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Earth Eats: Real Food, Green Living

Collecting Yeast, Making Cider

Friendly Beasts’ owners Fatima Carson (pictured) and Ben Romlien did much of the buildout for the bar space themselves (Kayte Young/WFIU).

This week on Earth Eats we revisit a couple of stories on yeast fermentation from last fall.
First, we talk with Indiana University Biochemist Matt Bochman about his research and his collection of yeast strains. Next, we visit with some cider makers at Friendly Beasts to hear about what you can do with a little yeast…and a whole lot of apples.

Then Chef Daniel Orr brings us a recipe for another refreshing beverage, garden-fresh basil lemonade.

Music in this episode:

Piker Sam-by Calexico
Mantra-by Vibes Alive
Pelican Narrows-by Dan Snaith (Caribou)

Earth Eats’ theme music is composed by Erin Tobey and performed by Erin and Matt Tobey.

Stories On This Episode

Yeast Hunting With Matt Bochman

Have you every wondered what your favorite spot in the woods might taste like in a beer? Wild Pitch Yeast might make that possible.

Tiny Friendly Beasts Turn Apples Into Booze

In honor of the friendly beasts that make cider possible (the yeast), each cider is named after some kind of creature or another.

Chef D’s Herb Garden Lemonade

Cool down this summer with some ice-cold lemonade, and keep things interesting with some garden-fresh basil.

Kayte Young

Kayte Young discovered her passion for growing, cooking, foraging and preserving fresh food when she moved to Bloomington in 2007. With a background in construction, architecture, nutrition education and writing, she brings curiosity and a love of storytelling to a show about all things edible. Kayte raises bees, a small family and a yard full of food in Bloomington’s McDoel Gardens neighborhood.

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