Episode 164: Michael Pollan, Halloween Candy, and Geno’s Cheesesteaks

As usual, Michael Pollan explains it all.
As usual, Michael Pollan explains it all.

This week, we allocated more time than usual to our “Food News” segment because we wanted to really get into Michael Pollan’s recent story for the New York Times magazine Why Did the Obamas Fail to Take on Corporate Agriculture?”

On a decidedly lighter topic, we talked about meatballs in our “What’s for Dinner” segment. Specifically, how to break meatballs out of the meatballs-and-spaghetti mold.

Halloween is on Monday. We talked candy.

Geno’s Steaks in Philadelphia recently made a big change. And we like it.

Finally, at the market we’re buying up all the broccoli right now.

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

Please follow and like us:

Episode 163: Breaded Chicken, Restaurants, Garlic

Quince!
Quince!

A story on the website New Food Economy covered “big food’s” incursion into plant-based foods. Tyson Foods–a major player of the factory farming game–has invested in alt-meat maker Beyond Meat (whose product we talked about back in episode 149

In our what’s for dinner segment, we talk about an all time classic: breaded chicken cutlets.

Dining out–reports from Talula’s Daily, Charlie Was a Sinner, Double Knot, and Mission Taqueria.

We dive deep into the stinking rose–garlic.

At the market this week, we’re buying quince.

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

Please follow and like us:

Episode 162: How to Define Healthy, Sheet-pan Meals, and Doing the Dishes

Marisa's sheet pan dinner
Marisa’s sheet pan dinner

In food news this week, we talked about the FDA’s plan to redefine the word “healthy” on food labels.

Marisa is the master of the quick and easy sheet pan supper, and she shares some ideas and tips.

Washing the dishes–do you love it or hate it? We discuss methods and philosophies about this everyday chore.

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

Please follow and like us:

Episode 161: No-noodle Lasagna, Nutrition Upgrade Challenge, Cooking with Chickpea Flour

no-noodle-lasagna
No-noodles here. Just celery root, mushrooms ragu, and cheese!

This week in food news, we learned that stress overrides the benefits of healthful eating on NPR’s The Salt blog. Not cool, stress. Not cool.

Joy sings the praises of a recipe from Modern Potluck, whose author Kristin Donnelly we had on a short while back. (It’s the No-noodle Lasagna made with celery root instead of pasta!)

If 30 day challenges like “The Whole 30” are not your speed (and they are certainly not ours) but you are into improving your nutrition, try the Nutrition Diva’s 30 Day Nutrition Upgrade Challenge. You will definitely eat more vegetables and you don’t have to eliminate anything. It’s a food-positive, weight neutral approach to nutrition.

Joy and Marisa trade tips on cooking with chickpea flour and talk socca and crepe making.

We hope we aren’t bad feminists but we pack our husband’s lunches. We think our tips and strategies could help you pack your own, your kids’, your husband’s too.

At the market we scored some honeynut squash–reported to be more than 10 times sweeter than butternut!

Here’s that link to Joy’s lentil and chicken soup recipe.

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

Please follow and like us: