Elspeth talks with a Pennsylvania arborist who believes tree crops could be the staple foods of the future.
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Elspeth learns about an experimental farm of tree crops planted in the 1930s, still standing—abandoned—in a Philadelphia suburb.
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Elspeth learns about a rare fruit tree growing in Brewster from a woman who recognized the fruits from childhood.
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Elspeth learns about cooking acorns—everything from an acorn jelly to meatloaf.
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Elspeth learns that acorns are edible—and visits a processing workshop with the New England Acorn Cooperative.
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What should pigs eat? Four local pig farmers talk about what they feed their pigs, and why.
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Dave Scandurra and Marina Matos of Barnstable tip us off about a cold-hardy ginger that thrives on Cape Cod.
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Mark Shepard thinks the way we grow food is crazy. Here’s what he suggests instead.
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Barbara Austin is a Wellfleet legend. According to Austin, she developed her knack for opening oysters over 20 years ago.
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On the Local Food Report this week, Elspeth talks with Louiza Azancot of Chatham about the Portuguese tradition of preserving quince.
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A replica mill in Plimouth aims to bring local grain—and millers—back into daily conversation.
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A woman in Tasmania makes rosehip ketchup. A homesteader in Germany uses them for spaghetti sauce. What if we started using the flesh from wild rose hips like tomatoes?
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