Ali Berlow

Elspeth Hay

On the Local Food Report we’re still thinking a lot about why we make this show every week. It turns out a big part of it is love—a love of food and tradition. Today Elspeth Hay and Ali Berlow talk about putting up the harvest, and how their passions for this work have nurtured all kinds of different relationships and ways for honoring the bounty.

Ali Berlow

The elderberry has long been used in the kitchen as well as in the medicine cabinet. Dried elderberries give all year round in taste; the many things you can cook them with and for their health benefits. Ali Berlow speaks with Holly Bellebuono, an herbalist, educator and author, living in West Tisbury.

Photo by Ali Berlow

The Animal Barn is that place where visitors get to experience livestock up close and personal. It's a magical scene with sows nursing their piglets, lambs nursing their ewes. Ali Berlow takes us inside on the last day.

 

 

 

Photo by Ali Berlow

Summer's sweet corn evokes memories and simple deliciousness beyond the familiar grilled or boiled slathered with butter. There's old-fashioned kitchen wisdom in using up the silk and the cobs.

Photo by Ali Berlow

The Animal Barn is that place where visitors get to experience livestock up close and personal. It's a magical scene with sows nursing their piglets, lambs nursing their ewes. Ali Berlow takes us inside on the last day.

Russian Blues on the cutting board. Their color is truly astonishing.
Ali Berlow

Blue is the color of my summer. It is expansive like the sea and the sky. Royal like a queen. It is round like a blueberry, ocean-salty like blue fish. Blue is also the color of the free lollipop I take from the bank. Blue is Blue Moon ice cream and popsicles from my childhood. Their flavor was (I don’t know)… it was just blue.

Photo by Ali Berlow

It was a surprise to discover that shiitake mushrooms are a good source of protein, good enough to replace beef even. And who ever thought of a mushroom as an animal?

Ali Berlow

Claus is a 3rd grader at the Chilmark School, and he was one of my lunch buddies. We sat together in the school’s makeshift cafeteria, in the community center next to the school. Fresh fish, pollock, was on the menu, and Claus wasn’t all that sure about it.

Photo by Ali Berlow

The green crab (Carcinus maenas) arrived on the shores of Massachusetts in the 1800s. It is described as an alien or invasive species, because of its negative impacts on economically valuable shellfish stocks like clams and bay scallops—though there may be culinary uses in its future, if we cooks get creative.

 

Ali Berlow

Olivia Pattison, 30, is a bread baker living on Martha’s Vineyard.

“I’m an artist at heart,” she told me. “So I like to mix it up. I sprout things, and I ferment stuff, and I soak other things.”

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