Local Foods

The Mitchell Persimmon Festival has turned into a big event with vendors, live performances, a parade, and of course, a cooking contest. The main food produced for prizes is a dish called Persimmon Pudding, which is the stuff of closely-guarded family secret recipes.

The rugged and sometimes remote Ozarks Mountains have long been attractions for those wanting to fish for bass or trout or those searching for morel mushrooms. But not that many people know about another rich food source in the Ozarks – nuts – and lots of them.

Host Jamie Sanders talks with Lynne McNeil, Professor of Folklore at Utah State University about her home state of California and one of its most valuable crop, grapes and wine. California's has a long history with wine. The first vineyard was planted in the late 1700's by Spanish missionaries.

In this week's Eating the Past episode host Jeannie Sur explores traditional foods of Virginia including oysters, Brunswick stew and Appalachian cuisine. She also takes us to Thomas Jefferson's garden in Monticello, where the third president of the U.S. grew imported vegetables from all over the world.

This colorful plant is a staple in indigenous cuisine of a number of desert dwellers historically, but it is also featured inTex-Mex restaurants and in Arizona homes.

Today we’ll revisit our conversation with Michael Pollan from May of 2013. Michael Pollan is author of several bestselling books such as "The Omnivore’s Dilemma."

Shalayne Smith Needham- Coronavirus has left many farmers and ranchers wondering how they were going to sell their products this season. Kynda Curtis is…