Photo: pmarkham (Flickr)
Chef Daniel Orr plucked the apples he's using in our three recipes today from a tree in his front yard.
Now 90 percent of the apples eaten in North America are from just 12 varieties, and most kids can only name two or three different apples, if that.
That’s down from 16,000 different varieties of apples Americans had access to at one point in history. Author, ethnobotanist and apple lover Gary Paul Nabhan will be with us to talk about which heirloom apple varieties are his favorite.
In the kitchen, Chef Daniel Orr uses some apples from the tree in his garden to make his Grandma’s apple pie. Apples then get added to two simple soup recipes featuring sunchokes.
Before that, we visit a local artisan who uses the spent grain from a local brewery to make unique paper products.
And author Sandor Katz talks about his passion for preserving food.
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Stories On This Episode
Twisted Limb Paperworks, Upland Join Forces – Cheers To That
Sheryl Woodhouse-Keese makes paper from Upland Brewing Company's spent grain, but don't ask her to tell you how she does it. This is a secret worth keeping.
Gary Paul Nabhan: “Father Of Local Food Movement”
Earth Eats' complete interview with Gary Paul Nabhan, an ethnobotanist, professor and author, who has been called the "Father of the Local Food Movement"
Reclaiming The Old Ways: Fermentation Expert Sandor Katz
With his new book, Sandor Katz hopes to empower people to reclaim the ancient processes of fermentation.
Grandma’s Apple Pie: A Pie of Many Fillings
Grandpa Orr would rather chew on the end of his leftover cigar than eat cake, but he did love a simple piece of pie - that's what we made him for his birthday.
Sunchoke Soup
Sunchokes, potatoes and apples make this soup a unique addition to any menu.
Sunchoke Puree With Apple And Spices
This dish is an excellent topping for game, fish or vegetarian dishes.
