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 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.

Episode 357: Shakshuka, Date Paste, and Wedding Registries

In food news this week, we discuss “Putting the Chips Back in Chocolate Chip Cookies” by friend of the pod Emily Paster.

In our What’s for Dinner? segment, Joy’s cooking up tofu shakshuka.

In How’d You Make That? Marisa makes date paste.

And in our Wildcard segment, we talk all things kitchen and wedding registries! (Congratulations to recently engaged Local Mouthful listener, Daniel, who inspired this segment!

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 356: Potato Cakes, Homemade Vegan Mayo, and Instant Pots

In food news this week: How one indoor farm is changing how food is grown — and building a new future for Appalachia

In our What’s for Dinner? segment, Marisa is making potato cakes.

In How’d You Make That? Joy is whipping up homemade vegan mayo.

We revisit the topic of the Instant Pot–was the craze nothing more than a flash in the pan or is the multicooker a new kitchen staple?

And in What We’re Loving, it’s the Philly Muffin from Merzbacher. (Check out this video all about one of our fave bakeries.)

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 355: Lentil and Carrot Salad, Peanut Noodles, and Grocery Lists

This week, in food news, when did following recipes become a personal failure? By culinary historian Laura Shaprio?

In this week’s What’s for Dinner? segment, we’ve got Rancho Gordo’s lentil and carrot salad.

In How’d You Make That? it’s Marisa’s simple peanut noodles (4 oz noodles, 1 tbsp. peanut butter, 1 tbsp. soy sauce, 1 tbsp. brown sugar, and 1 clove garlic.)

We’ve got a free ranging discussion of grocery lists this week.

And in What We’re Loving? It’s basic broccoli.

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.

354: Stress Eating, Hungry Hungry Kids, Falafel

In food news this week, a 16-week research study from Ohio State University suggests that stress reduction decreases fast-food meals and high-fat snacks.

In What’s for Dinner, Marisa talks about how she’s cooking dinner for the twins these days.

In How’d You Make That, we’re talking homemade falafel.

In our wildcard segment this week, we have some advice: Cook ahead for when you get that COVID-19 vaccine.

And in What We’re Loving, it’s the Spice Island/Costco garlic and herb seasoning.

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 353: Colcannon, Yogurt Cake, and Eliminating Disposables

In food news this week, we talk over the New York Times’ article, “How the Cookbooks of 2020 Tell the Stories of Our Pandemic Kitchens”

In what’s for dinner, it’s colcannon

In How’d you Make that, we’ve got Marionberry Yogurt cake.

We also discuss eliminating disposable everything in the kitchen.

In what we’re loving, it’s hummus topped with warm chickpeas, olive oil, and zaatar.

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 352: Faux Fish Tacos, Potato Hash, and Sharp Knives

Winter citrus

In food news this week: Baffled Canadians Spread Reports Of ‘Hard’ Butter via NPR.

In What’s for Dinner this week, Joy’s having faux fish tacos made with tofu.

In our How’d You Make that segment, Marisa is cooking up potato hash.

We also get into the important topic of knife sharpening.

And in what we’re loving, it’s winter citrus.

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 351: Lentil Soup, Celery Soup, and Magic Ingredients

Our hearts go out to listeners in Texas who have been affected by the events in in Texas. In food news, Texas power outage: After storm, a dire lack of food, fresh water

In our What’s for Dinner segment, Marisa’s got lentil soupl

In How’d You Make That? Joy has double celery soup.

In our wild card segment, we talk “magic” ingredients, the stuff that pulls more than its weight in recipe. (Think: chipotle in adobo, preserved lemons, roasted garlic, etc.)

And in what we’re loving: It’s Mighty Bread.

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 350: Vegan frittata, Buttermilk Flatbread, and Kitchen Organization

Tangentially related to our segment on sunflower seeds.

In food news this week, Bon Appetit’s Brad Leone posted a video, co-hosted with Charlotte Langley from Scout Canning, in which they canned a variety of seafood. Using a water bath canner. That’s very dangerous!

In our What’s for Dinner segment, Joy’s making a chickpea flour based vegan frittata.

In How’d You Make That, Marisa is into Buttermilk flatbread.

We talk about the challenges of keeping our kitchen lives organized.

And finally, in What We’re Loving, it’s sunflower seeds.

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.