Kayte Young
Multimedia Producer, WFIU-
As we head back to the classroom, consider the value of outdoor learning. We speak with educators and students about what gardens at their high schools mean to them. -
Earth Eats visits Twin Springs Creamery to find out what it takes to run a small scale, Grade A dairy and creamery. -
“Our bodies aren’t the problem,” rethinking the stories we tell about weight and health with dietician Jessica Wilson. -
What can one commodity reveal about our food systems, about health, about labor and capitalism and about the environmental costs of so-called cheap food production? -
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Revisiting a favorite from the Earth Eats archive about stewarding the land for future generations. -
Wild greens—called quelites in Mexico—are delicious sauteed in quesadillas or tacos. -
Did you know purslane is edible? Try this tasty tangy garnish from Chef Nick Detrich. -
Celebrate the chanterelle with this simple and versatile preparation and serve it over toast or pasta. -
Christine Folch is a cultural anthropologist who studies food. Listen to learn what her book on yerba mate reveals about Latin America, empire, religion, labor and more.
