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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.

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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.

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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.

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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.

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In food news this week we’ve got 59 Black Food Experts To Know & Learn From — Nutritionists, Chefs & More, via Mind Body Green

In our What’s for Dinner? segment Marisa’s having pesto pasta with broccoli.

In How’d You Make That? Joy has been cooking up chilaquiles.

In today’s Wildcard segment, we’re talking about the sensitive topic of weight loss. Joy is finally ready to tell you about Weighless, the unconventional weight loss program she did three years ago. Enrollment is open now and Local Mouthful listeners will get a discount if you use the code localmouthful when you sign up. If you have questions for Joy about it, email her at joy at local mouthful dot com!

In What We’re Loving this week, it’s kholrabi!

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 Food News Segment this week, we’ve got Your “Avocado” Oil Is Probably Rancid—If It’s Even Avocado Oil at All via Well and Good

In our What’s for Dinner? segment we are celebrating one of the most delightful, easy, and improvisation summer dinners: Lettuce wraps.

In our How’d You Make That segment, Marisa talks us through easy slaws just in time for Fourth of July.

With Marisa’s twin’s boys first birthday rapidly approaching, we talk about how and what they’re eating.

And finally, in What We’re Loving, it’s dishwashing gloves. These are Marisa’s fave. Joy has her eye on these.

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

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Restaurants are reopening, so this article caught our eye this week: How to lower your coronavirus risk while eating out: Restaurant advice from an infectious disease expert via The Conversation

In What’s for Dinner this week, Marisa’s having Pittsburg style beans and greens

In How’d You Make That, Joy walks you through her first attempt at vegan ice cream (Patreon members: You’ll find this in the favorite recipes file!)

We have a conversation about the lack of Black cookbook author’s, especially in the canning and preserving arena. When she asked herself,  “Where are the canning books by Black authors?” This is what Marisa found in her book collection:

• The Noma Guide to Fermentation by @david_zilber.
• Edna Lewis’s In Pursuit of Flavor (generous canning chapter.) 
• Celebrating our Mothers’ Kitchens

So she bought some new books: 

• The Up South Cookbook by @foodculturist
• On the Side, Hot Stuff, and The Welcome Table by @drjessicabharris
• Field Peas to Foie Gras by @chefjenniferbooker
• Jubilee by @tonitiptonmartin
• The Cooking Gene by @thecookinggene
• Sweet Home Cafe Cookbook from @nmaahc

Joy wants to mention some Black women she admires in the plant-based space:

Jenne Claiborne of Sweet Potato Soul

Tracye McQuirter, By Any Greens Necessary.com and Ageless Vegan/10,000 Black Vegan Women program

In and What We’re Loving this week, it’s the elderflower concentrate from Ikea.

Local Mouthful Patreon Members: We look forward to hanging out with you this Saturday, June 27, at noon on Zoom. All the log-in details are here.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. 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, what else could we be talking about besides the Bon Appetit meltdown? This is the definitive account, via Business Insider. (Business Insider has a paywall but you can get a guest pass by giving them your email address.) You should also give a listen to this episode of The Sporkful podcast.

In our What’s for Dinner? segment, Joy talks you through a Thai-restaurant inspired cabbage salad.

In our How’d You Make That? segment, Marisa’s cooking up chicken basil sliders on Wild Flour Bakery challah rolls.

An announced for our Local Mouthful Patreon members: Our first Zoom coffee hang will be on Saturday, June 27, at noon.

We also get into the troublesome issue of non-stick cookware. Joy watched the documentary The Devil We Know and now knows more than she ever wanted to about Teflon. Here’s the Environmental Working Group explaining that the EPA has found the new chemical in nonstick cookware is just as bad or worse than the old one.

On a lighter note, in What We’re Loving, it’s Conscious Cultures Creamery.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. 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, we talk about how the recent protests have some unintended consequences: Temporary food deserts.

In this Week’s What’s for Dinner segment, Marisa’s got her spin on this NY Times recipes for Greek Swiss Chard Pie.

And in How’d You Make That, Joy has an update on a recipe she talked with Emily Teel about almost a year ago: Priya Krishna’s Saag Feta. (Joy veganized it by replacing the cheese with tofu and adding some cashews and nutritional yeast to the spinach to replace lost cheesiness and richness.)

Marisa and Joy have found themselves in an apron role reversal. After years of doing without an apron she’d wear all the time, Joy found her love match apron in an unlikely place (the Chambray Cobbler Apron from Vermont Country Store). Meanwhile, Marisa’s beloved Rough Linen Pinafore Aprons have been MIA since last summer and she’s cooking without one.

And in What We’re Loving, it’s Italian Greens from Podere di Melo farm.

An announced for our Local Mouthful Patreon members: Our first Zoom coffee hang will be on Saturday, June 27, at noon.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. 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, we launched our Patreon membership program. More here.

In What’s for Dinner this week we talk about making good homemade pizza well and truly simple (and also vegan, if you want).

In How’d You Make That? we’ve got easy, improvisation friendly summer hash.

Joy “attended” Estelle Tracey’s wonderful online chocolate tasting. Learn more about Estelle here. Get yourself some Castronova Chocolate here.

And finally, in what we’re loving, it’s more chocolate! Specifically, Soom Food’s outrageously, ridiculously good chocolate tahini.

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