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In food news this week, we discuss a recent NPR’s The Salt piece that addresses the difficulty of shopping for sustainable seafood, even with the help of all those guides.
Next up: Dinner, unrestricted. As Marisa’s husband shifts away from a low-carb eating style, she is free to add some grains glorious grains to their shared dinners.
Joy shares one of her current obsessions: Bagel Thursday at Essen Bakery in South Philly.
We also talk about meatloaf–there’s a new meatloaf cookbook, A Meatloaf in Every Pot, and a whole lot of opinions on the subject of this humble foodstuff. (Here’s a link to Joy’s favorite meatloaf recipe.)
At the market this week, we are buying some baby kale.
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3 thoughts on “Episode 186: Unrestricted Dinners, Bagel Thursdays at Essen Bakery, and Baby Kale”
how many eggs?
how much beef and pork?
Hi, Carol! The link to the recipe I use is the show notes above. Enjoy it!
That’s my go-to meatloaf recipe also. (And one of the most-requested things I make, including all the sweets. ) It was developed by the fantastic Ian Knauer, and is so good I bought his first cookbook on the strength of a single recipe.