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Earth Eats: Real Food, Green Living

Craft Spirits, Duck Cooked Over An Open Fire

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!

snifter glass

This is not the quickest cooking method. This is more of a day around the fireplace, cracking walnuts and chatting and eating cheese.

That sounds like an awesome way to start a holiday. Chef Daniel Orr throws a couple ducks over the fire to continue the prep for our holiday feast today.

The United States is the world’s leading corn producer…and exporter, supporting the increasing demand for meat in China, India and other countries with growing middle classes. Those countries import livestock feed made from Midwestern grain. But as Amy Mayer reports for Harvest Public Media, feeding the world will take more than shipping protein overseas.

Last week, we had Brad Dunn in the studio to talk about wine for the holidays. Today, it’s booze: bourbon, whiskey and scotch. He encourages you to step out of your alcoholic comfort zone this holiday and try a bottle of something different. These days, there are so many more options besides the big labels.

Then we speak with area craft distiller Matt Colglazier. His new spirit uses an old-fashioned local sugar source, sorghum. The bartenders at The Rail then mix together a couple cocktails using the spirit.

Stories On This Episode

The Local-Global Food Connection

Sending corn and soybeans abroad is just part of the equation when it comes to figuring out how we’ll feed the projected 9 billion people on Earth by 2050.

Local Duck Roasting Over An Open Fire

Question: What do you get when you cook two local ducks over an open fire? Answer: The most delicious holiday main course!

Sorgrhum: A Uniquely Indiana Spirit

Made from Indiana sorghum, creator Matt Colglazier says his craft spirit is unlike anything else on the market. We taste two cocktails made with the stuff.

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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