Earth Eats

12/07/2024

With infectious disease as a leading cause of death in Nigeria, coupled with increasing resistance to antibiotics--pharmaceutical microbiologist Funmi Ayeni wanted to know if there were effective alternatives to drugs. She ran scientific studies on a traditional Nigerian home remedy and the results were astonishing. Hear the full story this week on Earth Eats. Saturday morning at 7, Sunday at 1pm on WFIU Public Radio or listen whenever you want from your favorite podcast app.
Indiana University School of Public Health-Bloomington

Indiana University scholar Funmi Ayeni shares her surprising research on a simple food used in households throughout Nigeria to treat malaria.

03/05/2024

If you're not a fan of kale yet, change that by trying this delicious salad!

Kale can often be a love it or hate it kind of green, but Kayte shares how she came to love it through this exciting salad. Perfectly complimented with dazzling roasted tomatoes, fragrant garlic, and toasted pine nuts, this kale makes an excellent fresh salad, perfect for spring—or anytime!

For the full recipe, check out our YouTube channel (link in bio)!

05/04/2024

What to bring to your eclipse viewing party? 😎 Eclipse cookies, of course! 🍪

This recipe uses a dough that is closely based on Marbled Tahini Cookies by Susan Spungen from NYT Cooking. Black tahini is a crucial ingredient, so if you can’t find it, try this method with a chocolate wafer cookie instead.

Full instructions are available on our website, with an easy method to achieve the perfect sun and moon shapes! 🌙

Delicate tahini sandwich cookies mimic the phases of a total solar eclipse.

04/04/2024

A savory citrus and garlic pork dish is coming to Earth Eats this week. Producer, Alexis Carvajal, cooked up her grandmother's recipe with her father, and it's a dish that has some Cuban flare! Tune in to Earth Eats this week for the full recipe, and to hear how inseparable this dish is from the family who makes it. [The podcast drops Friday at 9am, or listen to WFIU Saturday morning at 7 or Sunday at 1pm, 103.7FM in Bloomington]

01/04/2024

Monica White, the author of Freedom Farmers, is coming to town next week!

23/02/2024

Did you know the tastes of fruit flies are similar to humans?

It turns out these small organisms won't eat just anything. They care about flavor, just like humans. The researchers who make food for flies add in ingredients like corn syrup to provide a sweet flavor. Even fruit flies have a sweet tooth!

Fruit flies are used in genetic research to help pinpoint the exact functions of each human gene. Their genes are a lot like ours and can help expand genetic knowledge. The work that occurs in the Bloomington Drosophila Stock Center can have prominent effects in the world of genetics for all of humanity. And it all starts with the fruit fly.

Learn more about fruit flies and their diets at the link in our bio!

09/02/2024

If you've ever wondered how beans get from the stalk to your plate, watch as Sean and Denise Breeden-Ost walk you through the process. In this episode, we visit their farm and talk with them about the complications of food self-sufficiency. Also featured is Denise's recipe for hot water cornbread.

For the full episode, go to eartheats.org!

02/02/2024

On our 15th anniversary special, we highlighted the Salvadorian classic, pupusas. In this segment, Alex Chambers discusses with W***y Palomo the history of the recipe, and the culture that it carries with it.

Full Recipe:

Ingredients

Curtido (pickled cabbage topping)
½ head cabbage
2 carrots
1 medium onion
1 beet (optional)
apple cider vinegar
Masa (the pupusa dough)
2 cups Maseca (or Masa, corn flour with added lime)
Water
Filling
½ lb pork, fried (optional)
1 medium onion
2 medium tomatoes
½ lb grated cheese (ideally a mix of queso and mozzarella)
Refried beans (optional)

Instructions

For the curtido, chop the cabbage, and grate or shred the other vegetables. Combine in a bowl, then fill bowl about half way with apple cider vinegar. Fill the rest with water and let sit up to a day.
For the masa, mix Maseca with enough water to create a playdough-like texture.
For the filling, blend the cooked pork or refried beans with the onion and tomatoes in a food processor.
Preheat a frying pan or griddle on the stove. Once the fillings and masa dough are ready, it's time to make pupusas.
First, take a ball of dough a little smaller than a kiwi in one hand. Ball it up, then press or slap it between your hands to flatten it until it's a circle about ¼ inch thick.
Put about a tablespoon each of the meat/beans and the grated cheese into the center of the circle. Then wrap the flattened dough around the fillings. The edges should point up like flower petals.
Pinch the edges closed so you have a ball of dough enclosing the fillings. Then, gently press or slap the ball between your hands again, until your dough is once again a flattened circle, between ¼ and ½ inch thick.
The dough might tear, exposing fillings. Repair with more masa if you can, or enjoy the flavor of the fillings that fry when exposed to the pan. Place the pupusa on the hot frying pan, and fry until both sides are golden-brown.

