Local Foods

Host Laura Gelfand talks with author Mariaelena Huambachano on her book "Recovering Our Ancestral Foodways: Indigenous Traditions as a Recipe for Living Well."

Host Laura Gelfand continues the comfort food theme by sharing one of her favorite comfort soups, Tuscan ribollita.

We recently revisited our conversation with Michael Pollan from May of 2013. Michael Pollan is author of several bestselling books such as "The Omnivore’s Dilemma."

Lea Palmer, from USU's Hunger Solutions and Create Better Health discusses how farmer's markets across Utah play an important role in food security for our communities.

USU Extension's Teresa Hunsaker shares late summer salad recipes and a roasted red enchilada sauce!

The kinds of dumplings we’ll focus on today are found in nearly every culture.Known by many monikers, fish cakes, including the crab cakes familiar to most of our listeners, are another clever way to stretch expensive ingredients and make more with less.

For South Dakota, noodle and dumpling-like dishes are common delicacies. As with many foods that are local staples in the United States, this one began with immigrants to the upper Midwest and plains states.

In this week's episode host Jeannie Sur looks into clam chowder and the clams that make up chowder and other New Hampshire delicacies.

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.