Northeast Ohio has a history of making things. Today, along with liquid crystals and polymers, it’s salsa and artisan cheese. A hot new food scene is simmering among local growers, chefs, producers, educators and epicures, and from now on, every Friday, WKSU’s Vivian Goodman will sample new offerings in “Quick Bites”.
Akron and Cleveland cartoonists keep us smiling in the kitchen
"Toon Appetit" is the official cookbook of the Great Lakes Chapter of the National Cartoonists Society
There are dozens of delicious recipes and hundreds of cartoons to help you laugh it off if they go wrong, in “Toon Appetit.” It’s a cookbook designed by the Great Lakes Chapter of the National Cartoonists Society. In today’s Quick Bite, WKSU’s Vivian Goodman speaks with two Northeast Ohio contributors.
Jewish challah and Native American fry bread at an Akron cultural exchange
Akron's Lippman School's cross-cultural partnership with the Northern Cheyenne Nation produces delicious results and important lessons
What do Jewish students in Akron and Native American schoolchildren in Montana have in common? Quite a lot, it turns out, as they discovered when they recently came together. In today’s Quick Bite, WKSU’s Vivian Goodman reports on the importance of food in a unique cultural exchange.
Walnut Wednesday: Cleveland's mobile smorgasbord
"Little bit of patience and a little bit of money and you’re all good to go"
There’s lots of talk around the country lately about Cleveland, especially when the conversation turns to food. A 'Travel + Leisure' magazine readers’ poll this spring ranked Cleveland No. 7 among "America's Best Food Cities," topping even New York City.
Cleveland is for foodies, and WKSU’s Vivian Goodman reports in today’s Quick Bite there’s tasty proof every Wednesday, all summer long, right downtown.
Akron breaks ground for a new hub for the local food community
The Hattie Larlham Foundation will create a food processing and distribution center in a part of Akron where fresh produce is hard to find
Next week, the Hattie Larlham Foundation will break ground for a food production and distribution center near the Akron Zoo. The agency serves people with developmental disabilities, including on-the-job training at Hattie’s Café as food workers and at Hattie’s Gardens as farmers. WKSU’s Vivian Goodman reports in today’s Quick Bite that the fruits of their labor will be sold next year at the new food hub for the benefit of Akronites without easy access to healthy food.
How Cleveland and Akron restaurants are making summer sweeter for kids
Cookies for Kids benefits the summer food programs of the Cleveland and Akron-Canton food banks
This first holiday weekend of summer should be fun for every boy and girl, but too many children in our region will be too hungry to enjoy it. The school nutrition programs on which they depend are closed for the summer. But as WKSU’s Vivian Goodman reports in today’s Quick Bite, area restaurants are trying to help by baking big batches of cookies.
How an Ohio City restaurant aims to be fun as well as GMO-free
Town Hall Cafe's owner's health crisis set him on a mission against genetically modified foods
The long-term health effects of genetically-engineered food are still unknown. Advocates claim it produces heartier crops and bigger yields. But the U.S. Food and Drug Administration says GMOs, genetically modified organisms, could pose a serious risk. GMO’s are hard to avoid. But as WKSU’s Vivian Goodman reports in today’s Quick Bite, at least one Cleveland restaurant claims to be GMO-free.
Cleveland's mustard war rages on
Bertman's Original Ball Park Mustard and Authentic Stadium Mustard both want to be on your hot dog
It’s hot dog season, time for the perennial question: Will it be Bertman’s Ball Park Mustard on your frankfurter, or Authentic Stadium Mustard? As WKSU’s Vivian Goodman reports in today’s Quick Bite, the two Cleveland companies have been in fierce competition for decades.
Mustard made in Cleveland inspired by Montana
A Montana Girl and a Willowick guy are in business making mustard
Not every information technology specialist makes mustard, but two in Willowick do it with relish, and sell it with passion. WKSU’s Vivian Goodman slathers some on today’s Quick Bite.
From the Quick Bites larder: healthy food for body and soul
Chef Robin Blair adapts traditional recipes for today's health-conscious soul food fans
Editor's note:This story aired originally on May 9, 2014
Soul food has evolved since its origins in slavery, and today on Quick Bites, WKSU’s Vivian Goodman reports it can be healthy as well as tasty.
Akron's getting its fizz on with old and new craft sodas
Norka is back in the beverage aisle along with a new locally brewed root beer
What’s new in the carbonated soft drink business is what’s old.
Vintage sodas are coming back. Also, new craft sodas made in old-fashioned ways are gaining ground. In today’s Quick Bite, WKSU’s Vivian Goodman takes us down the beverage aisle.
How a Cleveland soft drink maker puts a little fizz in Midtown
Old City Soda makes nine pop flavors in what used to be an abandoned warehouse
Cleveland’s long been a mecca for craft beer, but now a different carbonated drink is bubbling up in Midtown. WKSU’s Vivian Goodman has the story of a new craft soda company in today’s Quick Bite.
How a self-taught Cleveland chef uses food science in his kitchen laboratory
Steve Schimoler of Crop Bistro and Crop Kitchen develops new products while growing his restaurant business
New restaurants set to open this summer in Cleveland’s Flats will be the latest ventures of a self-taught chef and food scientist. WKSU’s Vivian Goodman looks into his kitchen, test lab and unusual business model in today’s Quick Bite.
Back to Greenhouse Tavern with Cleveland's James Beard Award nominees
From the Quick Bites larder: the lunch Chef Jonathon Sawyer served food writer Michael Ruhlman
Tonight, at the James Beard Awards in New York City, Cleveland Heights-based food writer Michael Ruhlman is a finalist for the book award. Next week at a Beard Awards dinner in Chicago, Cleveland’s Jonathon Sawyer is a finalist for best chef in the Great Lakes. It’s a good time, we thought, to raid the larder for one of the first stories in our weekly series, Quick Bites. It was 3 years ago on a cold February day in downtown Cleveland, when WKSU’s Vivian Goodman found the writer, Ruhlman, enjoying Chef Sawyer’s cooking at the Greenhouse Tavern.
A nostalgic return to fresh-baked aromas from a Lakewood corner bakery
Artisan ethnic specialties from the Quick Bites larder
Nostalgia for the days when the aroma of fresh-baked ethnic breads emanated from corner bakeries is the basis of a family business in Lakewood. In this story from the Quick Bite’s larder, WKSU's Vivian Goodman returns to the corner of Detroit and Clifton where Ginius and Sabina Macys bake ethnic specialties for a diverse clientele.
Western Reserve School of Cooking expands to Cleveland
The Hudson institution once known as the Zona Spray Cooking School has a second location
A little cooking school in Hudson established on its quaint town square more than four decades ago now has a gleaming ultra-modern kitchen near downtown Cleveland. It was the Zona Spray Cooking School when it opened in 1971, but now it’s the Western Reserve School of Cooking. And since 2008, Catherine and Carl St. John have owned it. Since late fall, Catherine’s also been teaching at a bigger, second location near Cleveland State University. That’s where WKSU’s Vivian Goodman caught up with the busy chef for today’s Quick Bite.
Creating an occasion in South Euclid with seafood and chocolate
Chocolate is what's for dinner for a veteran caterer with a passion for dessert
Northeast Ohio has almost 200 caterers producing everything from elegant galas to backyard barbecues. Most work out of restaurant kitchens and banquet centers, but one cooks in the back of an artisan bakery. WKSU’s Vivian Goodman takes us into his kitchen in today’s Quick Bite.
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