Angi Schneider talks about preserving fresh vegetables through a variety of methods. Angi has written two books on the topic! She also shares ideas for vegetables from our latest CSA pickup, including cherry tomatoes, leeks and kale. Hosted by David Crowley from Cooking Chat.

This episode covers:

• Angi's approach to leading a simple life.
• How Angi's interest in cooking and simple living evolved.
• Strategies for preserving fresh food through drying, freezing and canning.
• Ways dried foods can be used to add nutrition to meals while avoiding food waste.
• Ideas for preparing cherry tomatoes, leeks and kale.
• Topics covered in Angi's books.
• Equipment and tips for those just beginning to preserve their food.

In this episode, host David Crowley from Cooking Chat talks with Chef Paul Arangorin, about the cuisine served at Halter Ranch to accompany their organic Paso Robles wines. Chef Paul also serves some delicious ideas featuring the ingredients from our local CSA pickup, paired with Halter Ranch wines.

This episode covers:

• How cooking with his father growing up influenced Chef Paul to get into cooking.
• The exciting opportunity and challenge of creating a food program to accompany their outstanding wines.
• Chef Paul's approach to sourcing ingredients from the organic Chef's garden and other nearby farms.
• Adjusting the menu regularly to follow the microseasons and utilize what is available locally.
• A tasty idea for preparing cantelope and serving it with fish.
• Considerations for creating dishes that pair well with wine.

In today's episode, host David Crowley from Cooking Chat talks with Robert Russell, who has worked in multiple roles on his family’s farm in Westport, Massachusetts since 1985.  The family owns Westport Rivers Vineyard, the primary focus of our interview, as well as Buzzards Bay Brewing.

This episode covers:

• How Westport Rivers Vineyard got started.
• Robert's background and how he came to work on the family farm business.
• Westport Rivers Vineyard's emphasis on being a family farm as part of the local ecosystem.
• Challenges of growing wine grapes in the New England climate.
• Finding wine grapes that will grow well in Westport terroir.
• Activities at Westport Rivers Vineyard for visitors to enjoy.
• Adding Buzzard's Bay Brewing to the family business.

 

In episode 27, host David Crowley from Cooking Chat talks with Robin Renken from Crushed Grape Chronicles about ideas for broccolini, green beans, cauliflower and golden beets. We also hear about her cookbooks that feature wine pairings for small bites.

This episode covers:

• A method that can be used for cooking broccolini as well as green beans.
• Recipe ideas for beets.
• Robin's way to roast beets.
• Wine pairing ideas for the vegetable recipes suggested by Robin.
• The inspiration behind Robin's Tasting Spoonfuls series and what you can find in these books.
• The documentary project focusing on sustainable and regenerative farms and vineyards that Robin is working on with her husband Michael.

In this episode, host David Crowley from Cooking Chat talks with Amanda Scarlati from Scarlatti Family Kitchen about tips and recipes for Tuscan kale, carrots and dill. Amanda also tells us about her focus on Italian inspired cooking, which combines Italian classics and recipes that apply creative twists to Italian food and cooking techniques.

This episode covers:

• Ways to use Tuscan kale and how Tuscan kale is different than other types of kale.
• Ideas for using fresh dills.
• Different ways to use carrots.
• How Amanda got interested in cooking at a young age.
• Amanda's approach to Italian inspired cooking.
• Sourcing fresh, local ingredients from farmer's markets, CSAs and your garden.
• Letting what is seasonal inspire your cooking.

In Episode 25, host David Crowley from Cooking Chat talks with Ginain Grayes from  Cook the Garden about ideas for what to make with our first CSA vegetable pickup of the 2023 season. Ginain shares tips and recipes for radishes, spinach and strawberries. She also has some great ideas for storing and prepping fresh produce to avoid waste, and brings inspiration about the benefits of having a garden.

This episode covers:

• How Ginain came to realize her family roots was one source of her interest in gardening.
• Ways to use radishes and tips for freezing them
• The many things Ginain loves about gardening, including how she enjoys sharing her garden's abundance with others.
• A delicious recipe for strawberry radish salsa.
• Striving to be a waste-free household -- ways to stay organized and use all your food!
• Sautéed spinach and other ways to use the leafy green vegetable.

