Local Mouthful

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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.

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.