Month: September 2020

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In food news this week: Tofu sales skyrocket during the pandemic, as consumers search for affordable meat alternatives by  Kristen Hartke via the Washington Post.

In our What’s for Dinner segment, Marisa is having shepherd’s pie. (Here’s that Smitten Kitchen mushroom shepherd’s pie recipe Joy mentioned.)

In our How’d You Make That Segment, Kenji Lopez-Alt inspired Joy to make vegan lasagna/eggplant parm hybrid kind of casserole.

In our wildcard segment, we celebrate the return of The Great British Baking Show.

And in what we’re loving, it’s Noosh chocolate almond 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.

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In our news segement this week, some announcements. Please make sure you are registered to vote and doing whatever else you can in terms of donating time and money for candidates you believe in this November. Check out IWillVote.org for resources.

Also, Joy is co-leading a Sober October program. Learn more here.

In our What’s for Dinner Segment this week, we’ve got soy curls.

In Our How’d You Make That? It’s soup time again.

We also revisit the hot topic of breakfast this week. (Looking for our 2016 breakfast special episode? Find it here.)

And in What We’re Loving, it’s Calabrian chili paste.

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.

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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.

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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.

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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.