In this episode, we learn about the new partnership between Walden Local Meat Co. and B. Good. The companies' CEOs, Nancy Pak and Chris Freeman, join host David Crowley from Cooking Chat to talk about how these two New England companies with a focus on local food are now offering local grass-fed beef burgers at B. Good's fast casual restaurants.

In this episode, we cover:

• Background on the mission of the two companies involved in this partnership.
• The local grass-fed ground beef burgers now being served at B. Good as a result of this partnership.
• How this partnership came about and how it taps into the synergy between the two companies.
• Nancy shares about celebrating the partnership with the Walden Local Meat team by enjoying some of the burgers.
• Chris talking about feeling great and going for a run after enjoying one of the burgers.
• How providing the grass-fed ground beef for B. Good builds on Walden's core business of delivering local meat to households in New England and the New York tri-state area.
• The B. Good list of "No-No Ingredients" and how this partnerships fit well with their focus on clean, local food.

In this solo episode, Cook Local Eat Local Host David Crowley talks about 8 benefits to joining a community supported agriculture (CSA) program. He also explains the basics of how a CSA works.

Topics covered include how joining a CSA supports local farms, ways that joining a CSA can help you expand the vegetables you and your family eat, and how joining a CSA supports the local food system and sustainability goals. 

In this episode, host David Crowley from Cooking Chat interviews Smita Das, Giant Gorilla Greens President & Co-Founder. Giant Gorilla Greens is Boston’s vertical farm, growing nutrient dense microgreens for retailers, food service & health conscious individuals.

In this episode, we cover:

• How Smita's focus on microgreens emeraged as part of a healthy lifestyle approach to disease management.
• Starting Giant Gorilla Greens in 2020.
• The nutritional benefits of microgreens.
• Different types of microgreens and what they taste like.
• Ways to use microgreens in cooking and healthy meal preparation.
• How microgreens are grown and why they represent a sustainable food source.

In this episode, host David Crowley from Cooking Chat talks to Chef Stephanie Michalak White, Plant-Based Programs Lead Chef Instructor at Auguste Escoffier School of Culinary Arts. Chef Stephanie talks how she came to be teaching plant-based cooking techniques and shares some of her favorite tips.

This episode covers:

• How Chef Stephanie developed an early interest in cooking.
• The way her focus on plant-based eating and cooking developed.
• Tips for eating local plant-based meals in the winter time.
• Suggestions for how carnivores can incorporate more plant-based food in their diets.
• Ways to adapt classic sauces and cooking techniques to plant-based diet.
• The various plant-based programs at the Escoffier Culinary Institute, and how the program can be helpful to people at various points in their culinary careers.

In this episode, host David Crowley from Cooking Chat interviews Will Caines, Founder & Owner of Wicked Bess shrubs for cocktails and mocktails. Will is a local entrepreneur here in the Boston area, and we had a chance to interview him just before New Year's...in time for some NYE beverage inspiration!

In this episode, we cover:

• The Wicked Bess founding story -- a pandemic pivot.
• What is a cocktail shrub?
• How the spicy and sweet flavor combination brings up fond childhood memories for Will.
• Learning how to create a cocktail with well balanced flavors.
• How to find or order Wicked Bess shrubs.
• Details on how to make a spritz for New Year's Eve, using the Wicked Bess shrubs.

In episode 19,  host David Crowley from Cooking Chat talks with Tammy Donroe Inman about her New England Desserts cookbook. Tammy gives us an overview of what you can find in this seasonal desserts cookbook, and tells us about how she got interested in cooking and baking with local ingredients.

The episode covers:

• How Tammy got interested in cooking and baking with local ingredients.
• What makes a dessert a "New England dessert".
• The variety of seasonal recipes you can find in the New England Desserts cookbook.
• Classic New England ingredients used in Tammy's book.
• The story of when Tammy met Julia Child.
• When and where chocolate chip cookies were invented.

