Elspeth Hay

An avid locavore, Elspeth lives in Wellfleet and writes a blog about food. Elspeth is constantly exploring the Cape, Islands, and South Coast and all our farmer's markets to find out what's good, what's growing and what to do with it. Her Local Food Report airs Thursdays at 8:30 on Morning Edition and 5:45pm on All Things Considered, as well as Saturday mornings at 9:30.

Cover photo courtesy Paul Greenberg

The United States controls more ocean than any country on earth. And yet more than 85 percent of the seafood we eat is imported. On top of that, we're exporting more than 3 billion pounds of seafood a year.

Molly Glasgow

In 2009, Eric Glasgow and his wife retired from city life and bought a defunct dairy farm on Martha’s Vineyard. Ever since, they’ve been learning how to make dairy farming as low waste and low impact as possible.

Elspeth Hay

Since 2012, Kathleen Bacon has been a member of the Wellfleet Community Garden.

“This end is my plot,” Bacon said, showing me the spot, “which I’ve had since the garden opened. This is all lettuce—probably ten or twelve varieties of lettuce. And this small bed here holds fourteen tomato plants.”

Elspeth Hay

Gleaning is an ancient practice, as old as the Torah. It means to gather leftover grain or other produce from farm fields after a harvest, and traditionally was a form of charity. In most places, the tradition has died out. But today on Martha's Vineyard thanks to a program called Island Grown Gleaning, it's alive and well.

Elspeth Hay

One day Elspeth Hay brought home a Meyer lemon tree to keep outside in the summer and in front of a sunny window all winter. After a few years it's bearing fruit. This week on the Local Food Report, Elspeth talks with Kim Shkapich of Lola's Local Food Lab in Wellfleet about her recipe for lemon curd and the science behind it.

Ali Berlow

On the Local Food Report we’ve been thinking a lot about the why: why we make this show every week. Since we started in 2008 we’ve learned a lot about our local harvest, activism, and traditions. But we wanted to remind listeners why we’re interested in covering local food in the first place. So we asked co-hosts Elspeth Hay and Ali Berlow to give us their motivations.

Elspeth Hay

My father’s goal for the past decade or so has been to cook his way through the book “660 Curries.”

“I don’t think I’m past about 60 recipes,” he says. “So I have 600 to go. But I’m getting there.”

Mac Hay/Mac's Seafood

Have you ever had whiting? It’s a small fish, usually about 12-to-14 inches long, with a soft white flesh and a mild flavor. It lives in our waters, and historically, the whiting fishery was big on Cape Cod every fall. These days, though, most local fisherman aren’t catching whiting, and it’s hard to find in local markets.

Putneypics bit.ly/2fSz6K5 / bit.ly/1jNlqZo

One of my younger daughter’s first words was “turkey.” We see the wild birds everywhere on the Outer Cape: in the woods near her daycare, along Route 6, out in our backyard. And we all know the Thanksgiving story—nearly four hundred years ago, wild turkeys fed the Pilgrims and Native Americans in Plymouth for their three day feast.

Wapster / flickr / CC BY 2.0)

A tote of mackerel slides noisily down a metal chute into a warehouse at the fish pier in Chatham. It’s dark and chilly and I’m standing with Willie Ligenza, who caught the fish.

I asked him if today was a good haul. “I saw you got what, about five, six hundred pounds?”

“Yeah, it was a pretty good haul,” Ligenza said. “I got between 400 and 500 pounds today, it was a pretty good haul.”

How do you fish for mackerel, I asked. What kind of gear do you use?

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