The Local Food Report
The Local Food Report takes us to the heart of the local food movement to talk with growers, harvesters, processors, cooks, policymakers and visionaries. The world of food is changing, fast. As people reimagine their relationships to food, creator Elspeth Hay and editor Viki Merrick aim to rebuild our cultural stores of culinary knowledge — and to reconnect us with the people, places, and ideas that feed us. Tips from listeners are always welcome.
The Local Food Report airs Thursday at 8:35 AM and 5:45 PM and Saturday at 9:35 AM and is made possible by our Local Food Report sponsors.
Latest Stories
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Mob grazing is a strategy Dan Athearn is working with to try to control what’s growing on this unique stretch of grassland. His family took over managing the land with a group of other local growers and cattle farmers in 2021. -
When Debbie Athearn’s father bought the 25 acres that started Morning Glory Farm in Edgartown, times were different. -
Almost fifty years ago, when Haraldur Sigurdsson first came to the University of Rhode Island from Iceland, he got interested in what makes some clam shells more purple than others. -
My friend Nicole Cormier is a registered dietician and studying for a masters in herbalism. And when she told me she eats pine pollen — and that in fact, it’s one of her favorite things to forage, I had to tag along. -
Many of our native bees — and a few other surprising insects — evolved with and rely on many native edible species. -
Our local lobster fishery is divided into two areas — region one which is basically the Gulf of Maine, and region two on the backside of the Cape, and for several months, all the fishing stock available to our local fleet had moved to region two. -
Herring have been a dietary mainstay for Wampanoag people in spring since time immemorial, and Peters decided he wanted to try to do something for these fish that are so clearly struggling. -
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This week on the Local Food Report, a Korean Natural Farming teacher on the relationships that create healthy soil. -
John Bunker has spent the past fifty years learning everything he can about North American apple varieties.
