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.

Elspeth Hay

They are hairy on the outside. Blood spills out when you open them. On The Local Food Report, Elspeth Hay investigates the often off-putting blood clam. And she discovers them - once you get past the blood and the visceral appearance - hearty and delicious.

 

Ali Berlow

The Scottish Bakehouse is a Martha’s Vineyard landmark, sitting on a couple of acres on State Road. It was started back in the ’60s by Isabella White, a Scottish immigrant who passed away in 1997. Today, Daniele Barrick is the owner, and she carries on.

wayne marshall / flickr / CC BY-NC-SA 2.0

Every winter around this time, Andrea Thorrold stocks her pantry. But she doesn’t do it at the store. Instead, she drives three hours to Western Massachusetts to pick up approximately 100 pounds of grains and beans to see her family through the year.

Elspeth Hay

This week on the Local Food Report, Elspeth Hay talks with a couple in Western Massachusetts who've started a CSA, or community supported agriculture program, for grains & beans. Instead of weekly, the pick-ups are once a year, and members get over 100 pounds of locally grown grains and beans to feed their families through the year. 

Photo by Ali Berlow

 

There are many paths to becoming a farmer. Some find it after returning home from war and tours of duty. Veteran Tom Rancich, a retired Navy SEAL on Martha’s Vineyard, shares his story about raising animals, adjusting to civilian life and Post Traumatic Stress Disorder (PTSD).

Elspeth Hay

As I travel around the Cape looking for local food stories, I’m often surprised by what I hear. The other day, I met John Carafoli—a world renowned food stylist—known for the artful way he sets up food spreads for events and photographers. I expected to talk about his career. Instead he told me about growing up in Sagamore Village in the 1950s.

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.

Duck Eggs - That's More Eggage to a Dozen

Dec 17, 2015
Photo by Ali Berlow

Duck eggs are an underutilized, often unrecognized and an underestimated local food. But they're mighty! Just as wonderful as fresh-from-the-farm chicken eggs, and especially good in baking. Meet Jefferson Munroe, a farmer on Martha's Vineyard, who is raising a flock of ducks specifically for their eggs and...for fun.

 

Cape Cod Commercial Fishermen's Alliance

Fish is important for good health, but it can be expensive. This week on the Local Food Report, Elspeth Hay talks with the fishermen and organizers behind a new program called Fish for Families that's working to get high quality local seafood to Cape Cod families in need. You can read more about Fish for Families and find out about the groups behind it on their websites:

Cape Cod Commercial Fishermen's Alliance

Elspeth Hay

Mattapoisett cookbook author Karen Covey wants you to make apple butter. Her book is called The Coastal Table, and is filled with recipes made with foods from the SouthCoast. 

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