Photo: Annie Corrigan/WFIU
Quite frankly I just wanted to make maple syrup sexier.
Tim Burton of Burton’s Maplewood Farm. Sexier maple syrup comes from aging it in rum, brandy and bourbon barrels. The particular syrup he aged for Chef Daniel Orr has some cinnamon, star anise and lemon zest tossed in. Burton will talk about how he came up with this hair-brained idea in the first place, and then we cook with the stuff — a spiced maple syrup crème brûlée.
Harvest Public Media looks at farmers who are growing food on less productive plots of land.
In the second half of the show, lentil soup and then chili with some lentils floating in there, too.
And we visit Schacht Farm to meet Mandy Napier and her hogs.
- Cuts To Food Stamps Begin
- Indiana’s Congressional Members Reignite Farm Bill Debate
- Whole Foods To Launch Sustainability Index For Produce
Stories On This Episode
High crop prices are a big motivation, but some also believe crop insurance is encouraging farmers to roll the dice on less productive land.
This recipe will make you long for spring, but the aged maple syrup will taste complex, just like a fall afternoon.
This vegetarian soup is hearty enough to eat as a meal. Use water instead of stock and it's also vegan-friendly!
In addition to the three marquee ingredients, coffee adds some zing to this chili.