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This episode features Annette Anthony, author of "Always Enough: A Global Food Memoir", in the latest episode of the Cook Local podcast. She talks with host David Crowley from Cooking Chat about her culinary journeys across three continents and shares ideas for what we can do with the final CSA vegetable pickup of the season.
This episode covers:
Annette's early food memories growing up in Philadelphia. Her embrace of local ingredients in West Africa, which enhanced her cooking skills. A tasty way to prepare carrot mash. Recipe ideas for beets and sweet potatoes. The recipes and stories you can find in her book, Always Enough.Listen to the episode for Annette's global perspective on local food!
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Recipes for classic cooking with local veggies, featuring Angela Latimer from Bake It With Love, interviewed by David Crowley from Cooking Chat. On her website, Angela shares classic recipes, comfort food treats, hearty soups, rich and delicious desserts, and much more - all in easy-to-follow recipes that the whole family will love
This episode covers:
Angela's early cooking experiences influenced by her family, particularly her grandmothers and mother. Discussion about favorite recipes passed down through generations, including stroganoff and casseroles. How Angela and her husband enjoy cooking together as a couple. Why cooking at home is so cost-effective and often better than what you can get a restaurant. Angela shares her favorite method for cooking Brussels sprouts using bacon, butter, and beef broth in a cast iron skillet. Discussion on using an air fryer for crispy potatoes with minimal fat. Angela talks about freeze-drying onions and suggests a recipe for Tennessee onions, which involves thick-sliced onions baked with butter and cheese. -
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Angi Schneider talks about preserving fresh vegetables through a variety of methods. Angi has written two books on the topic! She also shares ideas for vegetables from our latest CSA pickup, including cherry tomatoes, leeks and kale. Hosted by David Crowley from Cooking Chat.
This episode covers:
Angi's approach to leading a simple life. How Angi's interest in cooking and simple living evolved. Strategies for preserving fresh food through drying, freezing and canning. Ways dried foods can be used to add nutrition to meals while avoiding food waste. Ideas for preparing cherry tomatoes, leeks and kale. Topics covered in Angi's books. Equipment and tips for those just beginning to preserve their food. -
In this episode, host David Crowley from Cooking Chat talks with Chef Paul Arangorin, about the cuisine served at Halter Ranch to accompany their organic Paso Robles wines. Chef Paul also serves some delicious ideas featuring the ingredients from our local CSA pickup, paired with Halter Ranch wines.
This episode covers:
How cooking with his father growing up influenced Chef Paul to get into cooking. The exciting opportunity and challenge of creating a food program to accompany their outstanding wines. Chef Paul's approach to sourcing ingredients from the organic Chef's garden and other nearby farms. Adjusting the menu regularly to follow the microseasons and utilize what is available locally. A tasty idea for preparing cantelope and serving it with fish. Considerations for creating dishes that pair well with wine. -
In this episode, host David Crowley from Cooking Chat talks with the senior winemaker at Sonoma-Cutrer, Zidanelia Arcidiácono. She discusses Sonoma-Cutrer wines and shares some tasty ideas for pairing them with fresh local produce coming in through our CSA and farmers markets.
This episode covers:
How Zidanelia developed an interest in wine while growing up in Argentina. Why she was drawn to the opportunity to make wine at Sonoma-Cutrer. Sonoma-Cutrer's Chardonnay that has won many fans for the winery. Ways to prepare fresh corn and enjoy it with Chardonnay. Preparing shiitake mushrooms to serve with Pinot Noir. Sonoma-Cutrer's vineyards and their commitment to sustainability. -
This episode features sustainable food ideas with Kelly Jensen from The Herbeevore, interviewed by host David Crowley from Cooking Chat. Kelly shares suggestions for some of the vegetables in our latest CSA - carrots, mixed salad greens, and zucchini.
This episode covers:
How Kelly's family roots in food contributed to her interest in cooking. The story of how Kelly's interest in cooking evolved into her family homesteading in Southeastern Massachusetts. Recipes and ideas for zucchini, carrots and salad. Tips for reducing food waste - including ways to use carrot tops! The three websites Kelly maintains, each with a unique niche focus. Why Kelly got interested in beekeeping. -
In this episode, host David Crowley from Cooking Chat discuss ideas for the first 2024 CSA share with Chef Joe Gatto, star of the show From Scratch. We also get some great cooking tips for Chef Joe!
