Local Food Report Podcast
RSS

The Local Food Report, with Elspeth Hay, is constantly exploring the Cape, Islands, the south Coast and all our farmer’s markets to find out what’s good, what’s growing, and what to do with it.

IMG_2835 Truro Farmer Brings Back Historic Nantucket Pumpkin

Peter Burgess is into local history. Several years ago, he discovered a variety of winter squash called the Long Pie Pumpkin that came to Nantucket in 1832 aboard a whaling ship. Over time the variety was forgotten and almost lost, but Peter is one of a growing number of New England farmers trying to bring it back. This week on the Local Food Report, Elspeth talks with Peter about how to grow and cook with Long Pie Pumpkin, and why he thinks it’s a variety worth saving.

Elspeth’s posted her grandmother’s recipe for pumpkin pie on her blog, where you can also read more about the history of the Long Pie Pumpkin.

This piece is a rebroadcast. It originally aired September 22, 2011.

Play
IMG_0127 Grass-Fed Beef Packs Higher Nutritional Punch

If you’ve ever shopped for local beef, you’ve probably heard the terms “grass-fed,” or “grass finished.” Many people will tell you 100-percent grass-fed beef is better for you than conventional grain-finished beef, but the specifics can be confusing. This week on the Local Food Report, Elspeth Hay talks with a nutritional consultant from Orleans and a butcher from Chatham about some of the differences between grain- and grass-fed cattle.

You can read more on Elspeth’s blog, Diary of a Locavore.

This week’s piece is a rebroadcast. It aired originally 11.14.2013.

Play
IMG_3301 In Wellfleet, Kefir Grains Make Delicious Fermented Drink

Kefir is the Russian word for a sour-tasting drink made with cow’s milk. It’s often confused with yogurt. This week on the Local Food Report, Elspeth Hay talks with a woman in Wellfleet making her own kefir and learns how the beverage is different from other fermented dairy products.

You can find a recipe for kefir with how-to steps and photos from Helen Miranda Wilson on Elspeth’s blog, Diary of a Locavore.

07.23.09_Page_2 Cape Cod Beer Makers Walk Us Through the Brewing Process

Beer relies on four ingredients: malt, water, hops, and yeast. But as evidenced by the number of beers and breweries around the globe, there are infinite ways to combine these ingredients for a tasty beverage. This week on the Local Food Report, Elspeth Hay talks with Todd Marcus of Cape Cod Beer about how he makes beer from start to finish.

You can find a list of Massachusetts brewers on the Massachusetts Brews Guild website. And there’s a nice article on pairing beer with food from an old NYT article by Mark Bittman.

This piece is a rebroadcast. It originally aired on July 21, 2009.

Print    
Share