Kayte Young
Multimedia Producer, WFIU-
“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. -
A conversation with sociologist Krishnendu Ray about taste and terroir in India, plus a recipe for hot sauce. -
To queer something is to ask questions about what gender and sexuality have to do with the topic at hand. Here, we are looking at food and farming.