Check out the full episode and more of our best at eartheats.org!

24/01/2024

Today marks the 15th anniversary of Earth Eats! 🎂

All week long, members of the Earth Eats production team have been sharing our favorite moments from the Earth Eats archives. Check out this blog post for the full compilation of favored episodes, funny moments and delicious recipes! 👇

Earth Eats is celebrating its 15th anniversary! Take a look at these 15 moments from the Earth Eats archives.

24/01/2024

Today's the day—Earth Eats' 15th anniversary! For our final dip into the archives, we bring you a reading of "Eating Malombo Fruit in Freetown, 1989," a poem by Yalie Kamara.

Kamara first read this for us back in 2018. More recently, she was named as the 2022-2023 Cincinnati and Mercantile Library Poet Laureate and just last week launched a new book, Besaydoo. (Also available as an audiobook!)

We hope you enjoy this reading just as much as we did. Check the link in our bio for the full list of 15 Moments from the Earth Eats Archives - including the episode where this poem is featured.

Thanks for celebrating this moment with us! - Your friends on the Earth Eats production team

23/01/2024

As bioarchaeologist Keitlyn Alcantara was researching pre-colonial Mexico, she came across a surprisingly resilient and powerful community in Central Mexico (c. 1400).

"I was curious about what were the conditions that allowed them to maintain the sovereignty, where other places hadn't been able to do so," she said.

The answer may be hidden in the food they cultivated and their ways of sharing it amongst themselves.

Conversations like this one with Keitlyn Alcantara are at the heart of what I hope this show can be. Keitlyn speaks to the centrality of food in our everyday lives, and the ways in which it shapes our relationships with each other, with the earth and with our own histories. The interview was difficult to edit only because there was nothing she said that I wanted to cut.

Listen here: https://indianapublicmedia.org/eartheats/keitlyn-alcantara-on-indigenous-foodways-of-the-past-and-the-present.php

Original image: Wikimedia Commons user Rasbak, cropped, text added

23/01/2024

“Just doing one thing, that doesn't exist in any industry,” says nature lover, teacher, and CEO of Sankofa Farms Kamal Bell.

It’s rare to find spaces, especially in the farming community, where Black stories take center stage. Earth Eats strives to become one of those spaces, and for our 15th anniversary, we’re revisiting the work Sankofa Farms LLC does to ensure the future of food security for marginalized communities:

https://indianapublicmedia.org/eartheats/an-educational-farm-where-black-history,-and-black-kids,-are-front-and-center.php

22/01/2024

Here at Earth Eats, we want you to think about where your food comes from. Over 15 years, we've shown you the farmers, chefs, culture, and people behind your food. But there's a much smaller food producer we also love... 🐝🐝🐝

The honeybee is responsible for a major part of the food we eat every day, but it’s not just their honey that makes them so interesting. Honeybees have an intricate society a lot like our own, including drama of their own. With the regicide of former queen bees, honeybees serve as nature’s television drama.

So much happens within a hive and you can learn all about it in this episode. The next time you put some honey in your tea, you’ll remember the wonder of the bees that produced it.

Listen to the full episode linked in the comments and check out what else buzzes around here at Earth Eats! -Alexis C., Earth Eats Producer

22/01/2024

The idea of foraging for the ingredients in your meals sounds idyllic, even more so when those ingredients are delicacies.

With spring around the corner, the season of ramps and morels will be approaching. But learning where to find them, and how to forage responsibly, is crucial.

In Earth Eats' 15 years, we've had a few episodes about foraging, but this episode gives you the rundown of what you need to know about ramps and . It also includes a mushroom skewer recipe perfect for your freshly foraged ingredients (or store bought if that’s more your style).

