Writing a novel is easy as pie (if only pie were easy)
The creators of How to Write a Novel in 20 Pies talk with Earth Eats about their book.
50:52
Writing a novel is easy as pie (if only pie were easy)
The creators of How to Write a Novel in 20 Pies talk with Earth Eats about their book.
50:52
Microbiologist Irene Garcia Newton shares her knowledge about the many organisms involved in...
51:01
Wake up and slow down–with coffee
A conversation with Korie Griggs of the Color of Coffee Collective.
49:03
Rethinking the restaurant industry
A conversation with geographer Jen Watkins on her experience as a server and her research on the...
50:52
What does it mean to “queer” the food system? [replay]
A conversation with Dr. Ike Leslie, questioning the traditions and assumptions around the role of...
50:54
Max Haiven explains palm oil [replay]
What can one commodity reveal about our food systems, about health, about labor and capitalism...
51:14
Art and science in the kitchen, with Cakes by Yenni
When your grandmother tells you it’s time to open a cake business, maybe you should listen.
50:55
Old-school customer service meets the latest kitchen trends [replay]
Goods for Cooks owners Sam Eibling and George Huntington are siblings who make a good team. Hear...
50:54
Building a bridge for community food security [replay]
Heather Craig crafts nourishing menus at the Community Kitchen.
50:52
A winter holiday special with chestnuts roasting, cookies baking and coffee outside.
50:52
Pinoy Garden Cafe brings a new taste to town
The owners of a new pop-up talk about Filipino cuisine and their plans for the future.
50:53
Gloria Lucas offers a harm reduction approach to eating disorders
Treatment for eating disorders is often inaccessible and ineffective, especially in communities...
55:30
A conversation with Jori Lewis, author of Slaves for Peanuts
While peanut butter is one of my favorite foods, I can’t say that I have given much thought to...
50:52
Preserve the flavor of summer in a jar
If you love the taste of homegrown midwest tomatoes, now is your chance to learn how to capture...
50:53
Caring for your land when it’s not really your land [replay]
Planting trees and building soil doesn’t always reap instant rewards–and maybe that’s the point.
52:09
Meet the guy who cooks for 31 million–luckily his guests don’t eat much [replay]
Take a peek inside the fruit fly kitchen on the Indiana University campus.
50:49
Making the invisible visible: our food system’s dependence on the labor of forced migrants
A conversation with Elizebeth Cullen Dunn on the elements of our food system that most of us...
50:46
The agrarian dream may be calling–but is it practical?
Farm life still manages to attract young people, but they often come to the land with unrealistic...
49:44
Black farmers in the Midwest look to history for inspiration moving forward
Hear stories about Black farmers in Ohio, and Indigenous wild rice cultivation in Minnesota lakes.
51:02
Crafting menus at the Community Kitchen
Heather Craig sees the community kitchen as a bridge rather than a net.
50:51
YoVG # 436 Game Changing Marketing
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#115 Pintastic 24 review
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