Today on our show Harvest Public Media brings us a story on the gene editing technology known as CRISPR.
And, when you’re talking about eating local, foraging, and the flavors of fall, there is no greater symbol of autumn in the Midwest than a persimmon.
We revisit some of our favorite persimmon recipes, plus, the story of an unlikely steward of a prolific, sixty foot persimmon tree, in her own backyard.
If you are gathering persimmons this fall, and you need a food mill to process them (trust me, it is the only way), consider borrowing one from The Hub Tool Share. They’ve got several on hand, along with many other useful cooking and gardening tools. Check out our feature on The Hub Tool Share from 2014.
Stories On This Episode
“If people trust you, science doesn’t matter. If people don’t trust you, science doesn’t matter,” says Charlie Arnot of the Center for Food Integrity.
Louise Briggs has a love/hate relationship with her 60-foot persimmon tree. We visit the crew of locals who are helping to put the fruit to good use.
It's time you upgraded your traditional persimmon pudding recipe.
When it comes to donut glaze, consistency is everything. Lisa Dorazewski explains why persimmons were especially tricky to turn into a donut topping.