Photo: Annie Corrigan/WFIU
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.
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- Report Shows US Obesity Rates High But Holding Steady
- Farm Bureau Considers Requirements For ‘Indiana Grown’ Label
Stories On This Episode
Farmers will need to continue to adapt to meet the demand of a new market that increasingly wants local food.
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.
Now that S.K. Quigley controls every step of the roasting process, he takes his coffee black -- no cream or sugar necessary.
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.