Episode 136: Chopped Salads, Kombucha, Losing Your Cooking Groove

rhubarb
Rhubarb

Precycling! We talk about a New York Times story on the anti-packaging movement in grocery shopping.

Next up: Chopped salads. Why we love them, how we make them.

Kombucha–that trendy, fizzy fermented tea drink. Marisa and Joy share their differing opinions on this brew. Marisa talks about how to make it.

Sometimes even the most enthusiastic home cooks lose their verve, including us. How do we get back into our happy places in the kitchen?

Spring is here, and rhubarb is back! Here’s Marisa’s take on roasted rhubarb.

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3 thoughts on “Episode 136: Chopped Salads, Kombucha, Losing Your Cooking Groove”

  1. I never think of rhubarb outside of baked goods. I’m impressed with this different take on it!

    I have never tried kombucha since I feel like it’s expensive and I won’t like it. 🙂

  2. That’s great that the South Street Whole Foods encourages you to bring your own containers for bulk foods. When I lived in California, I used to go to bulk olive oil stores where I could get my olive oil & vinegar containers refilled, but unfortunately here in Philly all the places that sell bulk olive oil tell me that is against health regulations, so I have to buy a new bottle each time. 🙁

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