Shows / The Local Food Report
The Local Food Report
The Local Food Report takes us to the heart of the local food movement to talk with growers, harvesters, processors, cooks, policymakers and visionaries. The world of food is changing, fast. As people reimagine their relationships to food, creator Elspeth Hay and editor Viki Merrick aim to rebuild our cultural stores of culinary knowledge — and to reconnect us with the people, places, and ideas that feed us. Tips from listeners are always welcome.The Local Food Report airs Thursday at 8:35 AM…
Episodes
The Local Food ReportHomestead dreams
Liz and Keith Martin started with just a few chickens in 2012. Now they've added ducks, alpacas, goats, a vegetable garden, and sugar maple trees.
The Local Food ReportSpearfishing for Tautog
Tautog or blackfish are native to the Western Atlantic from Nova Scotia down to South Carolina. They can be tricky to catch with a hook and line, because they…
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Food as Medicine
Experts estimate food-related deaths and illness cost the economy about one and a half trillion dollars a year. That's like a second defense budget, and then…
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A glossary of the winter squashes on Cape Cod
Winter squash is everywhere these days. I find it in my soup and folded into pies, it’s hidden in the guise of muffins and sweetbreads.
The Local Food ReportFarmers, gardeners, and landscapers adapt as our climate changes
This summer, farmer Dave Dewitt of Truro told me he’s growing something I’ve always thought of as a southern crop — okra.
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Scup as sashimi
Texture-wise, the fish was phenomenal. There was no “fishiness” at all. It had a delicate sweetness, like what you get at a sushi restaurant. It left a little…
The Local Food ReportPreserving figs in a year of abundance
What to do when you get too many figs at once.
The Local Food ReportTips for beginning mushroom hunters from a Wellfleet enthusiast
Looking for fungi with Alex Emmons.
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One delicious crab
This week on the Local Food Report: it’s a duel of appetites in a new documentary about delicious but destructive green crabs.
The Local Food ReportEating wild black cherries, pits and all
There must be some good way to eat them, I started thinking, because historically people have always tended to use what’s available, and for centuries, wild…
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The underappreciated Cornelian cherry
I have a friend in Barnstable who’s always telling me about unusual edible plants, particularly perennials. Recently, he told me he’s planting something new…
- The Local Food Report
The underappreciated Cornelian cherry
I have a friend in Barnstable who’s always telling me about unusual edible plants, particularly perennials. Recently, he told me he’s planting something new…
The Local Food ReportA fizzy fermented drink made from leftover bread
Helen loved kvass. The flavor, the fizz, everything about this drink made from fermenting stale bread with water and sugar. But when she got home, she forgot…
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Remembering Wellfleet’s historic herring run
This week on the Local Food Report, we learn about Wellfleet’s historic herring run.
The Local Food ReportBaking in jail builds connection
This week on the Local Food Report, Cape Cod jail inmates find connection and hope in a program baking for those in need.
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Huckleberries are tasty and often overlooked
The small, black relatives of the blueberry grow all over the Cape and Islands.
The Local Food ReportCooking with kelp
Amateur cooks get by with a little “kelp” from their friends and the results are pretty tasty.
The Local Food ReportCooking with garlic scapes
Garlic scapes are in season at the Truro Farmers Market, and there are so many good ways to cook them.
The Local Food ReportA feast of royalty, religion, and community
A centuries-old Portuguese ritual rich with history, pageantry, and, most definitely, food.
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Holding onto rain for food security
Landscaping can direct major rainfalls to places where plants can use the water later.
The Local Food ReportA fish hatchery in Sandwich among the oldest in the country
For more than a hundred years, the state has been stocking ponds all over the Cape and Islands with locally raised trout. Mike Clark of Plymouth helps breed…
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Blueberries and Bumblebees
On a Cape Cod blueberry farm, a newly arrived colony of bumblebees takes flight, beginning the careful work that transforms spring flowers into summer fruit.
The Local Food ReportA beekeeper on Martha’s Vineyard rears his own Queens
Last spring, honeybee keeper Tim Colon of Vineyard Haven emailed me a fascinating recording.
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Acorns, chestnuts, and hickories
We look at acorns, chestnuts, and hickories on the commercial food scene.
The Local Food ReportA perennial vegetable you probably have in your yard
You know hostas? Those broad-leafed, perennial plants landscapers so often put in shady spots, or on the edges between gardens and lawns? Well, it turns out…
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A Portuguese chef teaches students to cook local seafood
This week on the Local Food Report, a chef in New Bedford teaches students to cook with local seafood.
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Sourdough discard
Sarah Reynolds North talks about how to take care of sourdough starter and what you can do with it.
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Chatham Seafood Cooperative connects dots from boat to plate
For decades now, we’ve been hearing about the broken nature of our New England seafood industry fisherman Brett Tolley of Harwich explains.
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Hickory oil
Bitternut hickory trees were one of the most important perennial staple food crops in the eastern U.S. for eight thousand years or more.
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How abundant shellfish help create healthy waters
Starting in about 2010, many towns on the Cape began trying to increase shellfish populations and credit them for their nitrogen-removal work.
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Rediscovering the Chestnut Mining Bee
The return of a bee that’s co-evolved with American chestnut trees.
The Local Food ReportHere we come a wassailing
Wassailing has a long and storied history that dates back hundreds of years in the UK.
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Turnip latkes from a chef in Orleans
It’s that time of year again—we’re deep into storage vegetable season and I’m looking for recipe inspiration.
The Local Food ReportTips for pie makers
Imagine yourself sitting down to dessert at the end of a holiday feast. What are you looking for in a pie? This is the question a panel of judges in…