After the Klondike Fire, some growers were hit with canceled orders. So wineries launched the Oregon Solidarity project, making wine with rejected grapes and paying full value for the harvest.
A record heat wave ruined crops across Europe this summer, but not all crops. Champagne growers are ecstatic over a bumper crop of grapes this year. Vintage 2018 is expected to be one of the best.
With the help of a rented plane, Jerry Eisterhold found the perfect place to start a vineyard with grapes native to the Midwest, grapes that no one had cultivated for more than 150 years. A soil scientist by training, he liked the dirt on the Missouri River bluffs north of Kansas City, Missouri. “The Missouri […]
Small producers still feel the effects of #BoycottIndiana. Farmers could be forced to improve worker housing. And, pickles for tacos with No Coast Reserve.
Marcia Veldman talks about how customers' perceptions of local food have changed over the years. Seaweed in a salad. And, changing the definition of "farmer."
Strawberries serve as the inspiration for a smoothie and an art project. Eat like it's 1832 at the Hearthside Supper. Brad Dunn helps us navigate the wine list.
It's collaboration not competition for Indiana wineries. Potato leek soup with Chef Daniel Orr. The back story of the Ball Jar. Drones skirt 'ag-gag' laws.
Oliver Winery should have enough inventory to meet demand this year, but it is still determining how much wine it will be able to make for future years.
Anthropologist Catherine Tucker brings us the perspective of coffee growers. S.K. Quigley roasts the beans. Daniel Orr uses coffee in a barbecue sauce.
Drift can happen with any weed killer. A stiff breeze can carry tiny droplets from the sprayer in one field to the vineyard next door.
Some wine makers in Indiana are on track for their best seasons to date.
Two recipes using kale, a snack and a salad. Brad Dunn talks dessert wine. Harvest Moon Flower Farm sells bouquets that are uniquely local and seasonal.
No Valentine's Day dinner would be complete without some chocolate and a glass of dessert wine. Sommelier Brad Dunn runs down the different varieties of port.
Brad Dunn likes a nice bottle of scotch for the holidays. Local distiller maker Matt Colglazier talks about his spirit Sorgrhum. And, ducks for dinner!
Basically everyone loves Pinot Noir. You could find a deal on Bordeaux. Any price of Châteauneuf-du-Pape is delicious. Tips from Brad Dunn for buying red wines.
Brad Dunn gives tips for buying a nice bottle of wine this holiday season. Then Chef Daniel Orr makes two cheesy appetizers to enjoy with a glass or two.
The catawba grapes we harvested last week are now being turned into wine at the Oliver Winery. And, persimmon desserts are favorites during the fall in Indiana.
Sommelier Brad Dunn's driving motto is "Drink what you like." Perhaps you'll like one of his suggestions for drinks to enjoy during these hot summer days.
Wine expert Brad Dunn talks about what wines are refreshing during hot summer days, and break out the chips for the annual Bloomingfoods Salsa Contest.
Imbibe away at the 10th Annual Indiana Wine Fair in Story, Indiana, where Hoosiers show pride for their state and their wine.