In this episode, host David Crowley from Cooking Chat talks with the senior winemaker at Sonoma-Cutrer, Zidanelia Arcidiácono. She discusses Sonoma-Cutrer wines and shares some tasty ideas for pairing them with fresh local produce coming in through our CSA and farmers markets.

This episode covers:

• How Zidanelia developed an interest in wine while growing up in Argentina.
• Why she was drawn to the opportunity to make wine at Sonoma-Cutrer.
• Sonoma-Cutrer's Chardonnay that has won many fans for the winery.
• Ways to prepare fresh corn and enjoy it with Chardonnay.
• Preparing shiitake mushrooms to serve with Pinot Noir.
• Sonoma-Cutrer's vineyards and their commitment to sustainability.

In this episode, host David Crowley from Cooking Chat talks to Mike Leahy and Tony Sudak from Walden Local Meat Co. to get ideas for cooking local turkey and other ways to feature local meat and other products during the holiday season. The episode also provides background on Walden's innovative business model for getting meat from local farms onto your plate.

In this episode, we cover:

• Tips for cooking local turkey for Thanksgiving, along with some general turkey preparation tips.
• Ways to find a local turkey for Thanksgiving.
• Special items Walden will be offering for Christmas, Hanukkah and winter cooking.
• Background on Walden Local Meat Co. -- the origins of the company and how it has grown.
• How Walden reduces waste by using as much as possible as it processes meat.
• Some lesser known cuts of grass fed beef you should try.
• Classes you can take and tasty items you can grab at Walden's South End Butcher Shop.

In this episode, host David Crowley from Cooking Chat talks with Shruthi Baskaran from Urban Farmie about ideas for the vegetables in the final CSA pickup of the 2022 season. They also discuss how Shruthi's background and travel influence her cooking.

• How Shruthi's study of the intersection of energy and agriculture led to her interest in food waste.
• Shruthi's interest in food systems topics.
• Starting to cook up a storm living on her own after college.
• How to store Brussels sprouts, and good ways to cook them.
• Cooking vegetarian meals that will appeal to meat eaters.
• The ways Shruthi's South Indian heritage and her husband's Nigerian roots influence her cooking.
• Ways to use different types of peppers to gradually increase the spiciness of your cooking.

 

In this episode, David Crowley from Cooking Chat talks to Greg Woodworth and Kelly Coughlin, co-founders of Stony Brook Wholehearted Foods,about their business producing pumpkin seeds and butternut squash seed oils.

In this episode, we cover:

• How Stony Brook evolved from a company making cookies to one that produces culinary oils and seed snacks.
• The fact that the vast majority of pepitas consumed in the US are imported from China and other countries.
• How their collaboration with local farmers growing pumpkins and butternut squash turns potential food waste into another delicious culinary product.
• Benefits of butternut squash seed oil.
• The role Cornell University plays supporting agricultural businesses in the region.
• Types of pumpkins that grow well in the Finger Lakes area.
• Ways to use butternut squash seed oil and pumpkin oil.

 

Host David Crowley of Cooking Chat talks with Frances from Cooking with Our CSA about how to make the most of a community supported agriculture (CSA) share. She breaks down ways to use the lemongrass that we got in our latest share, along with some of her strategies for putting all her CSA veggies to good use.

In this episode, we cover:

• 3 different ways you can prepare lemongrass.
• Different things you can make with fresh lemongrass.
• How Frances builds her weekly meal plan around what she gets in her CSA box.
• A delicious salsa you can make with vegetables we had in our latest CSA share.
• Ways Frances supplements her CSA veggies with our items available the CSA and the market where she picks it up.
• A tasty meal she recently made using butternut squash.

 

Host David Crowley from Cooking Chat talks with Kristin Weeks from Dirt and Dough about ideas for eating local seafood as local of your local eating plans. She brings us ideas for harvesting and catching your own fish, as well other ideas for sourcing local seafood. Kristin also gives us some tasty ideas for cooking some delicious local seafood!

This episode covers:

• How Kristin's upbringing led her to be interested in catching and cooking local fish.
• The inspiration behind the Dirt and Dough site.
• How fishing and preparing the catch is a fun part of family camping outings.
• Encouragement to prepare your own freshly caught local fish.
• Local seafood Kristin's family enjoys in the Pacific Northwest.
• Resources for finding fresh local fish in your area.
• Tips for preparing salmon and other fish.

