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, aliberlow.com.

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.

Ali Berlow

Ali Berlow went to speak with a food historian in Plymouth about cooking with smoke-and-fire and historic cooking techniques. The last thing she expected was dessert.

Elspeth Hay

Sauerkraut has a long history. Like other preserved foods, it was once an important source of nutrients during the long, cold winter months. This week on the Local Food Report, Elspeth Hay continues her focus on fermented foods and talks with a Wellfleet woman about her recipe for fermented cabbage.

You can learn more about the sauerkraut and find Helen Miranda Wilson's recipe for the dish on Elspeth's blog, Diary of a Locavore

Photo by Max Berlow

In Massachusetts there are close to 300 Community Supported Agriculture farms (or CSAs). That's a 95% increase since 2007, ranking Massachusetts sixth overall in the country (Massachusetts Department of Agriculture Resources,). Rusty Gordon of Ghost Island Farm in West Tisbury is one of those CSA farmers- but he's doing things a little differently.

Elspeth Hay

Amaranth was a key crop for the ancient Aztecs, but fell out of favor after European explorers arrived because of its association with pagan worship. This week on the Local Food Report, Elspeth Hay learns about a modern day crop of amaranth growing at the home of Truro farmer and educator Stephanie Rein.

People think amaranth is a grain, says Rein, but it’s actually what’s called a pseudo-cereal. It's not in the graminacea, which is the grasses and grains. Instead it's more closely related to a beet or spinach. Amaranth flour is the seed of the plant all ground up.

Elspeth Hay

Ben 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.

Elspeth Hay

Many farmers think of parsnips as an underappreciated vegetable—they're sweet, tasty, and they store well. But this week on the Local Food Report, Elspeth Hay learns that growing them isn't as easy as it seems—and that other wild relatives may pose a risk as well.

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 Elspeth Hay

Fermenting Ginger Beer can eat up the sugar and leave behind that dry unmistakable tang of ginger. This week on the Local Food Report, Elspeth Hay heads to Truro to talk with the founders of Farmer Willie's Craft Ginger Beer, Nico Enriquez and Willie Fenichel, about why they got into making fermented beer and how the process works. 

Elspeth Hay

Kimchi is a traditional Korean side dish made by fermenting vegetables. This week on the Local Food

Report, Elspeth talks with  Holly North of Woods Hole about how she got hooked on kimchi and how she makes it. Holly walks Elspeth through the process of putting together a quick cucumber kimchi and talks about the flavors involved in a perfect dish—everything from garlic to chiles to seafood.

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