Episode 302: Loaded Baked Potatoes, Mushroom Steaks, and Weight

These potatoes are hoping to get loaded.

In our food news segment this week, we were talking about Melissa Clark’s recent Meat Lover’s Guide to Eating Less Meat in the New York Times. (Great recipes at the link!)

In our What’s for Dinner segment, it’s all about the loaded baked potato.

In How’d You Make That? Joy talks about her recent maitake mushroom “steaks.” (Joy didn’t follow this recipe exactly but it gave her enough inspiration for quick-and-dirty lunchtime version.)

We are wondering if it’s even possible to write or talk about food and eating as it relates to body weight without somehow inadvertently contributing to weight stigma. Share your thoughts.

And in What We’re Loving: It’s remodeled Aldi stores!

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.

Episode 301: Greens, Squash , and DIY Seitan

I can’t believe it’s not chicken.

In Food News this week, Gritty has been sculpted into butter at the Pennsylvania Farm Show. (Get your Gritty fun fix here.)

In our What’s for Dinner segment, we’re talking leafy greens.

In How’d You That? Marisa explains her roasted kabocha soup.

Joy is on a quest to master the weird world of seitan. Check out that chickwheat recipe she mentions here.

And in What We’re Loving this week, it’s all about Oatley Ice Cream.

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.

Episode 300: New Year’s Special

Same stock photo as New Year 2019!

Well friends, welcome to a whole new decade!

In this special episode, we revisit our cooking resolutions from last year and share the fresh ones we’ve got for 2020.

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.

Episode 299: Risotto, French Toast, and Good Enough

There’s usually a stock photo here, but this is actually Joy’s vegan French Toast.

In food news this week, we talk about the ongoing problems with repeated romaine recalls and E. Coli. Tell us: Are you still eating romaine?

In this week’s What’s for Dinner segment, we’ve got risotto.

In our How’d you Make That segment, Joy talks about her efforts to craft a vegan French toast recipe.

We talk about when food is “good enough.”

And finally, in What We’re Loving, Joy admits to reuniting with truffle oil.

Episode 298: Ragu, Pasta, and Dried Beans

Dried black-eyed peas

In food news: One small town bought its own grocery store. Interesting story, via the Washington Post.

In What’s for Dinner this week, Marisa tells us about her turkey and kale ragu.

In How’d You Make that, Joy’s got a (cashew) creamy mushroom pasta.

We talk about the lifelong learning process that is cooking dried beans.

And in What We’re Loving, it’s all about a special seasonal kombucha.

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.

Episode 297: Noodles, Steel Cut Oats, Sippable Soups

Guess what’s in Marisa’s travel mug. (It’s not coffee!)

In food news this week, we chat about a Bloomberg feature on non-alcoholic beverages for the holiday season.

What’s for Dinner? At Joy’s house, it’s Peanutty Noodles with Tempeh Crumbles on repeat.

In our How’d You Make That? segment, Marisa explains her system for making a week’s worth of steel-cut oats for breakfast in her trusty Instant Pot.

Move over bone broth. We’ve got sippable soups now.

And our What We’re Loving segment, we love nutritional yeast now and forever.

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.

Episode 296: Cookbook Dinners and Thanksgiving

In this week’s Food News segment, we discuss the unsavory topic of restaurants and health inspections.

In our What’s for Dinner segment? Marisa is rediscovering her cookbook collection.

We’ve got a freewheeling segment on all things Thanksgiving!

And in our What We’re Loving segment, it’s Rancho Gordo Bean Club.

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Episode 295: MARISA IS BACK!!!!!

Marisa with her boys!

Sorry for all those caps and exclamation points. Joy is just really excited to have Marisa back. This episode is a special episode dedicated to catching up with Marisa and hearing more about her food life, now with two babies!

Episode 294: Vegan Special with Rich Landau & Kate Jacoby

This is the last week of Marisa’s maternity leave, and I’m with guest hosts, Rich Landau and Kate Jacoby, owners and chefs of several amazing plant-based restaurants including the groundbreaking Vedge here in Philly

In food news, we talk about the phenomenon that is World Vegan Day.

In our What’s for Dinner segment, Rich and Kate fill us in on what they have for dinner when they cook at home.

In our How’d You Make That? segment, Joy tried her hand up the Dan Dan Noodles from Rich and Kate’s V Street cookbook.

Joy asks Rich and Kate for their advice on making a plant-based diet stick over the long term.

And in the What We’re Loving segment, it’s all about masala dabba–the Indian spice kit Kate gave Rich for the holidays last year.

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.

Episode 293: Chicken Confit, Kitchari, and Herbalism

Kristin Donnelly in her natural habitat

Marisa is on maternity leave, so today I’m with guest host, Kristin Donnelly, food writer, editor, and cookbook author.

In this week’s food news, The New Food Economy asks the question: If Food is Medicine, Why isn’t it Taught at Medical School?

In our What’s for Dinner segment, Kristin tells about her latest favorite shortcut: chicken leg confit from D’Artagnan.

In this week’s, How’d You Make That? segment, Kristin tells us how she makes her version of Kitchari, a classic Indian dish that’s an important part of Ayurveda. She makes it in the Instant Pot with the following ratio: ¼ cup lentils, ¼ cup rice, 3 cups liquid, 1 diced sweet potato. 4 minutes on high pressure. Makes two hearty servings!

We also talk about Kristin’s adventures in herbalism.

And finally, in What We’re Loving, it’s tamarind chutney. Kristin’s daughter thinks it’s barbecue sauce!

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.