In this episode, we cover:
Chef Joe's lifelong passion for cooking. Learning about green garlic and how to make a delicious green garlic pesto with it. Some great tips for making homemade pizza! How to make a delicious avocado chimichurri with fresh local cilantro. The power of pickling for preserving fresh local produce. Some of the tips Chef Joe teaches in his cooking classes. The local food adventures you can follow by watching From Scratch. -
As Farmers Market season is upon us, host David Crowley speaks with Fred Yen, the Founder and Executive Director of the Winchester Farmer's Market. This conversation originally aired on the SCI Cultivating Connections podcast.
In this episode, we cover:
Fred's initial inspiration for starting the market. How the Winchester Farmer's Market seeks to support local farmers, protect the environment, and serve as an incubator for small businesses and entrepreneurs. The market’s impact on community connections and its support for various initiatives, including food security programs like Gardens for Good. How the farmers market builds a sense of community. -
In this episode, host David Crowley from Cooking Chat talks with local entrepreneur, Joshua Reed-Diawuoh, about his business that focuses on importing cashews from small, sustainable producers in West Africa. He then prepares them to sell as tasty, healthy snacks.
In this episode, we cover:
How Josh's visits to West Africa inspired the creation of GRIA Food Co. Why the typical business model of large food importers don't lead to a sustainable living for local farmers in Africa. Josh's approach to identifying small producers of cashews in West Africa that use sustainable practices. The variety of cashew snack flavors that GRIA Food Co. offers. Nutritional benefits of snacking on cashews. Where you can purchase GRIA Food Co. snacks in the Boston area and online. How Commonwealth Kitchen supports local food entrepreneurs like Josh, as part of their mission to promote equity and inclusive entrepreneurship. Information on the Fairtrade standard.While the cashews come from Africa, far away from us here in Boston, this episode picks up on themes we cover on Cooking Chat such as sustainability and supporting small farmers and food entrepreneurs.
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In this episode, host David Crowley from Cooking Chat talks with Alessandra Macaluso from Live for the Season about her tips for winter seasonal cooking and other ways lean into seasonality.
How growing up in a large Italian family contributed to Alessandra's early interest in cooking. Alessandra's passion for seasonal cooking and her overall focus on seasonality. Background behind the blog, "Live for the Season," which emphasizez the importance of living in tune with each season and embracing seasonal ingredients. How Alessandra's interest in seasonal cooking deepened after having children, leading her to research and create a cookbook titled "What a Good Eater". Ways that her cooking in winter draws upon Chinese medicine principles, and ingredients she suggests using based on these ideas. Ideas for keeping fresh local produce in the mix during winter, including growing a tower garden in your home. Information about the Healthy Holiday Challenge that Alessandra is running. -
In today's episode, host David Crowley from Cooking Chat talks with Chef Jen Murray about her ideas for our final CSA veggies of 2023 - delicata squash, Brussels sprouts and sweet potatoes. We also learn more about the Wine and Dine classes she teaches and other culinary services she offers.
This episode covers:
How Jen's family inspired her passion for food and wine. The story of how Jen switched careers to focus on culinary arts. Ideas for preparing and serving Brussels sprouts. A recipe for delicata squash. The Wine and Dine classes that Jen teaches at the Cambridge School of Culinary Arts. Things to make with sweet potatoes. Wine pairing ideas for the vegetables discussed. Services Jen offers through her business, The Urban Chef Inc. -
In Episode 30, host David Crowley from Cooking Chat talks with Mike Cleavenger from The Frizzled Leek about his ideas for cherry tomatoes, scallions and delicata squash. We also hear about his ideas for using appliances such as an air fryer for convenient preparation of local food.
In this episode, we cover:
How Mike got interested in cooking at an early age. Gaining a foundation of classic cooking techniques at culinary school. How to use an air fryer for slow roasted tomatoes. Ways to prepare a delicata squash. Mike's motivation for starting The Frizzled Leek website and what it offers home cooks. How an air fryer and sous vide preparations can help with dinner prep. His tips for grilling scallions. -
In this episode, host David Crowley from Cooking Chat talks with Chef Joe Carli, the Chef / Owner at A Tavola restaurant in Winchester, Massachusetts. They talk about Chef Joe's ideas for heirloom tomatoes, corn and eggplants. We also learn more about his approach to cooking with local seasonal ingredients at the restaurant.
Topics covered in this episode include:
How Joe's grandfather inspired is passion for cooking with fresh ingredients. The story behind Joe becoming the chef / owner of A Tavola restaurant. Ways to use heirloom tomatoes, including some methods for preserving that fresh summer taste for a cold winter day. The many ways they use fresh corn at A Tavola. Ideas for preparing eggplant. Chef Joe's approach to making the most of every ingredient. Ways to enjoy A Tavola's food at the restaurant or through special take out options. -
In today's episode, host David Crowley from Cooking Chat talks with Robert Russell, who has worked in multiple roles on his family’s farm in Westport, Massachusetts since 1985. The family owns Westport Rivers Vineyard, the primary focus of our interview, as well as Buzzards Bay Brewing.
