Sign up to save your podcasts
Or
Share The Local Food Report
Share to email
Share to Facebook
Share to X
Share to email
Share to Facebook
Share to X
Or
The Local Food Report
The Local Food Report episodes
- Nora Hay, age 9, teaches us to make her favorite fall dishThis week on the Local Food Report, Elspeth’s daughter, Nora Hay, age 9, teaches us to make her favorite fall dish.5 min
- A powerful but often overlooked wild berryI’m walking the back roads of Truro with my friend Nicole Cormier, who works as a dietician and is studying herbalism. We’re looking for something called Aronia which grows dark purple almost black berries.5 min
- Blue ribbon garlic winner reveals tips for growing bigger clovesBen Chung is obsessed with garlic. He lives in East Orleans with his wife, six kids, and uncle, and he works as a dentist. But when he’s not cleaning teeth, he’s outside working in his garden, where he grows over fifty kinds of garlic.5 min
- Tips for beginning mushroom hunters from a Wellfleet enthusiastI’m walking the woods on a beautiful fall day looking for fungi with Alex Emmons.He points out dead oak trees and explains how they have a symbiotic relationship with mushrooms.5 min
- Bumblebee diversity necessary for food securityFor decades, Anne Averill has been researching how our agricultural systems impact native bees. More specifically, she's been studying the diversity and abundance of bumblebees for 30 years now.5 min
- Making kombucha from scratchAmy Costa of Truro got into fermentation kind of accidentally. She had just stopped working as a bartender but wanted to keep creating drinks and her friend was brewing kombucha from a kit.5 min
- A surprising way to get more veggiesWe were talking about cucumbers — I’ve had a really productive season and I was trying to figure out why — and he mentioned that how frequently you pick from your plants can impact how many fruits they make.5 min
- Creating drought-resistant raised bedsThis week on The Local Food Report, Elspeth learns about building drought-resistant raised beds.4 min
- Canning local bluefin tuna a good option for a big catchI’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.6 min
- A fizzy fermented drink made from leftover breadHelen 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.5 min
About The Local Food Report
From the publisher's feed
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 and 5:45 PM and Saturday at 9:35 AM and is made possible by our Local Food Report sponsors.