The Local Food Report
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.
Latest Stories
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Liz Wiley is executive director of the Marion Institute — a non-profit focused on improving human and environmental health and food quality in southeastern Massachusetts. And when I asked her what she’s working on right now, she said regional communication. -
This week part one of a mini-series on big picture local food issues—starting with the shellfish industry. -
Years ago, Lou Quattrucci’s neighbor came home from a trip to Italy with a gift. It was a bottle of creamy limoncello. -
Around this time every year, Elspeth talks with a local farmer or gardener about ordering seeds for the upcoming growing season. This year, she’s branched into aquaculture. -
You’ve probably heard that you’re supposed to prune fruit trees. But did you know that it’s also important to prune berries? -
I sat down with Russell Norton a horticulture and agriculture educator with the Cape Cod Cooperative Extension and started by asking him: why do we prune? -
Back in 2001, Lauren Leveque and her husband Josh learned to seed save as professionals with High Mowing Seeds in Vermont. -
This week on the Local Food Report, five ways to eat a cabbage. -
Melissa Lynch works with Sustainable Cape, a non-profit dedicated to connecting local food to healthy places and people. Since April of 2024, she’s been running the organization’s Food is Medicine program, where Mass Health actually pays Sustainable Cape to deliver some of its patients’ local food: -
One fall, I lead a foraging walk with visiting fellows from the Fine Arts Work Center in Provincetown. I pointed out Prickly Pear Cactus — a plant that I’ve heard you can eat, but that we’re not allowed to harvest in Massachusetts, because here it’s considered an endangered species.
