Second Servings Podcast

Indiana has many signature sweets – sugar cream pie, apple butter, strawberry rhubarb pie, but there is maybe none more ubiquitous than persimmon pudding.

The persimmon tree fruits in the fall, making this creamy and comforting dessert a festive staple at Hoosier Thanksgiving dinners.

Recipes for persimmon pudding can be found in community and junior league cookbooks of the mid-1900s, but many recipes are instead passed down from generation to generation.

In this episode, Judy Shaw of Mitchell and Margaret McAnders of Martinsville share their thoughts about pudding contests, the politics of pulping, and the acquired taste of this unique fruit.

Learn more:

• The Mixing Bowl in Martinsville
• Mitchell Annual Persimmon Festival

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Even if you’re meat averse, this episode offers an eye-opening look at the farm-to-table journey of Indiana goods and the farmers and grocers who are fighting to keep Hoosier cuisine locally raised.

Greg Marlett, owner and operator of Hardway Farms, gives us a tour of his backyard pig farm in Martinsville, Indiana, tells about the process of raising and selling local meat, and gives us his take on sustainable agriculture.

“This isn’t just a green quack or a tree-hugging bunny lover that’s up in arms about something. There are some serious issues with the way our food is being handled.”

For more information:

• My Local Indiana

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