Host David Crowley from Cooking Chat talks to Uma Raghupathi from Simple Sumptuous Cooking. She shared ideas about how Indian flavors and recipes could be used to create tasty dishes featuring this week's CSA farm share vegetable. We cover recipe ideas for broccoli, tomatoes, corn and more.

This episode covers:

• How Uma's cooking is rooted in growing up in a village in India.
• Differences between produce available in India versus Southern California farmers markets.
• Recipes ideas for broccoli, tomatoes and corn using Indian flavors and techniques.
• How making Indian food doesn't have to be an all day project.
• Uma's focus on adapting traditional recipes for vegan cooking.

Host David Crowley from Cooking Chat talks with Erin Baumgartner, Co-Founder and CEO of Family Dinner, about how this farmers' market delivery service brings great local food to customer's homes. Erin describes how this company seeks to reimagine America's food system, creating efficiencies that reduce food waste while bringing high quality products from local farms and food purveyors to customers. 

In this episode, we cover:

• The vision behind Family Dinner.
• Why the current food system generates so much food waste.
• How Family Dinner uses data to create more efficient connections between food producers and customers.
• Some examples of the products available through family dinner.
• Tips for finding great local food in your area.
• How the pandemic underscored the value of a strong local food system.
• Ideas for how to turn scraps of vegetables into a quick meal like a frittata, or to save them for making veggie stock.

Host David Crowley from Cooking Chat talks with Amy Angelli from The Copper Table about ideas for what to make with the latest CSA vegetable share pickup of the season. Amy shares recipes and tips for yellow zucchini and rainbow chard, as well as bringing us some knowledge about scapes based on her experience on a local organic farm.

This episode covers:

• How growing up around a lot of farms in the Pacific Northwest helped Amy develop an early appreciation for local food.
• Recipes and tips for yellow zucchini and rainbow chard.
• What is yellow zucchini?
• Information about garlic scapes - what they are, and what to do with garlic scapes.
• Why early fall is such a great time for local food in the Pacific Northwest.

 

In Episode 10, host David Crowley from Cooking Chat and Social Capital Inc. talks with Tamika R. Francis about the interplay of food, culture and identify. She also shares about her plans to support local food entrepreneurs with DutchPot.app.

• The intersection of food, culture and identify.
• How Food & Folklore explores belonging, identify and the immigrant experiences and highlights underrepresented food traditions.
• A special meal at Tamika's grandfather's farm that planted a seed for her future interest in food.
• The vibrant local food scene in Portland, Maine.
• Needs of food entrepreneurs that DutchPot.app is seeking to address.
• How the idea of social capital and building community connect to Tamika's (and my) interest in food.

 

In this episode, host David Crowley from Cooking Chat talks about recipe ideas for his latest CSA vegetable share of the season with Camilla Mann, along with wine pairing ideas. Camilla talks about how she encourages people to use the local ingredients they have along with how she developed an interest in wine pairing. She also shares about the upcoming Wine Pairing Weekend event.

In this episode we cover:

• How Camilla got interested in cooking while living in Rome.
• Her focus on teaching processes that enable one to easily adapt recipes.
• Ideas for wine pairings with fresh vegetables.
• Some local wineries near Monterey, California.
• Information about tomatillos and how to prepare them.
• An idea for a recipe with whole fish and tomatillo sauce.
• Details on the upcoming "CSA challenge" wine pairing weekend event.
• How a CFA fish share is similar to a CSA vegetable share.

This episode features sustainable food ideas with Kelly Jensen from The Herbeevore, interviewed by host David Crowley from Cooking Chat. Kelly shares suggestions for some of the vegetables in our latest CSA - carrots, mixed salad greens, and zucchini. 

This episode covers:

• How Kelly's family roots in food contributed to her interest in cooking.
• The story of how Kelly's interest in cooking evolved into her family homesteading in Southeastern Massachusetts.
• Recipes and ideas for zucchini, carrots and salad.
• Tips for reducing food waste - including ways to use carrot tops!
• The three websites Kelly maintains, each with a unique niche focus.
• Why Kelly got interested in beekeeping.

