Kayte Young

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  • Username: KayteYoung
  • PRX Member
  • Role: Producer/Reporter: Station-Based

Recent Pieces from Kayte Young

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EE 19-16: A Peek Into Food Science History And A Moroccan Inspired Bowl, 4/19/2019 (29:01)
From: WFIU

Producer Josephine McRobbie visits the food science archives at North Carolina State and shares some interesting mid-century experiments.
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EE 19-15: Benefit Beer-With Indy High Bines and Upland Brewing, 4/12/2019 (29:01)
From: WFIU

Upland Brewing Company teams up with Indy High Bines for a beer to benefit The Hub’s food pantry.
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EE19-14: Teaching Maple Syrup, 4/5/2019 (29:01)
From: WFIU

Students at Unionville Elementary School, just outside of Bloomington, Indiana learn a sweet, old tradition on one of the last cold days of winter.
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EE 19-12: Spelt Flour Makes The Best Pita Bread, 3/22/2019 (29:00)
From: WFIU

Learn how to make pita bread, and why the flour you choose makes all the difference.
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EE 19-11: Getting Creative With Food Assistance, 3/15/2019 (29:00)
From: WFIU

Farm to Family Fund honors the farmers growing food, and the people in need of food. Earth Eats follows their work on a typical Saturday in winter.
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EE 19-10: What Can Today's Food Movement Learn From Fannie Lou Hamer?, 3/8/2019 (29:01)
From: WFIU

Dr. Priscilla McCutcheon talks with Earth Eats about what today's food movement might learn from the work of civil rights activist Fannie Lou Hamer.
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EE 19-08: Institutionalizing ‘Real Food’, 2/22/2019 (29:01)
From: WFIU

Campus dining goes local, sustainable, humane and fair.
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EE 19-07: What's Old Is New Again--The Authors Of Meal Discuss Food, Culture And Comics, 2/15/2019 (29:01)
From: WFIU

Insect cuisine is a part of many cultural traditions throughout history and across the globe. So why does everybody talk about it as a future food?
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EE 19-06: The Sweetest Chocolate Treats Come With A Fairtrade Mark, 2/8/2019 (29:01)
From: WFIU

During the week of Valentine’s Day, Americans will purchase more than 50 million pounds of chocolate. Make sure yours is produced and traded fairly.
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EE 19-05: Food Critic Laura Reiley Investigates The Farm In Farm-To-Table Dining, 2/1/2019 (29:01)
From: WFIU

In a town the size of Bloomington, Indiana, it would be difficult to fake local food sourcing at a farm-to-table restaurant. Word gets around. In Tampa Bay Florida, it took ...