FULL RECIPE

Soak some wooden skewers in water for a couple of hours so they won't burn on the grill. Then, cut your mushrooms into bite-sized chunks (portobellos, creminis and chanterelles are great for grilling) and arrange them on the skewers.

Make a simple marinade using a couple gloves of crushed garlic, olive oil, fresh thyme leaves and a bit of lemon juice. Cover the skewers with the marinade and let stand while you prepare your salad and vinaigrette.

For the truffle oil vinaigrette, combine: olive oil, a bit of lemon zest, a couple cloves of finely chopped garlic, cider vinegar, and a bit of truffle oil.

Arrange some endive leaves on plates, and you're ready to grill your mushroom skewers and assemble the dish.

Grill your mushroom skewers for 2-3 minutes, being sure not to overcook. Serve the skewers over the endive, topping with a drizzle of truffle oil vinaigrette and garnish with fresh herbs.

Check out the full episode to learn how to your food!

-Alexis C., Earth Eats Producer

The dawning of spring has many people heading to the first outdoor farmers' markets of the season. But others are heading out into the woods to forage for food

21/01/2024

Mori Willhite of Katsumi's Teaching Kitchen shows her students the hidden beauty of food.

For 15 years of Earth Eats, we’re highlighting this artistry again and remembering the joy and pride of cooking food in a way that really means something: https://indianapublicmedia.org/eartheats/pairing-food-with-art.php

21/01/2024

Our ninth throwback from the Earth Eats archives takes us all the way back to 2009, and one of the first posts ever on our blog — a guest review of the famous movie Food, Inc., published before it had even hit Indiana theaters.

For a long time, Food Inc was all anyone could talk about. It quickly became known as one of the first documentaries in the mainstream that gave an honest, unfiltered, and sometimes disturbing look at common farming practices.

I was only 10 years old when this movie came out, with very little insight into where my food came from. I credit this movie toward my "awakening," if you will — the moment I realized that most farms are not the free-range, idyllic red barn on a hill that we had all been taught to believe.

If you somehow missed the food-doc craze of the 2010s, I would highly recommend you give this review a read - it also includes a link to watch Food, Inc. for free! Find it pinned in our comments down below.

What other movies do you remember from this time? is another one that comes to mind, for me. - Sam Schemenauer, with WFIU Public Radio

20/01/2024

As we look back at the many years of Earth Eats history, we would be remiss to leave out the many contributions of geographer and food studies scholar Elizabeth Cullen Dunn.

From war-torn Ukraine to a meat-packing plant in Fort Morgan, Colorado, Dunn's research spans the globe. With a focus on food and crisis, her stories shed light on the ways in which people are connected, and often reveal the flaws hidden in our systemic approach to food and humanitarian aid.

19/01/2024

Most people start their day with a cup of coffee, but few take the time to savor the process. When we’re rushing to work or school, we can forget to take a moment to breathe.

In our sixth episode from the Earth Eats archives, Korie Griggs of the Color of Coffee Collective speaks on how to care for yourself through coffee. As a former Starbucks barista, I’ve had the mindset of making coffee as quickly as possible. Just sitting while your coffee brews is something I’ve rarely done.

But Korie’s idea of sitting with yourself and creating a culture of care around coffee really spoke to me. Instead of trying to make the most efficient coffee, I now try to experiment with different roasts and ratios. Or sometimes I just watch the coffee drip out of the brewer.

Learn more about coffee brewing techniques while Korie demonstrates how to make a pour over. From roasts to self care, this episode is for anyone wanting a wider view of coffee.

Find this episode in the comments down below! ⬇️

-Alexis, Earth Eats Producer
& the rest of the Earth Eats team

19/01/2024

Earth Eats loves to celebrate authors, especially when the message they have to share is so positive and impactful.

Take another moment to stroll through 15 years of Earth Eats with this pick from producer Daniella Richardson. Revisit a conversation with Jessica Wilson, MS, RD about the truth of Black women and their bodies and her book, "It's Always Been Ours: Rewriting the Story of Black Women's Bodies."

Released Feb. 2023 with Hachette Go

“Our bodies aren’t the problem,” rethinking the stories we tell about weight and health with dietician Jessica Wilson.

