Our Patreon Program

Marisa & Joy

At the Local Mouthful podcast, we’ve been sharing home cooking inspiration, recipes, ideas, and tips since 2015. 

We’ve heard from you listeners out there that you’d like a way to support the podcast. With your support, we could do more to bring the home cooking community together.

A revenue stream would make it possible for us to create recipe collections, upgrade our website, plan in-person and online events, and more. 

We’ve never worked with ad networks or sponsors, and we dream of being a listener-supported project. That’s where you come in.

We’ve started a membership program via Patreon. Here’s the deal: Become a member for $5 a month. As a special perk, we’ll schedule a monthly members-only coffee hangout on Zoom.

We’ll get together to talk about all things food and home cooking. Bring your home cooking questions for us to help you trouble shoot. Ask us for more details about something we mentioned on the podcast. Give us feedback on the show or suggest topics for future episodes!

It will be fun. Join us here.

Thank you for listening and considering becoming a member.

Joy & Marisa

Episode 316: Simplified Pizza, Summer Hash, Chocolate

Way simpler homemade pizza

In food news this week, we launched our Patreon membership program. More here.

In What’s for Dinner this week we talk about making good homemade pizza well and truly simple (and also vegan, if you want).

In How’d You Make That? we’ve got easy, improvisation friendly summer hash.

Joy “attended” Estelle Tracey’s wonderful online chocolate tasting. Learn more about Estelle here. Get yourself some Castronova Chocolate here.

And finally, in what we’re loving, it’s more chocolate! Specifically, Soom Food’s outrageously, ridiculously good chocolate tahini.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.

Episode 315: Alison Roman, Potato Gnocchi, and the Quarantine 15

Roasted Rhubarb

It appears that Alison Roman has been dethroned as food high school prom queen and we have some feelings about it. Do you?

In What’s for Dinner this week, Joy triumphs over potato gnocchi. If you are looking for a reliable recipe, this is the one she tried.

And in How’d You Make that, Marisa tells us about a very simple and barely sweetened approach to roasted rhubarb.

And in our wildcard segment, we talk about the so-called “Quarantine 15.” It seems a lot of people are gaining weight during this mess. We tell you whether we are or not, and why.

And finally, in what we’re loving, it’s Flying Monkey, where Marisa recently got a birthday cake.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.

Episode 314: Taco Salads, Asparagus, and Stay-at-Home Shopping

We’re back!

In this episode, we tell you where we’ve been. (Spoiler alert: Nowhere.)

Joy shares her boil-steam-glaze method tasty asparagus and other vegetables.

We talk pandemic grocery shopping.

In What we’re loving: Meladuco Dates

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.

Episode 313: Meal Planning in Chaotic Times with Debbie Koenig

Debbie Koenig

For this week’s episode, we invited Debbie Koenig, creator of The Family Plan email newsletter, which includes weekly meal plans, shopping lists, and other cooking wisdom.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.

Episode 312: Pasta, Jam, Grocery Strategies

Pasta: the official food of coronavirus

In food news this week, we discuss the widely reported flour shortage.

In our What’s for Dinner segment, Joy’s making pasta. Lots and lots of pasta.

In How’d You Make That? Marisa explains how to turn your frozen fruit into jam as well as your runny jam into granola.

It’s been a weird time for grocery shopping, yet we all need to eat. We share some things that are working for us right now.

And in What We’re Loving, it’s all about iced coffee in the afternoon.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.

Episode 311: Pizza Bowls, Marinated Chickpea Salad, Quarantine Cooking

Pizza bowl with kale rabe, roasted mushrooms, and farro

In food news this week, we talked about Eater’s article: Restaurants Won’t Survive without a Bail Out

In our What’s for Dinner segment, Joy shares the recent Pizza Bowls she made.

In How’d You Make That? Marisa tells us about her Marinated Chickpea Salad.

In what is probably the first of a series of segments, we talked about how social distancing, infrequent grocery shopping, and limited supplies are affecting our own home kitchens.

And in What We’re Loving, Joy loves tart cherry juice.

Episode 310: Corona Virus, Dry-fried Tofu, and Heather Marold Thomason

In food news this week, what else could we be talking about? Coronavirus.

In our What’s for Dinner segment, Joy tells you the absolute simplest way to prepare tofu.

In How’d You Make That? Marisa walks us through homemade tzatziki.

We have a guest today: Heather Marold Thomason from Primal Supply. She talks about running a food biz in the middle of all this madness.

And in what we’re loving it’s Castle Valley Mill cornmeal.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.

Episode 309: Baked Beans, Sunflower Ranch, Homemade Baby Food

Carrot sticks with sunflower ranch.

In food news this week, Joy received an IACP food writing award nomination. If you’d like to read the nominated story, click here.

In our What’s for Dinner segment this week, we’re both going crazy for baked beans. This recipe is the closed I could find to what we made!

In How’d You Make That? this week, it’s all about ranch dressing–sunflower ranch dressing that is.

Marisa’s babies are eating more and more and she’s gotten into cooking for them, of course. She tells us what she’s been making.

And in What We’re Loving, this week, it’s Stardust Powder.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.

Episode 308: Stuffed Cabbage, Date Squares, and Sourdough

Stuffed cabbage

In food news, Civil Eats has a story on how plant-based diets and regenerative ag sparked a pea and lentil renaissance.

In What’s for Dinner, Joy’s got Stuffed Cabbage

In How’d You Make That?, Marisa’s got date and nut squares

Marisa is into sourdough baking at the moment.

And in What We’re Loving, it’s Debbie Koenig’s meal planning newsletter The Family Plan

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.