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Earth Eats

Earth Eats is a weekly podcast, public radio program, and blog bringing you the freshest news and recipes inspired by local food and sustainable agriculture.

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10/11/2025

Eric Schelder of Muddy Fork Farm & Bakery explains how the internal components of wheat affect the quality of its dough.

Hear about their bread making process and more in the episode, "The Right Tools for the Job" on Earth Eats in your favorite podcast app. 🥖

05/10/2025

Wild rice harvested in a canoe, sumac by the side of the road, and for dessert? Pawpaw ice cream. 🍨

Our final episode of the "Eats Wild" series on Earth Eats is jam-packed with knowledge from traditional foodways—learn from the original inhabitants of this land and about foods from our back yard all the way to Anatolia and Mongolia.

Listen now wherever you get your podcasts 📲

21/09/2025

On the latest episode of Earth Eats "Eats Wild," we explore the fruits of fall…and the nuts and even beans! 🫛

Forager Chef Alan Bergo fancies the Kentucky coffee been in its GREEN state; Liz Barnhart crafts a deep purple elderberry syrup; Keako Liff takes an aromatic walk down memory lane with ginkgo nuts; and we talk persimmons with a researcher in folklore and library science.

🎧 Now playing any where you get your podcasts.

13/09/2025

Acorns are probably one of the most recognizable wild foods in the U.S., but we wouldn't recommend picking one up and eating it like a peanut...

On the first of three 🍁 fall-themed "Eats Wild" episodes, graphic novelist Mel Gillman talks about this abundant food source and why comics can be an ideal medium for learning about foraging!

🎙 Listen now on all podcast platforms.

10/09/2025

For over a decade, EARTH EATS has been a place to celebrate food, farming, and sustainable solutions through stories that nourish us. 🍎

As host Kayte Young cooks up something fresh, special, and exciting at WFIU Public Radio, we want to take a moment to say thank you to our listeners, our guests, and our team.

Thank you for growing with us. 🌳

And thank you in advance for joining Kayte, WFIU, and her new co-hosts on the next chapter—a brand new program that celebrates all the creativity our region has to offer. 🎨

🎧 Mark your calendars for the premiere of an refreshing new program on October 11. We can’t wait for you to see how the EARTH EATS legacy continues!

29/08/2025

Everyone thank Dallas and Diamond for being such lovely guests on our latest episode! 😋

Here, Stacey Decker shows us the hard work that goes down on a dairy. 🐮

Twin Springs Creamery is a multi-family operation in Western Monroe County. They opened their doors in December of 2024, distributing fresh, grade-A milk to stores, farm stops, and now bakeries (like Two Sticks Bakery, Muddy Fork Farm & Bakery, and Gables Bagels.)

22/08/2025

Cow tales coming soon to a podcast feed near you... 🎙🐄

📍 Twin Springs Creamery

05/08/2025

Usually regarded as a w**d, lambsquarters are widely available in the Midwest.

In Mexico, they are called "quelite cenizo," one of several plants referred to as "quelites," which roughly translates to wild greens or wild herbs. Other common examples include purslane and epazote. 🌿

These plants are often managed by farmers and allowed to grow along the edges of cultivated crops. They offer sustenance before harvest or in the case of failed crops. 🌱

Would you try this? Listen to the latest episode of Earth Eats "Eats Wild" to see how you can incorporate wild greens into your next taco Tuesday! 🌮

➡ Found wherever you get your podcasts.

21/07/2025

Chef Nick Detrich, of Magdelena in Indianapolis, finishes an elegant salt-baked beet dish with fresh, wild greens. 🌿

The sweetness of the beets contrasts nicely with tartness in the wood sorrel labneh sauce and tangy purslane.

05/07/2025

On the final summer-themed episode of "Eats Wild," anthropologist Keitlyn Alcantara returns to the show for a conversation about Indigenous foodways.

Join us as we harvest and cook edible w**ds (also known as Quelites) into quesadillas. 🍳 Then, learn how to make syrups with linden and elder flowers. 💐

🎙 Listen now on all podcast platforms.

01/07/2025

Chanterelles have a distinctive orange color, which stands out against dark leaf litter, making them a great mushroom for beginning foragers! 🔎

My partner Carl and I have been gathering chanterelles for years. Carl has a spot where he reliably finds many, almost every year. I headed out there with him in July of 2024 to see what we could find—you can listen to our journey in the latest "Eats Wild" episode!

Once you have identified chanterelles, you can harvest them by cutting close to the base with a pocketknife. They are wonderful when prepared fresh, but can also be dried. We use ours in soup stock. 🍲

Be wary of a toxic look-alike mushroom, the jack-o-lantern. 🎃 Both are some shade of orange and appear in mid-summer (start looking on July 4).

As with all foraging, never eat anything that you aren't 100% sure about. Stay safe and have fun this summer! ☀️

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