This episode covers:
How Westport Rivers Vineyard got started. Robert's background and how he came to work on the family farm business. Westport Rivers Vineyard's emphasis on being a family farm as part of the local ecosystem. Challenges of growing wine grapes in the New England climate. Finding wine grapes that will grow well in Westport terroir. Activities at Westport Rivers Vineyard for visitors to enjoy. Adding Buzzard's Bay Brewing to the family business. -
In episode 27, host David Crowley from Cooking Chat talks with Robin Renken from Crushed Grape Chronicles about ideas for broccolini, green beans, cauliflower and golden beets. We also hear about her cookbooks that feature wine pairings for small bites.
This episode covers:
A method that can be used for cooking broccolini as well as green beans. Recipe ideas for beets. Robin's way to roast beets. Wine pairing ideas for the vegetable recipes suggested by Robin. The inspiration behind Robin's Tasting Spoonfuls series and what you can find in these books. The documentary project focusing on sustainable and regenerative farms and vineyards that Robin is working on with her husband Michael. -
In this episode, host David Crowley from Cooking Chat talks with Amanda Scarlati from Scarlatti Family Kitchen about tips and recipes for Tuscan kale, carrots and dill. Amanda also tells us about her focus on Italian inspired cooking, which combines Italian classics and recipes that apply creative twists to Italian food and cooking techniques.
This episode covers:
Ways to use Tuscan kale and how Tuscan kale is different than other types of kale. Ideas for using fresh dills. Different ways to use carrots. How Amanda got interested in cooking at a young age. Amanda's approach to Italian inspired cooking. Sourcing fresh, local ingredients from farmer's markets, CSAs and your garden. Letting what is seasonal inspire your cooking. -
In Episode 25, host David Crowley from Cooking Chat talks with Ginain Grayes from Cook the Garden about ideas for what to make with our first CSA vegetable pickup of the 2023 season. Ginain shares tips and recipes for radishes, spinach and strawberries. She also has some great ideas for storing and prepping fresh produce to avoid waste, and brings inspiration about the benefits of having a garden.
This episode covers:
How Ginain came to realize her family roots was one source of her interest in gardening. Ways to use radishes and tips for freezing them The many things Ginain loves about gardening, including how she enjoys sharing her garden's abundance with others. A delicious recipe for strawberry radish salsa. Striving to be a waste-free household -- ways to stay organized and use all your food! Sautéed spinach and other ways to use the leafy green vegetable. -
In this episode, we learn about the new partnership between Walden Local Meat Co. and B. Good. The companies' CEOs, Nancy Pak and Chris Freeman, join host David Crowley from Cooking Chat to talk about how these two New England companies with a focus on local food are now offering local grass-fed beef burgers at B. Good's fast casual restaurants.
In this episode, we cover:
Background on the mission of the two companies involved in this partnership. The local grass-fed ground beef burgers now being served at B. Good as a result of this partnership. How this partnership came about and how it taps into the synergy between the two companies. Nancy shares about celebrating the partnership with the Walden Local Meat team by enjoying some of the burgers. Chris talking about feeling great and going for a run after enjoying one of the burgers. How providing the grass-fed ground beef for B. Good builds on Walden's core business of delivering local meat to households in New England and the New York tri-state area. The B. Good list of "No-No Ingredients" and how this partnerships fit well with their focus on clean, local food. -
In this solo episode, Cook Local Eat Local Host David Crowley talks about 8 benefits to joining a community supported agriculture (CSA) program. He also explains the basics of how a CSA works.
Topics covered include how joining a CSA supports local farms, ways that joining a CSA can help you expand the vegetables you and your family eat, and how joining a CSA supports the local food system and sustainability goals.
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In this episode, host David Crowley from Cooking Chat interviews Smita Das, Giant Gorilla Greens President & Co-Founder. Giant Gorilla Greens is Boston’s vertical farm, growing nutrient dense microgreens for retailers, food service & health conscious individuals.
In this episode, we cover:
How Smita's focus on microgreens emeraged as part of a healthy lifestyle approach to disease management. Starting Giant Gorilla Greens in 2020. The nutritional benefits of microgreens. Different types of microgreens and what they taste like. Ways to use microgreens in cooking and healthy meal preparation. How microgreens are grown and why they represent a sustainable food source. - もっと表示する
