(Photo: courtesy of Katey Tobin)
During the dog days of summer, few people can fathom standing over a stove.
Tremont 647’s Andy Husbands has an appetizing solution: ceviche! Today on Radio Boston’s Farm to Fork segment, Husbands schools co-host Anthony Brooks and producer Dan Mauzy in the art of cool at Captain Marden’s Seafood in Wellesley. We hear the final product was fantastic.
Listen to the segment on today’s show, or find it here (recipe included).
Photo: Flickr/Plinkk
Radio Boston explores this issue on today’s show. This update from producer and occasional PRK contributor Anna Pinkert:
On Monday, the Massachusetts Alcoholic Beverages Control Commission sent out a new advisory that beer brewers who operate under a “farmer-brewer” license will need to grow 50 percent of their raw material themselves, or buy it from local farms.
Up until Monday’s advisory, there had been no specific farming requirement attached to the farmer-brewer license. Rob Martin, president of the Massachusetts Brewers Association and owner of Ipswich Ale Brewery, says his business has good relationships with local farmers. He buys local pumpkins and blueberries for his seasonal beers, and gives his spent grain to a cattle farmer for free. However, he says that it would be impossible to find enough local grain and hops to produce his beer.
Photo: Kathy Gunst
We all know what it’s like to look into a refrigerator and mourn the moldy berries in the corner.
They looked so amazing at last week’s farmer’s market. Alas, the time you needed to create that gorgeous pie simply never materialized.
Luckily, we have Kathy Gunst in our lives.
In her latest Here & Now installment, Gunst gives some great ideas for leftovers, whether they be pasta or beautiful blueberries. Learn more HERE.
Goldie aka “Mama hen” with 3-week-old chicks Thor, a Cuckoo Marans and Guinevere, a Golden Lackenvelders (Courtesy Khrysti Smyth)
We’ve had a hearty week of food news and fun here at WBUR. Here & Now kicked if off with a tour of resident chef Kathy Gunst’s farm in Maine. In true Gunst fashion, there’s some yummy extras, including seriously delicious recipes like this one for a summer pea and lettuce soup.
Radio Boston took on chickens– urban chickens, to be precise. I visited Khrysti Smyth (AKA The Chicken Lady) in Somerville earlier in the day and was greeted by 14 of her lovely “girls” (and one little guy named Thor). The on-air segment was robust and full of great information. The comment thread provided a bit more controversy with some listeners complaining that chickens should stay away from city backyards and go back where they belong– the farm. Your thoughts?
On Friday, Radio Boston visits Chef Jasper White at the Summer Shack in Cambridge, scoring a cooking lesson along the way. The loot? White’s secret to making his trademark clam catapala.
Photo: Eve Fox
Let me just get this out there: I’m easy to please.
My family may beg to differ but when it comes to meals, simpler is always better. That doesn’t mean I avoid flavor and spice– actually, quite the contrary. So when I saw Eve Fox’s recipe for Mujadara– a traditional Syrian lentil stew, I knew I had a winner.
I’d love to make it this week and serve it with homemade tzatziki and toasted pita bread. An easy meal for an easy breezy summer evening.
P.S. Eve offers some great dessert ideas. Check out this recipe from the archives: Wild Blackberry Sorbet with Garden Mint and Lavender.
Photo: Flickr/State Library of Australia
For most of us, it’s our first food.
In Massachusetts, milk has been the stuff of debate for quite some time: whether it’s keeping local dairy farms alive or tackling the issue of raw milk. The Massachusetts Raw Milk Network has been advocating for the right to deliver raw (unpasteurized) milk straight to consumers. A hearing on the matter was held in early June.
Why stop there? The endless questions surrounding the broader history of milk is the subject of On Point’s second hour.
Tom Gjelten (in for Tom Ashbrook this week at On Point) welcomes Barnard College professor of history Deborah Valenze who recently penned “Milk: A Local and Global History.” (Find an excerpt of the book HERE). Also on tap is Heather Paxson, a professor of anthropology at MIT and Karl Klessig, the owner and farmer of Saxon Homestead Farm and Creamery in Wisconsin.
Photo: Flickr/Chalky Lives
There’s nothing like an awesome summer soup.
I’ve been trying my hand at many, including various versions of gazpacho, cucumber, potato leek, even sour cherry. But this one from Soup Chick has me especially excited: Canteloupe and Yogurt Soup with Ginger, Lime, and Mint.
I mean, WOW.
Do you have any favorites you can share? My aim is to make one per week and just dole a little out each day. Share the love (and the wisdom), folks.
Photo: Meghna Chakrabarti for WBUR
It’s been quite a delicious week for the ears here at WBUR. In case you missed some of these delectable stories, here is a short round-up.
On Point took on sustainable seafood in an interview with chef and conservationist Barton Seaver. Locavore chef JJ Gonson was on hand to provide some culinary assistance. (Don’t miss the fab recipes).
Here & Now visited the new food plate (displacing that crusty old pyramid) and asked listeners to send in their own plates. The photos are classic–my fave is the Dunkin Donuts box + ruffles chips + banana. YIKES. Later in the week, Robin Young chatted with Milo Cress, a nine-year-old in Vermont who started BeStrawFree, an organization that urges restaurants to use fewer straws. The interview is fantastic–what an incredibly eloquent young man.
Radio Boston did a talk segment about the European E. Coli outbreak and took your calls and questions. RB also caught the city hall ceremony which established an unofficial official cookie for the city of Boston: the Haley House chocolate chip. On Thursday, Adam Ragusea took a closer look at the latest developments on the planned Whole Foods store in Jamaica Plain. Those opposed and in support are still engaged in some serious drama. Radio Boston ends the week with a sweet Farm to Fork segment, visiting the Copley Square Farmer’s Market with Tremont 647’s Andy Husbands. Let’s just say this: your strawberry shortcake’s will thank you.
Chef Tony Rosenfeld knows good meat when he tastes it. Rosenfeld got his start at the venerable L’Espalier, but decided to mix it up as soon as possible. He couldn’t have gotten further from filet mignon– Rosenfeld is the big papa behind Boston’s b.good empire, where fast food is good food (and somewhat healthy). Now he can add cookbook author to his resume: his new tome Sear, Sauce, and Serve: Mastering High-Heat, High-Flavor Cooking was published in April. Radio Boston’s Adam Ragusea spent a day with Rosenfeld and came back with some serious culinary knowledge.
Listen here for some great background on B.good and score a recipe from Rosenfeld’s new cooking companion: Sear, Sauce, and Serve: Mastering High-Heat, High-Flavor Cooking.
Spice Rubs (Photo: Anna Miller)
Oh yes, the sun is definitely out here in Boston. THANK GOD. While we aren’t dealing with deathly tornadoes (believe me, I know we’re lucky), this morose springtime has taken its toll.
Food to the rescue.
Here & Now’s Kathy Gunst helps us celebrate the return of sunshine and summer with some fantastic grilling tips. Featured on today’s program and now available online, Gunst’s ideas and recipes never fail to inspire. This time, she focuses on spice rubs and Asian-inspired marinades.
YUM.
