Photo: tom_focus (Flickr)
Most if not all the customers that walk in who don’t have experience, they expect mead to be very sweet, syrupy almost.
But Woody Drake of Brothers Drake Meadery in Columbus, Ohio prides himself on crushing that stereotype of mead. I visit him in the store and taste some fruity, floral and spicy honey wines.
Before that, Patrick Skahill of WNPR in Connecticut visits a beekeeper to get some hands-on experience.
It’s a full day of cooking in the kitchen. Chef Daniel Orr combines some local honey and beets to create an amazingly versatile condiment.
And, our final trio of recipes all have one thing in common — the color green. Chef Orr harvests some mint, tomatillos and cucumbers from his garden for a drink, a salsa and a soup.
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Stories On This Episode
We visit Brothers Drake Meadery to taste their many varieties of honey wine. And what is killing all the bees? Harvest Public Media might have an answer.
This versatile condiment goes well on just about anything, from a burger to a salad.
Today on Earth Eats: two cocktails that utilize fresh herbs from the garden, and a look at a fast-growing hobby among do-it-yourself’ers – home brewing.
This is not a raw salsa. We’re going to roast these vegetables off and get them a little carmelized.
A bowl of cold soup is refreshing during these hot days. Change up your traditional gazpacho recipe by using cucumbers instead.