In Episode 8, host David Crowley from Cooking Chat talks about CSA shares with Lacey Arnold from Warner Farm. Lacy provides great background on the benefits of CSAs for farms and consumers alike. She breaks down the specifics of how the Warner Farm CSA works, as well as providing a lot of good general information about how CSAs operate. David has been participating in Warner Farm's CSA for several years, so this was a perfect way to provide more background about CSAs.

This episode covers:

• What it means to be an agritainment farm.
• How the Harvie online system provides for more choice to customers
• Logistics of how the Warner Farm CSA program works, including a variety of plan options.
• Different styles of CSA styles, including box CSA, market style CSAs, home delivery and pick your own
• How you can sign up for Warner Farm’s CSA at any point throughout the season
• Tips for making the most of a CSA share
• How freezing and pickling can preserve your CSA produce
• The suggestion to reach out and talk to your farmers!

In this episode, host David Crowley from Cooking Chat talks with Eric Samuelson from Eat Like No One Else about eating local food while traveling. Eric has a lot of experience on the topic, as has has spent two years criss-crossing the United States in a camper with his family! He shares tips on visiting local farmers markets and finding local food in grocery stores.

Additional topics covered include:

• Tapping into Eric's vast knowledge of different varieties of apples.
• How a picky eater can get more adventurous with the foods they try.
• Tips for preparing food while traveling in a camper. 

In Episode 6, host David Crowley from Cooking Chat brainstorms about his 4th CSA share pickup with Marwin Brown from Food Fidelity. Marwin also shared his take on "Modern Soul Food", and many great tips for efficiently putting healthy food on the table with locally sourced ingredients.

In this episode we cover:

• The concept that "soul food is the original fusion food".
• The plant based foundation of traditional cuisine from across the African diaspora.
• Flavorful recipes for green beans.
• A delicious idea for a kale salad.
• Tasty ways to prepare cabbage.
• Tips for Sunday meal prep to set you up for flavorful cooking throughout the week.
• Cooking for a family with both vegetarians and omnivores.
• How Marwin combines his passion for music and cooking.

In Episode 5, we chat about our third CSA pickup of the season with Ashley Elizabeth from Sweetpea Lifestyle. Ashley shares her recipe ideas for broccoli and kale, and how cooking with local food comes naturally to her based on her upbringing in Asheville, North Carolina. We also made sure to get some great hosting tips from her!

In this episode we cover:

• How to make broccoli steaks
• Cooking kale as you would collard greens
• Enjoying gem lettuce this time of year
• Learning that kale is a very common crop in the Appalachian region
• Asheville as a great city for farm to table cooking
• Ways to make hosting a gathering less stressful
• Ashley's tips for cooking collards

And in the show notes, host David Crowley shares what he made with the week's CSA farm share, including his delicious kale pesto recipe!

In Episode 4, host David Crowley digs into the second CSA pickup of the season with Amy Katz from Veggies Save the Day. Amy shares ideas for sugar snap peas and rainbow chard recipes. We also had a chance to chat about ways to use fennel and how Amy bases much of her cooking on a vegan Mediterranean diet.

Amy begins by sharing how making food and shopping for produce with her mother got her interested in cooking, along with her love of vegetables. Some good ideas here for parents looking to encourage their kids to eat healthy!

Topics covered in this show include:

• What is rainbow chard?
• How many vegetables can be enjoyed raw or cooked.
• Recipes for sugar snap peas.
• How to prepare fennel.
• Growing your own vegetables at home with a hydroponic system.

In episode 3, host David Crowley chats with Molly Madigan Pisula about enjoying local food for July 4th weekend, exploring a possible menu that leans into ingredients she finds near her home in Maryland. We also talk about the seasonal recipe focus of Molly's website, Vanilla Bean Cuisine.

Molly also has some great pointers for making the most of your visit to the farmer's market. And be sure to listen to her tips for preparing corn on the cob!

