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 331: Peppers, Mortar and Pestle Vinaigrette, and the Pandemic Freezer

Peppers.

This week in food news, we’ve got: James Beard was anti-elitist. He would hate the awards that bear his name via the Washington Post.

In our What’s for Dinner? segment this week, we’ve got ideas for how to use up all those seasonal peppers this time of year.

In our How’s You Make That? segment, we’ve got mortar & pestle garlic vinaigrette.

Joy and Marisa share what’s going on with their freezers in the pandemic era.

And in What We’re Loving this week, it’s Woodstock Organic Peanut Butter.

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 330: Roasted Tomato Sauce, Breakfast Sandwiches, Spices

Breakfast sandwich with Just Egg and vegan sausage on an English muffin

In food news this week: An Israeli-created culinary streaming platform hopes to become Netflix for cooks via The Times of Israel

In our What’s for Dinner? segment, we’ve got pasta with a slow-roasted tomato, leek, and Calabrian chili sauce and make-ahead kale caesar.

In our How’s You Make That? segment, it’s all about breakfast sandwiches.

We go through our spice cabinets and habits this week.

And in our What We’re Loving section, it’s chocolate sorbet.

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 329: Summer Veggie Stew, Buffalo Cauliflower, and Labor Day Eats

Buffalo Cauliflower

In food news this week: It’s like Uber, but for home cooking, via Forbes Home Cooking On Demand: This Food Delivery Company Just Raised $8.8 Million

In our What’s for Dinner? segment, we’ve got eggplant, pepper, onion, tomato, and chickpea stew.

In our How’d You Make That? segment, it’s the ins and outs of baked homemade buffalo cauliflower

In our Wildcard segment, we’re talking food plans for Labor Day weekend which is, unimaginably, here.

And in What We’re Loving this week, it’s pepper jelly.

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 328: Eggplant Casserole, Vegan Chocolate Cake, Where’s the Fish?

Why do Joy and Marisa so rare talk fish?

In food news this week, we’ve got America’s Favorite Pizza Topping Is Starting to Get Scarce via Bloomberg 

In our What’s for Dinner segment, it’s all about eggplant casserole. Marisa made one last night with roasted eggplant, tofu ricotta and homemade tomato sauce that was pretty darn good.

In our How’d You Make That? segment: Dan’s Birthday Cake: The Brooklyn Blackout Cake from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts  by Fran Costigan

This week, we address a listener question. Margaret asks, “I am curious why Joy doesn’t eat fish since not all fish is high in cholesterol. Also, don’t think I’ve heard either of you say much about preparing seafood.”

And in What We’re Loving, this week, it’s roasted summer squash.

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 327: Tempeh Sandwiches, Fridge Pickles, and Ice Cream Machines

Fridge Pickles

In food news this week, a Korean barbecue pop up is the center of some controversy, via Philly Mag.

In our What’s for Dinner segment, Joy’s making TLTs–tempeh lettuce tomato sandwiches. They’re extra delicious made with fresh tempeh from the likes of Philly Tempeh or Bos Tempeh.

In our How’d You Make That? segment, Marisa is talking about fridge pickles. (Try these from Food in Jars!)

Joy’s got an update on her ice cream making adventures, comparing the one Marisa lent her to her older and less fancy model.

And finally, in What We’re Loving, it’s tomato powder.

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 326: Fifth Anniversary Special

Join us as we stroll down memory lane in honor of our fifth anniversary as podcasters.

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 325: Reopening Restaurants, Instant Pot Rice Cookery, Hitting the Kitchen Wall

Vegan nachos Joy made after being inspired by Marisa’s nachos and taco filling

In food news this week, we look at two op-eds on the topic of restaurants reopening: One restaurateur is for it. Another is against. What do you think?

In our What’s for Dinner segment this week, Marisa has a new favorite taco filling.

In our How’d You Make That? segment, Joy realizes she’s been making rice in the Instant Pot all wrong, but her favorite instant pot cook book set her right.

After five months of nonstop home cooking, even we obsessed home cooks have hit a wall. Where are you getting your inspiration these days?

And finally, in what we’re loving, it’s Food & Ferments.

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 324: Cauliflower Alfredo, Sheet Pan Nachos, and Cool Beans

Whole Wheat Penne with Cauliflower Alfredo

In food news this week: KFC to test 3D Printed Nuggets. Does it Taste Like Chicken?

In our What’s for Dinner? segment, Joy made pasta with cauliflower alfredo.

In How’d You Make That? Marisa walks us through sheet pan nachos.

In our wildcard segment, we discuss the cookbook of the pandemic: Cool Beans by Joe Yonan.

And in What We’re Loving, this week it’s Violife Just Like Parmesan

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 323: Grain Salads, Sauteed Mushrooms, and Martie Duncan

Martie Duncan. Photo credit: credit Mo Davis Photography

This week in Food News it’s the trendy, moldy jam scandal of the century.

On our What’s for Dinner segment, Marisa signs the praises of summertime grain salads.

In How’d You Make That? Joy shares a less-oil technique for sauteing mushrooms.

Also: Check out Joy’s new mini cookbook on Gumroad. (Reminder: Local Mouthful members get it for free!)

We’ve got an interview with Martie Duncan, host of the Homemade Podcast from Allrecipes. Here’s her recipe for pickled shrimp and her tips on cast iron care.

And in What We’re Loving, it’s blenders with smoothie jars.

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 322: Seitan Burgers, Caramelized Fennel, and Food Videos

For Real: A Vegan Burger that Doesn’t Fall Apart

In food news, this week we’ve got Farm to parking lot to table: The pandemic is inspiring creative efforts to get locally sourced food via Washinton Post

In our What’s for Dinner? segment, Joy made Seitan Beet Burgers

In our How’d You Make That? segment, Marisa’s caramelizing fennel for hummus bowls and she’s definitely going to do that again.

We’re also chatting about the current food video landscape. Some favorites include:

Kenji’s Cooking Show

Hot for Food

5 O’Clock Apron

Miyoko

And in what we’re loving, this week, it’s Triscuits!

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.