The Local Food Report


with Elspeth Hay and Ali Berlow

The Local Food Report can be heard every Thursday morning at 8:45am and afternoon at 5:45pm, and Saturday morning at 9:35.

An avid locavore, Elspeth Hay lives in Wellfleet and writes a blog about food, Diary of a Locavore. 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.

Ali Berlow lives on Martha's Vineyard and is the author of "The Food Activist Handbook; Big & Small Things You Can Do to Help Provide Fresh, Healthy Food for Your Community." Foreword by Alice Randall, Storey Publishing. You can reach her at her website,

The Local Food Report is produced by Jay Allison and Viki Merrick of Atlantic Public Media.

The Local Food Report is made possible by the support of the Local Food Chain.

Elspeth Hay

Watercress was introduced to North America hundreds of years ago by European settlers. This week on theLocal Food Report, Elspeth Hay goes foraging for the edible aquatic green in the Herring River in Wellfleet.

You can find a recipe for watercress salad on Elspeth's blog, Diary of a Locavore

Taioba Puts Down Its Roots in Martha's Vineyard

Apr 21, 2016
Photo by Ali Berlow

In 2008, a leafy Brazilian vegetable called taioba made its way to Martha’s Vineyard, putting down it roots. Even though it’s from a tropical climate, taioba can thrive here, if it’s taken care of.

In the state where many local Brazilian immigrants come from, Minas Gerais, taioba is a staple, a common side dish to any meal. It is a velvety, cooking green. It’s got body and a smooth texture - think collards after a deep tissue massage.


Seventh graders Simone Rein Bosworth and Tashiana Lynch are standing in Nauset Middle school’s 30 by 50 foot greenhouse, peering into a microscope...

Elspeth Hay

We've all heard of grafting grape and apple plants. But tomatoes? This week on the Local Food Report, Elspeth Hay talks with Orleans gardener Joe Leghorn about his quest for the perfect tomato. This year he grafted 96 disease resistant tomato rootstock plants with tomato seedlings grown for their fruit qualities.

Ali Berlow

Dan Martino stood in front of his farm off Eastville Beach in Oak Bluffs. It’s two acres of grey-green cold seawater. Ducks were flying around and waves break on the shore. Everything that he’s growing was invisible from the land. You wouldn’t know this was a farm unless you dove under to see it.

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.”

Elspeth Hay

Today, most people throw away the skeletons and innards of our fish. But in Ancient Rome, these parts weren't trash—they were food. This week on The Local Food Report, Elspeth talks with a chef from Wellfleet who's using the fermented skeletons and innards of small, oily local fish to make a popular sauce from Roman times. 

Elspeth Hay

Rebecca Lach has always wanted to live on a farm. A few years ago, when she realized that was never going to happen, she decided to do the next best thing: build a chicken coop, and get six backyard laying hens.

On Martha's Vineyard, Local Food Moroccan Style

Mar 3, 2016
Ali Berlow

Gia Winsryg-Ulmer grew up between Martha's Vineyard and New York City. As a young American woman traveling the world, she met the man who would become her husband in his hometown of Essaouria, Morocco and then moved there in 2010. That’s where she learned how to cook Moroccan food side-by-side with her mother-in-law. 

For a long time, skate has been considered trash fish. But with local groundfish like haddock and cod increasingly off the menu, home cooks and local chefs are turning more and more to this tasty shark relative.