 pm
Radish roots and radish greens, radish cooked and radish fresh--Chef Llewellyn shares a soup that is more than the sum of its parts.
Tree Planting, Apple Canning — and Pie! (28:57) January 12, 2018 | 3:10 pm
Ever wonder how the Serviceberry got its name? Poet and orchardist Ross Gay wants to tell you about it.
Winter Farming In Houston Texas (28:57) January 05, 2018 | 3:00 pm
Spring, summer, INFERNO and fall--those are the four seasons in Houston Texas, according to urban farmer Thomas Garcia-Prats of Finca Tres Robles.
Every Day Is An Adventure At The Inkwell Bakery (28:57) December 29, 2017 | 3:00 pm
"If you make me an egg, I am definitely going to be critical of you. I am not the person who is gonna build up your ego." Tracy Gates on her drive to improve.
Paneer, Mozzarella, Goat Cheese Balls–Make All The Cheeses! December 22, 2017 | 3:00 pm
If you follow all of the instructions, and your homemade mozzarella still doesn't turn out, what went wrong? Robyn Morton has answers.
Tiny Friendly Beasts Turn Apples Into Booze (28:56) December 15, 2017 | 3:00 pm
In honor of the friendly beasts that make cider possible (the yeast), each cider is named after some kind of creature or another.
Tiny Friendly Beasts Turn Apples Into Booze (28:56) December 15, 2017 | 12:37 pm
In honor of the friendly beasts that make cider possible (the yeast), each cider is named after some kind of creature or another.
Yeast Hunting With Matt Bochman (28:56) December 08, 2017 | 3:00 pm
Have you every wondered what your favorite spot in the woods might taste like in a beer? Wild Pitch Yeast might make that possible.
Examining Holiday Food Drives and Baking a Palestinian Cake (28:56) December 01, 2017 | 3:00 pm
Is it better to donate food to a holiday food drive, or to give money to a local non profit providing food assistance? The answer: it depends.
The History of Baby Food, Ranch to Restaurant, TG Leftovers (28:56) November 24, 2017 | 3:00 pm
From the Earth Eats archive, Amy Bentley follows trends in baby food, from invention to today. Indiana rancher develops a relationship with a local restaurant.
Thanksgiving Recipes and Winterizing Bee Hives (28:57) November 17, 2017 | 3:00 pm
Have you ever eaten a honey bee? Of course not! Who DOES that? Find out, on this week's podcast.
On Food and Connection, Earth Eats Talks With Alton Brown (28:57) November 10, 2017 | 3:30 pm
"It keeps you from dying and it connects you." Alton Brown talks about food's power to connect, and how media and technology impact that relationship.
Seeds to Benefit Pine Ridge, and Hot Soup for Cold Days (28:56) November 03, 2017 | 3:00 pm
Want to save seeds from your bean plants? Pick lots of beans, early. It tricks the plant into producing more beans.
A New Film on Young Farmers and Kids Sample Wild Edibles (28:57) October 27, 2017 | 3:00 pm
Is Spicebush Tea the best thing you've ever tasted, or does it taste like water? We'll ask fourth graders sampling wild edibles with an environmental educator.
Persimmons for Days (28:57) October 20, 2017 | 3:00 pm
In the Midwest, the persimmon is the classic symbol of autumn. Today we celebrate the sweet and squishy little globes with stories and recipes from the archives
Garden to Table with a Chef–at School (28:56) October 13, 2017 | 3:00 pm
Five garden fresh watermelons divided by 71 schoolchildren equals watermelon smoothie samples for the whole class.
Slinging Honey, Blending Beets (28:56) October 06, 2017 | 3:00 pm
Ever been to a honey sling? Now's your chance for the inside scoop from a beekeeper's club.
Slow Food with Simone Cinotto and Fresh Mushroom Brochettes (28:57) September 29, 2017 | 3:00 pm
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.
Gleaning For the Food Bank and Making Bagna Cauda (28:56) September 22, 2017 | 3:00 pm
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.
Young Farmers Speak Up on the New Farm Bill (28:52) September 15, 2017 | 3:04 pm
Chef Daniel Orr shares a Pizza recipe perfect for Fall, and Young Farmers unite to raise concerns for the new Farm Bill.


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