Is local food more sustainable? In Cook Local, Eat Local podcast Episode 2, host David Crowley talks with Marley Goldin from Marley's Menu about how eating local food contributes to sustainability. Check out the episode for simple sustainability tips and resources. Marley also shares some recipes for seasonal produce and provides tips for visiting a local farmer's market. 

The show notes have some helpful links to resources and recipes Marley mentioned.

In Episode 1, host David Crowley explores what to make with the produce in the first CSA farm share pickup of the season. Guest Liz Thomson from I Heart Vegetables shares recipe ideas for what to make with Tuscan kale, asparagus and scallions, along with other tips for preparing seasonal vegetbles. Find out what is fresh from local farms and how to prepare it for some tasty, nutritious meals. 

 

This episode introduces the Cook Local, Eat Local podcast. Host David Crowley explains how this podcast will help people interested in eating more local food, and describesl the format of this weekly show. 

David also describes his motivation for starting the show, including his background as the founder of a nonprofit organization called Social Capital Inc. and his long interest in enjoying good, healthy food. 

 As Farmers Market season is upon us, host David Crowley speaks with Fred Yen, the Founder and Executive Director of the Winchester Farmer's Market. This conversation originally aired on the SCI Cultivating Connections podcast.

In this episode, we cover:

• Fred's initial inspiration for starting the market.
• How the Winchester Farmer's Market seeks to support local farmers, protect the environment, and serve as an incubator for small businesses and entrepreneurs.
• The market’s impact on community connections and its support for various initiatives, including food security programs like Gardens for Good.
• How the farmers market builds a sense of community.

In this episode, host David Crowley from Cooking Chat talks with local entrepreneur, Joshua Reed-Diawuoh, about his business that focuses on importing cashews from small, sustainable producers in West Africa. He then prepares them to sell as tasty, healthy snacks.

In this episode, we cover:

• How Josh's visits to West Africa inspired the creation of GRIA Food Co.
• Why the typical business model of large food importers don't lead to a sustainable living for local farmers in Africa.
• Josh's approach to identifying small producers of cashews in West Africa that use sustainable practices.
• The variety of cashew snack flavors that GRIA Food Co. offers.
• Nutritional benefits of snacking on cashews.
• Where you can purchase GRIA Food Co. snacks in the Boston area and online.
• How Commonwealth Kitchen supports local food entrepreneurs like Josh, as part of their mission to promote equity and inclusive entrepreneurship. 
• Information on the Fairtrade standard.

While the cashews come from Africa, far away from us here in Boston, this episode picks up on themes we cover on Cooking Chat such as sustainability and supporting small farmers and food entrepreneurs.

In this episode, host David Crowley from Cooking Chat talks with Alessandra Macaluso from Live for the Season about her tips for winter seasonal cooking and other ways lean into seasonality.

• How growing up in a large Italian family contributed to Alessandra's early interest in cooking.

• Alessandra's passion for seasonal cooking and her overall focus on seasonality.

• Background behind the blog, "Live for the Season," which emphasizez the importance of living in tune with each season and embracing seasonal ingredients.

• How Alessandra's interest in seasonal cooking deepened after having children, leading her to research and create a cookbook titled "What a Good Eater".

• Ways that her cooking in winter draws upon Chinese medicine principles, and ingredients she suggests using based on these ideas.

• Ideas for keeping fresh local produce in the mix during winter, including growing a tower garden in your home.

• Information about the Healthy Holiday Challenge that Alessandra is running.

In today's episode, host David Crowley from Cooking Chat talks with Chef Jen Murray about her ideas for our final CSA veggies of 2023 - delicata squash, Brussels sprouts and sweet potatoes. We also learn more about the Wine and Dine classes she teaches and other culinary services she offers.

This episode covers:

• How Jen's family inspired her passion for food and wine.
• The story of how Jen switched careers to focus on culinary arts.
• Ideas for preparing and serving Brussels sprouts.
• A recipe for delicata squash.
• The Wine and Dine classes that Jen teaches at the Cambridge School of Culinary Arts.
• Things to make with sweet potatoes.
• Wine pairing ideas for the vegetables discussed.
• Services Jen offers through her business, The Urban Chef Inc.

