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Earth Eats: Real Food, Green Living

Magic Of Cider, Art Of Coffee Roasting, Season Of Paw Paws

Maria Kennedy walks us through the cider making process, from apple to bottle. Paw paw cookies with Chef Daniel Orr. And, coffee roasting on a small scale.

paw paws

Photo: Annie Corrigan/WFIU

Paw Paws have a creamy, custard texture, and they taste like a mix of a mango and a banana.

When you looked at the barn, you’d see a barn full of all these containers full of different kinds of cider. The magic is figuring out how to blend them together to make one that’s really, has all the different taste qualities.

A little acid, some sweetness and a taste of tannins. Maria Kennedy studies cider making in England and she speaks with us today.

A recipe using apples with Chef Daniel Orr, but the star of the show is actually the paw paws.

Climate change is making growing food on a small-scale difficult in some parts of the country, that’s a story from Harvest Public Media.

And roasting coffee beans is just like any craft… The more care you take, the better the end result. We visit a local roaster to see how it’s done.

News Stories:

Stories On This Episode

Climate And Space Create Challenges For Local Food

Josh Kilbane

Farmers will need to continue to adapt to meet the demand of a new market that increasingly wants local food.

Paw Paw And Apple Salad

Paw Paw And Apple Salad

If you could imagine crossing a banana with a mango, then you’d get a Paw Paw. The custard-like yellow meat is tasty served with apple slices.

Micro Coffee Roasting: Small Batches Roasted With Care

holding roasted coffee beans

Now that S.K. Quigley controls every step of the roasting process, he takes his coffee black -- no cream or sugar necessary.

Paw Paw Cookies, Puh-Please

paw-paw-cookies

Paw paws are called Indiana Bananas not just because they grow all over the state through the fall, but because the fruits' tastes and textures are similar.

Annie Corrigan

Annie Corrigan is a producer and announcer for WFIU. In addition to serving as the local voice for NPR's Morning Edition, she produces WFIU's weekly sustainable food program Earth Eats. She earned degrees in oboe performance from Indiana University and Bowling Green State University.

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