18/01/2024

RECIPE: Jackie Bea’s Chai Tea Chia Pudding With Persimmon 🥣

This one is for those of you who are here for the EATS in Earth Eats. 😁 #4 in our series from the archives is a sweet treat that makes for a lovely dessert or a satisfying breakfast.
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FULL RECIPE:
1 cup coconut milk
5 tbsp. chia seeds
4 oz. strong chai tea
1/4 cup persimmon pulp
toasted pumpkin seeds
coconut flakes

1. Mix the coconut milk with the chia seeds and refrigerate overnight.
2. Add the tea a little at a time, and mix thoroughly.
3. Arrange the pudding and the fruit puree in a glass, in layers, parfait-style.
4. Top with nuts, seeds, and coconut flakes!

When you add liquid to chia seeds, they absorb it and build a soft bubble around the central seed. The texture is similar to that of tapioca. You can use any liquid, including dairy, but Jackie uses coconut milk (the drinking kind—not the thicker type you find in a can). Once you’ve made the chia seed pudding, the sky’s the limit on flavorings and add-ins! If you're like Louise Briggs, you're probably using persimmon...forever. 🍊 (Hint: check out our last reel!)

17/01/2024

In just one week, Earth Eats is celebrating its 15 anniversary! 🌟

The show, founded by Annie Corrigan, began as a series of short segments covering food news and featured recipes from chef Daniel Orr. Over time, it gathered more voices as people were inspired by the magic and potential of local food, sustainable agriculture, and honest storytelling.

Join us over the next week, as the Earth Eats team takes you on a trip down memory lane, sharing 15 moments from the Earth Eats archives! 📖

This first piece was chosen by Kayte Young as a tribute to the White Violet Center for Eco-Justice, which has made several appearances on the show over the years. ▶ Sisters of Providence of Saint Mary-of-the-Woods, Indiana

In this episode, hear also an early interview from Annie Corrigan with Lynn Schwartzberg of One World Catering and the first in a series from Harvest Public Media about food insecurity during the pandemic.

We hope you enjoy! 💚 (Psst...find this episode in the comments.)
-Sam Schemenauer, Social Media and Email Manager for WFIU Public Radio

06/01/2024

What's this teaching kitchen doing in my library? Find out this week, on Earth Eats. We talk with the architect of the new Southwest Branch of the Monroe County Public Library (Indiana) as well as the former director of the library who saw the project through the planning stages. They consulted with organizations like Mother Hubbard's Cupboard, and we hear from them, too! Listen Saturday morning at 7 and Sunday at 1pm on WFIU Public Radio or anytime as a podcast.

Former public library director Marylin Wood asked the community what they wanted in a new library. The answers included connections with nature, and space to cook together.

29/12/2023

Here's a great snack for a New Year's Eve party: spicy sweet potato fries with a yogurt dip. Just peel and chop your sweet potatoes, toss in oil and spices, and pop them in an air fryer (or a hot oven) for that perfect crunch. While they're frying, you can whip up the yogurt sauce. For the full recipe, go to Earth Eats on YouTube.

26/12/2023

One thing I love about fridge/freezer cookies like these is that you can just slice off a dozen, bake them fresh, and store the rest in the freezer until you need another dozen. For the full recipe, go to our YouTube channel at Earth Eats!

19/12/2023

With all the hustle and bustle surrounding the holidays, sometimes you need something you can just forget about. Look no further than these forgotten cookies! You can whip them up and stick them in the oven while you tackle the rest of your to-do list. If you forget about them, no worries--as long as you turn the oven off when you put them in. For the full recipe, go to our YouTube channel at Earth Eats!

15/12/2023

It's not often that I get to bake using tahini. These cookies not only taste amazing but look stunning as well. The recipe comes from New York Times Cooking, and you can watch me making it by searching for Earth Eats on YouTube!

13/12/2023

In case you missed Earth Eats this weekend, Toby Foster took a trip to the land of plant-based tacos! Listen to his conversation with one of the owners of Tacotarian in Las Vegas. Find it on your favorite podcast app, or at eartheats.org

08/12/2023

Everyone has their own special holiday traditions. For me, it's baking these ginger ducks with a juniper berry glaze. You can make them in any shape you like ( made solstice bats!) For the full recipe, check out the video on our YouTube channel Earth Eats. Let us know your family traditions in the comments down below!