In Episode 30, host David Crowley from Cooking Chat talks with Mike Cleavenger from The Frizzled Leek about his ideas for cherry tomatoes, scallions and delicata squash. We also hear about his ideas for using appliances such as an air fryer for convenient preparation of local food.

In this episode, we cover:

• How Mike got interested in cooking at an early age.
• Gaining a foundation of classic cooking techniques at culinary school.
• How to use an air fryer for slow roasted tomatoes.
• Ways to prepare a delicata squash.
• Mike's motivation for starting The Frizzled Leek website and what it offers home cooks.
• How an air fryer and sous vide preparations can help with dinner prep.
• His tips for grilling scallions.

In this episode, host David Crowley from Cooking Chat talks with Chef Joe Carli, the Chef / Owner at  A Tavola restaurant in Winchester, Massachusetts. They talk about Chef Joe's ideas for heirloom tomatoes, corn and eggplants. We also learn more about his approach to cooking with local seasonal ingredients at the restaurant.

Topics covered in this episode include:

• How Joe's grandfather inspired is passion for cooking with fresh ingredients.
• The story behind Joe becoming the chef / owner of A Tavola restaurant.
• Ways to use heirloom tomatoes, including some methods for preserving that fresh summer taste for a cold winter day.
• The many ways they use fresh corn at A Tavola.
• Ideas for preparing eggplant.
• Chef Joe's approach to making the most of every ingredient.
• Ways to enjoy A Tavola's food at the restaurant or through special take out options.

 

As New Year's Eve approaches, this rewind episode revisits a conversation with Robert Russell from Westport Rivers Vineyard and Winery. This local winery in Southeastern Massachusetts produces a wide range of wines suited to New England, and they are especially well known for their sparkling wine.

The episode covers background on Westport Rivers and discusses how they approach growing grapes and producing wine as part of the broader agricultural system in the region.

Cook Local podcast episode featuring Jen Faigel, talking about the work of Commonwealth Kitchen to transform the food economy by supporting local food entrepreneurs and reshaping the food system. Hosted by David Crowley, from Cooking Chat.

This episode covers:

• How you can support Commonwealth Kitchen (CWK) members by purchasing a special holiday gift box.
• Jen's background in real estate and community economic development.
• How CWK supports local food entrepreneurs by providing shared kitchen space and helping them develop their businesses.
• Why starting a business is a logical pathway for wealth creation for the demographic groups CWK serves.
• How CWK is transforming the food economy through partnerships with local institutions that give food entrepreneurs access to markets for their products.
• Strategies to reduce food waste by partnering with local farms to create products with produce that would otherwise be unused.

This episode features Annette Anthony, author of "Always Enough: A Global Food Memoir", in the latest episode of the Cook Local podcast. She talks with host David Crowley from Cooking Chat about her culinary journeys across three continents and shares ideas for what we can do with the final CSA vegetable pickup of the season.

This episode covers:

• Annette's early food memories growing up in Philadelphia.
• Her embrace of local ingredients in West Africa, which enhanced her cooking skills.
• A tasty way to prepare carrot mash.
• Recipe ideas for beets and sweet potatoes.
• The recipes and stories you can find in her book, Always Enough.

Listen to the episode for Annette's global perspective on local food!

Recipes for classic cooking with local veggies, featuring Angela Latimer from Bake It With Love, interviewed by David Crowley from Cooking Chat. On her website, Angela shares classic recipes, comfort food treats, hearty soups, rich and delicious desserts, and much more - all in easy-to-follow recipes that the whole family will love

This episode covers:

• Angela's early cooking experiences influenced by her family, particularly her grandmothers and mother.
• Discussion about favorite recipes passed down through generations, including stroganoff and casseroles.
• How Angela and her husband enjoy cooking together as a couple.
• Why cooking at home is so cost-effective and often better than what you can get a restaurant.
• Angela shares her favorite method for cooking Brussels sprouts using bacon, butter, and beef broth in a cast iron skillet.
• Discussion on using an air fryer for crispy potatoes with minimal fat.
• Angela talks about freeze-drying onions and suggests a recipe for Tennessee onions, which involves thick-sliced onions baked with butter and cheese.