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Politics Of Food, Fall At The Winery, Persimmon Pudding

Food is not a talking point this election season. Christine Barbour speculates why. We visit Creekbend Vineyard, and Chef Daniel Orr makes persimmon pudding.

voting signing

Photo: KCIvey (Flickr)

Voting is also a fall tradition!

We’re normally pretty good with our farmers, and you can imagine why. It makes good sense to have farm supports because we don’t eat if we don’t have food, and farming is an uncertain business.

So then why did Congress not pass a farm bill before going on recess? Political Scientist at Indiana University Christine Barbour tries to answer that question as it relates to this election season.

Grant Gerlock of harvest public media looks at what using more water this summer to keep the drought at bay might mean for future water use.

After that, we visit Oliver Winery’s Creekbend Vineyard to see what it takes to grow wine-worthy grapes.

And, Chef Daniel Orr plucks some persimmons off the tree to make a traditional persimmon bread pudding.

News Stories:

Stories On This Episode

Water Resources Are Stretched


Nebraska irrigates more acres of farmland than any other state in the nation. Kansas is also near the top.

Where’s The Food This Election Season?


Political scientist Christine Barbour talks about food stamps, the recent demise of the farm bill and what she thinks the lack of a food conversation means.

Fall At The Oliver Winery, Part 1: Harvesting Grapes

creekbend vineyard

Thanks to warm temperatures in early October, this is the latest the folks at Oliver Winery's Creekbend Vineyard have ever been able to harvest Catawba grapes.

A Food For Fall: Persimmon Pudding

a bowl of persimmon bread pudding topped with vanilla ice cream

In Indiana, it just wouldn't be Fall without a pan of homemade persimmon pudding. Chef Orr shares his recipe on this episode of Earth Eats.

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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