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Geographer Elizabeth Cullen Dunn talks with Earth Eats about visiting ice cream factories and small dairy farms in Ukraine as the country faces uncertainty around the war and changes in land policy.
Tammy Ho talks about her research on Burmese refugees in the US food system.
In her new book No Meat Required, food writer Alicia Kennedy looks at vegetarian movements of the past and shares her low-tech vision for the future of food.
When Nicole Schonemann switched to a plant-based diet, she was looking for delicious food and noticed her community had a gap. Planted Bloomington hopes to fill it.
Take a peek inside the fruit fly kitchen on the Indiana University campus.
While peanut butter is one of my favorite foods, I can’t say that I have given much thought to the peanut as a crop, or paid any attention to its role in history.
Batool Cakes, a professional bakery in Rafah, has reopened to meet the demand of displaced Palestinians seeking cakes to celebrate life even amid war.
In Boulder, Colo., the county is investing in sustainable farming and helping people buy local produce. It's been called "a triple win" – for customers, farmers and the economy.
Since 2020, the 800-acre Central de Abastos market has reduced daily food waste by 24% and delivered almost 800 tons of unsold food to soup kitchens.
Instead of traditional desserts, my parents handed all their kids fruit after a meal to satisfy our sweet tooth. This very lightly sweet dish reminds me of sitting at the dinner table with my family, whom I love so very much. Sticky rice is traditional to Vietnamese cuisine, and I added the mango for more sweetness and flavor.
"If you’ve ever been to Hawai’i for Malasada Day, then you know how popular and delicious these pastries are. Hawaiian-style malasadas are a deep-fried Portuguese doughnut rolled in sugar, creating a light and fluffy treat that you can stuff with a creamy coconut haupia or guava pudding, or leave unfilled. It’s the perfect dessert for all my sweet-tooth friends." -- Relle
Ever expect zucchini, squash and corn tacos to be bursting with flavor? Throw some cotija cheese, cilantro and avocado on top for the full effect.