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In the fall of 2024 Kayte had the chance to talk with Nicole Keith, Food Sovereignty Coordinator of the Nottawasepi Huron Band of the Potawa...
“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...
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 sa...
“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...
”Acorns are, I mean, they're everywhere. They are incredibly abundant and they've been a really important food source for humans in essentia...
“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...
“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...
“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 wa...
“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...
“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 w...
“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...
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 f...
“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, r...
" We get into a question based on life experience, based on the thoughts that have surfaced for everybody, what if anything are you wonderin...
“ Throughout industrial history, the idea behind weeds is very political and it's very constructed. They are only weeds because they get in...
“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 o...
“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 i...
“There is a beautiful Hindustani saying, ‘Kosa kosa per pani badle, chare kosa per vani,’ which means "Every two miles the water changes, an...
This week on the show we’re questioning the traditions and assumptions around the role of family in farming. “When something goes wrong in t...
“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--bec...
“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 an...
“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, w...
“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...
“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 stupi...
“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 kno...
“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...
“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 s...
“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 pla...
“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, t...
“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 He...
“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 it...
“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,...
“In the first Trump administration, about 350 thousand people from Central America or Mexico were given these H2A visas to come in temporari...
“Our younger generation, and mainly the girls, have got hearing, and they can hear that high frequency squeals that the vacuum puts off, and...
“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...
“When the phorid arrive, the ants release a pheromone that tells their nest mates, all the other ants that are in the vicinity, their sister...
“A community is not resilient unless those benefits that we have from natural resources, like urban trees, are distributed in a way that all...
“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 i...
“[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...
“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 w...
Have you ever had a hunch about something, tested it out and been shocked by the results? That’s what happened to pharmaceutical microbiolog...
A man obsessed with making pizza at home shares his secrets and a local home cook shares Clara Kinsey’s persimmon pudding recipe.
“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 quick...
“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,...
“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 se...
“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 hon...
“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 a...
“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, ju...
“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 m...
“There is a beautiful Hindustani saying, ‘Kosa kosa per pani badle, chare kosa per vani,’ which means "Every two miles the water changes, an...