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Sorry for all those caps and exclamation points. Joy is just really excited to have Marisa back. This episode is a special episode dedicated to catching up with Marisa and hearing more about her food life, now with two babies!
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This is the last week of Marisa’s maternity leave, and I’m with guest hosts, Rich Landau and Kate Jacoby, owners and chefs of several amazing plant-based restaurants including the groundbreaking Vedge here in Philly
In food news, we talk about the phenomenon that is World Vegan Day.
In our What’s for Dinner segment, Rich and Kate fill us in on what they have for dinner when they cook at home.
In our How’d You Make That? segment, Joy tried her hand up the Dan Dan Noodles from Rich and Kate’s V Street cookbook.
Joy asks Rich and Kate for their advice on making a plant-based diet stick over the long term.
And in the What We’re Loving segment, it’s all about masala dabba–the Indian spice kit Kate gave Rich for the holidays last year.
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Marisa is on maternity leave, so today I’m with guest host, Kristin Donnelly, food writer, editor, and cookbook author.
In this week’s food news, The New Food Economy asks the question: If Food is Medicine, Why isn’t it Taught at Medical School?
In our What’s for Dinner segment, Kristin tells about her latest favorite shortcut: chicken leg confit from D’Artagnan.
In this week’s, How’d You Make That? segment, Kristin tells us how she makes her version of Kitchari, a classic Indian dish that’s an important part of Ayurveda. She makes it in the Instant Pot with the following ratio: ¼ cup lentils, ¼ cup rice, 3 cups liquid, 1 diced sweet potato. 4 minutes on high pressure. Makes two hearty servings!
We also talk about Kristin’s adventures in herbalism.
And finally, in What We’re Loving, it’s tamarind chutney. Kristin’s daughter thinks it’s barbecue sauce!
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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Marisa is on maternity leave, and today I’m with author and New York Times contributor, Anna Goldfarb.
First up, in the food news segment, we talk about a recent New York Times opinion piece, Opinion: To Treat Chronic Ailments, Fix Diet First. Duh.
In our What’s for Dinner segment, Anna outlines her standby dish: turkey pasta.
And in the How’d You Make That? segment this week, we’ve got sweet potato tacos al pastor. Recipe here!
We talk about how strategic use of bottled or packaged ingredients helps us make dinner faster and more interesting. Special shout out to Trader Joe’s Italian Bomba Hot Pepper Sauce.
And finally, in What We’re Loving, Anna tells all about her favorite Penzey’s seasoning blend: Fox Point. Ingredients: salt, freeze-dried shallots, chives, garlic, onion and green peppercorns.
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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Marisa’s on maternity leave. This week, we’re back with guest host and Local Mouthful audio editor Dan Call. (He’s also Joy’s husband.) They’ve been cooking together for 17 years and have learned a lot along the way. Today they’re sharing our most useful tips to make you happier, more confident, and more efficient in your kitchen.
Products in this episode:
Ice Cube Tray with Silicone Lid
Joy’s Beloved Electric Knife Sharpener
The Kitchen Scale We’ve Using for Many Years
The Amazing Oxo Squeeze Bottles
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This week food writer and editor Jill Waldbieser will be standing in for Marisa as guest host.
In the food news this week: Would You Write a Cookbook for Next to Nothing? via the NY Times
In our What for Dinner segment, we’re talking Asian-inspired recipes. Especially this delicious Chicken Khao Soi from Bon Appetit.
In our How’d You Make That? segment, we’re talking mussels. Highly recommended: This terrific recipe from chef Renee Erickson.
It’s here! It’s here. Fall is finally here and we are talking about our very favorite fall foods.
And finally, in What We’re Loving, Jill is all about Daiya’s nondairy, coconut-based desserts.
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This week’s guest host is Kate Schulz, co-host of one of my most favorite podcasts, The Dinner Sisters.
In food news this week, an article from The Washington Post asks, Can Cooking Serve as a Balm for Depression?
