The Local Food Report

Michael Holt’s rosehip obsession started with an apricot mousse. When he had it for the first time it quickly became one of his favorite desserts.


There they sit, on the bottom of the sea floor, minding their own sea snail business. They hardly have a care in the world or any predators (besides fishermen) to bother them. That is, unless they get caught up with lobster in a trap. The channeled whelks in these waters make up one of the most important fisheries around here. Who knew?

creative commons

You’ve probably heard of a huckleberry. But have you ever eaten one? The small, black relatives of the blueberry grow all over the Cape and Islands, and Neil Gadway has been picking them his whole life.

Elspeth Hay

It is squash season. I planted our patch in the spring, from leftover packets of seed I found in the garden basket in the mudroom. They were extras from the year before, February dreams we never followed through with, little packets of possibility languishing. 

Photo by Ali Berlow

Using solar power and good old fashioned ingenuity, the founders of Martha's Vineyard Sea Salt make their salt and then create blends like Lemon Dill, Local Smoked Oak and Naughty. Ali Berlow caught up with them at the West Tisbury Farmers' Market.

Elspeth Hay

I first met Roe Osborn on a cold January evening at a WCAI pub night. Today, it’s hot and rainy, and we’re standing outside looking at a patch of leafy plants in his garden.

The last time that we spoke, he was excited about celery.

Ali Berlow



I’m cooking late after sunset, in the dark, almost - chopping onions that cast tiny shadows on the cutting board. Tonight I’m making soups – cold soups they’ll be ready for the next days.

Elspeth Hay

It’s obvious that lettuce comes in all sorts of different varieties. Most people know the difference between Romaine and Boston Bibb. But strawberries? In grocery stores, they pretty much all seem the same. That’s not true, though, on local farms. I spoke with local growers to get an idea of the differences and what they really like.

David Haddad

David Haddad started a series of pop-up dinners some years ago called The Gathered Table. I went to one and was totally smitten by the variety of local wild foods used as accents or vehicles for infusing flavor. Bayberry for smoking, or using the buds brined for capers, Beach Rose, Beach peas, spruce tips... 


It’s pouring rain at Ryder’s Cove in Chatham, where I’m standing with Don St. Pierre, the town’s herring warden.

He tells me about the herring's journey: They swim up a little stream, go under Rt. 28, and then to Lovers Lake. It’s probably around 1/4 of a mile trek for them.

Elspeth Hay

In the heart of downtown Hyannis, Hy West Elementary School faces a unique set of socioeconomic challenges. Compared to student population averages at school districts and statewide, Hyannis West has a disproportionate number of low-income students: 57 percent of the school’s student body is considered economically disadvantaged, almost double the average statewide. But in addition to that, School Garden Coordinator Sue LaVallee says there’s a wide array of other challenges.

Ali Berlow

The West Tisbury School’s community lunch is bustling. The gym is full of rows of long tables each set with plates, flatware, real glasses and linens. And music is being played by recording artist Willy Mason, he’s headlining this gig. It is his alma mater after all. 

The Green Season

May 30, 2019
Elspeth Hay

This week Ali and Elspeth talk about spring greens in the wild and in the garden—and how they like to eat them. 

Ali Berlow

Twice a week the Edgartown Council on Aging serves a hot lunch. On Fridays, it’s a full entrée, hot and homemade and anyone can join in. This week on The Local Food Report, Ali Berlow visits with the many people who help make it all come together.

K.C. Myers

If you live on the Cape, you’ve maybe heard of the Ballston Beach overwash. It’s the spot on the ocean side in Truro where the Perfect Storm broke through in 1991. One relatively low sand dune is the only thing here between the ocean and the Pamet River, which cuts through Truro east to west from Cape Cod bay. George Mooney’s family farm is a quarter mile inland from the ocean beach.