City Paper Podcasts

Sound Bite goes hunting for highly coveted spring foods with wild forager Tom Patterson. Patterson seeks out morels and ramps for chefs all over the North East to help keep their menus seasonal and delicious. We learn a few tips and tricks for spotting these sought-after foods.

Friendship Bagel is a project from local Justin Lubecki. It’s one part dreamy exploration and one part tasty bagels, but this pop-up stand is about more than just food.

Jordan Robarge is a young man with a love for chili, a previous charge for underage drinking and a desire to help his community. Robarge’s food-truck business Revival Chili employs previously incarcerated citizens to help them gain the work experience and skills to pursue their own business ideas.

As Americans began to move west after the Revolutionary War, Pittsburgh became a last outpost of civilization before travelers boarded boats on the Ohio River. Distillers produced whiskey to trade with the newcomers in exchange for staples. However, when the young government’s debts to the French came due, these distillers were where it looked to for tax money. The result was rebellion.

As Americans began to move west after the Revolutionary War, Pittsburgh became a last outpost of civilization before travelers boarded boats on the Ohio River. Distillers produced whiskey to trade with the newcomers in exchange for staples. However, when the young government’s debts to the French came due, these distillers were where it looked to for tax money. The result was rebellion.

As Americans began to move west after the Revolutionary War, Pittsburgh became a last outpost of civilization before travelers boarded boats on the Ohio River. Distillers produced whiskey to trade with the newcomers in exchange for staples. However, when the young government’s debts to the French came due, these distillers were where it looked to for tax money. The result was rebellion.

Quelcy Kogel, a Pittsburgh-based food stylist, knows how to make something look mouth-wateringly delicious. Sound Bite goes with her behind the photographer’s lens to learn the tips and tricks of her trade, as well as debunk some myths about food styling.

Usually when the words “mold” and “food” are used together in a sentence, it doesn't have the tastiest result (well, except in cheese). However, Cleveland chef Jeremy Umansky has been using koji, a mold that has been cultivated in Japan for thousands of years, to add flavor to his foods and cure meats in nearly half the time. Koji is his silent partner in the kitchen.

For the fifth year, Grow Pittsburgh, the Carnegie Library of Pittsburgh and Phipps Conservatory and Botanical Gardens gather the community together for a free-for-all of seed and gardening information exchange. Sound Bite goes to scour the tables and talk to Pittsburgh gardeners about the season to come.

Slow Food USA is dedicated to documenting and preserving foodways that are good, clean and fair for all. The Ark of Taste is a catalogue that helps to record the histories of foods from around the world that are dying out and promote their continued growth. By bringing attention to these foods, the organization hopes to preserve the traditions that surround them.