In our What’s for Dinner segment, we’ve got Cuban-style black beans. Recipe here.
In How’d You Make That, we’ve got a dandelion green and pistachio pesto that works with any green, really. (See also: Walnut and parsley pesto.)
Joy and Kate gab about how hosting a podcast affect their home cooking.
And in What We’re Loving, it’s DIY kombucha. (For a good primary on how to brew your own kombucha, check out our friend Phickle.)
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Marisa is on maternity leave. This week’s guest host is Leigh Belanger, a writer, editor, and co-host of the new podcast, Made Fresh.
In Food News, we’re talking a Civil Eats article covering a plan from the World Resources Institute to halve food waste by 2030.
In our What’s for Dinner segment, Leigh tells us all about the streamlined eggplant parm she’s been making. No breading, no messy frying. She doesn’t work from a recipe, but it sounds a lot like this one. (Also it sounds delicious.)
In this week’s How’d You Make That? segment, we’ve got a novel take on cooking brassicas between two skillets on the stovetop.
Just like Marisa and Joy, Leigh is podcaster! Joy asks her about some episodes of Made Fresh. Topics include growing out of alcohol, how to pivot in work or life, and social media.
In the What We’re Loving corner this week, Leigh has a rec all you lunch-packing parents will want to know about. Nature’s Bakery fig bars.
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This week, Alex Jones joins Joy as guest cohost.
In food news, we chew over a Washington City Paper article that examines the trustworthiness of Instagram’s so-called influencers.
In our What’s for Dinner segment, Alex tells us all about a delicious and easy sounding creamy mushroom pasta. (Alex improvises her version, but if you a recipe, this one can’t possibly be bad.)
In How’d You Make That, we look at biscuits, especially how the tall fluffy biscuits of the US South differ from those in the North. Alex was intrigued enough by this Atlantic article on the subject to start working on her own version. If you want to give it a try, remember: White Lily brand flour is 9% protein. According to SouthernKitchen.com, you can make your own self-rising White Lily facsimile by blending equal parts all-purpose and cake flour to get closer to that 9% number. To make it self-rising, add 1.5 teaspoons of baking powder and 1/2 teaspoons salt per cup of flour.
Alex tells Joy about Jordan Fink, a landscape designer and permaculture practitioner in Portland, is trying to do to mitigate climate change. He’s on a mission to recruit volunteers to plant varieties of chestnuts (like chinkapins, something the Experimental Farm Network folks are also into) across the continent (something like a billion trees is his vision) to provide us with a food source that’s an alternative to grains and also sequester carbon. Would love to talk about this a bit and talk about how chestnuts may be used in place of staples like wheat, etc in home cooking.
Some links if you want to learn more:
https://www.greatitalianchefs.com/features/chestnut-flour-tuscany-dishes
https://www.thespruceeats.com/make-chestnut-flour-from-whole-chestnuts-1338028
https://www.patreon.com/JordanFink
https://www.experimentalfarmnetwork.org/project/3
And finally, in What We’re Loving, Alex tells Joy about the new cheese powders from Old City Cheese Co., which can you use to upgrade the usual boxed mac and cheese!
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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Marisa is on maternity leave, so today I’m with guest host, Jenn Ladd, service editor at The Philadelphia Inquirer and former managing editor for Milk Street.
In food news this week, we discussed a recent piece from The Philadelphia Inquirer, all about local chefs working with butterfly pea flower. It’s a powder that turns everything a beautiful shade of blue. Read it here.
In our What’s for Dinner? segment this week we are talking about the ultimate pantry savior–chickpeas.
In our How’d You Make That segment, Joy describes her simple method for pan-fried tempeh. Good stuff, couldn’t be easier.
Recently Joy and Jenn worked together on this feature about honey. Trust us, you do not want to miss the incredible burger recipe featured here, which is packed with honey!
And in What We’re Loving, Jenn is smitten with cheese. Especially Montgomery’s Farmhouse Cheddar.
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.