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At the Local Mouthful podcast, we’ve been sharing home cooking inspiration, recipes, ideas, and tips since 2015. 

We’ve heard from you listeners out there that you’d like a way to support the podcast. With your support, we could do more to bring the home cooking community together.

A revenue stream would make it possible for us to create recipe collections, upgrade our website, plan in-person and online events, and more. 

We’ve never worked with ad networks or sponsors, and we dream of being a listener-supported project. That’s where you come in.

We’ve started a membership program via Patreon. Here’s the deal: Become a member for $5 a month. As a special perk, we’ll schedule a monthly members-only coffee hangout on Zoom.

We’ll get together to talk about all things food and home cooking. Bring your home cooking questions for us to help you trouble shoot. Ask us for more details about something we mentioned on the podcast. Give us feedback on the show or suggest topics for future episodes!

It will be fun. Join us here.

Thank you for listening and considering becoming a member.

Joy & Marisa

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It appears that Alison Roman has been dethroned as food high school prom queen and we have some feelings about it. Do you?

In What’s for Dinner this week, Joy triumphs over potato gnocchi. If you are looking for a reliable recipe, this is the one she tried.

And in How’d You Make that, Marisa tells us about a very simple and barely sweetened approach to roasted rhubarb.

And in our wildcard segment, we talk about the so-called “Quarantine 15.” It seems a lot of people are gaining weight during this mess. We tell you whether we are or not, and why.

And finally, in what we’re loving, it’s Flying Monkey, where Marisa recently got a birthday cake.

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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We’re back!

In this episode, we tell you where we’ve been. (Spoiler alert: Nowhere.)

Joy shares her boil-steam-glaze method tasty asparagus and other vegetables.

We talk pandemic grocery shopping.

In What we’re loving: Meladuco Dates

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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For this week’s episode, we invited Debbie Koenig, creator of The Family Plan email newsletter, which includes weekly meal plans, shopping lists, and other cooking wisdom.

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 discuss the widely reported flour shortage.

In our What’s for Dinner segment, Joy’s making pasta. Lots and lots of pasta.

In How’d You Make That? Marisa explains how to turn your frozen fruit into jam as well as your runny jam into granola.

It’s been a weird time for grocery shopping, yet we all need to eat. We share some things that are working for us right now.

And in What We’re Loving, it’s all about iced coffee in the afternoon.

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 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.