Episode 205: Slow Cooking Season, Eating on Repeat, Breaking Bread Breaking Barriers at RTM

In food news this week: The Baffling Rise of Goop.

What’s for dinner this week? Anything we cook in the slow cooker.

Eating on repeat: Is variety the spice of life or can you eat the same food again and again?

Joy recently wrote about the Breaking Bread, Breaking Barriers dinner series that was held for the past year at Reading Terminal Market.

What we’re loving this week? Edamame.

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Episode 204: Turkey Soup, Shopping for Spices, and Recipes that Disappoint

In food news this week, we learned that there is a brand new category of chocolate: ruby chocolate.

What’s for dinner this week? In Marisa’s kitchen, it’s turkey soup.

Joy and Marisa don’t buy all their spices at good gourmet spice purveyors. So where do they shop?

We talk at some length about the heartbreak of well-reviewed recipes that disappoint.

What are we loving this week? Golden raisins, the gateway raisin.

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Episode 203: Vegan Pizza, Vintage Cookbooks, Mom’s Organic Market

In food news this week–Joy and Marisa are on WHYY now. Look for our segments between noon and 3 pm on weekdays. Or you can watch them online at whyy.org/yum.

In our what’s for dinner segment we’re talking options for vegan pizza.

We’re also taking a look at our vintage cookbooks and talking about what we learn from them.

Philadelphia has a shiny new grocery store–Mom’s Organic Market. And guess what? We love it.

Another thing we’re loving this week? Aquafaba mayonnaise.

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Episode 202: Polenta, Punch, and Cooking Inspiration

We’ve covered it before and this probably won’t be the last time: More details on Amazon’s price drops at Whole Foods.

In our What’s for Dinner segment, we’re dishing on the many splendored thing that is polenta.

Joy’s latest zero-proof beverage crush is old fashioned homemade punch.

We’ve got some deep thoughts on cooking inspiration to share this week. (We’d love you to share your own in the comments here.)

What are we loving this week? The amazing chia seed.

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Episode 201: Sweet Potato Fritters, Oregon Coast Crabbing, Cholesterol Update

In today’s food news segment, we talk about the recent “Are You a Carboholic?” feature from the NY Times.

In our What’s for Dinner segment, Joy shares a new favorite recipe from Eating Well magazine for Sweet Potato Fritters with Smokey Beans.

Marisa recaps the food highlight of her summer vacation–crabbing on the Oregon coast.

Joy has an update on her quest to lower her cholesterol. If you want more details on what exactly she did, you can read all about it here in a piece she wrote for Prevention.com.

And finally, we declare our love for truffle salt.

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Episode 200: Local Mouthful Turns 2

This week, it’s our 100th episode and our second podcast birthday so we’re celebrating with a look back.

We cover what has changed in the last two years of our home cooking and what has stayed the same, our most used cookbooks, and review and update some of our most memorable segments.

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Episode 199: Shore Catch, Costco, and the Fancy Food Show

Hibiscus infusions

In food news this week, we talk about the trend toward increased beef consumption in America.

Marisa talks about a favorite farmers’ market seafood vender, Shore Catch.

Joy has finally shopped at a Costco and she shares her first impressions.

Marisa fills us in on the trends she spied at the recent Fancy Foods Show.

We’re loving hibiscus right about now and we talk about why.

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Episode 198: Summer Chicken Stew, Salad-y Slaws, and Our Joy of Cooking Potluck

A few of the delicious dishes from our recent Joy of Cooking potluck dinner

In food news this week, we discuss The New York Time’s recent decision to put most of its Cooking section content behind a pay wall.

In our What’s for Dinner segment, Joy dishes on a new favorite recipe: Summer Italian Chicken. (Note: Joy de-paleofies this by adding a can of rinsed chick peas and serving it over polenta.)

Marisa is loving a hearty slaw-type salad for this summer’s meals, either as a side or a base for an entree style salad.

Earlier this month, we held a Joy of Cooking themed, Local Mouthful hosted pot luck in Philadelphia for listeners. We had so much fun. And we definitely plan to hold another one again soon. Keep listening for details on how to sign up 🙂

This week in our What We’re Digging segment, we talk about salad chain Sweetgreen.

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Episode 197: Things on Toast, Canned Beans, and Emily Paster

In food news recently, it was widely reported that Amazon bought Whole Foods. We speculate about what this will mean to us and grocery shoppers in general.

In the dog days of summer, not even we food enthusiasts want to crank up the oven or stand over the stove. This is when we return to our old love: stuff on toast. Avocado is just one of the many lovely things you can enjoy on top of toasted slice of bread. We share our faves.

We have told you many times that beans cooked from dried are best, and that’s still true. But we’ve been letting ourselves loose in the canned bean aisle lately and enjoying the convenience. Canned beans taste great, too.

We’ve got an interview with Emily Paster, food blogger and cookbook author based in Chicago. Her new book, The Joys of Jewish Preserving, will be hitting bookstores any day now.

New segment alert: We’re going to try wrapping up the show by telling you about something in our kitchens that we are just loving right now. Our first pick? Spindrift beverages.

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Episode 196: Burmese Curry, Diet and Cholesterol, and The Joy of Cooking

Now that Joy is a teetotaler, she is eagle eyed for stories about the health consequences of alcohol. Some new research suggests that moderate drinking  may not be healthy after all.

In our What’s for Dinner segment this week, we talk about the Burmese Curry with Okra and Egg recipe from Burma Superstar.

Joy recently got a physical and the cholesterol news is not good. We talk about the mysterious relationship between diet and heart health.

Marisa interviews John Becker and Meghan Scott, part of the team working on the newest edition of The Joy of Cooking.

At the market this week, we are snapping up the summer squash.

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