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 366: Dal, Blender Muffins, and Melon

In food news this week, the Smithsonian is hiring a permanent curator of food and wine history.

In “What’s for Dinner?” Joy is cooking up her favorite dahl.

In “How’d You Make That?” Marisa has a muffin recipe:

Banana Oat Blender Muffins
1 ¼ cups rolled oats
1 1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoon cinnamon
3 overripe bananas
1/3 cup real maple syrup
2 eggs
¼ cup neutral oil

Preheat the oven to 350°F/177°C. Lightly oil a standard 12 cup muffin tin.
Place the oats in a blender and process until they have transformed into flour. Add the baking soda, baking powder, salt, and cinnamon and pulse to combine.
Add the bananas, maple syrup, eggs, and oil and process until smooth.
Portion the batter evenly between the prepared muffin cups. Bake for 15-18 minutes, until the muffins have risen nicely and a cake tester comes out mostly clean. Remove from the oven and let them cool for 10 minutes in the cups. Run a butter knife around each muffin and remove from the cup, placing on a rack to fully cool. Muffins will keep 2-3 days on the counter, a week in the fridge, or for several months in the freezer.

In our Wildcard segment, we talk all things melon.

And in What We’re Loving, it’s smoked fish for Marisa this week.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.

Episode 365: Turkey Burgers, Potato Salad, and All Things Pasta

This week in food news, we discuss Jezebel’s article on the weird world of Costco influencers.

In our What’s for Dinner? segment, Marisa is cooking up streamlined turkey burgers.

In our How’d you Make That? segment, Joy is talking about tweaks she’s made to her potato salad method.

And we have a wide ranging discussion of pasta.

In What We’re Loving, this week it’s The Great Canadian Baking Show

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.

Episode 364: Salad as Dinner, Skillet Jam, and Summertime Eats

In food news this week: Netflix’s ‘High on the Hog’ is essential food TV via the LA Times

In our “What’s for Dinner?” segment, we’re talking about making salad dinner-worthy.

In our ‘How’d you Make that Segment?” we’ve got skillet jam.

We’re also looking ahead to all the summertime eats in store over the next few months.

And finally, in “What We’re Loving” it’s green garlic.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.

Episode 363: Breakfast Special 2021

By listener request, we have done a new breakfast special to explain what we’re eating in the morning now as opposed to when we made our first breakfast special in 2016.

Episode 362: Eggplant Parm, Crispy Mushrooms, and the Freezer

This week, in food news: I’ve Been a Waiter for Almost 35 Years and I’m Proud of It

In our “What’s for Dinner?” segment, Marisa’s got baked eggplant parm with tofu ricotta

In our “How’d you Make That?” segment, Joy is making crispy mushrooms.

We talk about all the old and new ways we use our freezer space these days.

And in What We’re Loving, it’s Pizza Plus in South Philly.

Episode 361: Butter Chickpeas, Walnut Lentil Pate, and Celebratory Food

In food news this week, Epicurious quits beef. (Here’s that article Joy wrote about regenerative cattle ranching that she mentioned.)

In our What’s for Dinner? segment, Marisa is cooking up butter chickpeas.

In our How’d You Make That? segment, Joy’s got walnut lentil pate.

In our Wildcard segment we talk about this month’s food celebrations: Mother’s Day and Marisa’s and Joy’s birthdays.

And in What We’re Loving, it’s asparagus.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.

REPEAT: Breakfast Special

Hi friends! Life got the best of us this week and we weren’t able to record a new episode for you. So we’re throwing back to the past and repeating the breakfast episode we first recorded in 2016 (we need to redo this topic, because our breakfasts have changed A LOT).

We hope you enjoy this throwback and we’ll see you next week with a fresh show.

Episode 360: Swedish “Meat”balls, Miso-honey Salmon, and Food Routines

This week, in food news, guess which food habit raises your risk of early death by 50%.

In our What’s for Dinner? segment, Joy makes Swedish tofu balls.

In our How’d you Make That? segment Marisa is cooking up miso and honey glazed salmon.

We talk about some of the food routines and habits that bring us joy.

And in what we’re loving, it’s the iconic goldfish cracker.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.

Episode 359: Instant Pot Risotto, Instant Pot Quinoa, and Vaccinations

This week, in food news: “Free Doughnuts Were Never the Problem” via FoodandWine.com

In What’s for Dinner? this week, Marisa is making Instant Pot risotto:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3-4 garlic cloves, chopped
  • 1 3/4 cups arborio rice
  • 4 1/3 cups hot broth (I used reconstituted better than bouillon)
  • 1 cup frozen peas
  • 2-4 tablespoons Parmesan or Pecorino Romano
  • Directions: Saute onions and garlic in oil, toast rice, add liquid, high pressure for 6 minutes, manual pressure release, stir in peas and cheese, serve.

Coincidentally, in How’d You Make That? Joy’s got Instant Pot quinoa.

  • 1 cup quinoa
  • ¾ cup water
  • ¼ teaspoon salt
  • 1 minute high pressure, let stand 12 minutes.

And in our Wild Card segment, we’re talking about how being vaccinated is and is not affecting our shopping, cooking, and eating lives.

In what we’re loving: The Rolser.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.

Episode 358: Enchilada Casserole, Quinoa Salad, and Pandemic Weight Gain

This week in food news, we’re discussion the ketchup package shortage.

In our What’s for Dinner? segment, Marisa’s whipping up enchilada casserole.

In How’d You Make That? Joy’s got a peanutty quinoa salad. (Recipe here.)

In our Wildcard segment, we return to the topic of pandemic weight gain.

And in what we’re loving, it’s iced green tea.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.