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.

Orleans Historical Society

In 1837 there were 658 saltworks on Cape Cod,  producing 26,000 tons of salt a year.   On The Local Food Report, Elspeth Hay examines the Cape's rich history of salt production. By 1888 the last commercial saltworks was dismantled. But recently salt-making has been making a comeback.

Audio posted above.

 Find out more on Elspeth's blog, Diary of a Locavore. 

Seed Ordering Time

Feb 21, 2013
Elspeth Hay

There is a drift of snow two feet deep over the garden. Still, it's seed ordering time. On the Local Food Report, Elspeth Hay rejoices in the certain approach of spring and the prospect of restarting the garden. So what seed do you order? And how much?

For more information, check out Elspeth's blog, Diary of A Locavore.

Roe, Roe Your Scallop

Feb 7, 2013
Elspeth Hay

In Europe, scallop roe is a delicacy. But Americans haven't developed a taste for it—yet. In The Local Food Report, Elspeth Hay examines scallop roe, which is packed with omega-3s—good for everyone, and especially important for mamas and babies.

See a video of How to Open a Scallop and find out more about scallop roe on Elspeth's Blog, Diary of a Locavore.

Audio will be posted soon.

Elspeth Hay

Two Skidmore College students started the Wellfleet Sea Salt Company with a simple proposition: let the sun do most of the work. On the Local Food Report, Elspeth Hay explores the process and offers a delicious custard recipe for enjoying the results. How barebones is the salt-making operation? Seawater is evaporated within floating greenhouses, and the resulting crystals are crushed with a wine bottle. 

Audio is posted above. 

Elspeth Hay

The last commercial dairy on Cape Cod closed in 1971. On the Local Food Report, Elspeth Hay visits Circle Back Farm in Yarmouth Port, where Tanya Daigneault and Don Chapin are working to open a micro-dairy. Once certified, they're hoping to supply milk to forty local families - and eventually even cheese and yogurt.

Find out more about milk cows on Cape Cod on Elspeth's blog, Diary of a Locavore.

Elspeth Hay

Massachusetts has just two USDA-certified slaughterhouses for livestock. On the Local Food Report, an intiative is afoot to create a livestock processing facility on Martha's Vineyard. Plans are already drawn up.

Find out more about the proposal for a slaughterhouse for Martha's Vineyard, and get more information about slaughterhouses in New England, on Elspeth's blog, Diary of a Locavore.


Elspeth Hay

Oysterman Jim O' Connell follows an old practice when it comes to over-wintering his shellfish. It's called "pitting," and it means storing oysters underground.  On the Local Food Report, Elspeth Hay speaks with O'Connell about the method.

Elspeth Hay

Elspeth Hay's great-grandfather kept his eggnog recipe in the safety deposit box - it's that good. This week on The Local Food Report, Elspeth reveals its secrets, and how it got the sexton drunk.

Elspeth gives a version of the family eggnog recipe, adapted from the Joy of Cooking, on her blog, Diary of a Locavore.


Local Feta Enjoying A Renaissance

Dec 20, 2012
Allen Healy

At least four dairies in our region are producing feta cheese, and one is on Martha's Vineyard.  On the Local Food Report, Elspeth Hay speaks with Bonnie Alexander of Mermaid Farm and Dairy in Chilmark about making feta. It's one way the dairy uses surplus winter milk to create a product they can sell in summer.

Elspeth Hay

Particularly in the winter, we need all the choices we can get when it comes to vegetables.  On this week's Local Food Report, Elspeth explores locally grown turnip family varieties.  She says it's nice to see local farmers reviving old root vegetables to keep us fed.

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