I’m standing in front of 18 mason jars, an impeccably clean kitchen counter, and about 16 pounds of fresh Bluefin tuna. Why? Well, a few years ago, Ken Mason and his wife took a trip to Portugal.

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 about it for almost forty years.

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 about it for almost forty years.

Honeybees are necessary for the way we do industrial agriculture, says Nick Dorian.

It’s a traditional fermented Korean dish made with vegetables and it's both sour and spicy. The sour flavor comes from the fact that the vegetables are fermented, and the kick comes from the seasonings.

This week on the Local Food Report, black trumpet mushrooms.

Neily and Patricia live in Harwich, but they’re originally from Black River Jamaica and Neily says since he was a kid, he’s been eating roosters in a dish called cock soup.

Have you ever noticed how some blueberries are light blue and others are dark navy? How some are tart and some are sweet? Some tiny and some huge?

Many food systems around the world also revolve around plants that live for years in the same place—perennials like shrubs and trees.

My friend Drew Locke is a seventh-generation farmer in Truro. He’s always trying new things — partly because he’s curious and partly because even though he comes from a long line of farmers, a lot of intergenerational knowledge has been lost in recent decades and he’s focused on relearning the old ways.