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In food news this week, we talked about Eater’s article: Restaurants Won’t Survive without a Bail Out

In our What’s for Dinner segment, Joy shares the recent Pizza Bowls she made.

In How’d You Make That? Marisa tells us about her Marinated Chickpea Salad.

In what is probably the first of a series of segments, we talked about how social distancing, infrequent grocery shopping, and limited supplies are affecting our own home kitchens.

And in What We’re Loving, Joy loves tart cherry juice.

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In food news this week, what else could we be talking about? Coronavirus.

In our What’s for Dinner segment, Joy tells you the absolute simplest way to prepare tofu.

In How’d You Make That? Marisa walks us through homemade tzatziki.

We have a guest today: Heather Marold Thomason from Primal Supply. She talks about running a food biz in the middle of all this madness.

And in what we’re loving it’s Castle Valley Mill cornmeal.

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, Joy received an IACP food writing award nomination. If you’d like to read the nominated story, click here.

In our What’s for Dinner segment this week, we’re both going crazy for baked beans. This recipe is the closed I could find to what we made!

In How’d You Make That? this week, it’s all about ranch dressing–sunflower ranch dressing that is.

Marisa’s babies are eating more and more and she’s gotten into cooking for them, of course. She tells us what she’s been making.

And in What We’re Loving, this week, it’s Stardust Powder.

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, Civil Eats has a story on how plant-based diets and regenerative ag sparked a pea and lentil renaissance.

In What’s for Dinner, Joy’s got Stuffed Cabbage

In How’d You Make That?, Marisa’s got date and nut squares

Marisa is into sourdough baking at the moment.

And in What We’re Loving, it’s Debbie Koenig’s meal planning newsletter The Family Plan

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, maybe going vegan isn’t the most sustainable option for humanity?

In our What’s for Dinner? segment, Marisa’s making pureed broccoli cheese soup.

In our How’d You Make That? segment, we’ve got a recipe to recommend: Chickpea Dumplings in Curried Tomato Sauce.

After 16 weeks of sticking to a vegan diet to lower her cholesterol, Joy’s got an update on the plant-based diet is working out for her heart health.

And in What We’re Loving this week, it’s tempeh. Specifically, Philly Tempeh.

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 an innovation in avocados.

In What’s for Dinner, it’s Marcus Samuelsson Black-Eyed Peas with Coconut Milk and Ethiopian Spices and it is delicious.

In How’d You Make that, Marisa has something she has to get off her chest about soft boiled eggs.

How do you clean your pots and pans?

And finally, in What We’re Loving, it’s parsnips! (Here’s that parsnip cake Joy mentioned.)

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, Ben & Jerry’s has a new sunflower butter ice cream!

In our What’s for Dinner? segment? Marisa has made a highly seasonally appropriate smothered cabbage and rice soup, and she’s telling us how.

In How’d You Make That? Joy reviews Oh She Glow’s recipe for Mushroom Pesto Tart.

We talk about produce boxes–CSAs, veggie subscriptions and the like. Related: Joy wrote about her fave, Philly Food Works, for the Philadelphia Inquirer.

And in What We’re Loving, it’s another podcast: The Nutrition Rounds Podcast hosted by Dr. Danielle Belardo, aka The Veggie MD.

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While Joy navigates a particularly hairy time of deadlines and Marisa cares for two babies, please enjoy this rebroadcast of our Valentine’s episode from 2017.

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In this week’s food news, we talked about Impossible Dumplings and Beyond Buns: Will China Buy Fake Meat Via the NY Times

In our What’s For Dinner segment, it’s hearts of palm cakes, based on this recipe.

In How’d You Make that, it’s baked oatmeal.

And we’re very into Wintery Salads right now.

Finally, in what we’re loving, it’s citrus.

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In food news this week, we’re sharing Joy’s recent article for the Philadelphia Inquirer on Dry January.

In our What’s For Dinner segment this week, Marisa’s cooking up Pizza Beans.

In How’d You Make That? Joy walks you through her recent pozole.

Marisa has been de-cluttering her refrigerator, and is loving having a little breathing room in there!

And in What We’re Loving this week, it’s Trader Joe’s Masala Veggie Burgers with white rice and not a burger bun.

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.