Month: June 2020

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Restaurants are reopening, so this article caught our eye this week: How to lower your coronavirus risk while eating out: Restaurant advice from an infectious disease expert via The Conversation

In What’s for Dinner this week, Marisa’s having Pittsburg style beans and greens

In How’d You Make That, Joy walks you through her first attempt at vegan ice cream (Patreon members: You’ll find this in the favorite recipes file!)

We have a conversation about the lack of Black cookbook author’s, especially in the canning and preserving arena. When she asked herself,  “Where are the canning books by Black authors?” This is what Marisa found in her book collection:

• The Noma Guide to Fermentation by @david_zilber.
• Edna Lewis’s In Pursuit of Flavor (generous canning chapter.) 
• Celebrating our Mothers’ Kitchens

So she bought some new books: 

• The Up South Cookbook by @foodculturist
• On the Side, Hot Stuff, and The Welcome Table by @drjessicabharris
• Field Peas to Foie Gras by @chefjenniferbooker
• Jubilee by @tonitiptonmartin
• The Cooking Gene by @thecookinggene
• Sweet Home Cafe Cookbook from @nmaahc

Joy wants to mention some Black women she admires in the plant-based space:

Jenne Claiborne of Sweet Potato Soul

Tracye McQuirter, By Any Greens Necessary.com and Ageless Vegan/10,000 Black Vegan Women program

In and What We’re Loving this week, it’s the elderflower concentrate from Ikea.

Local Mouthful Patreon Members: We look forward to hanging out with you this Saturday, June 27, at noon on Zoom. All the log-in details are here.

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, what else could we be talking about besides the Bon Appetit meltdown? This is the definitive account, via Business Insider. (Business Insider has a paywall but you can get a guest pass by giving them your email address.) You should also give a listen to this episode of The Sporkful podcast.

In our What’s for Dinner? segment, Joy talks you through a Thai-restaurant inspired cabbage salad.

In our How’d You Make That? segment, Marisa’s cooking up chicken basil sliders on Wild Flour Bakery challah rolls.

An announced for our Local Mouthful Patreon members: Our first Zoom coffee hang will be on Saturday, June 27, at noon.

We also get into the troublesome issue of non-stick cookware. Joy watched the documentary The Devil We Know and now knows more than she ever wanted to about Teflon. Here’s the Environmental Working Group explaining that the EPA has found the new chemical in nonstick cookware is just as bad or worse than the old one.

On a lighter note, in What We’re Loving, it’s Conscious Cultures Creamery.

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 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