Photo: peregrine blue (flickr)
I knew I wanted bars to be creative on their own. They should be as creative as I feel like making the spirit was a creative process.
That’s Matt Colglazier, creator of America’s first spirit made from sweet sorghum “Sorgrhum.” I meet up with him at The Rail in Bloomington, Indiana to taste a couple unique cocktails made with the stuff.
Chef Daniel Orr will present two recipes, one for a Japanese spinach salad and another for a cold curried carrot soup.
Before that, we look to the Pacific Northwest for a story from Martha Baskin of Green Acres Radio. Community members have transformed the roof of a parking garage in urban Seattle into a garden.
And, Missouri soybeans are exported all over the world and markets are growing. Reporting for Harvest Public Media, Eva Dou visited the self-proclaimed “World Capital of Soybeans,” Norborne, Missouri, to learn how local farmers are building on connections to their largest customers.
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Stories On This Episode
Missouri soybeans are exported all over the world and markets are growing.
Made from Indiana sorghum, creator Matt Colglazier says his craft spirit is unlike anything else on the market. We taste two cocktails made with the stuff.
Today we have two soups that can be served either hot or cold. They also work great as pasta sauces, and as an added bonus they’re both vegan-friendly.
The warm spring, spring frost and dry summer are taking a toll on Indiana farmers.
There are plenty of greens available this time of year. Do something interesting with them by adding Asian flavors.